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Chocolate Chip Banana Bread

Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. This banana chocolate chip bread is a real treat.

Chocolate Chip banana bread sliced on a plate studded with chocolate chips and bananas

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Chocolate Chip Banana Bread Recipe

Classic Banana Bread is on the regular rotation at our house but when we’re craving chocolate, we make this Chocolate Banana Bread. It is the favorite of the children and we are quite smitten as well. Did I mention it’s EASY?

It’s hard to wait for this to cool so I wait until it’s just no longer hot! The aroma that lingers in your kitchen is incredible and your home will smell like Christmas morning. Pair a warm slice 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 Recipe in Bread Loaf Pan

Ingredients for Chocolate Chip Banana Bread Recipe

Be sure eggs, butter and bananas are at room temperature. If using frozen ripe bananas (we often freeze our overripe bananas for later use), thaw bananas overnight then let them come to room temperature.

Ingredients for Chocolate Chip Banana Bread with over-ripe bananas and chocolate chips

Keep Those Old 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!

Mashing peeled overripe ripe bananas in a blue bowl

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.

Semi sweet chocolate chips for baking sprinkled over chocolate chip banana bread

How to Make the Best 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.

  • Cream together softened butter and sugar in mixing bowl
  • Add 2 lightly beaten eggs
  • Mash bananas with a fork and add them to the bowl
  • Whisk together dry ingredients and add to batter
  • Fold in 3/4 of chocolate chips and transfer to the prepared bread pan
  • Sprinkle top with remaining 1/4 chocolate chips and bake

How to Make the best chocolate chip banana bread step by step visual instructions

The chocolate banana bread batter should be thick and have small lumps of banana.

What chocolate banana bread batter looks like poured into bread pan

It’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven.

Sliced Banana Chocolate Chip Bread studded with chocolate

More Banana Recipes to Explore:

Chocolate Chip Banana Bread

4.97 from 77 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. This banana chocolate chip bread is a real treat. #chocolatechipbananabread #chocolatebananabread #bananabread #bananas #chocolatechips #dessert

Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. 

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $3-$4
Keyword: Chocolate Chip Banana Bread
Cuisine: American
Course: Breakfast, snack
Calories: 350 kcal
Servings: 10 slices

Ingredients

Instructions

  1. Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)

  2. In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.

  3. 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. 

  4. In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to mixing bowl and mix until incorporated. 

  5. 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. 

Nutrition Facts
Chocolate Chip Banana Bread
Amount Per Serving
Calories 350 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 58mg19%
Sodium 258mg11%
Potassium 260mg7%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 24g27%
Protein 4g8%
Vitamin A 365IU7%
Vitamin C 3.1mg4%
Calcium 23mg2%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Shifat
    May 29, 2020

    Best! This recipe just changed my life. I love it. I know for sure that I’ll keep on making this

    Reply

    • Natashas Kitchen
      May 29, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Nirupama
    May 22, 2020

    The chocolate chip banana bread is just like how you described it. It was a mouth melting treat. Made quite a few banana breads till date but nothing was ever soooo good. Thank you so much for sharing this awesome fantastic recipe.

    Reply

    • Natashas Kitchen
      May 23, 2020

      You’re welcome! I’m so glad you enjoyed it!

      Reply

  • Effie
    May 20, 2020

    My regular oven feature not working so i am using convection.. i was told to drop temperature by 25 degrees .. but what about the actual baking time

    Reply

    • Natashas Kitchen
      May 21, 2020

      Hi Effie, I haven’t tested that in a convection oven to advise on time.

      Reply

  • Jan
    May 16, 2020

    I just made the banana bread and it was DELICIOUS! I made 3 small loaves to give to my daughters who loved it too!

    Reply

    • Natashas Kitchen
      May 16, 2020

      That’s so awesome Jan! Thank you for that wonderful review!

      Reply

  • Johanna
    May 15, 2020

    hey natasha!! this recipe is super amazing and easy to make! my family loved it very much. I was just wondering if I would turn this into a cake, how many minutes should I bake it and what is the temperature? thank you so much!

    Reply

    • Natashas Kitchen
      May 15, 2020

      Hi Johanna! I haven’t tested that to advise but it sounds interesting! I’ll have to add it to my to-do list. If you experiment, let me know how you liked the recipe.

      Reply

  • Anita
    May 13, 2020

    Made this today. So easy and yummy. It only needed 50 minutes baking time. Also cut the sugar to 1/2 cup.

    Reply

    • Natashas Kitchen
      May 13, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Maha Shaffi
    May 10, 2020

    Hey Natasha, i wanted to know if you used an oven the fan or a oven without it while baking the bread

    Reply

  • Eddie
    May 8, 2020

    The Best Banana Bread! Thanks Natasha!!

    Reply

    • Natasha's Kitchen
      May 8, 2020

      Thank you so much!

      Reply

  • Linda Chittick
    May 4, 2020

    Hi Natasha. This recipe is amazing. I have made it several times but use mini chocolate chips and small 5″x3″ pans. I get 3 loaves out of the recipe and have adjusted the bake time. They are great little gifts to send to family at this time, just a little sweet treat to say “I’m thinking of you”.

    Reply

    • Natashas Kitchen
      May 4, 2020

      The perfect little gift! What a great idea! Thank you for sharing that with me.

      Reply

  • Lauren
    May 2, 2020

    I’ve made this recipe twice now. The flavors are good and it is moist, hut both times the outside burned while the inside stayed raw. Maybe its my oven, but next time I think I’ll try 325 for 65 minutes.
    Thanks!

    Reply

    • Natasha's Kitchen
      May 2, 2020

      Sounds good Lauren and you’re right, the oven could be the culprit as different ovens have different timing. Thanks for sharing!

      Reply

  • Bella
    May 2, 2020

    Is it necessary to use 3 bananas? I only have 2! Will it come out ok with 2?

    Reply

    • Natashas Kitchen
      May 2, 2020

      Hi Bella, if they are larger it will work. You may need to alter the recipe slightly.

      Reply

  • Dayle Lambrecht
    April 29, 2020

    I am making this and realize I have extra fine sugar. Is that going to matter? Do I need to add more? Thank you!

    Reply

    • Natashas Kitchen
      April 29, 2020

      Hi Dayle, with sugar being such a science it may affect the recipe. If you experiment with that I would love to know how it works out.

      Reply

  • Brixhilda
    April 29, 2020

    The recipe was very easy to follow. The result was amazing too

    Reply

    • Natashas Kitchen
      April 29, 2020

      I’m so glad you enjoyed that! Thank you for sharing that with me!

      Reply

  • Vivi
    April 29, 2020

    Another winner recipe. So moist and fragrant!!! And really easy as most of your recipes Natasha. Thank you so much

    Reply

    • Natashas Kitchen
      April 29, 2020

      You’re welcome! I’m so happy you enjoyed it, Vivi!

      Reply

  • Jane
    April 27, 2020

    I followed the directions exactly as written and it turned out picture perfect!

    Reply

    • Natashas Kitchen
      April 27, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Jane!

      Reply

  • Kimberly Francisco
    April 24, 2020

    Can I use coconut oil instead of butter?

    Reply

    • Natashas Kitchen
      April 25, 2020

      Hi Kimberly, I haven’t tried personally but I have had a few readers report good results substituting with light olive oil or coconut oil.

      Reply

  • Jane
    April 23, 2020

    Hi,may I know 1/2cup is how many grams?

    Reply

    • Natashas Kitchen
      April 23, 2020

      Hi Jane, I recommend reading through this post on measuring. Are you referring to a half a cup of which ingredient since that varies?

      Reply

  • Farheen
    April 21, 2020

    Hi , Natasha. Thanks a lot for your delicious recipes. Love them all

    Reply

    • Natashas Kitchen
      April 21, 2020

      I’m so glad you enjoyed that Farheen! Thank you for that wonderful review!

      Reply

  • Farheen
    April 21, 2020

    Thanks a lot for your delicious food recipes. Love them all

    Reply

    • Natashas Kitchen
      April 21, 2020

      I’m so glad you enjoyed it, Farheen!

      Reply

  • Safiya Maqba
    April 21, 2020

    Hi Natasha. Hope You’re well. I’m planning on making this banana bread once again. I wanted to ask how long it stays in the fridge.

    Reply

    • Natashas Kitchen
      April 21, 2020

      Hi Safiya, We like to store it in a Ziploc or airtight container, I let it sit out for a day and after that, I will refrigerate it since it is a pretty moist bread for a few days… If freezing – the general rule for banana bread is to wrap it tightly with aluminum foil or plastic (freezer) wrap, stored properly it should last 2-3 months in the freezer.

      Reply

  • Tommie Gregory
    April 17, 2020

    Dear Natasha I was checking out your blog your food looks amazing I wanted to give you a couple hints maybe you can use when making banana bread put the bananas in the microwave for a couple minutes they get caramelized plus also to make it even more moist I do add a little bit of applesauce or sometimes sour cream I sprinkle the top when it’s cooking with raw sugar crystals hope you like my idea thank you

    Reply

    • Natasha's Kitchen
      April 17, 2020

      Thanks for your suggestion, Tommie. I’ll take note of that!

      Reply

  • Preet
    April 16, 2020

    Hi. Recipe looks so good. Do you have any eggless banana bread recipe?

    Reply

  • Shelly Erickson
    April 15, 2020

    This Chocolate Chip Banana Bread is amazing!! My grandson loved it- and he’s picky. Easy and great flavor!

    Reply

    • Natasha's Kitchen
      April 16, 2020

      Thank you for your great comments, Shelly!

      Reply

  • Sol
    April 11, 2020

    I felt like a true chef making this, Natasha! It came out amazing and my apartment smelled like the best bakery in Paris. I am a chocolate lover so this recipe is a keeper for me!

    Reply

    • Natasha's Kitchen
      April 11, 2020

      Thank you for sharing that with us and for your great feedback, Sol. I hope you love every recipe that you try!

      Reply

  • Natalie
    April 6, 2020

    I could only find self-rising flour at the store, can I still make this recipe? What adjustments do I need to make?

    Reply

    • Natashas Kitchen
      April 6, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Natalie!

      Reply

      • Patti
        April 30, 2020

        She was asking about self rising flour

        Reply

  • Bushra Hadi
    April 6, 2020

    “As they say u eat with ur eyes first seems like an amazing banana bread “very tempted to make ur recipe . But can oil be used instead of butter . And ok to use the electric beater . Hope the result turns out as good as yours .

    Reply

    • Natashas Kitchen
      April 6, 2020

      Hi Bushra, I haven’t tried personally but I have had a few readers report good results substituting with light olive oil or coconut oil.

      Reply

  • Aisa
    April 4, 2020

    What adjustment do I need to make if i Were to make these using a cupcake/muffin pan instead?

    Reply

  • Marwa Ahmed
    April 4, 2020

    I made it! My kids loved it and it was finished in no time.

    Reply

    • Natashas Kitchen
      April 4, 2020

      I’m so glad you enjoyed it, Marwa! Thank you for the wonderful review!

      Reply

  • Daniella
    April 4, 2020

    This is the BEST Banana Bread recipe!!! My family and co-workers SO happy when I bake it. Thanks for the recipe Natasha!

    Reply

    • Natashas Kitchen
      April 4, 2020

      That’s so great! It sounds like you have a new favorite, Daniella!

      Reply

      • Rebecca
        April 28, 2020

        Hi, nice recipe and I’d like to try it out but pls can I use salted butter and leave off the salt in the recipe or it only works with unsalted butter? Anticipate your reply. Thanks.

        Reply

        • Natashas Kitchen
          April 28, 2020

          Hi Rebecca, that should work. I hope you love this recipe!

          Reply

  • Sari
    April 3, 2020

    This recipe was a hit with my family and co-workers. I have also made it with some variations, depending on what I have in hand. Some substitutions were brown sugar or Lakanto brown sugar (maybe maple syrup next time…) and gluten free flour or whole wheat. This recipe has become a staple in my house. Thanks for the recipe Natasha!

    Reply

    • Natashas Kitchen
      April 3, 2020

      That’s so great! It sounds like you have a new favorite, Sari!

      Reply

  • Lori
    April 3, 2020

    The absolute best- thank you!

    Reply

    • Natashas Kitchen
      April 3, 2020

      So so good isn’t it! Thank you for sharing that great review!

      Reply

    • Michele
      April 6, 2020

      Can I substitute zucchini for banana?

      Reply

      • Natasha
        April 6, 2020

        Hi Michele, I haven’t tested that so it’s difficult to give a recommendation. We do have a zucchini bread posted which may help as a reference.

        Reply

  • Rachael Yerkes
    April 3, 2020

    Banana Bread with chocolate chips is so much better than normal banana bread! So good!

    Reply

    • Natashas Kitchen
      April 3, 2020

      I’m so glad you enjoyed that, Rachael! We love it also – so good!

      Reply

  • Avashni
    April 3, 2020

    Hi I live your recipes. I have now gone gluten free. Can I use gluten free flour in this recipe?
    Could you please post some gluten free recipes that is tried and tested by you

    Reply

    • Natashas Kitchen
      April 3, 2020

      Hi Avashni, I have not tested that with gluten-free flour to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Julia Frey
    April 3, 2020

    I love that this recipe is simple enough for my teenage daughter to ace! It gives her so much joy to get stuck into baking right now and we get delicious things in return.

    Reply

    • Natashas Kitchen
      April 3, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Sharon
    April 2, 2020

    Try mini cinnamon chips, also very good!

    Reply

    • Natashas Kitchen
      April 2, 2020

      I’m so glad you enjoyed that.

      Reply

  • Patti
    April 2, 2020

    Made this three times this week my daughter actually drove over to pick up.

    Reply

    • Natashas Kitchen
      April 2, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

      • Raymonde Bassil
        April 11, 2020

        So far the best banana cake recipe..we all loved it and the second one is baking now..thank you for sharing..simple and tasty

        Reply

        • Natasha
          April 11, 2020

          Hi I’m so happy you loved it! Thank you so much for the great review.

          Reply

  • Nicole
    March 27, 2020

    I’m going to cook this in a 7.5” x 7.5” glass baking dish because I can’t find my loaf pan. Do you think I need to adjust the cooking time?

    Reply

    • Natashas Kitchen
      March 27, 2020

      Hi Nicole, You may need to cut the bake time by some since the surface layer is greater and the bread will be shorter.

      Reply

    • Debbie Murphy
      April 2, 2020

      When you say 3 bananas could you give measurements insted. Bannanas are all different sizes so whe you say 3 it could be different amounts

      Reply

  • cindy Hoeffel
    March 23, 2020

    Can I make this without choc.chips ? My husband likes it plain. I am making it today plus tonight we are having your Quesadilla’s tonight. I am becoming quite the cook lol.

    Reply

  • Andrea
    March 22, 2020

    Very moist and delicious. I added ground cinnamon and nutmeg as well. Not to over power the banana taste.

    Reply

    • Natasha's Kitchen
      March 22, 2020

      Sounds yummy! Thank you for sharing that with us.

      Reply

  • Connie
    March 22, 2020

    Haven’t used this recipe yet but will do today. Can I use glazed cherries with this recipe?
    I’ve made choc chip and cherry banana bread in past but want to try your recipe!
    Kind regards

    Reply

    • Natasha
      March 22, 2020

      Hi Connie, do you mean the candied cherries? I haven’t tested that but I think it could taste good to add some and coarsely chopping might be a good idea.

      Reply

      • Connie
        April 4, 2020

        Hello, yes them cherries.
        Made it using your recipe… didn’t last long haha!

        Reply

        • Natashas Kitchen
          April 4, 2020

          That’s just awesome!! Thank you for sharing your wonderful review, Connie!

          Reply

  • Wioletta Slyk
    February 24, 2020

    Love this recipe.

    Reply

    • Natashas Kitchen
      February 24, 2020

      Isn’t it amazing!

      Reply

  • Anusha
    February 23, 2020

    This is the best banana bread I’ve ever made! It was so delicious. Thank you!

    Reply

    • Natasha's Kitchen
      February 23, 2020

      Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!  

      Reply

  • Rashmee
    February 21, 2020

    Turned out brilliant 👍🏻👍🏻 Thanks so much

    Reply

    • Natasha's Kitchen
      February 21, 2020

      Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!  

      Reply

  • Manuela Morales
    February 5, 2020

    Hey Natasha,

    What chocolate do you use for this recipe?

    Reply

    • Natasha's Kitchen
      February 5, 2020

      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 or even bittersweet chocolate chips.

      Reply

      • Emily
        February 14, 2020

        I love bananas and peanut butter, so I used peanut butter chips instead of chocolate chips, it was great!

        Reply

        • Natashas Kitchen
          February 14, 2020

          That’s so awesome! Thank you for sharing that with me Emily!

          Reply

          • Julie
            March 10, 2020

            Great, easy-to-do recipe (like all Natasha’s recipes) with great results! Most always, precious recipes I’ve had to deal with burnt ends and uncooked centers. This recipe is terrific! Everything cooked evenly and delicious! How to store, is my question. Once cooled, do I throw in ziplock bag, wrap in Saran Wrap or aluminum foil? What do you suggest is best?

          • Natashas Kitchen
            March 10, 2020

            That’s so awesome Julie. We like to store it in a Ziploc or airtight container, I let it sit out for a day and after that, I will refrigerate it since it is a pretty moist bread… If freezing – the general rule for banana bread is to wrap it tightly with aluminum foil or plastic (freezer) wrap, stored properly it should last 2-3 months in the freezer.

  • Leah
    February 5, 2020

    DELICIOUS!!⭐️⭐️⭐️⭐️⭐️
    Easy to make!

    Reply

    • Natasha's Kitchen
      February 5, 2020

      Thanks for the short but sweet review!

      Reply

  • Manuela Morales
    February 4, 2020

    Hey Natasha i was just wondering if i don’t have like a machine to mix can i do it by hand?

    Reply

    • Natasha's Kitchen
      February 4, 2020

      Hi Manuela. You can give it a try but the consistency might be different but let me know how it goes if you do an experiment.

      Reply

  • Michaela
    February 4, 2020

    Perfect banana bread recipe. I didn’t think that it was to sweet and it baked beautifully in the time listed.

    Reply

    • Natasha's Kitchen
      February 4, 2020

      Thank you for your great feedback Michaela. Thank you for giving this recipe a try!

      Reply

  • Angela
    January 29, 2020

    I made this after making the banana bread recipe many times. I found it tasted much better on the second day. I will make sure that I don’t buy the chocolate chips from the bulk store. A better quality will be my choice. If you don’t like things too sweet, try decreasing the chocolate or sugar.

    Reply

    • Natasha
      January 29, 2020

      Hi Angela, I agree the chocolate chips are pretty sweet especially depending on the type and its an easy way to decrease the sugar without affecting the consistency of the bread.

      Reply

  • Tania
    January 28, 2020

    This turned out perfect! I made it exactly like written and it was done in 55 minutes. My husband and kids and my mom and dad loved it, and me too! Easy to make, and I will keep this recipe for next time. Thank you!

    Reply

    • Natashas Kitchen
      January 28, 2020

      That is the best when the entire family loves the meals we moms make. That’s so great!

      Reply

  • Anusha
    January 21, 2020

    Tried chocochip banana bread.It was out of the world and we just loved it

    Reply

    • Natashas Kitchen
      January 21, 2020

      That’s so awesome! Thank you for that great feedback!

      Reply

  • André DeGuire
    January 14, 2020

    I love your receipes

    Reply

    • Natashas Kitchen
      January 14, 2020

      I’m so happy to hear that, Andre! Thank you for that wonderful review!

      Reply

  • Marj
    January 14, 2020

    Has anyone ever used frozen bananas to make this? How did it turn out?

    Reply

    • Irene
      January 15, 2020

      I use frozen banana’s every time I make this and it turns out great!

      Reply

      • Natasha
        January 15, 2020

        Hi Irene, thanks for sharing! I love using frozen bananas also.

        Reply

  • GLENN R MAHNKE
    January 12, 2020

    What changes would I need to make to combine the recipes for banana NUT bread and CHOCOLATE CHIP banana bread?

    Reply

    • Natashas Kitchen
      January 13, 2020

      Hi Glenn, you could add toasted and coarsely chopped walnuts in addition to the chocolate chips. It would be a wonderful combination!

      Reply

  • Mila
    January 9, 2020

    I have just made this banana bread and turned out phenomenal. Followed the recipe to T and baked for 50 min on 350F. Nice outside as well inside. Evenly baked too. Sometimes middle part comes being unevenly baked, but not in this recipe.
    Thank you Natasha!

    Reply

    • Natashas Kitchen
      January 9, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Mila!

      Reply

  • Jess
    January 6, 2020

    Can I use this recipe in the Cuisinart Breadmaker?

    Reply

    • Natashas Kitchen
      January 6, 2020

      Hi Jess, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Linda
    January 3, 2020

    This is so good. Thanks for another addition to my collection

    Reply

    • Natashas Kitchen
      January 3, 2020

      You’re welcome! Sounds like you found a new favorite.

      Reply

  • Fion teng
    December 31, 2019

    My banana cake became hard on the outside. But it’s amazing nice in the inside. Please share how to make it nicer on the outside. Thanks for sharing great recipe.

    Reply

    • Natashas Kitchen
      December 31, 2019

      Hi Fion! I haven’t had that happen. Was anything altered in this recipe? I’m wondering if the oven is too hot?

      Reply

  • Julie Liebman
    December 12, 2019

    I have made this recipe three or four times at the request of my brother. The bread is very moist and absolutely delicious. The recipe is so easy to follow. The only change I made was using milk chocolate chips, but it is still great. Today I made it by using three small loaf pans and baked for about 30 minutes. That way we can freeze some for future use. Thank you for the excellent recipe.

    Reply

    • Natashas Kitchen
      December 12, 2019

      Sounds like you found a favorite recipe, Julie! Thank you for sharing that awesome feedback.

      Reply

  • Katie
    November 28, 2019

    My favorite banana bread recipe. I now look forward to having a few ripe bananas just for this lol, thank you for a great recipe.

    P.S. waiting on that cookbook 😉

    Reply

    • Natasha
      November 28, 2019

      We are the same way – we get excited about ripe bananas for this recipe!

      Reply

  • Alison
    November 25, 2019

    Is the calorie count of 350 kcal, and 45 grams of Carb per slice? I know it’s probably an approximate count. Says yields 10 slices. Just asking because I am a Type 1 Insulin Dependent Diabetic. I’m sick of Oatmeal, Bananas and Berries for Breakfast, and this comfort food is calling my name. I’ll probably only use half the amount of Chocolate Chips, and use semi-sweet.

    Reply

    • Natashas Kitchen
      November 26, 2019

      Hi Alison, yes, that calorie count would be per slice.

      Reply

  • Natalia
    November 18, 2019

    Can I add walnuts to this recipe ? And most recipes call for a cup of sugar , did you decrease to 2/3 because of the chocolate ? Also will 4 bananas make it to sweet ? I usually use 4 for my regular banana bread without no chocolate because it makes it more moist , will 4 bananas ruin it ? Thanks

    Reply

    • Natashas Kitchen
      November 18, 2019

      I love that you made this work with each version! If you test that with a carrot cake I would love to know how you like that.

      Reply

      • Natalia Pena
        November 19, 2019

        I was actually asking . If I can add walnuts and how much . Also will 4 bananas be too sweet ?

        Reply

        • Natasha
          November 19, 2019

          4 bananas might throw off the ratio of moist to dry ingredients. You can definitely add walnuts. Check out this post for our banana nut bread.

          Reply

        • Sandy
          November 26, 2019

          Hi you use baking soda is that the same as baking powder on bicarbonate of soda ?

          Reply

          • Natasha
            November 26, 2019

            Baking soda is 4 times stronger than baking powder. Baking soda and bicarbonate of soda are the same thing.

          • christina
            December 14, 2019

            is this banana bread recipe freezer friendly ?

          • Natasha
            December 14, 2019

            Hi Christina, yes you can freeze this banana bread.

  • Selim Baroud
    November 12, 2019

    Hi Natasha,

    I am a beginner at baking (1st time).
    I followed your instructions; added 3 tsp of baking powder instead of 1sp of baking soda.
    I put it in the oven at 180 degrees. It took approx. 30 min in the oven, slightly burned from the bottom but good taste.
    It almost doubled in height but didn’t rise to or above the level of the pan; std size pan.
    Tastes great, looks great but not as high as i had thought it would become.
    Did i do it correctly or missed something ?
    Thanks,

    Reply

    • Natashas Kitchen
      November 12, 2019

      Hi Selim, there could be several factors to that. Was anything else altered in the recipe? Also, be sure you are using baking soda and not baking powder since baking soda is 4x stronger and be sure your baking soda is still active.

      Reply

  • Tamara
    November 6, 2019

    Excellent. I make regular banana bread all the time but this recipe was next level! Thanks!

    Reply

    • Natashas Kitchen
      November 6, 2019

      Sounds like you found a new favorite, Tamara! Thank you for that awesome feedback!

      Reply

  • Elaine Reid
    November 5, 2019

    Make this often. It’s the best recipe I’ve come across. Made it this morning.

    Reply

    • Natashas Kitchen
      November 5, 2019

      I’m so glad you found a favorite on our blog, Elaine! That’s so great!

      Reply

  • Lauren
    November 5, 2019

    Truly the best chocolate chip banana bread recipe EVER! Turned out beautifully and was SOOOOO delicious! Thank you!

    Reply

    • Natashas Kitchen
      November 5, 2019

      I’m so glad you enjoyed it, Lauren. Thank you for the wonderful review!

      Reply

  • Toni
    October 18, 2019

    Hi

    can I substitute almond flour for regular flour in this recipe.

    Reply

    • Natasha
      October 18, 2019

      Hi Toni, I haven’t tried this with almond flour yet but it might work. It doesn’t look like anyone else commenting has tried it. If you experiment please let me know how you like it.

      Reply

  • Kathleen Ewald
    October 10, 2019

    I have only found your recipes in the past 6 months…..what a find!
    It would be wonderful if there were a way to save recipes to a private recipe box.
    I have one suggestion on the banana bread…..I have found that if I freeze the ripe bananas and then let them defrost in a strainer over a bowel and then add the juice to the recipe that I get a wonderful intense banana flavor.

    Reply

    • Natashas Kitchen
      October 11, 2019

      Thank you for those suggestions, Kathleen! I’m so glad you discovered our blog!

      Reply

      • Kelsey
        February 26, 2020

        This recipe was recommended to me — could I use it to make muffins? If so, how long would you bake for? Thanks!

        Reply

        • Natashas Kitchen
          February 26, 2020

          Hi Kelsey, I haven’t tested that with this specific recipe but we do have these zucchini muffins here. If you experiment, let me know how you liked the recipe.

          Reply

  • Nigina R
    October 9, 2019

    Our family is with you since 2013 and we love your recipes! BIG THANK YOU!
    Today, i used leftover pumpkin sauce which I made for “pumpkin cake” recipe 5 days ago and replaced it as one banana. So, 2 bananas + 1 pumpkin sauce, 50 ml less honey. It came out AMAZING!

    Reply

    • Natashas Kitchen
      October 9, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Nigina! I’m all smiles!

      Reply

  • Ayesha Sohail
    September 13, 2019

    Hi Natasha! I tried your banana bread and it was amazing, but i was wondering if it is possible to use a substitute for butter, like shortening or oil? And if so, what will be the difference in quantity?

    Reply

    • Natasha
      September 13, 2019

      Hi Ayesha, I haven’t tried personally but I have had a few readers report good results substituting with light olive oil or coconut oil.

      Reply

  • Gita Jackson
    August 14, 2019

    Hi, I love your banana bread. I want to make mini loaves for gifts this Xmas. How do I make these what are the proportions? Thanks

    Reply

    • Natashas Kitchen
      August 14, 2019

      Hi Gita, I haven’t tested this in mini loaves to advise Gita. I’m sure you can use the same recipe just be sure to not overfill the mini tins and you will need to adjust bake time. If you experiment, let me know how you liked the recipe

      Reply

      • Gita
        August 15, 2019

        Thanks Natasha, will do

        Reply

  • Carrie
    June 29, 2019

    Delicious!! The only change I would make would be to check it after 45-50 minutes because I think it could have been taken out of the oven at that time. I used a dark nonstick bread pan.

    Reply

    • Natashas Kitchen
      June 29, 2019

      Thank you for that feedback Carrie!!

      Reply

  • Katy
    June 18, 2019

    I just baked your recipe for chocolate chip banana bread. It’s hands down the recipe I’ve found. I made mine into small, individual loaves and ate one 5 min after it came out of the oven. I’ll definitely make again for many occasions. 😬

    Reply

    • Natashas Kitchen
      June 18, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Katy!

      Reply

    • Linda
      October 25, 2019

      Katy, how long did you cook in the mini pans for the bread ?

      Thanks

      Reply

  • Julie
    June 14, 2019

    Hi Natasha, can I substitute brown sugar for the 2/3cup white sugar ?
    If so how much brown sugar should I use?

    Reply

    • Natasha
      June 14, 2019

      Hi Julie, I would do an equal substitution of brown sugar – also, I would do packed brown sugar since granulated sugar is more compact. Your banana bread will be slightly darker but should still taste great.

      Reply

  • Cassidy
    June 9, 2019

    What a great recipe! I actually used peanut butter chips instead of chocolate. Because banana and peanut butter is one of my favorite combinations. Thanks for your amazing recipes and videos.

    Reply

    • Natashas Kitchen
      June 9, 2019

      That’s so great! It sounds like you have a new favorite, Cassidy!

      Reply

    • Karen Marie Prust
      June 10, 2019

      Thank you for the peanut butter chip idea. I think I am going to try it with both peanut butter and chocolate chips because we love them both.

      Reply

  • Noriene
    June 5, 2019

    Natasha, could I substitute zucchini for the bananas. I’m not supposed to have them because they have too much potassium for me. I have lots of zuchinni though. Thank you. I love your recipes.

    Reply

    • Natashas Kitchen
      June 5, 2019

      Hi Noriene, I haven’t tested that with this specific recipe but we do have these zucchini muffins here. If you experiment, let me know how you liked the recipe.

      Reply

  • Michaela
    April 29, 2019

    This is my first time making banana bread, it looked really good so I had to try it. I only had 2 bananas so I was hoping it wouldn’t ruin the recipe but it’s just a bit over brown on the top and it’s moist in the middle. Will be making this bread again.

    Reply

    • Natashas Kitchen
      April 29, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Nicole
    April 16, 2019

    With this recipe can i add walnuts? if so how much would i add?

    Reply

    • Natashas Kitchen
      April 16, 2019

      Hi Nicole, you could add toasted and coarsely chopped walnuts in addition to the chocolate chips. It would be a wonderful combination!

      Reply

  • Irene
    April 15, 2019

    This was a hit for my family! Everyone loved it! Making another today!

    Reply

    • Natashas Kitchen
      April 15, 2019

      That’s so awesome Irene! I’m so happy your family enjoyed that!

      Reply

  • Theresa
    April 13, 2019

    This is my favorite banana bread recipe. I do use salted butter and cut down a tiny bit on the salt in the recipe. I also use banana flavoring instead of vanilla flavoring to give it more of a banana taste. It is the moistest banana bread recipe I have ever done. My boyfriend won’t eat banana bread without chocolate chips so your recipe was a blessing. Also one recipe makes one banana loaf or six giant muffins. I put the muffin pan on the top rack and the loaf pan on the bottom rack. I set the timer for 30 minutes and check the muffins. I set it for 40 minutes then check the loaf.

    Reply

    • Natashas Kitchen
      April 13, 2019

      That’s so great Theresa! I’m so happy you enjoyed that.

      Reply

    • Karen Marie Prust
      June 10, 2019

      Thanks for the idea for using banana flavoring instead of vanilla flavoring. I would never have thought of that.

      Reply

      • Sharon
        March 29, 2020

        I love making this banana bread, it’s delicious! Thank you Natasha!
        However I’m struggling to find plain or all purpose flour at the moment. Could I replace with equivalent of self raising flour and just leave out the baking soda?

        Reply

        • Natasha
          March 29, 2020

          Hi Sharon, I haven’t tried self-raising flour so without experimenting I can’t advise specifically. Keep in mind though – Self-rising flour has approximately the following ratios: 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp fine salt. Baking soda is about 4 times stronger than baking powder.

          Reply

  • tiwaah
    April 12, 2019

    I have tried making the banana bread recipe four times and although it tastes very good, it’s a little mushy inside..what am I doing wrong? I replaced the sugar with honey.

    Reply

    • Natasha
      April 13, 2019

      Hi Tiwaah, it could be the substitution as honey has more moisture than sugar – you might bake a little longer until a toothpick inserted into the center comes out clean without wet batter.

      Reply

    • Linda
      October 23, 2019

      This is thee BEST banana bread recipe! My family and friends absolutely love it everytime I make it! I’ve made it at least ten times in less than a year! Thank you!

      Reply

      • Natashas Kitchen
        October 23, 2019

        I’m so happy to hear that! Thank you for sharing your great review, Linda!

        Reply

  • Karen Marie Prust
    March 11, 2019

    I have been using the Settlement Cookbook Banana Bread recipe since I was 12 years old. I am now 70. I must say your banana bread is so much more moisture and tastier. I will be using this recipe from now on.

    Reply

    • Natashas Kitchen
      March 12, 2019

      I’m so happy you found a new favotire on our blog, Karen! Thank you for sharing your awesome review with me!

      Reply

  • Mina
    March 11, 2019

    3rd time to make this. my husband loves it, told me to stick to your recipe and stop searching for another one

    Reply

    • Natashas Kitchen
      March 11, 2019

      That’s so awesome, Mina!! Sounds like you found a new favorite! Thank you for sharing that with us!

      Reply

  • Karen Prust
    March 9, 2019

    I have some chocolate covered raisins that I am going to try this with. Also I do not have unsalted butter but I always have salted butter and all my recipes always turn out fine. What is the difference between salted and unsalted butter?
    I love your recipes. Everyone I have tried has turned out great. How do you keep that cute figure eating all the delicious things you eat?

    Reply

    • Natasha
      March 9, 2019

      Hi Karen, we use unsalted butter in all of our recipes so we can control the amount of salt. Also, especially important in baking, salted butter has a higher moisture level which can alter recipes that are sensitive to that and unsalted butter is typically fresher. I’m glad the recipes are still working out though 🙂 And thank you so much for the compliment! 🙂

      Reply

  • Katy
    March 1, 2019

    This looks sooooo good. I always forget that I can add other ingredients to banana bread.

    Reply

    • Natashas Kitchen
      March 1, 2019

      Yes! It is definitely customizable to your liking! I’m so happy you enjoyed that!

      Reply

  • Anne
    February 27, 2019

    I love this banana bread. I love the fact that it uses butter instead of oil. I did over cook mine a bit and I think I should have tented the bread the last 15min. It was a little overcooked on the top, but I was out of aluminum foil. It still tastes amazing!

    Reply

    • Natashas Kitchen
      February 27, 2019

      I’m so happy you still enjoyed that! Thank you for sharing this with us!

      Reply

      • Mich
        March 27, 2019

        How long would you bake muffins?

        Reply

        • Natashas Kitchen
          March 27, 2019

          Hi Mich, I haven’t experimented with muffins but that I think that should work fine You will need to adjust cook time 🙂 If you do experiment, let me know how you liked the recipe Reply

          Reply

  • Neha Malik
    February 22, 2019

    Awesome recipe.. my kids just love this chocolate chip banana bread! They literally demand for it when they see the bananas becoming ripe!
    I have a question though, can I use the same batter for the muffins? If so – how long do you suggest baking for the regular size muffins and jumbo muffins? I would love to carry it to work myself as a snack/breakfast.

    Reply

    • Natashas Kitchen
      February 22, 2019

      Hi Neha, I’m so happy you enjoyed that! I think that should work fine You will need to adjust cook time 🙂 If you experiment, let me know how you liked the recipe

      Reply

  • Elke
    February 21, 2019

    o.m.g – thi sis the most delicious ever – and I’m not even a fan of bananas! Moist but not soggy. It was best straight out of the oven with the crispy outside, but 3 days after pretty damn delicious!

    Reply

    • Natashas Kitchen
      February 21, 2019

      Thank you for sharing that with us, Elke!!

      Reply

  • Linda
    February 14, 2019

    I made this tonight and it is very moist inside but crispy on the outside. It tastes delicious!!! I cooked it for 55 minutes st 350. Any suggestions?

    Reply

    • Natashas Kitchen
      February 15, 2019

      Hi Linda! I’m so happy you enjoyed that recipe! It sounds like they could have been pulled out a minute sooner. 🙂

      Reply

  • Galina Nechiporuk
    February 12, 2019

    Can I use can’t believe it’s butter instead of regular butter?

    Reply

    • Natasha
      February 12, 2019

      Hi Galina, I honestly haven’t tried that substitution so I’m not sure how it would affect how it bakes up or tastes. If anyone else has experimented with this, please let us know 🙂

      Reply

  • irene
    February 2, 2019

    3 Banana’s can be subjective as they are all different sizes – how many ounces of banana please. Thank you.

    Reply

    • Natashas Kitchen
      February 2, 2019

      Hi Irene, I didn’t measure it that way but this recipe has about 1 1/2 cups of mashed bananas. I hope you love this banana bread!

      Reply

  • Sophia Tsemra
    January 30, 2019

    I ran out of chocolate chips, so I used cinnamon istead. It turned out super good!!!

    Reply

    • Natashas Kitchen
      January 30, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Lana
    January 26, 2019

    I came across your website looking for a recipe for banana bread and made this one! My 20 months old grandson loved it and so did my daughter who is pretty picky with food.
    At the same time I tried so many other recipes of yours for the first time (rice balls, apple banana muffins, cabbage /beet salad….) and I am in love with all of them! Really, really great recipes! Thanks!

    Reply

    • Natashas Kitchen
      January 26, 2019

      Awww that’s the best! I’m so happy you discovered our blog! Thank you so much for sharing that with me :). I’m all smiles!

      Reply

  • Squeaky Bear
    January 24, 2019

    I much prefer to bake with butter than the oils that most banana bread recipes call for. So, I was happy to find this recipe! It is exactly what I wanted. It turned out great! I did cut the sugar a tiny bit, used just 1/2 cup.

    I also baked it in two 20cm square pans instead of the loaf pan, as I want smaller squares for lunch boxes. It took about 20-22 minutes at 350 in my oven. I would like to try it in the loaf pan (next time!) as I think the texture will be even better. But was pretty good like this, for lunch time treats at school.

    Reply

    • Natashas Kitchen
      January 24, 2019

      I’m so happy you discovered our blog!! Thank you for sharing your wonderful review with us!

      Reply

  • Barbara
    January 15, 2019

    I love how the texture of this banana bread looks. I bet it tastes even better than it looks!

    Do you think it is possible to modify the recipe to make it gluten-free? I have to admit I just found your site and have not managed to look around for other gluten-free recipes yet.

    Reply

    • Natashas Kitchen
      January 15, 2019

      Hi Barbara, I think it may be possible however I have not tried it with this recipe specifically. If you experiment I would love to know how you like that recipe!

      Reply

  • Linda Van dyck
    January 11, 2019

    Love your recipes ! I wish you had a cookbk we could buy! That would be awsome! ❤️

    Reply

    • Natashas Kitchen
      January 11, 2019

      Thank you for that wonderful review, Linda!!

      Reply

      • Karen Marie Prust
        June 18, 2019

        I wish you would have a cookbook too that we can buy.

        Reply

        • Natashas Kitchen
          June 18, 2019

          Stay tuned Karen! We have plans for a book in the future!

          Reply

          • Karen Marie Prust
            June 18, 2019

            Terrific!!!!!! I always stay tuned. I am on your list so I get your emails.

          • Natashas Kitchen
            June 18, 2019

            That’s so awesome Karen!! Thank you so much for reading our Newsletters and tuning in!

  • Christine
    January 8, 2019

    This banana bread was delicious. It was so moist and the flavour was unreal! I must admit I had my doubts before I made it as to whether it would be moist because there was no sour cream/buttermilk or milk in it, but I’m glad the pictures convinced me to try it 🙂 Yum, Yum.

    Just a tip: I’ve used baking paper/parchment to line all my tins/pans for many years now to avoid all that hard work getting stuck in the tin.

    Reply

    • Natasha
      January 9, 2019

      Hi Christine, I’m so happy you loved the chocolate chip banana bread!! Thank you for sharing your amazing review 🙂

      Reply

  • Diana
    January 6, 2019

    Made this today. It is absolutely delicious! Very moist and just the right amount of sweetness

    Reply

    • Natashas Kitchen
      January 6, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Ksusha.A
    January 3, 2019

    Great! Original banana bread with a kick. Turned out perfect

    Reply

    • Natashas Kitchen
      January 3, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Carol Casey
    December 29, 2018

    Hi Natasha, I love making your recipes because they have always turned out delicious and easy to make. However, I made your chocolate chip banana bread recipe this morning, and after letting it set for 10 minutes in the pan, I did not know how to remove it without getting melted chocolate all over my hands. Also it did not rise as much as my banana bread usually does. I used a 9 x 5 x 2-3/4 bread pan. Any suggestions?

    Reply

    • Natasha
      December 29, 2018

      Hi Carol, I’m so glad you enjoy our recipes and I am always happy to help troubleshoot. I haven’t had issues with the rising but it could be a couple of things – be sure when you measure the flour, you are spooning it into the measuring cup and then scraping off the top – if you dip the measuring cup into the bin, you can get up to 25% more flour which could make for a thicker batter and make it more difficult to rise. Also, be sure you are using baking soda and not baking powder since baking soda is 4x stronger and be sure your baking soda is still active. The chocolate chips on top can get your hands chocolatey when transferring. it helps if you spread them over the top/center of the bread and keep them off the edges so you have somewhat of a clean edge to put your fingers on when removing from the pan. Also, be sure to let the chocolate chip banana bread rest for 10 minutes before removing it from the pan which helps for an easier transfer.

      Reply

    • Nancy
      December 29, 2018

      I used two large turkey-lifters on each side to lift the bread from the pan.

      Reply

      • Natasha
        December 29, 2018

        Smart!! Thanks for sharing your tip for removing the banana bread from the pan! 🙂

        Reply

  • Rose Smith
    December 23, 2018

    Natasha, It’s look’s really delicious! I want to try o make it. Thanks for sharing in this Christmas time

    Reply

    • Natashas Kitchen
      December 24, 2018

      You’re welcome! I’m so happy you enjoyed it

      Reply

  • Basia
    December 22, 2018

    Hi i would like to make it do you think Lindt chocolate cut into pieces will be a good substitute for chocolate chip.

    Reply

    • Natasha
      December 22, 2018

      Hi Basia, that should work well. I hope you love the chocolate chip banana bread recipe 🙂

      Reply

  • Nancy Daugherty
    December 22, 2018

    I want to add walnuts to the chocolate chip banana bread, should I cut back from the 1 cup in your regular banana bread recipe because of the chips or can I add 1 cup nuts in addition to chips?

    Reply

    • Natasha
      December 22, 2018

      Hi Nancy, you could add toasted and coarsely chopped walnuts in addition to the chocolate chips. It would be a wonderful combination! 🙂

      Reply

      • Nancy
        December 24, 2018

        I made it today with both chocolate chips and toasted walnuts! My husband said it was perfect! Do you recommend fridge or can it sit out for a few days? Thanks so much for the recipe. I’m going to follow you on YouTube also.

        Reply

        • Natasha
          December 24, 2018

          Hi Nancy, I let it sit out for a day and after that I will refrigerate it since it is a pretty moist bread.

          Reply

          • Sarah
            March 27, 2019

            Thank you so much for such a wonderful recipe, it is a family favourite.

            I was wondering if I could freeze the bread after I have made a couple.

            Many thanks from a banana bread fan in the UK.

          • Natashas Kitchen
            March 27, 2019

            Hi Sarah! I haven’t tested that with this chocolate chip bread yet but that should work. The general rule for banana bread is to wrap it tightly with aluminum foil or plastic (freezer) wrap, stored properly it should last 2-3 months in the freezer.

  • Debbie T
    December 21, 2018

    Thank you Natasha for another delicious recipe. You would of laughed had you seen me when I took the banana bread out of the pan. My hands were covered in chocolate. Yum yum. Have a great Christmas.

    Reply

    • Natasha
      December 21, 2018

      Oh my goodness that is a good problem to have!! I’m so glad you enjoyed the chocolate chip banana bread!! 🙂

      Reply

  • Liya
    December 21, 2018

    Do you think I can make them in muffin pan/cupcake pan instead.of the bread pan?!

    Reply

    • Natashas Kitchen
      December 21, 2018

      I think that should work fine Liya. You will need to adjust cook time 🙂

      Reply

  • Olga
    December 20, 2018

    Hi Natasha!
    I am loving your recepies. If at all possible, would you be able to include a dairy free version when possible? I definitely understand that it’s important to use the ingredients you list to get the whole experience of your excellent dishes, but if by any chance you can have a dairy free version it would be so much appreciated!!!! My boyfriend can’t tolerate dairy products so I’m looking for something tasty yet not boring to cook for him. Thank you!

    Reply

    • Natasha
      December 21, 2018

      HI Olga, I try to include a dairy substitute if I have tested one but since there is only one person in the test kitchen currently (me), it is impossible to test out the various substitution possibilities. Thank you for the suggestion and I will do my best to post dairy free options when I can 🙂

      Reply

  • Cindy
    December 20, 2018

    This looks really good! I just printed out the recipe. And there’s nothing wrong with chocolate for breakfast 😉

    Reply

    • Natashas Kitchen
      December 20, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Becky Hardin
    December 20, 2018

    I am totally drooling. lol Warm banana bread is one of my faves! Add chocolate and insert happy face.

    Reply

    • Natasha
      December 20, 2018

      This is exactly why I keep a stack of tissues at the keyboard! ha ha! 🙂 I agree I can’t resist a warm slice of banana chocolate chip bread 🙂

      Reply

  • lauren kelly
    December 20, 2018

    I can’t ever resist banana bread! I love those chocolate chips!

    Reply

    • Natashas Kitchen
      December 20, 2018

      They sure elevate this banana bread!! Thank you for that great review!

      Reply

  • Sabrina
    December 20, 2018

    This banana bread is my weakness! So moist and chocolatey…I can’t resist!

    Reply

    • Natasha
      December 20, 2018

      Oooh same here! Especially when it’s still warm from the oven; gooey and ultra soft. Mmm!

      Reply

    • Tina
      April 21, 2020

      Hi Natasha,

      Amazing chocolate chip banana bread!!
      What is your suggestion on adding coco powder to the recipe? And if you suggest how much would you add?

      Reply

      • Natasha
        April 22, 2020

        Hi Tina, I haven’t tried adding cocoa but I love that idea. If I were experimenting, I would probably sub some of the flour with cocoa powder.

        Reply

  • Tara
    December 20, 2018

    I love banana bread any way, but most especially when it’s filled with melty chocolate chips!

    Reply

    • Natasha
      December 20, 2018

      YES!! It amazes me how those chocolate chips stay melty long after the banana bread comes out of the oven 🙂

      Reply

  • Kim
    December 19, 2018

    That looks AMAZING!
    I love trying all the banana bread recipes!

    Reply

    • Natasha
      December 19, 2018

      Hi Kim, thank you and I hope this chocolate chip banana bread becomes a new favorite for you 🙂

      Reply

  • Liliya
    December 19, 2018

    Uh-oh, when do I add the 2 eggs? It doesn’t say in the instructions! I’m assuming with the banana mixture 🤔 I’m in the middle of making the banana bread and just noticed that I didn’t add the eggs yet🤭

    Reply

    • Natasha
      December 19, 2018

      Oh goodness thank you for pointing that out! They go into the batter after you cream together butter and sugar. It’s a pretty forgiving recipe so you could have added them at any time after butter and sugar were creamed and it would still work. Sorry I didn’t catch that earlier and thanks again! Hope you LOVE the banana bread!

      Reply

      • Liliya
        December 21, 2018

        So this aaamazing bread is just aaamazingly delicious! I made it in the evening and enjoyed the last slice the next morning! You did it again woman, your recipes can’t be beat 😊 Taste buds approved!

        Reply

        • Natashas Kitchen
          December 21, 2018

          That’s so great! Thank you for the amazing review!

          Reply

  • Alice Garcia
    December 19, 2018

    I see a future for you on the Food Network, and hope you have aspirations for your own show. You would be fantastic.
    Doing your own cookbook, maybe selling on QVC, to introduce yourself and your great recipes would be wonderful too.

    Reply

    • Natasha
      December 19, 2018

      Thank you so much Alice for that sweet compliment! I sure appreciate that amazing feedback and I hope you love this banana bread. 🙂

      Reply

      • LaShawna Smith
        December 23, 2018

        Hi Natasha, I was thinking the same thing! You should have your own show…whenever I need a recipe I go to your site! The Salmon Cakes are my ultimate favorite! Merry Christmas…can’t wait to try this banana bread in 2019. Any New Years Eve recipes?

        Reply

        • Natashas Kitchen
          December 24, 2018

          I’m so inspired reading your review. Thank you!

          Reply

  • Mom's Dish
    December 19, 2018

    Wow, this banana bread looks so delicious! All that melted chocolate looks so bomb!

    Reply

    • Natasha
      December 19, 2018

      Thank you!! 🙂 It’s amazing how the chocolate stays melty for awhile after it comes out of the oven. Chocolate chip banana bread is our kiddos favorite! 🙂

      Reply

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