FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Bread Recipes > Chocolate Chip Banana Bread

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

This post may contain affiliate links. Read my disclosure policy.

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

4.98 from 128 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

  • 1/2 cup unsalted butter (8 Tbsp), softened
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 3 bananas (very ripe)
  • 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

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

FREE BONUS: 5 Secrets to Be a Better Cook!

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

  • MJ
    July 22, 2021

    Could I use brown sugar?

    Reply

    • Natashas Kitchen
      July 23, 2021

      Hi MJ, that may work! 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

  • Tishara pena
    July 20, 2021

    And you use salted butter Instead of unsalted

    Reply

    • Natasha
      July 20, 2021

      Hi, I have unsalted butter listed in the recipe and I always make it with unsalted butter. It could work with salted but probably use less salt in the recipe.

      Reply

  • Gaby
    July 13, 2021

    Hi Natasha!
    I really want to try this recipe, but wondering if using 2 bananas instead of 3 would affect the moisture of the bread? I love your videos and how easy it is to follow your recipes!

    Reply

    • Natashas Kitchen
      July 13, 2021

      Hi Gaby, if the two bananas are large enough that may work. One of my readers wrote: “only had 2 bananas on hand so i substituted the 3rd banana for 1/2 cup of applecauce and it came out very good. definetly my new go-to banana bread.” I hope this is helpful!

      Reply

  • MK
    July 8, 2021

    Amazing banana cake!! Love how moist it is on the inside and crispy on the outside! Thanks for sharing this awesome recipe!

    Reply

    • Natashas Kitchen
      July 8, 2021

      You’re welcome, MK! I’m so happy you enjoyed that.

      Reply

  • Christina
    July 5, 2021

    This was AMAZING! I didn’t have any eggs, so I used one container of applesauce. (the kind you buy in packs) The loaf came out perfectly and you couldn’t taste the applesauce at all. I will be making this recipe again today with eggs. Thank you!

    Reply

    • Natashas Kitchen
      July 5, 2021

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

      Reply

  • Bev
    July 5, 2021

    This banana bread was so delicious!! Was wondering if you have a recommended cook time if I wanted to use the same recipe to make muffins?

    Reply

    • Natashas Kitchen
      July 5, 2021

      Hi Bev! I’m glad you enjoyed this Banaba Bread! If you’re making these in muffin tins, you’d want to bake them for 25-30 minutes tops. We have a banana muffin recipe HERE you can use as a guide. I hope that helps.

      Reply

  • SM
    July 4, 2021

    This recipe is heavenly! I tried it and turned out better than I expected.

    Reply

    • Natasha's Kitchen
      July 5, 2021

      That’s nice to know! Great to hear too that you enjoyed this recipe.

      Reply

  • Mariyam
    June 17, 2021

    This cake is so delicious, I added a touch of cinnamon. It goes perfectly with the banana. Baked it for less time than stated and it was so moist and gooey. Thank you

    Reply

    • Natasha's Kitchen
      June 17, 2021

      Thanks for your great review and feedback, Mariyam. I’m glad that you loved it with a touch of cinnamon too!

      Reply

  • Naniami
    June 14, 2021

    I love this banana bread it is moist and i make it for my grand kids as they really like it

    Reply

    • Natashas Kitchen
      June 14, 2021

      Isn’t it the best! That is the best when kids & grandkids love what we parents make. That’s so great!

      Reply

  • ac
    June 13, 2021

    so good! I put it in a square pan instead for 30 min, it was perfect

    Reply

    • Natasha's Kitchen
      June 13, 2021

      Glad it was a success!

      Reply

  • Aneta
    June 10, 2021

    Hi Natasha,
    This banana bread is delicious. I made it today with my 5 year old daughter, she couldn’t wait until the bread cools down. The whole house smelled so good. I didn’t have chocolate chips so I used 2 Hershey bars and kisses instead. It came out amazing. This recipe is definitely a keeper.

    Reply

    • Natasha's Kitchen
      June 10, 2021

      Nice! I’m glad you had Hershey bars available to use. I’m happy too that you enjoyed it!

      Reply

  • Rose
    June 9, 2021

    This looks wonderful! Do I have to alter the recipe if I add nuts?

    Reply

    • Natashas Kitchen
      June 9, 2021

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

      Reply

  • Margaret
    June 9, 2021

    I’m 77, and my mom use to put chocolate chips, either raisins, dried cranberries, or dried cherries in also, My son won’t have any if there isn’t any chips & dried fruit in it.

    Reply

    • Natasha's Kitchen
      June 9, 2021

      Those are good too!

      Reply

  • Tamara Berenberg
    June 9, 2021

    I just don’t understand why you would want to add chocolate to a bread that should taste like bananas. I guess I’m old fashioned.

    Reply

  • Elliana
    June 4, 2021

    This was so good! Family and friends loved it. I made this and added some butter on it! Ha! Thanks for the wonderful recipe!

    Reply

    • Natashas Kitchen
      June 4, 2021

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

      Reply

  • ellabella
    June 1, 2021

    Nataszka is 1:30 am and I took the cake out of the oven, it’s wonderful, already half eaten, I’m baking a second tomorrow. Thanks for the fantastic recipe.

    Reply

    • Natasha's Kitchen
      June 2, 2021

      Fantastic! Happy to know that you enjoyed this recipe, thanks for your good feedback!

      Reply

  • Michael
    June 1, 2021

    Had extra bananas that were quickly going bad. I decided to give banana bread a try, and of course I went onto your page to get the recipe. Have a “pro” at work that makes the driest bread and it’s always disappointing. My only oops was no chocolate chips, BUT…I had butterscotch chips. Absolutely, the best banana bread I have had. Your recipe is easy and not intimidating. And the results were fantastic. I was going to bring in to work today, but not enough left!

    Delicious!

    Reply

    • Natashas Kitchen
      June 1, 2021

      I’m so glad you tried my recipe, Michael! It really is the best, and I’m so glad you enjoyed it! I can’t wait for your co-workers to try it!

      Reply

  • Shay
    May 3, 2021

    I made this cake today and my family loved it. I substituted the sugar for half a cup of low GI sugar substitute. I also added a bit of spice to the dry ingredients (ground cardamom and a but of cinnamon). It was fantastic. Thanks for the great recipe.

    Reply

    • Natasha's Kitchen
      May 3, 2021

      Hello Shay, good to know that the substitute that you used worked great too! Thanks for your wonderful review and feedback.

      Reply

  • Mo
    April 23, 2021

    Made a lot of banana bread in my life and I’m not sure why, because BB is a very basic recipe, but this is the best BB I’ve ever made.

    Reply

    • Natashas Kitchen
      April 23, 2021

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

      Reply

  • Angela Di Carlo
    April 22, 2021

    Love this banana bread. I have made this as a cake not in a loaf pan. Less cooking time about 40 min.. grandkids love it. Thanks

    Reply

    • Natashas Kitchen
      April 22, 2021

      That is the best when kids love what we make. That’s so great!

      Reply

  • Josephine Nicastro
    April 14, 2021

    Hi Natasha mmmade you’re deliscious Chocolate Chip banana bread my family loved it & also my company! Thank you for you’re recipes

    Reply

    • Natashas Kitchen
      April 14, 2021

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

      Reply

  • Negina
    April 12, 2021

    Hi,
    Can I use veg.oil instead of butter if yes how much,
    Thank you

    Reply

    • Natashas Kitchen
      April 12, 2021

      Hi Negina, I haven’t tried it personally to advise on how much, but I have had a few readers report good results substituting with light olive oil or coconut oil.

      Reply

  • Madhusmita Paul
    April 12, 2021

    I just love your recepies so much. Most favourite for my 8 year old is your brownie. Looking forward to try some more recepies of yours❤️❤️

    Reply

    • Natashas Kitchen
      April 12, 2021

      We LOVE the brownie recipe also! I’m so happy to know you’re enjoying our recipes!

      Reply

  • Jean Christiansz
    April 12, 2021

    Hi Natasha Kravchuk.. i made your beautiful yummy chochip Banana bread .. sorry was going to take a photo to send .. but it smelled so good that didn’t have to take the photo.. my grandson loved it so do I.
    Thanks heaps 💕

    Reply

    • Natasha's Kitchen
      April 12, 2021

      Hi Jean, no worries at all. You can share some photos of your creations on our Facebook page or group next time. I’m glad you enjoyed it!

      Reply

  • Beth Trapp
    April 11, 2021

    Can you set up the recipes for Pinterest?

    Reply

  • Kate M.
    April 8, 2021

    I’ve made this 3 times and my family and friends love it. I also add raspberries on top to add a hint of fruit flavor mixed in. Very delicious!

    Reply

    • Natashas Kitchen
      April 8, 2021

      I love the idea of raspberries with chocolate! Thank you so much for sharing that great review with me.

      Reply

  • MARY HAWKINS
    April 2, 2021

    I don’t often find a recipe that i don’t change but this one is perfect as is and so moist. with chips or with nuts. its perfect every time.

    Reply

    • Natashas Kitchen
      April 2, 2021

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

      Reply

  • Theresa
    March 28, 2021

    Thank you for sharing this great recipe ,delicious

    Reply

    • Natasha's Kitchen
      March 28, 2021

      You’re welcome!

      Reply

  • Melissa
    March 18, 2021

    We do a combo of chocolate chips and peanut butter chips. So good!

    Reply

    • Natashas Kitchen
      March 18, 2021

      Yum! Thank you so much for sharing that with me.

      Reply

  • Samar
    March 17, 2021

    Loved the recipe
    But i think it was
    Over cooked next time ill try to keep it for 55 min
    Thank you for always sharing great recipes

    Reply

    • Natashas Kitchen
      March 17, 2021

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

      Reply

  • Jenny Jimenez
    March 15, 2021

    I don’t know the first thing about baking but somehow I didn’t screw it up ! I didn’t have chocolate chips so I used Hershey bar pieces. I didn’t have baking soda but I had baking powder and it turned out SO good. I don’t know the difference between the soda and powder ( when it comes to baking ) but it worked out .. I have made many of your other dinner and side dishes and I absolutely have LOVED them ALL your recipes !

    Reply

    • Natashas Kitchen
      March 15, 2021

      I’m so glad it worked out for you, Jenny!! Fun fact, baking soda is strong. In fact, it is about 3-4x stronger than baking powder.

      Reply

  • Brittany
    March 13, 2021

    You are my go to for recipe’s I’ve made a ton of your things and have never been disappointed. I’ve made this recipe many many times during quarantine = ) the last couple times I’ve felt like 60 minutes it wasn’t cooked using the tooth pick method. I’ve searched in the comments for anyone else that has been having this issue but not shockingly I’m the only one. My loaf pan isn’t old its a caphalon one that’s silverish. Would you recommend anything else?
    Thank you so much for your amazing recipes and guidance!

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Brittany, I’m curious if it’s your oven? I would recommend making sure it’s calibrated. Also, adding too much banana will make it more “wet”. I hope that helps.

      Reply

  • Angela F.
    March 6, 2021

    This is the best banana bread recipe ever. So moist and very delicious. My family’s favourite and always a bit hit. Thank you for sharing this recipe. All your recipes are the best ever and so tasty.

    Reply

    • Natashas Kitchen
      March 6, 2021

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

      Reply

  • diane harris
    February 25, 2021

    A friend made this and said it was fabulous. Being a bit of a novice with baking and gluten free…can you make suggestions for what I can use for flour that is not wheat?

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Hi Diane, I haven’t personally tried that to advise but others shared this “I made this with gluten free flour and it’s a big hit at my house!” Maybe others here can recommend the exact brand of the flour that they used?

      Reply

  • Anna S
    February 23, 2021

    Thanks for the recipe!!!! I added some toasted walnuts and the results were AMAZING!

    Reply

    • Natashas Kitchen
      February 23, 2021

      That’s so great! Thank you for sharing that with me, Anna!

      Reply

  • Anna
    February 23, 2021

    Sorry natasha I forgot to put my rating on this recipe

    Reply

  • Anna
    February 23, 2021

    Thanks Natasha LOVEED this recipe I added toasted walnuts too and it was soo delicious!!!

    Reply

    • Natashas Kitchen
      February 23, 2021

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

      Reply

  • Lidia Mancusi
    February 20, 2021

    I made this this morning it’s delicious

    Reply

    • Natashas Kitchen
      February 20, 2021

      That’s so great! I’m so glad you enjoyed it!

      Reply

  • Gene Clarke
    February 16, 2021

    I made this banana bread the other day. OMG it was wonderful! Went strictly by the recipe and it came out great. My family ate the whole thing for dinner

    Reply

    • Natasha's Kitchen
      February 16, 2021

      Yay, I am happy to know that, Gene. Thank you for your good feedback!

      Reply

  • Remz
    February 15, 2021

    I did this recipe many times ,kids like it so much ,thank you Natasha.
    I like all your recipes.♥️

    Reply

    • Natasha's Kitchen
      February 16, 2021

      You’re so welcome! I’m glad to hear that your family loved this recipe.

      Reply

  • Emma
    February 14, 2021

    I’ve baked it for 1 hour and 30 min and its still doughy. I turned the heat down because im afraid it will burn. Anyone know what i did wrong or what i could do different? Super annoying.

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Emma, I’m wondering if too many bananas were added, resulting in the mixture being too wet. I would also check your oven to make sure it is calibrated.

      Reply

    • Paul Doyle
      February 20, 2021

      Check your oven temperature. Sometimes that is the issue.

      Reply

  • Sarah
    February 14, 2021

    Best Valentine’s cake for a five year old ever! Thanks so much. I’m terrified of baking, but your step by step guide led me to success!

    Reply

    • Natasha's Kitchen
      February 14, 2021

      I’m very happy to hear that, Sarah. Thank you so much for your awesome review!

      Reply

  • Theresa
    February 12, 2021

    Just had the banana chocolate chip bread for the 2nd time it’s a winner
    Thanks

    Reply

    • Natashas Kitchen
      February 12, 2021

      You’re welcome, Theresa! I’m happy you enjoyed this recipe.

      Reply

  • Abby
    February 12, 2021

    Been trying a lot of banana bread recipes before but this is the best banana bread and the only kbanana bread that my kids would eat! I am loving your recipes on FB 👍😊

    Reply

    • Natashas Kitchen
      February 12, 2021

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

      Reply

  • Sarah
    February 12, 2021

    I need to bake my banana cake tomorrow night in an 8″ x 8″ pan, to be used by my grandson for his Vanlentine’s birthday party the next night. (It will be cut into the number 5 and frosted. Should I bake it for a different length of time since it will be lower in a larger pan? Any advice is helpful! Thanks.

    Reply

    • Natasha
      February 14, 2021

      Hi Sarah, I honestly have not tested it that way so I can’t offer specific advice without experimenting.

      Reply

      • Sarah
        February 14, 2021

        I figured it out from another site (25 degrees higher for 2/3rds the length of time (40 min) because of the larger area – 64 sq inches in the 8 x 8 pan vs 45 sq inches in the 9 x 5 pan) and it was perfect (see my 5 star review on the 14th)!! Great recipe. Thank you again.

        Reply

        • Natasha's Kitchen
          February 14, 2021

          Great to hear that, Sarah! Thank you for sharing that with us.

          Reply

  • Jeff Glassman
    February 11, 2021

    Hi Natasha,
    Not a baker by nature but tried my hand at baking your chocolate chip banana loaf as I just happened to have all your ingredients just lying around my pantry including the 3 over ripe bananas on my counter. The actual proof pudding was the look and the taste of the loaf from passer bys of friends just stopping by to shoot the breeze all afternoon! Your chocolate banana loaf was a huge hit to say the least! Thank You again for another great recipe that knocked it out of the park!!

    Reply

    • Natashas Kitchen
      February 11, 2021

      You’re welcome, Jeff! I’m glad you enjoyed this recipe.

      Reply

  • Lena
    February 10, 2021

    Obsessed with this banana bread. My husband said I have finally nailed the recipe (mind you, I was using other peoples recipes before) lol.

    Thank you!!

    Reply

    • Natasha's Kitchen
      February 10, 2021

      Nice, thanks to you both for your great feedback!

      Reply

    • Natashas Kitchen
      February 10, 2021

      That’s so great, Lena! I’m so glad you enjoyed this recipe!

      Reply

  • Kevin
    February 9, 2021

    Looked through the comments but ant see if you can freeze this at all?

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Hi Kevin, 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

  • Angela
    February 7, 2021

    This was the best chocolate chip banana bread recipe I’ve ever used. It came out so moist. Also, I used your rec to decrease by 20F (I baked at 330F for 60 min – I used a glass container – and it came out perfectly!

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Yay, fantastic! Thank you for your wonderful review, Angela. We appreciate you sharing that with us.

      Reply

    • Madison C
      March 31, 2021

      Did you cover with tinfoil?

      Reply

  • Kate
    February 6, 2021

    I used an extra banana and it’s taking a lot more time to cook. I cooked it for 50 mins. and am trying to cook it covered for another 20 mins. After 50 minutes I cooled it and tried to turn it over to take it out and it was still like raw batter in the middle. Any advice?

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Kate, If adding an extra banana you may need to adjust the other ingredients or it will be too “wet”.

      Reply

  • Rc
    February 6, 2021

    Hi Natasha! I really want to make this banana bread recipe using a Bundt cake mould do I need to double or change anything in the recipe?

    Reply

    • Natashas Kitchen
      February 6, 2021

      I have not tested this in a bundt pan to advise. I worry it will be difficult to remove. If you experiment, however, I would love to know how you like this recipe!

      Reply

    • Piper B.
      February 9, 2021

      I used Bundt cake mold the first time I made and It came out perfect, followed exact recipe
      as well.
      Thanks Natasha for great recipe!

      Reply

  • DEBORAH SPIESS
    February 5, 2021

    Has anyone tried this adding peanut butter powder?

    Reply

  • Chef Bernard
    January 27, 2021

    Made the recipe, added packing powder, butterscotch morsels, 2 bananas not 3 & one zucchini came out great
    Thank you

    Reply

    • Natashas Kitchen
      January 27, 2021

      Thank you for sharing those substitutions with me! I’m glad you enjoeyd this recipe!

      Reply

  • Jillt
    January 22, 2021

    Thanks Natasha for the best banana bread recipe ever! So moist, delicious and flavorful. Making it again today!

    Reply

    • Natashas Kitchen
      January 22, 2021

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

      Reply

  • Lisa
    January 18, 2021

    Over the last six months I have been trying different recipes for chocolate chip banana bread. This by far is the best one. Doesn’t matter if I make it in a loaf pan, mini loaf pan, muffin tin or bundt pan. Always comes out delicious. Easy to follow instructions.

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so glad you enjoyed this recipe, Lisa! Thank you for that wonderful feedback!

      Reply

  • Elsa Moreno
    January 17, 2021

    Every Recipe is amazing and easy! I love how you explain everything step by step! Thank you! You are too cute in every video! Keep changing the world one recipe at at time! You’re a blessing!

    Reply

    • Natasha
      January 17, 2021

      Hi Elsa, that is so encouraging. Thank you and blessings to you!

      Reply

  • Cindy
    January 16, 2021

    Found your site a couple of weeks ago and absolutely love everything I’ve made. The chocolate chip banana bread is a big hit. Can I use oil instead of butter for a dairy free option? If so, how much oil and what kind?

    Reply

    • Natashas Kitchen
      January 16, 2021

      I’m so happy you discovered our blog. Welcome! 🙂 I haven’t tried personally, but I have had a few readers report good results substituting with light olive oil or coconut oil.

      Reply

      • Karen
        January 24, 2021

        Love your recipes. Just made this Banana bread, but I used milk chocolate morsels…. I hope it comes out ok. I’ll keep you posted.

        Reply

  • Kelly
    January 15, 2021

    I’ve made this many times for banana bread in a variety of size pans, always comes out great.
    We LOVE it! How long do you recommend for muffins??

    Reply

    • Natashas Kitchen
      January 15, 2021

      That’s just awesome, Kelly! If you’re making these in muffin tins, you’d want to bake them for 25-30 minutes tops. We have a banana muffin recipe HERE you can use as a guide. I hope that helps.

      Reply

  • Isabel
    January 15, 2021

    Hi, just wondered if baking powder should be included?

    Reply

    • Natasha
      January 15, 2021

      Hi Isabel, I always recommend making the recipe as written without any modifications, especially the first time.

      Reply

      • Isabel
        January 15, 2021

        Thank u so much for your prompt reply. Just never made a banana bread without baking powder.

        Reply

      • Isabel
        January 15, 2021

        This is most definitely not my first time baking a banana bread. Just haven’t seen a good recipe that doesnt include baking powder.

        Reply

  • Christie Diaz
    January 13, 2021

    I’ve made this recipe a few times and co-workers love when I bring a loaf to work! Great with your morning! I did a a 1/2 tsp cinnamon and it came out so delicious!

    Reply

    • Natasha's Kitchen
      January 13, 2021

      That is nice to know, Christie. Thank you for leaving an awesome review here!

      Reply

    • Ivy Clarize
      May 1, 2021

      Hi Natasha! I love your recipes! Question, is there a difference if it’s melted butter instead of softened butter?

      Reply

      • Natashas Kitchen
        May 1, 2021

        Hi Ivy, yes, I would make sure to make the butter portion as written. Using melted butter will impact the texture of the bread. Softened butter will make this more airy and slightly more spongy texture instead of crumbly. I hope that helps.

        Reply

  • JulieAnn
    January 11, 2021

    I’ve made this recipe a few times. It is yummy.

    Reply

    • Natashas Kitchen
      January 11, 2021

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

      Reply

  • Elena Howland
    January 11, 2021

    This was incredibly delicious. I just love all of your recipes and always look forward to your emails.
    Thank you so much for your recipes and videos.
    You make cooking and baking fun!

    Reply

    • Natashas Kitchen
      January 11, 2021

      Thank you for that wonderful compliment, Elena! I’m so glad you’re enjoying our recipes.

      Reply

  • Mary Carey
    January 11, 2021

    Natasha, I made this banana bread. It was super. Mary Carey

    Reply

  • Lisa Sells
    January 11, 2021

    I’ve made this recipe over and over, hands down my favorite banana bread recipe, I can see why it’s on the 2020 favorites list!

    Reply

  • Lisa
    January 10, 2021

    This chocolate chip banana bread is a staple in my home. I love your recipes! Your blog is the first place I go to look for a recipe!

    Reply

    • Natasha's Kitchen
      January 10, 2021

      I’m happy to hear that! Thank you for always trusting my recipes, Lisa.

      Reply

  • Shawn
    January 8, 2021

    I’ve made this same recipe for years but also add 1 cup of thinly sliced almonds to it.

    Reply

    • Natashas Kitchen
      January 8, 2021

      Thank you so much for sharing that with me! I love the idea of adding almonds to that.

      Reply

  • Joanne
    January 8, 2021

    This is the best banana bread recipe I’ve tried! Used mini chocolate chips, added some soaked raisins, cinnamon and rum extract. So moist and yummy. Thank you!

    Reply

    • Natasha's Kitchen
      January 8, 2021

      Hi Joanne, that makes me happy! Thank you for the awesome feedback!

      Reply

  • Agnes Morris
    December 31, 2020

    I have a bread machine. (Top of the line). Can I use this recipe in the bread machine?

    Reply

    • Natashas Kitchen
      December 31, 2020

      Hi Agnes, I haven’t tested this in a bread machine to advise. If you happen to experiment, I would love to know how it turns out.

      Reply

  • Patricia Schuster
    December 31, 2020

    I’m making the banana bread for the 1st time. I love all your recipes!!!

    Reply

    • Natashas Kitchen
      December 31, 2020

      Thank you for sharing that with me, Patricia! I hope you love this recipe

      Reply

  • Anna
    December 29, 2020

    Excellent recipe! I made it using GF flour and added some peanut butter swirls. Delicious!!

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Awesome! Thanks for sharing your great feedback with us, Anna.

      Reply

  • Dhanya Varughese
    December 28, 2020

    Hi Natasha, I tried this today. When I added bananas to the egg-sugar-butter mixture it curdled. Does it happen normally?

    Reply

    • Natasha
      December 29, 2020

      Hi Dhanya, that is normal since bananas don’t blend perfectly and that texture is a good thing for banana bread.

      Reply

      • Dhanya
        January 4, 2021

        Thank you!!! This banana bread is absolutely delicious , irresistible I should say! We grab a piece of it whenever we go to the kitchen. Also I substituted 1/3 cup the white sugar with brown sugar.
        Also, substituted half cup of the choco chips with toasted walnuts. So there’s a mix of these. Yum yum!

        Reply

  • Chandni Seth
    December 27, 2020

    Followed the recipe as it is and it came out yummmm..
    My 5 year old made it along with me. Super easy to follow.
    Thank you

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Hi Chandni, that is so great to hear! Thank you for sharing that with us.

      Reply

  • Taïssa
    December 25, 2020

    Super easy and guests always ask for the recipe. Nice and dense, but moist. Not crumbly. Love, love, love.

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Very nice to know that! Thanks for sharing.

      Reply

  • Deena
    December 24, 2020

    Hi Natasha, love your recipes !
    So it’s Baking Soda and not Baking Powder? I’ve got both but How are they different anyway?

    Reply

    • Natashas Kitchen
      December 24, 2020

      Hi Deena, that’s right! We used baking soda for this recipe. Baking soda is three times stronger than baking powder.

      Reply

    • Candace Neumeier
      January 1, 2021

      Baking soda needs something acidic to activate. It is usually sour cream, vinegar, sour milk, buttermilk, etc.

      Reply

  • Hitasha
    December 7, 2020

    Hi , ur recipes looks amazing. How to make ur banana chocochip bread and cookies eggless

    Reply

    • Natashas Kitchen
      December 7, 2020

      Hi Hitasha, I’m so glad you’re enjoying our recipes! I have not tried an eggless substitution but I do recommend reading through our comments, sometimes our readers will share what they tried!

      Reply

  • Azaa
    December 4, 2020

    Made it today and my family loved it so much. Thank you Natasha 🙂

    Reply

    • Natashas Kitchen
      December 5, 2020

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

      Reply

  • Gita J
    November 28, 2020

    Since the chocolate chip banana bread is my fave, I have made mini loaves and jus cut down the time to about half. That worked for me but since I’m high altitude, it takes a little longer for me. Hope this helps and thanks Natasha for such a great recipe

    Reply

    • Natashas Kitchen
      November 28, 2020

      Thank you so much for sharing that with me, Gita! I’m happy you enjoyed this recipe!

      Reply

  • Brenda
    November 27, 2020

    Hi, I am trying this one today but in tinfoil pans in bulk, how should I adjust temperature and baking time? I would like to do 3-4 in oven at a time.

    Reply

    • Natasha
      November 27, 2020

      Hi Brenda, I haven’t tested that so you will have to experiment. I would check for doneness with the toothpick test at the recommended time and bake longer if needed.

      Reply

  • Fabiana
    November 23, 2020

    Wow. Just the perfect moist banana-y treat.

    Reply

    • Natashas Kitchen
      November 23, 2020

      I’m so happy you enjoyed that Fabiana!

      Reply

  • Dani
    November 20, 2020

    I don’t have a loaf pan, can I use a casserole dish instead? It’s about the same size. Would I need to adjust temperature/cook time (or anything else)

    Reply

    • Natasha
      November 22, 2020

      Hi Dani, if it is about the same size, the bake time should be pretty close. If it is wider and the bread ends up shorter/flatter, it will bake faster.

      Reply

  • Stephanie
    November 18, 2020

    I haven’t tried this recipe yet, but this looks delicious! My friend has been asking me to bake some banana bread because it’s her favorite, so I’m planning to make this next weekend.

    Would it be alright if I use muscovado sugar, Ms. Natasha? I’m not so sure if it would greatly affect or change the taste (because muscovado is not so sweet), but I’m pretty sure it’s a good substitute.

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Hi Stephanie, I haven’t tried using muscovado sugar yet to advise but I imagine that will work too. 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

      • Stephanie
        November 22, 2020

        Thanks for the advise, Ms. Natasha! I’m excited to make this! Yum, yum~

        Reply

  • Zach
    November 16, 2020

    I couldnt wait for this to cool. It was so delicious! I added a dash of cinnamon and nutmeg to my recipe. Thank you!

    This one is getting printed!

    Reply

    • Natashas Kitchen
      November 16, 2020

      You’re welcome, Zach! Thank you for sharing that wonderful review with me!

      Reply

  • Carole
    November 11, 2020

    My husband & I love this banana bread . So delicious! It’s moist and flavorful..chocolatey but the banana flavor still comes through. I freeze my loaf in individually wrapped slices so I pull one out when we’re ready. Very rich so we usually split a slice much to chagrin of my husband 🙂

    Reply

    • Natashas Kitchen
      November 11, 2020

      I’m so glad you both enjoyed this recipe, Carole! Thank you for sharing that feedback with me!

      Reply

  • Bipil
    November 3, 2020

    Such a delicious cake. Really yummy and so easy to make. Thanks dear.

    Reply

    • Natashas Kitchen
      November 3, 2020

      You’re welcome! Thank you for sharing that amazing feedback with us.

      Reply

  • Char
    October 26, 2020

    Good morning, can this be made in a Bundt pan? And would the cool time change?

    Reply

    • Natashas Kitchen
      October 26, 2020

      Hi Char, I have not tested this in a bundt pan to advise. I worry it will be difficult to remove. If you experiment, however, I would love to know how you like this recipe!

      Reply

  • Eurovan
    October 21, 2020

    Hi can i substitute the sugar with vanilla stevia liquid ? Hence also omit the vanilla extract or maybe reduce by half?
    Thank u!

    Reply

    • Natasha's Kitchen
      October 22, 2020

      I haven’t tested this recipe with Stevia liquid to advise, with baking being such a science it’s hard to say. You might have to do an experiment to now if it’s going to work.

      Reply

  • Paula DeMeyere
    October 21, 2020

    Absolutely hands down PHENOMENAL getting ready to make a second loaf this week the first one went fast.
    Some very happy tummys would agree you must try this recipe!!!
    A new family favorite and just in time for Thanksgiving and the Holiday season this recipe is truly a gift within itself!! Well done Natasha!!!!!! Thank you!!!

    Reply

    • Natashas Kitchen
      October 21, 2020

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

      Reply

      • Diane Serwatuk
        November 4, 2020

        Absolutely, the best banana chocolate chip cake I ever made and believe me I have made a lot of banana bread big hit ,and your brownies also fabulous, thanks so very much

        Reply

        • Natasha's Kitchen
          November 5, 2020

          That is so awesome! Thank you so much for your good comments and feedback, Diane.

          Reply

  • Anna
    October 10, 2020

    Hi Natasha, I will be using a glass baking dish to make this, will the baking time be the same or less? Ty

    Reply

    • Natasha
      October 12, 2020

      Hi Anna, the general rule of thumb is to reduce the temperature 25 degrees when baking with glass since it doesn’t heat up as quickly but gets very hot once it does heat up. We have made this banana bread in a glass dish and kept the instructions the same but the sides did get a little darker. It was still tasty, but reducing the temp might be a good idea.

      Reply

  • Incoronata
    October 6, 2020

    Complimenti per le tue ricette sei bravissima. Ti seguo sempre

    Reply

    • Natasha's Kitchen
      October 6, 2020

      Thank you so much!

      Reply

  • Agnès
    October 5, 2020

    Hello Natasha,
    I just made this cake
    ” a killing ” as my little girl says, suddenly she wants two for the snack of her sports club. !!!!!
    Have a good day
    Agnes

    Reply

    • Natashas Kitchen
      October 5, 2020

      That’s just awesome Agnes! Thank you for sharing that with me!

      Reply

  • Bernadette
    October 3, 2020

    I’m making this today!!!!! Love watching your videos!

    Reply

    • Natashas Kitchen
      October 3, 2020

      I hope you love this recipe Bernadette!

      Reply

  • Arnold
    September 29, 2020

    I was told it was very good. Made two minor alterations. I used 1/3 cup of brown sugar and 1/3 cup of granulated sugar instead of 2/3 cup granulated. I also increased the vanilla to 1 tsp.

    Reply

    • Natasha's Kitchen
      September 29, 2020

      So glad to hear their comments that they loved it! Thanks for sharing some of the changes that you made to this recipe.

      Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.