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.
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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!).
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.
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!
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 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
The chocolate banana bread batter should be thick and have small lumps of banana.
It’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven.
More Banana Recipes to Explore:
- Classic Banana Bread – loaded with nuts and raisins
- Banana Muffins – the muffin version of this recipe
- Banoffee Pie – layers of cream, bananas and caramel
Chocolate Chip Banana Bread
Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips.
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
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Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)
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In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
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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.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Great recipe and super easy. Especially happy to have found a good one that doesn’t call for sour cream!
I was panicking because I used 4 fairly large bananas and was reading through the comments after it was already in the oven. I checked it at 55 minutes and it was a little wet so returned it to the oven for 10 more minutes (high end of cook time, 65 min.) It came out perfect.
I did use Bob’s Red Mill Artisan Flour (measured then sifted) vs all purpose. Not sure if that made a difference in the mixture not being too wet, but it was perfect. I also only used about 2/3 cup chocolate chips, I didn’t put any on top, and added about 2/3 cup chopped walnuts.
Thanks for a simple recipe to satisfy my banana bread cravings!
You are so welcome. Thank you so much for writing your review, I’m glad you enjoyed this recipe!
Thanks for providing the recipe for some quality time with my daughter today. We love to watch your videos, and we do a taste test at the end just like you. We’ve tried many other recipes of yours and greatly appreciate you sharing all that you do! Keep up the good work!
Thank you for sharing that wonderful feedback with me, Bab! I’m so happy you’re both enjoying my recipes and videos! I’m smiling big reading your comment.
Love!!! I just made these, but made them into muffins. It’ll make about 18 muffins. I buttered the muffin tins and cooked for 20 minutes at 350° and they are perfect!! Thank you Natasha for this wonderful recipe
You are most welcome! I’m happy to know that the recipe was a success, thank you for your review!
I’m going to try this recipe soon, but I have a question. I just baked a cake and sprinkled some semi-sweet chocolate chips on top. They melted! What prevents yours from doing the same?
Hi Rene, typically if the chocolate chips are untouched, they will firm up and hold their shape as the bread cools but if you touch them with your hands, they will melt.
This is our go to banana bread recipe! I’ve made this exact recipe dozens of times.
I make into muffins and freeze individually so we always have a yummy breakfast.
I’m currently trying to support breastfeeding so I add a few tablespoons of ground flax seed and a cup of oatmeal along with some extra banana- a little drier but still delicious and filling!
I’m so happy you love the chocolate chip banana bread. It’s a favorite with my kids also. Great idea with adding ground flax to make it even healthier.
Hello we just moved and my loaf pan is packed up. Can I bake this in an 8in x 8in pan? For how long and at what temp.?
Thank you
Hi Amy, I havne’t tried it myself in an 8×8 pan, but with a few adjustments, it may work. Here’s what one of our readers wrote “(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.” I hope this is helpful!
Hay natasha, why did my chocolate chips all sink to the bottom of the tin. I followed the recipe exactly as you said. It was absolutely delicious but the chocolate chips all sunk down 😔
Hi Sarah, 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.
i made this recipe and its a super hit
So great to hear that it was a huge hit! Thanks for sharing.
Natasha why does my banana bread always crack in the centre surface? Tastes yum though.
Hi Kharmeen, I wouldn’t worry too much if your banana bread splits on top. That’s not a bad thing! The crack on top of bread happens when the loaf sets in the oven but still rises a bit more. It’s very common.
Hi
I love your banana bread receipe.
But i didnt want to use eggs, what can i subsitute the eggs with..
hope to hear from you soon
thanks in advance
Hi Narissa. I have not tried an eggless substitution but I do recommend reading through our comments, sometimes our readers will share what they tried!
My family loved it! I was out of chocolate chips so I improvised with Hershey kisses and chopped them up. I also added chopped pecans. New fav banana bread recipe!
Hello Jennifer, great to hear that your family loved this recipe and that’s a nice idea. thanks for sharing!
Can I use one egg?
Hi Heather, I have not experimented on that to advise. If you try that, please share with us how it goes!
Hello from England! I love this recipe and have made many times. If I only have one banana I add frozen raspberries or frozen blueberries. Dust them in flour first and just a quick stir at the end so they don’t mash up!
Delicious!
Thanks for sharing that with us, Jacque. I’m glad you loved this recipe!
Thank you for this recipe. It’s my new go to banana bread. Delicious just the way it is written. Even my husband, who is not a huge baked goods fan agrees, as he always looks forward to when I make this 🙂
That’s just awesome! Thank you for sharing your wonderful review, Maya!
It’s perfect 😍 My family loves it
Thank you so much Myline.
I love how easily your recipes read with the amounts in the actual recipe. Thank you for doing that!
You’re most welcome, Jasmine. Thank you for appreciating that!
Hi Natasha,
If I would like to make 2 loaves, would you recommend doubling the recipe, or stick to the measurements and doing it 2 separate times?
Hi Joanna, personally, I would make it in two separate pans. Doubling it will work though if you have a large enough pan!
Hi Natasha,
Just tried your recipe and it is amazing!! Love that it is so easy to follow and it turned out perfectly!
My mum would like me to make it to gift her friends. I am thinking of baking it in an aluminum foil tray. How would you suggest adjusting the temperature and duration?
Hi Joanna, I have only made these in our metal pans, but I bet that will still work in a foil pan. I would monitor closely towards the end there to ensure it doesn’t burn. I haven’t tried it in a foil tin myself to advise.
Could I use brown sugar?
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.
And you use salted butter Instead of unsalted
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.
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!
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!
Amazing banana cake!! Love how moist it is on the inside and crispy on the outside! Thanks for sharing this awesome recipe!
You’re welcome, MK! I’m so happy you enjoyed that.
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!
You’re welcome, Christina! I’m so glad you enjoyed it!
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?
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.
This recipe is heavenly! I tried it and turned out better than I expected.
That’s nice to know! Great to hear too that you enjoyed this recipe.
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
Thanks for your great review and feedback, Mariyam. I’m glad that you loved it with a touch of cinnamon too!
I love this banana bread it is moist and i make it for my grand kids as they really like it
Isn’t it the best! That is the best when kids & grandkids love what we parents make. That’s so great!
so good! I put it in a square pan instead for 30 min, it was perfect
Glad it was a success!
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.
Nice! I’m glad you had Hershey bars available to use. I’m happy too that you enjoyed it!
This looks wonderful! Do I have to alter the recipe if I add nuts?
Hey Rose, you could add toasted and coarsely chopped walnuts in addition to the chocolate chips. It would be a wonderful combination! 🙂
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.
Those are good too!
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.
This was so good! Family and friends loved it. I made this and added some butter on it! Ha! Thanks for the wonderful recipe!
You’re welcome, Elliana! I’m so glad you enjoyed it!
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.
Fantastic! Happy to know that you enjoyed this recipe, thanks for your good feedback!
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!
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!
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.
Hello Shay, good to know that the substitute that you used worked great too! Thanks for your wonderful review and feedback.
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.
That’s just awesome! Thank you for sharing your wonderful review!
I’m at 6300 feet elevation. What adjustments do you recommend? TIA!
Hi Michelle, I recommend this high-altitude baking guide. I hope this helps!
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
That is the best when kids love what we make. That’s so great!
Hi Natasha mmmade you’re deliscious Chocolate Chip banana bread my family loved it & also my company! Thank you for you’re recipes
That’s just awesome! Thank you for sharing your wonderful review!
Hi,
Can I use veg.oil instead of butter if yes how much,
Thank you
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.
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❤️❤️
We LOVE the brownie recipe also! I’m so happy to know you’re enjoying our recipes!
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 💕
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!
Can you set up the recipes for Pinterest?
Hi Beth, here’s our Pinterest account.
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!
I love the idea of raspberries with chocolate! Thank you so much for sharing that great review with me.
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.
That’s so great! It sounds like you have a new favorite!
Thank you for sharing this great recipe ,delicious
You’re welcome!
We do a combo of chocolate chips and peanut butter chips. So good!
Yum! Thank you so much for sharing that with me.
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
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
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 !
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.
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!
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.
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.
That’s just awesome! Thank you for sharing your wonderful review!
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?
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?
Thanks for the recipe!!!! I added some toasted walnuts and the results were AMAZING!
That’s so great! Thank you for sharing that with me, Anna!
Sorry natasha I forgot to put my rating on this recipe
Thanks Natasha LOVEED this recipe I added toasted walnuts too and it was soo delicious!!!
I’m so happy to hear that! Thank you for sharing your great review, Anna!
I made this this morning it’s delicious
That’s so great! I’m so glad you enjoyed it!
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
Yay, I am happy to know that, Gene. Thank you for your good feedback!
I did this recipe many times ,kids like it so much ,thank you Natasha.
I like all your recipes.♥️
You’re so welcome! I’m glad to hear that your family loved this recipe.
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.
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.
Check your oven temperature. Sometimes that is the issue.
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!
I’m very happy to hear that, Sarah. Thank you so much for your awesome review!
Just had the banana chocolate chip bread for the 2nd time it’s a winner
Thanks
You’re welcome, Theresa! I’m happy you enjoyed this recipe.
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 👍😊
That’s so great! It sounds like you have a new favorite!
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.
Hi Sarah, I honestly have not tested it that way so I can’t offer specific advice without experimenting.
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.
Great to hear that, Sarah! Thank you for sharing that with us.
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!!
You’re welcome, Jeff! I’m glad you enjoyed this recipe.
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!!
Nice, thanks to you both for your great feedback!
That’s so great, Lena! I’m so glad you enjoyed this recipe!
Looked through the comments but ant see if you can freeze this at all?
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.
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!
Yay, fantastic! Thank you for your wonderful review, Angela. We appreciate you sharing that with us.
Did you cover with tinfoil?
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?
Hi Kate, If adding an extra banana you may need to adjust the other ingredients or it will be too “wet”.
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?
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!
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!
Has anyone tried this adding peanut butter powder?
Hi Deborah, I don’t recall that anyone has tried that yet.
Made the recipe, added packing powder, butterscotch morsels, 2 bananas not 3 & one zucchini came out great
Thank you
Thank you for sharing those substitutions with me! I’m glad you enjoeyd this recipe!
Thanks Natasha for the best banana bread recipe ever! So moist, delicious and flavorful. Making it again today!
I’m so happy to hear that! Thank you for sharing your great review!
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.
I’m so glad you enjoyed this recipe, Lisa! Thank you for that wonderful feedback!
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!
Hi Elsa, that is so encouraging. Thank you and blessings to you!
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?
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.
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.
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??
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.
Hi, just wondered if baking powder should be included?
Hi Isabel, I always recommend making the recipe as written without any modifications, especially the first time.
Thank u so much for your prompt reply. Just never made a banana bread without baking powder.
This is most definitely not my first time baking a banana bread. Just haven’t seen a good recipe that doesnt include baking powder.
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!
That is nice to know, Christie. Thank you for leaving an awesome review here!
Hi Natasha! I love your recipes! Question, is there a difference if it’s melted butter instead of softened butter?
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.
I’ve made this recipe a few times. It is yummy.
I’m so happy to hear that! Thank you for that great review.
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!
Thank you for that wonderful compliment, Elena! I’m so glad you’re enjoying our recipes.
Natasha, I made this banana bread. It was super. Mary Carey
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!
Hi Lisa, I’m so happy to hear that. Thank you!
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!
I’m happy to hear that! Thank you for always trusting my recipes, Lisa.
I’ve made this same recipe for years but also add 1 cup of thinly sliced almonds to it.
Thank you so much for sharing that with me! I love the idea of adding almonds to that.
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!
Hi Joanne, that makes me happy! Thank you for the awesome feedback!
I have a bread machine. (Top of the line). Can I use this recipe in the bread machine?
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.
I’m making the banana bread for the 1st time. I love all your recipes!!!
Thank you for sharing that with me, Patricia! I hope you love this recipe
Excellent recipe! I made it using GF flour and added some peanut butter swirls. Delicious!!
Awesome! Thanks for sharing your great feedback with us, Anna.
Hi Natasha, I tried this today. When I added bananas to the egg-sugar-butter mixture it curdled. Does it happen normally?
Hi Dhanya, that is normal since bananas don’t blend perfectly and that texture is a good thing for banana bread.
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!
I’m so happy to hear that!
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
Hi Chandni, that is so great to hear! Thank you for sharing that with us.
Super easy and guests always ask for the recipe. Nice and dense, but moist. Not crumbly. Love, love, love.
Very nice to know that! Thanks for sharing.
Hi Natasha, love your recipes !
So it’s Baking Soda and not Baking Powder? I’ve got both but How are they different anyway?
Hi Deena, that’s right! We used baking soda for this recipe. Baking soda is three times stronger than baking powder.
Baking soda needs something acidic to activate. It is usually sour cream, vinegar, sour milk, buttermilk, etc.
Hi , ur recipes looks amazing. How to make ur banana chocochip bread and cookies eggless
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!
Made it today and my family loved it so much. Thank you Natasha 🙂
You’re welcome! I’m so happy you enjoyed it!
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
Thank you so much for sharing that with me, Gita! I’m happy you enjoyed this recipe!
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.
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.
Wow. Just the perfect moist banana-y treat.
I’m so happy you enjoyed that Fabiana!
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)
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.
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.
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.
Thanks for the advise, Ms. Natasha! I’m excited to make this! Yum, yum~
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!
You’re welcome, Zach! Thank you for sharing that wonderful review with me!
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 🙂
I’m so glad you both enjoyed this recipe, Carole! Thank you for sharing that feedback with me!
Such a delicious cake. Really yummy and so easy to make. Thanks dear.
You’re welcome! Thank you for sharing that amazing feedback with us.
Good morning, can this be made in a Bundt pan? And would the cool time change?
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!
Hi can i substitute the sugar with vanilla stevia liquid ? Hence also omit the vanilla extract or maybe reduce by half?
Thank u!
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.
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!!!
That’s so great! It sounds like you have a new favorite!
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
That is so awesome! Thank you so much for your good comments and feedback, Diane.
Hi Natasha, I will be using a glass baking dish to make this, will the baking time be the same or less? Ty
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.
Complimenti per le tue ricette sei bravissima. Ti seguo sempre
Thank you so much!
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
That’s just awesome Agnes! Thank you for sharing that with me!
I’m making this today!!!!! Love watching your videos!
I hope you love this recipe Bernadette!
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.
So glad to hear their comments that they loved it! Thanks for sharing some of the changes that you made to this recipe.