Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. My banana chocolate chip bread has plenty of banana flavor, and it’s a real treat.

Chocolate Chip banana bread sliced on a plate studded with chocolate chips and bananas

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Chocolate Chip Banana Bread Recipe

I can never let my overripe bananas go to waste! I love buying big batches of bananas at a time, knowing full well that some will get overripe so I can make my classic Banana Bread and Banana Muffins. But when my family is craving chocolate, we make this Chocolate Banana Bread. It is the favorite of my children, and we are quite smitten as well. Did I mention it’s EASY? It literally comes together in one bowl!

Chocolate Chip Banana Bread Recipe in Bread Loaf Pan

Ingredients for Chocolate Chip Banana Bread

As with most baking projects, my most important tip is to make sure eggs, butter, and bananas are at room temperature.

  • Bananas – the riper the better! Overripe bananas will make your banana bread naturally sweeter and more moist. If you stored our ripe bananas in the freezer, thaw bananas at room temperature for 1-2 hours or overnight in the refrigerator, then let them come to room temperature. Drain any liquid after the bananas are thawed.
  • Chocolate Chips – I use semi-sweet chocolate chips, but you have options (see my tips below)
  • Eggs – use large eggs. You can bring them to room temperature quickly by putting them in a bowl of warm water for 5 minutes.
  • Butter – use unsalted. If you forget to leave your butter out, watch my video on how to soften butter quickly.
  • Pantry Staples – All-purpose flour, sugar, baking soda, and salt
Ingredients for Chocolate Chip Banana Bread with over-ripe bananas and chocolate chips

Keep Those Overripe Bananas!

Use very ripe bananas, i.e. mushy bananas. You can tell a mushy banana by the color of the peel – it should be browned or browning significantly and should feel soft when squeezed between your fingertips and will be very easy to mash with a fork. Mash bananas until they are a chunky applesauce consistency. Some texture is good in banana bread!

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 Chocolate Chip Banana Bread

You can use either a stand mixer, an electric hand mixer or even whisk this together by hand with a little extra effort.

  • Prep – Preheat the oven to 350˚F. Butter and flour a standard bread loaf pan.
  • Cream together softened butter and sugar in a mixing bowl then add 2 lightly beaten eggs.
  • Mash the bananas with a fork and add them to the bowl – they should still have some lumpy texture.
  • Whisk dry ingredients together in a separate bowl and add the flour mixture to the batter.
  • Fold in 3/4 of the chocolate chips (save some to scatter over the top) and transfer to the prepared bread pan, spreading evenly in the pan. Sprinkle top with remaining 1/4 of chocolate chips and bake.
How to Make the best chocolate chip banana bread step by step visual instructions

You’ll know you’ve done it right when the chocolate chip banana bread batter is thick and has small lumps of banana.

What chocolate banana bread batter looks like poured into bread pan

Storing Chocolate Chip Banana Bread

It’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven! This chocolate chip banana bread keeps well for days.

  • Room Temperature – Once the banana bread has cooled to room temperature, wrap it in plastic wrap or set in an airtight container at room temperature for up to 2 days.
  • Refrigeration – I suggest avoiding refrigerating since it can dry out banana bread, but you can refrigerate it for 3-5 days.
  • Freezing – Transfer to a freezer-safe zip-top bag or container, or wrap with a layer of aluminum foil and freeze for up to 3 months then thaw at room temperature for a few hours.
Sliced Banana Chocolate Chip Bread studded with chocolate

It’s hard to wait for this Chocolate Chip Banana Bread to cool, so I wait until it’s just no longer hot! The cozy aroma that lingers in my kitchen is incredible, and it makes my house smell like Christmas morning.

Pair a warm slice of chocolate chip banana bread with a mug of coffee, and your morning is made. This is an excellent breakfast bread, but it also works as a dessert bread (because – the chocolate!).

Chocolate Chip Banana Bread

4.99 from 827 votes
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 moist and loaded with ripe bananas, and it's studded with melty morsels of chocolate chips. You'll love that it has plenty of banana flavor and stays moist for days.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 10 slices

Instructions

  • Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)
  • Cream Butter and Sugar – In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
  • Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. 
  • Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated. 
  • Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool. 

Notes

To Store Chocolate Chip Banana Bread: 
  • Room Temperature – cover and store for up to 2 days 
  • Refrigeration – I don’t advise refrigerating since it can dry out the bread but you can refrigerate 3-5 days. 
  • Freeze – wrap in foil and freeze up to 3 months then thaw at room temperature for 3 hours. 

Nutrition Per Serving

350kcal Calories45g Carbs4g Protein17g Fat10g Saturated Fat58mg Cholesterol258mg Sodium260mg Potassium2g Fiber24g Sugar365IU Vitamin A3.1mg Vitamin C23mg Calcium2.3mg Iron
Nutrition Facts
Chocolate Chip Banana Bread
Amount per Serving
Calories
350
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
58
mg
19
%
Sodium
 
258
mg
11
%
Potassium
 
260
mg
7
%
Carbohydrates
 
45
g
15
%
Fiber
 
2
g
8
%
Sugar
 
24
g
27
%
Protein
 
4
g
8
%
Vitamin A
 
365
IU
7
%
Vitamin C
 
3.1
mg
4
%
Calcium
 
23
mg
2
%
Iron
 
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, snack
Cuisine: American
Keyword: Chocolate Chip Banana Bread
Skill Level: Easy
Cost to Make: $
Calories: 350
Natasha's Kitchen Cookbook

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4.99 from 827 votes (535 ratings without comment)

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Recipe Rating




Comments

  • Yared
    May 15, 2025

    Can I substitute flour for almond flour?

    Reply

    • Natasha's Kitchen
      May 15, 2025

      Hello there! I personally have not tried using almond flour to advise. Let us know how it goes if you do an experiment!

      Reply

  • T Whitfield
    May 12, 2025

    Can you add cinnamon and pecans/and or walnuts?

    Reply

    • Natashas Kitchen
      May 12, 2025

      Hi T, I bet those would work great!

      Reply

  • Farah
    May 7, 2025

    I tried this recipe but the banana bread was too dense. I’m not sure what I did wrong. I tried cooking it longer at a lower temperature, but it’s still pretty dense. Cooked through and tastes ok. Any thoughts?

    Reply

    • NatashasKitchen.com
      May 7, 2025

      Hi Farah! It could be that the batter was over-mixed or that you used too much flour. I have a How to Measure Ingredients (Wet and Dry) VIDEO tutorial here to help. Also, make sure your oven is fully preheated before baking. I would not bake this at a lower temperature (unless your oven runs hot) because the leavening relies on the heat to create a proper rise. If it doesn’t rise properly, it will be dense.

      Reply

  • Anita
    April 27, 2025

    I had 3 ripe bananas, and decided to try this recipe. It cant be easier. The recipe calls for 1&1/2 all purpose flour, and I used 1 all purpose and 1/2 whole wheat, added only1/2 cup sugar, half cup small chocolate chips and half cup chopped wall nuts. I don’t have bread loaf pan, but a square pan. I noticed that the bread was totally done at a mark of 40 minutes, I think next time I will bake it for 35 minutes, so it’s more moist. If you have flatter and wider pans for baking you may have to decrease baking time. The result is fantastic, really tasty. And again, easy and not time consuming recipe!!

    Reply

  • Kimberly Vacanti
    April 27, 2025

    I followed recipe to a tee, I thought I’d cook it first for the 55 min option and see if it needed more time, the top was burnt also sides and middle was raw, not sure what happened! Very disappointing waste of all ingredients

    Reply

    • Natasha
      April 28, 2025

      Hi Kimberly, did you possibly bake on convection settings? This recipe is written for a conventional oven as are all of my recipes unless otherwise stated (such as air fryer recipes). With convection, you would need to adjust the timing or temperature. Also, make sure to bake in the center of the oven and not too close to the burners. Lastly, all ovens are a bit different. I recommend an in-oven thermometer to see if your oven runs hot.

      Reply

  • Cathy Walsh
    April 24, 2025

    Natasha, I am waiting for the bread to come out of the over, however, my oven runs high (partly because it has a convection fan you can’t turn off) and I’m noticing the edges are very dark but it isn’t done in the middle. I have tented it to keep it from browning to much on top. Would you suggest I turn my oven down to 325? It does smell yummy.

    Reply

    • NatashasKitchen.com
      April 24, 2025

      Hi Cathy! With a convection style oven, you would need to decrease the temperature and possibly bake longer too. I don’t have those exact instructions, but it seems like 325 may be a good idea.

      Reply

      • Cathy Walsh
        April 24, 2025

        Thanks so much. I should be receiving your book tomorrow and can’t wait to try some of the new recipes.

        Reply

  • Cathy Walsh
    April 24, 2025

    Every recipe I have tried has gone into our family rotation. Natasha, I was wondering if this could be made into muffins and how long you would cook them. Thank you for all you do.

    Reply

    • Natashas Kitchen
      April 24, 2025

      That’s so wonderful, Cathy! I’m so happy to hear my recipes are some of your family favorites! We actually have a Banana Muffins recipe for that. I hope that helps.

      Reply

      • Cathy Walsh
        April 24, 2025

        Thanks Natasha, I will try that one also. I am planning on buying your book today.

        Reply

  • Stacy
    April 18, 2025

    Always love your recipes:)

    What would you suggest for temperature and time on the mini single serve loafs pans? Thank you so much! Can’t wait to try this!

    Reply

  • Evelyn
    April 14, 2025

    This is the best recipe I’ve ever made! I enjoy it with glaze and sprinkles on top

    Reply

  • Ani
    April 6, 2025

    Wow! It’s so moist and delicious! Thank you!

    Reply

  • Sam
    April 5, 2025

    I’ve made this countless times over the years, it’s become a family favorite! It’s delicious every time. The perfect banana bread!

    Reply

    • NatashasKitchen.com
      April 5, 2025

      Hi Sam! We love this banana bread. I’m glad it’s become a family favorite for you too.

      Reply

  • Ali
    April 3, 2025

    Has anyone tried this with salted butter? I’m trying to use what I already have and want to see if ot comes out just as good!

    Reply

    • NatashasKitchen.com
      April 3, 2025

      You can use salted butter, just omit the salt.

      Reply

  • Jen
    April 3, 2025

    How Should I adjust time and temp using a dark nonstick loaf pan?

    Reply

    • NatashasKitchen.com
      April 3, 2025

      Hi Jen! You can start checking for donees earlier, or reduce the temperature by about 25 degrees and keep an eye on it.

      Reply

  • Janet
    April 2, 2025

    The best banana bread recipe I ever made

    Reply

  • Rajika
    April 2, 2025

    Hi Natasha, just wanted to let you know that every recipe I’ve tried of yours have come out great! Thank you for the very clear instructions, videos, watch outs etc. SUPER HELPFUL :-).

    Reply

    • Natashas Kitchen
      April 2, 2025

      You’re so nice! Thank you!

      Reply

  • Christina M McConnell
    March 25, 2025

    This is my go-to banana bread recipe!!! I am now making banana bread almost every week due to its popularity!!!

    Reply

  • Becky
    March 24, 2025

    Tasty with great texture. I baked for 50 min in a dark metal pan and it still got too dark especially on bottom. I’ll try lower temp or checking at 45 min next time.

    Reply

    • Natashas Kitchen
      March 24, 2025

      I’m glad you enjoyed the texture, Becky! I’m curious if your oven possibly runs too hot? If it runs too hot or is closer to the heating element it may start to get too dark. Also, be sure you are using regular bake mode.

      Reply

  • Sarah
    March 21, 2025

    Oh my gosh! This shocked me how tasty it was! It really has a popping flavor! I couldn’t find my old recipe fast enough, so I stumbled on this one. It seemed easier than the last one and less ingredients. The choc chips on top make it so cute looking! I would be proud to serve this to anyone! It will be my new goto banana bread recipe.

    Reply

    • Natashas Kitchen
      March 21, 2025

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

      Reply

  • Maria
    March 8, 2025

    I’ve made a lot of banana loaves, but nothing as delicious as this. It’s by far the best.

    Reply

    • NatashasKitchen.com
      March 8, 2025

      That’s amazing to hear, Maria! Thank you for the feedback.

      Reply

    • Sarah
      March 21, 2025

      I’m not even curious to try another recipe after this one!

      Reply

      • Natashas Kitchen
        March 21, 2025

        I’m so glad you loved it!

        Reply

  • Colleen
    February 17, 2025

    This looks great! Would it also work well for muffins?

    Reply

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