Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. My banana chocolate chip bread has plenty of banana flavor, and it’s a real treat.
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Chocolate Chip Banana Bread Recipe
I can never let my overripe bananas go to waste! I love buying big batches of bananas at a time, knowing full well that some will get overripe so I can make my classic Banana Bread and Banana Muffins. But when my family is craving chocolate, we make this Chocolate Banana Bread. It is the favorite of my children, and we are quite smitten as well. Did I mention it’s EASY? It literally comes together in one bowl!
Ingredients for Chocolate Chip Banana Bread
As with most baking projects, my most important tip is to make sure eggs, butter, and bananas are at room temperature.
- Bananas – the riper the better! Overripe bananas will make your banana bread naturally sweeter and more moist. If you stored our ripe bananas in the freezer, thaw bananas at room temperature for 1-2 hours or overnight in the refrigerator, then let them come to room temperature. Drain any liquid after the bananas are thawed.
- Chocolate Chips – I use semi-sweet chocolate chips, but you have options (see my tips below)
- Eggs – use large eggs. You can bring them to room temperature quickly by putting them in a bowl of warm water for 5 minutes.
- Butter – use unsalted. If you forget to leave your butter out, watch my video on how to soften butter quickly.
- Pantry Staples – All-purpose flour, sugar, baking soda, and salt
Keep Those Overripe Bananas!
Use very ripe bananas, i.e. mushy bananas. You can tell a mushy banana by the color of the peel – it should be browned or browning significantly and should feel soft when squeezed between your fingertips and will be very easy to mash with a fork. Mash bananas until they are a chunky applesauce consistency. Some texture is good in banana bread!
The Best Chocolate Chips for Baking?
We used semi-sweet chocolate chips since the bread was already plenty sweet with the overripe bananas and bit of sugar, but it really is based on preference. You can use milk chocolate for a sweeter bite or even bittersweet chocolate chips to cut down on the sweetness.
We used standard-sized baking chips but mini chocolate chips would also work. Use between 2/3 to 3/4 cup of mini chocolate chips based on how sweet your like your bread.
How to Make Chocolate Chip Banana Bread
You can use either a stand mixer, an electric hand mixer or even whisk this together by hand with a little extra effort.
- Prep – Preheat the oven to 350˚F. Butter and flour a standard bread loaf pan.
- Cream together softened butter and sugar in a mixing bowl then add 2 lightly beaten eggs.
- Mash the bananas with a fork and add them to the bowl – they should still have some lumpy texture.
- Whisk dry ingredients together in a separate bowl and add the flour mixture to the batter.
- Fold in 3/4 of the chocolate chips (save some to scatter over the top) and transfer to the prepared bread pan, spreading evenly in the pan. Sprinkle top with remaining 1/4 of chocolate chips and bake.
You’ll know you’ve done it right when the chocolate chip banana bread batter is thick and has small lumps of banana.
Storing Chocolate Chip Banana Bread
It’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven! This chocolate chip banana bread keeps well for days.
- Room Temperature – Once the banana bread has cooled to room temperature, wrap it in plastic wrap or set in an airtight container at room temperature for up to 2 days.
- Refrigeration – I suggest avoiding refrigerating since it can dry out banana bread, but you can refrigerate it for 3-5 days.
- Freezing – Transfer to a freezer-safe zip-top bag or container, or wrap with a layer of aluminum foil and freeze for up to 3 months then thaw at room temperature for a few hours.
It’s hard to wait for this Chocolate Chip Banana Bread to cool, so I wait until it’s just no longer hot! The cozy aroma that lingers in my kitchen is incredible, and it makes my house smell like Christmas morning.
Pair a warm slice of chocolate chip banana bread with a mug of coffee, and your morning is made. This is an excellent breakfast bread, but it also works as a dessert bread (because – the chocolate!).
Chocolate Chip Banana Bread
Ingredients
- 1/2 cup unsalted butter, (8 Tbsp), softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 3 medium/large bananas, (very ripe), about 1 3/4 cups mashed
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips, divided, or mini chocolate chips or chunks
Instructions
- Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)
- Cream Butter and Sugar – In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
- Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended.
- Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated.
- Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool.
Notes
- Room Temperature – cover and store for up to 2 days
- Refrigeration – I don’t advise refrigerating since it can dry out the bread but you can refrigerate 3-5 days.
- Freeze – wrap in foil and freeze up to 3 months then thaw at room temperature for 3 hours.
Nutrition Per Serving
Filed Under
More Sweet Bread Recipes to Explore
- Blueberry Bread
- Zucchini Bread
- Chocolate Banana Bread
- Cranberry Bread
- Irish Soda Bread
- Pull-Apart Apple Bread
- Persimmon Bread
Made this chocolate chip banana bread this morning exactly as written! OH MY GOSH. It is soooooooo insanely delicious!!!! My kids and I love it!! Dangerously good!! It keeps calling to me! Thank you so much for sharing this amazing recipe!!
Hi Lisa! I’m so glad you’re loving it.
Can I use a Bundt pan? I read that I would need to double the recipe.
Hi Stacy! Yes, you can reference my Banana Bundt Cake Recipe.
How many servings in a loaf for the 350 Cal slice? We all cut it different widths so I’m just trying to figure out how many calories in the whole thing, thanks!
Hi Taylor. This recipe makes 10 servings per loaf, so a single loaf has a total of about 350 calories.
Oh my goodness Natasha I made this with things I already had in my kitchen just to avoid wasting bananas and it is just insanely delicious right out of the oven! I had to sub a splash of caramel whisky for the vanilla extract but it is the absolute best banana bread ever!!!
Ssing caramel whiskey sounds like a good substitution. I am so glad it turned out delicious right out of the oven. Thank you for sharing that wonderful twist.
How do you prevent the chocolate chips from sinking to bottom?
You can toss them in flour before hand if you’re having issues with them sinking.
Hi Natasha! This is my 2nd time using your recipe! I did 2 loaves, 1 with chocolate chip, 1 without. Amazing fluffliness! The loaf stayed moist from when I made it on Sunday to Thursday.
Question, if I did 6 bananas. Do I double up on the recipe?
Thanks in advance.
I’m glad you love it! Yes, if you have 6 bananas, doubling the recipe is the best way to ensure the ratio of ingredients stays correct so your loaves turn out perfectly fluffy and moist.
I’ve been waiting for my bananas to get overripe and I was wondering the same I have 6 bananas and was wondering should I double the ingredients and have 2 loaf pans. Did you use 6 bananas and double up the ingredients and made enough for 2 nice breads?? TYIA LISA G FROM YOUNGSTOWN OHIO😊👩🍳🍌
Can you use oil instead of butter? I have substituted oil in other recipes. Just wondering.
You can generally substitute oil for butter in quick breads, though it may slightly alter the texture and flavor. If you try it, I would love to hear how it turns out for you.
I ended up using butter. This loaf is dangerously good! Impossible to stop eating right out of the oven😋
So glad you loved it, Lori!
I made the choc chip banana bread. it was excellent. I chopped up 4 frozen cherries. I liked the idea of chocolate and cherries. I. should have added more cherries. I will try the basic recipe next time swapping out the chocolate for crushed walnuts and more cherries. The oil from the walnuts and the juice from the cherries should provide moisture, along with the banana. But who doesn’t like chocolate. I used Belgium dark chocolate chips that I crushed for the batter but kept whole for the top portion of the batter. It was delish. Definitely a keeper. And so easy to make. I especially liked the ease of not having to use a mixer. I used a whisk for mixing and a spatula for folding in ingredients. I think I may soften the cherries next time before putting in the batter. Thank you.
Your addition of dark chocolate and cherries sounds absolutely amazing. Thank you so much for sharing your helpful tips on using a whisk and spatula, and for the great feedback. I am so glad it is a keeper for you.
Can I make this in a 8.5 x 4.5 pan? Would I need to change any of the ingredient amounts? And how long to bake?
Hi Kathy! It may be too much batter for a smaller loaf pan. If the pan is overfilled, it won’t bake up properly, and could be raw in the middle while the edges over bake. You can change the serving size to reduce the recipe, or bake extra batter in a smaller oven safe dish/pan.
This is just chock full of flavor and deliciousness! Very quick and easy as well. A winner!
Delicious, very moist, and smelling fantastic.
Thank you, I’m glad you loved it!
This is sooo good and I’ve made it twice already! Any advice on how to keep the chocolate chips from sinking to the bottom?
Thank you for sharing your feedback. I’m glad you liked it! A trick that I can share is to toss the chocolate chips with 1–2 teaspoons of flour before folding them into the batter. This helps keep them suspended so they don’t sink to the bottom. If your bananas are extra large or very juicy, that can also thin the batter and cause the chips to settle. Hope that helps!
I’ve never tried another recipe for banana chocolate chip bread but honestly, don’t need to. This is fantastic and everyone loves it!
Aww that’s amazing! Thanks so much for your good words and feedback. It makes me happy to hear!
I’ve made it as a full loaf and as four mini loaves and either way it’s delicious!!! Much less time for the mini loaves though hahaha. I do 35-45 minutes and they come out perfect!