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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 98 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

  • 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

  • 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

  • Shameen
    September 26, 2020

    This is amazing! And it looks exactly like the picture if you follow the recipe exactly. Loved this so much and will definitely make it again. Thanks so much Natasha.

    Reply

    • Natashas Kitchen
      September 26, 2020

      Isn’t that the best! Thank you so much for sharing that with me!

      Reply

  • Maria V.
    September 25, 2020

    Simply delish!! The texture and flavor is amazing! I sprinkled walnuts with the chocolate chips and it was soo crunchy and with each bite!

    Reply

    • Natashas Kitchen
      September 25, 2020

      Aww, that’s the best Maria! I’m so glad you enjoyed this recipe!

      Reply

  • Zara Plakakis
    September 22, 2020

    This IS the best chocolate banana bread recipe! I use to have another one from allrecipes.com, but now this tops it!! I can’t wait for more bananas to get overripe and try one with nuts. Thank you so much!!

    Reply

    • Natashas Kitchen
      September 22, 2020

      That’s just awesome! I’m so glad yu enjoyed this recipe Zara!

      Reply

  • jiselle
    September 19, 2020

    My kids love it! It was a hit. Thank you for sharing your recipe and passion for baking these goodies.

    Reply

    • Natashas Kitchen
      September 19, 2020

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

      Reply

  • B wilson
    September 18, 2020

    Hi Natasha
    I tried this recipe of yours it’s just amazing ..

    Reply

    • Natashas Kitchen
      September 19, 2020

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

      Reply

  • Peggy
    September 18, 2020

    What changes should I make for high altitude baking?

    Reply

  • Sundance S.D.
    September 17, 2020

    Made 4 loaves of the chocolate chip banana bread recipe. I was so glad I did. My hubby loved it. It was moist & delicious.
    On one of the loaf, I used 1/2 cup of almond flour instead of regular flour. Also added 1/3 cup unsweetened shredded coconut and instead of topping it with more chocolate chips, I used silvered almonds. The extra crunchy taste added texture & it was fantastic!
    Thanks Natasha for the inspiration! Keep us motivated in the kitchen!

    Reply

    • Natashas Kitchen
      September 17, 2020

      That’s just awesome! Thank you so much for sharing that great review!

      Reply

  • RK
    September 7, 2020

    Hi Natasha,

    Thanks so much for this recipe. Came out very well. I also added some lightly roasted chopped walnuts to give it a little texture. I noticed that the choc chips had settled at the bottom of the bread for the most part. Any tips on how it can stay well distributed while baking (instead of settling towards the bottom). Thanks again.

    Reply

    • Natashas Kitchen
      September 8, 2020

      Hi RK, I’m so happy you enjoyed this recipe! I have not experienced them sinking to the bottom. Did the batter possibly sit for some time before getting baked? I would make sure it is mixed in and get it into the oven in good time.

      Reply

      • RK
        September 11, 2020

        Hi Natasha,
        No it didn’t sit on the counter before baking but I sort of layered the chips in alternate layers of batter instead of mixing it in. Will try mixing in next time. Thanks. RK

        Reply

        • Marci Camenisch
          October 13, 2020

          I usually coat the chips, or blueberries or other inclusions in a little all purpose flour and shake it off before adding, it seems to keep them from sinking.

          Reply

    • Vee
      September 16, 2020

      Take some of the flour and mix with the chocolate chips And or nuts….then fold in batter. It helps the chips/nuts stay throughout and not sink down.

      Reply

  • Bernie
    September 7, 2020

    I have made many banana breads in the past but this one was super easy and so moist!
    My boys devoured it!!
    Thanks Natasha

    Reply

    • Natashas Kitchen
      September 7, 2020

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

      Reply

  • April
    September 2, 2020

    I used Margarine instead of butter and it still turned out amazing!!!
    Best Banana Bread I’ve had in a long time!!
    Thanks for sharing this one!

    Reply

    • Natasha's Kitchen
      September 3, 2020

      Love it! I’m so glad to hear that you enjoyed this recipe, thanks for your excellent feedback!

      Reply

  • Joanne
    September 1, 2020

    Made this today using some bananas that were past their prime! I’ve tried multiple recipes (and I honestly mean multiple recipes) and this is by far my favorite! Thank you! Hoping the kids enjoy it for breakfast tomorrow

    Reply

    • Natashas Kitchen
      September 2, 2020

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

      Reply

  • Trisha
    August 31, 2020

    This banana bread is great!! I also add a pinch of cinnamon to the dry ingredients. I have also put blueberries instead of chocolate chips. Thank you Natasha for all the wonderful recipes.

    Reply

    • Natashas Kitchen
      August 31, 2020

      You’re welcome! I’m so happy you’re enjoying our recipes!

      Reply

  • annie leblanc
    August 26, 2020

    wow thanks i made it for my sister and she loved it!

    Reply

    • Natasha's Kitchen
      August 26, 2020

      That is so great! I’m so glad your sister enjoyed it.

      Reply

  • kiara misayo
    August 26, 2020

    this banana bread was good but when i took it out of the oven it looked like pound cake

    Reply

    • Natashas Kitchen
      August 26, 2020

      Hi Kiara, I’m so glad you enjoy our recipes and I am always happy to help troubleshoot. I haven’t had issues with the rising or dense bread 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

  • hibah miasatto
    August 26, 2020

    i loved it! thanks for the recipe!

    Reply

  • Lily
    August 23, 2020

    Such a great recipe! I love the flavor, how the chocolate melts, just EVERYTHING!! I was wondering, if I used brown sugar in this recipe, would it taste good too? What would it change in the recipe? And do you think that using white chocolate chips would turn out yummy?

    Reply

    • Natasha's Kitchen
      August 23, 2020

      Thanks for your awesome feedback, Lily. 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

  • Joey
    August 21, 2020

    Super good, Natasha knows what’s up.

    Reply

    • Natasha's Kitchen
      August 21, 2020

      Thank you, Joey!

      Reply

  • lorna HOLLOWAY
    August 19, 2020

    Dear Natasha
    Thank-you so much for helping your fans through all this with your warm personality and wonderful recepies

    Reply

    • Natashas Kitchen
      August 19, 2020

      You are so nice! Thank you for that lovely comment Lorna!

      Reply

  • Danielle
    August 11, 2020

    Love this banana bread, but it’s not quite diabetic friendly. I’d like to try making this with less sugar, but not ruin the sweetness. Would you recommend Stevia as a substitute or more banana or more chocolate chip or should I just cut the sugar in half?

    Reply

    • Natashas Kitchen
      August 11, 2020

      Hi Danielle, 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. I haven’t tested this recipe with Stevia to advise, with baking being such a science its hard to say.

      Reply

  • Sana
    August 2, 2020

    A simple and easy recipe to follow! Doubled the recipe and made two loaves! Might have added a bit too much chocolate chips and it came out on the gooey side but still was complimented by my sister for being the best banana bread she’s ever had! Salt to sugar ratio was perfect.

    Reply

    • Natasha's Kitchen
      August 2, 2020

      Love it! Thank you so much for sharing that with us.

      Reply

  • Sharmila
    August 1, 2020

    I made this today and it turned out super yumm. I used a loaf pan and baked for 47 minutes but the sides had aready started to get brown & crisp. Will try again and monitor closely next time to identify how many minutes work best for my oven! But super happy with the taste and oozing choc bits. xx

    Reply

    • Natashas Kitchen
      August 1, 2020

      I’m so glad you enjoyed this recipe Sharmila!

      Reply

  • Dee Peters
    July 31, 2020

    Fantastic recipe! Turned out wonderfully. I used salted butter and only added an additional 1/4 teaspoon of salt. Also tented the loaf halfway through baking with silver foil to avoid burning the top. Yum!

    Reply

    • Natashas Kitchen
      July 31, 2020

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

      Reply

  • Anna
    July 26, 2020

    I’ve made these twice and they’re great! However, I overcooked them both times (55 minus the first time and 45 minutes the second). I don’t have a loaf pan so I used a muffin pan that makes 12… do you know how I could alter the time/heat level?

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi Anna, 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

  • L
    July 25, 2020

    I made this bread for my grandson who is wheat, egg, dairy allergic. Even with some substitutions it turned out great and tasted wonderful.

    Reply

    • Natasha's Kitchen
      July 26, 2020

      So wonderful to hear that! Thanks for sharing.

      Reply

  • Dina
    July 24, 2020

    One of the best recipes ives tried. I did use 4 bananas and 1 1/2 chocolates chips though

    Reply

    • Natashas Kitchen
      July 24, 2020

      I’m so happy you enjoyed this recipe Dina!!

      Reply

  • Sandy
    July 17, 2020

    Hi Natasha,

    May I ask how many cups of bananas should I be getting after mashing the stipulated three bananas?

    Reply

    • Natashas Kitchen
      July 18, 2020

      Hi Sandy, 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

  • Nancy
    July 13, 2020

    Made this recently and we loved it! Decided to make it again today but used PB chips instead. It is divine!
    Thank you for such a wonderful recipe….BTW I used 2 frozen bananas which I microwaved for 30 seconds and 1 very ripe banana. DELISH!

    Reply

    • Natashas Kitchen
      July 13, 2020

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

      Reply

    • Natasha's Kitchen
      July 13, 2020

      That is so awesome! So glad that you loved this recipe and thanks for sharing that with us.

      Reply

  • Janet
    July 9, 2020

    Can you use frozen bananas in the banana bread recipes. Don’t use my last email went threw.

    Reply

    • Natasha's Kitchen
      July 9, 2020

      I would let the bananas thaw for a couple of minutes before using it.

      Reply

  • Leah
    July 6, 2020

    I literally make this once a week! It’s my favorite! We have it with butter for a snack or with vanilla ice cream for dessert.
    Thank you so much!

    Reply

    • Natashas Kitchen
      July 6, 2020

      That’s just awesome Leah! I’m so glad you found a favorite on our blog!

      Reply

  • Lisa
    June 23, 2020

    This bread is amazing. My kids absolutely love it! Thank you so much for sharing. A definite keeper. Super easy and super delicious! You must try for yourself!

    Reply

    • Natashas Kitchen
      June 23, 2020

      You’re welcome Lisa! I’m so glad you’re enjoying this recipe!

      Reply

  • Hibah
    June 13, 2020

    Hey Natasha, I made this recipe many times and everyone in my family loves it! I was just wondering how many calories are in one slice. When you wrote 350kcal is that for 10 servings or 1 serving? Can’t wait to hear back from you

    Reply

    • Natashas Kitchen
      June 13, 2020

      Hi Hibah, it depends on how large you cut these but the calories are per slice.

      Reply

  • Sueine
    June 11, 2020

    I made this with gluten free flour and it’s a big hit at my house!

    Reply

    • Natashas Kitchen
      June 11, 2020

      That’s so awesome! Thank you for that great review Sueine!

      Reply

  • Carol Whitney
    June 11, 2020

    I am anxious to make this today. I noticed in directions you stated to prepare pan with shortening and flour. However in photo I can see parchment paper. So what do you recommend? Also can I add some walnuts to recipe? Thankyou

    Reply

    • Natasha
      June 11, 2020

      Hi Carol, we did not use parchment paper in this recipe. I’m not seeing any photos with it. Walnuts would be great. Check out our original Banana Bread which has walnuts.

      Reply

  • Helen
    June 10, 2020

    I’m ecstatic! Been looking for the best CC banana bread recipe and finally found it. Modified for my dietary restrictions based on other comments and it is perfect! Used half amount sugar, Coconut oil, 1 Medium-size egg, 4 Medium bananas (frozen and thawed). 60 mins @ 350 degrees. Thank you so much ☺️

    Reply

    • Natasha's Kitchen
      June 10, 2020

      Hello Helen, that’s nice to know. Thank you too for sharing that info with us, it’s helpful for those who want to make it a bit healthier.

      Reply

  • zara
    June 8, 2020

    Thank you so much for his recipe natasha! i 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.

    Reply

    • Natashas Kitchen
      June 8, 2020

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

      Reply

  • Kaitlyn
    June 5, 2020

    Tried this recipe twice. The first batch came out perfect…. or at least it would have, if I hadn’t forgotten to add the eggs! Still came out pretty tasty though. I have heard that structurally banana can be used as an egg substitute, so maybe that helped?

    I made this recipe again today, with eggs this time. Also very tasty, although I may actually prefer the eggless version. This proper version of the recipe is a little more firm and spongy, where the one with no eggs was softer. Next time I make a full batch I may try it with only one egg. Either way, this recipe is a keeper for us!

    Reply

    • Natasha
      June 5, 2020

      That is really great to know that it works well as an eggless banana bread. I’m sure that will help someone else who might want to try this as an egg free banana bread. Thank you!

      Reply

  • 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

    • Megan
      July 21, 2020

      I did mine for the recommended 55 minutes and it’s definitely overdone I would adjust that on the recipe. I wasn’t able to check it as frequently with little kids running around and a baby.

      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

      • Lisa Melton
        June 19, 2020

        I added toasted walnuts and just a little nutmeg/ginger as well. It didn’t last long here even though there’s only 2 of us! Thanks for the wonderful recipe.

        Reply

        • Natashas Kitchen
          June 19, 2020

          I’m so glad you enjoyed that Lisa! Thank you for that great review!

          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

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