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
Can I substitute flour for almond flour?
Hello there! I personally have not tried using almond flour to advise. Let us know how it goes if you do an experiment!
Can you add cinnamon and pecans/and or walnuts?
Hi T, I bet those would work great!
I tried this recipe but the banana bread was too dense. I’m not sure what I did wrong. I tried cooking it longer at a lower temperature, but it’s still pretty dense. Cooked through and tastes ok. Any thoughts?
Hi Farah! It could be that the batter was over-mixed or that you used too much flour. I have a How to Measure Ingredients (Wet and Dry) VIDEO tutorial here to help. Also, make sure your oven is fully preheated before baking. I would not bake this at a lower temperature (unless your oven runs hot) because the leavening relies on the heat to create a proper rise. If it doesn’t rise properly, it will be dense.
I had 3 ripe bananas, and decided to try this recipe. It cant be easier. The recipe calls for 1&1/2 all purpose flour, and I used 1 all purpose and 1/2 whole wheat, added only1/2 cup sugar, half cup small chocolate chips and half cup chopped wall nuts. I don’t have bread loaf pan, but a square pan. I noticed that the bread was totally done at a mark of 40 minutes, I think next time I will bake it for 35 minutes, so it’s more moist. If you have flatter and wider pans for baking you may have to decrease baking time. The result is fantastic, really tasty. And again, easy and not time consuming recipe!!
I followed recipe to a tee, I thought I’d cook it first for the 55 min option and see if it needed more time, the top was burnt also sides and middle was raw, not sure what happened! Very disappointing waste of all ingredients
Hi Kimberly, did you possibly bake on convection settings? This recipe is written for a conventional oven as are all of my recipes unless otherwise stated (such as air fryer recipes). With convection, you would need to adjust the timing or temperature. Also, make sure to bake in the center of the oven and not too close to the burners. Lastly, all ovens are a bit different. I recommend an in-oven thermometer to see if your oven runs hot.
Natasha, I am waiting for the bread to come out of the over, however, my oven runs high (partly because it has a convection fan you can’t turn off) and I’m noticing the edges are very dark but it isn’t done in the middle. I have tented it to keep it from browning to much on top. Would you suggest I turn my oven down to 325? It does smell yummy.
Hi Cathy! With a convection style oven, you would need to decrease the temperature and possibly bake longer too. I don’t have those exact instructions, but it seems like 325 may be a good idea.
Thanks so much. I should be receiving your book tomorrow and can’t wait to try some of the new recipes.
Every recipe I have tried has gone into our family rotation. Natasha, I was wondering if this could be made into muffins and how long you would cook them. Thank you for all you do.
That’s so wonderful, Cathy! I’m so happy to hear my recipes are some of your family favorites! We actually have a Banana Muffins recipe for that. I hope that helps.
Thanks Natasha, I will try that one also. I am planning on buying your book today.
Always love your recipes:)
What would you suggest for temperature and time on the mini single serve loafs pans? Thank you so much! Can’t wait to try this!
Hi Stacy, I’m so happy you’ve loved my recipes! Thank you so much for sharing that with me. I have not tried this in a mini pan but I imagine it will work. I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
This is the best recipe I’ve ever made! I enjoy it with glaze and sprinkles on top
Wow! It’s so moist and delicious! Thank you!
I’ve made this countless times over the years, it’s become a family favorite! It’s delicious every time. The perfect banana bread!
Hi Sam! We love this banana bread. I’m glad it’s become a family favorite for you too.
Has anyone tried this with salted butter? I’m trying to use what I already have and want to see if ot comes out just as good!
You can use salted butter, just omit the salt.
How Should I adjust time and temp using a dark nonstick loaf pan?
Hi Jen! You can start checking for donees earlier, or reduce the temperature by about 25 degrees and keep an eye on it.
The best banana bread recipe I ever made
Hi Natasha, just wanted to let you know that every recipe I’ve tried of yours have come out great! Thank you for the very clear instructions, videos, watch outs etc. SUPER HELPFUL :-).
You’re so nice! Thank you!
This is my go-to banana bread recipe!!! I am now making banana bread almost every week due to its popularity!!!
Tasty with great texture. I baked for 50 min in a dark metal pan and it still got too dark especially on bottom. I’ll try lower temp or checking at 45 min next time.
I’m glad you enjoyed the texture, Becky! I’m curious if your oven possibly runs too hot? If it runs too hot or is closer to the heating element it may start to get too dark. Also, be sure you are using regular bake mode.
Oh my gosh! This shocked me how tasty it was! It really has a popping flavor! I couldn’t find my old recipe fast enough, so I stumbled on this one. It seemed easier than the last one and less ingredients. The choc chips on top make it so cute looking! I would be proud to serve this to anyone! It will be my new goto banana bread recipe.
That’s just awesome! Thank you for sharing your wonderful review, Sarah!
I’ve made a lot of banana loaves, but nothing as delicious as this. It’s by far the best.
That’s amazing to hear, Maria! Thank you for the feedback.
I’m not even curious to try another recipe after this one!
I’m so glad you loved it!
This looks great! Would it also work well for muffins?
Hi Colleen, you can follow my Banana Muffins recipe for that. I hope that helps.