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
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
- Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)
- In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
- Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended.
- 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.
- 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 Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
The best banana bread I’ve ever made!!!!!
Delicious! I added pecans, same as the chocolate I did some mixed in and some on top and it was great. I only baked for ~40 minutes but I have a cheap inconsistent oven with hot spots
I cut out the chocolate chips and it was the best banana bread I’ve ever made!!!! It was a great little activity for my toddler and I!
My question is: how long does it last in the fridge? Do you think I can freeze it?
Hi Aya! It can be refrigerated for up to one week, or freeze for longer storage. Just be sure to keep it wrapped up well or in an airtight container. It helps to put a piece of paper towel on top and on the bottom to prevent it from becoming too sticky or wet.
Hi Natasha! What would be a good replacement for the eggs in this recipe. I’ve always used this recipe but I’m attempting to tweak it for a friend who is allergic to egg.
Hi Jasmine, I have not tried making this recipe eggless to advise. If you do an experiment, we’d love to know how it goes.
I have replaced by apple sauce 1/4 cup 62,5grams and it was also very good
Great recipe! I doubled it and added two cups of rolled oats, one cup of milk, and two scoops of protein powder. It came out perfect!
I absolutely love this! I LOVE banana bread but don’t usually eat it because I truly dislike nuts. This recipe was perfect. I did have some trouble getting the middle to cook but saw your comment about how to fix that! About to make 2 loafs for breakfast for church tomorrow!
Ive made alot of banana bread and i only baked for 55 min and was dry.
Not the best ive made
There could be a few reasons why you had a dry Banana Bread. It can be because of overmixing, overbaking, incorrect oven temperature. I recommend using an oven thermometer to ensure that your oven is at the correct temperature.
This was very good! So moist! I cut back on the sugar and it was perfect. But
I don’t understand why the chocolate chips all sunk to the bottom . Other than that, delicious, I will make it again.
I read to coat them in flour so they don’t sink
This was a great recipe. I modified it only slightly using Bob’s Red Mill 1 to 1 Gluten Free Flour in place of regular flour, worked like a charm. I’ve used many of your recipes now, and never disappointed. Thanks!
Thank you so much for sharing that with me, Shelley! I’m so happy that substitution worked well.
Natasha , we love your recipes. Your chocolate chip cookies are to die for! Whenever I’m looking for a recipe my daughter, Hillary will always say,” Try Natasha first, mom.” Diane from Nova Scotia, Canada
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles reading this wonderful comment, Diane! Tell Hillary hello from me!
Followed this recipe to a T and the center would not cook so now the loaf is dry
Hi Anon! A few things that could help troubleshoot. Be sure to use the correct size pan. You’ll want to fully preheat your oven before baking. I like to use an internal oven thermometer (Amazon affiliate link) to ensure it’s heating correctly. Were your bananas larger by chance? Using too much banana could cause this to be more damp.
I’ve made this bread at least 5 or 6 times and it’s delicious! I added walnuts the first time and loved it so now I always add them. This last time I made 2 loaves and added about 2 tbs of sour cream to my wet ingredients and it was even better, super moist!
This is the best recipe i’ve ever tried!❤️
Hello,
If I wanted to make muffins with this same recipe, how long would I leave them in the oven?
Thanks,
James
Hi James, you can follow my Banana Muffins recipe for that. I hope that helps.