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.
Classic Banana Bread is on the regular rotation at our house but for the holidays, 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?
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Chocolate Chip Banana Bread Recipe
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!).
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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.
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 or even bittersweet chocolate chips.
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:
- 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 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 long after the bread comes out of the oven.
More Banana Recipes to Explore:
- Classic Banana Bread – loaded with nuts and raisins
- Apple Banana Muffins – sweet, tangy and so soft
- 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
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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?
Hi Nicole, You may need to cut the bake time by some since the surface layer is greater and the bread will be shorter.
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.
Hi Cindy! You sure can! Have you tried this banana bread recipe we have here? Or our Banana muffins?
Very moist and delicious. I added ground cinnamon and nutmeg as well. Not to over power the banana taste.
Sounds yummy! Thank you for sharing that with us.
Haven’t used this recipe yet but will do today. Can I use glazed cherries with this recipe?
I’ve made choc chip and cherry banana bread in past but want to try your recipe!
Kind regards
Hi Connie, do you mean the candied cherries? I haven’t tested that but I think it could taste good to add some and coarsely chopping might be a good idea.
Love this recipe.
Isn’t it amazing!
This is the best banana bread I’ve ever made! It was so delicious. Thank you!
Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!
Turned out brilliant 👍🏻👍🏻 Thanks so much
Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!
Hey Natasha,
What chocolate do you use for this recipe?
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 or even bittersweet chocolate chips.
I love bananas and peanut butter, so I used peanut butter chips instead of chocolate chips, it was great!
That’s so awesome! Thank you for sharing that with me Emily!
Great, easy-to-do recipe (like all Natasha’s recipes) with great results! Most always, precious recipes I’ve had to deal with burnt ends and uncooked centers. This recipe is terrific! Everything cooked evenly and delicious! How to store, is my question. Once cooled, do I throw in ziplock bag, wrap in Saran Wrap or aluminum foil? What do you suggest is best?
That’s so awesome Julie. 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… 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.
DELICIOUS!!⭐️⭐️⭐️⭐️⭐️
Easy to make!
Thanks for the short but sweet review!
Hey Natasha i was just wondering if i don’t have like a machine to mix can i do it by hand?
Hi Manuela. You can give it a try but the consistency might be different but let me know how it goes if you do an experiment.
Perfect banana bread recipe. I didn’t think that it was to sweet and it baked beautifully in the time listed.
Thank you for your great feedback Michaela. Thank you for giving this recipe a try!
I made this after making the banana bread recipe many times. I found it tasted much better on the second day. I will make sure that I don’t buy the chocolate chips from the bulk store. A better quality will be my choice. If you don’t like things too sweet, try decreasing the chocolate or sugar.
Hi Angela, I agree 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.
This turned out perfect! I made it exactly like written and it was done in 55 minutes. My husband and kids and my mom and dad loved it, and me too! Easy to make, and I will keep this recipe for next time. Thank you!
That is the best when the entire family loves the meals we moms make. That’s so great!
Tried chocochip banana bread.It was out of the world and we just loved it
That’s so awesome! Thank you for that great feedback!
I love your receipes
I’m so happy to hear that, Andre! Thank you for that wonderful review!
Has anyone ever used frozen bananas to make this? How did it turn out?
I use frozen banana’s every time I make this and it turns out great!
Hi Irene, thanks for sharing! I love using frozen bananas also.
What changes would I need to make to combine the recipes for banana NUT bread and CHOCOLATE CHIP banana bread?
Hi Glenn, you could add toasted and coarsely chopped walnuts in addition to the chocolate chips. It would be a wonderful combination!
I have just made this banana bread and turned out phenomenal. Followed the recipe to T and baked for 50 min on 350F. Nice outside as well inside. Evenly baked too. Sometimes middle part comes being unevenly baked, but not in this recipe.
Thank you Natasha!
That’s just awesome!! Thank you for sharing your wonderful review, Mila!
Can I use this recipe in the Cuisinart Breadmaker?
Hi Jess, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
This is so good. Thanks for another addition to my collection
You’re welcome! Sounds like you found a new favorite.
My banana cake became hard on the outside. But it’s amazing nice in the inside. Please share how to make it nicer on the outside. Thanks for sharing great recipe.
Hi Fion! I haven’t had that happen. Was anything altered in this recipe? I’m wondering if the oven is too hot?
I have made this recipe three or four times at the request of my brother. The bread is very moist and absolutely delicious. The recipe is so easy to follow. The only change I made was using milk chocolate chips, but it is still great. Today I made it by using three small loaf pans and baked for about 30 minutes. That way we can freeze some for future use. Thank you for the excellent recipe.
Sounds like you found a favorite recipe, Julie! Thank you for sharing that awesome feedback.
My favorite banana bread recipe. I now look forward to having a few ripe bananas just for this lol, thank you for a great recipe.
P.S. waiting on that cookbook 😉
We are the same way – we get excited about ripe bananas for this recipe!
Is the calorie count of 350 kcal, and 45 grams of Carb per slice? I know it’s probably an approximate count. Says yields 10 slices. Just asking because I am a Type 1 Insulin Dependent Diabetic. I’m sick of Oatmeal, Bananas and Berries for Breakfast, and this comfort food is calling my name. I’ll probably only use half the amount of Chocolate Chips, and use semi-sweet.
Hi Alison, yes, that calorie count would be per slice.
Can I add walnuts to this recipe ? And most recipes call for a cup of sugar , did you decrease to 2/3 because of the chocolate ? Also will 4 bananas make it to sweet ? I usually use 4 for my regular banana bread without no chocolate because it makes it more moist , will 4 bananas ruin it ? Thanks
I love that you made this work with each version! If you test that with a carrot cake I would love to know how you like that.
I was actually asking . If I can add walnuts and how much . Also will 4 bananas be too sweet ?
4 bananas might throw off the ratio of moist to dry ingredients. You can definitely add walnuts. Check out this post for our banana nut bread.
Hi you use baking soda is that the same as baking powder on bicarbonate of soda ?
Baking soda is 4 times stronger than baking powder. Baking soda and bicarbonate of soda are the same thing.
is this banana bread recipe freezer friendly ?
Hi Christina, yes you can freeze this banana bread.
Hi Natasha,
I am a beginner at baking (1st time).
I followed your instructions; added 3 tsp of baking powder instead of 1sp of baking soda.
I put it in the oven at 180 degrees. It took approx. 30 min in the oven, slightly burned from the bottom but good taste.
It almost doubled in height but didn’t rise to or above the level of the pan; std size pan.
Tastes great, looks great but not as high as i had thought it would become.
Did i do it correctly or missed something ?
Thanks,
Hi Selim, there could be several factors to that. Was anything else altered in the recipe? 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.
Excellent. I make regular banana bread all the time but this recipe was next level! Thanks!
Sounds like you found a new favorite, Tamara! Thank you for that awesome feedback!
Make this often. It’s the best recipe I’ve come across. Made it this morning.
I’m so glad you found a favorite on our blog, Elaine! That’s so great!
Truly the best chocolate chip banana bread recipe EVER! Turned out beautifully and was SOOOOO delicious! Thank you!
I’m so glad you enjoyed it, Lauren. Thank you for the wonderful review!
Hi
can I substitute almond flour for regular flour in this recipe.
Hi Toni, I haven’t tried this with almond flour yet but it might work. It doesn’t look like anyone else commenting has tried it. If you experiment please let me know how you like it.
I have only found your recipes in the past 6 months…..what a find!
It would be wonderful if there were a way to save recipes to a private recipe box.
I have one suggestion on the banana bread…..I have found that if I freeze the ripe bananas and then let them defrost in a strainer over a bowel and then add the juice to the recipe that I get a wonderful intense banana flavor.
Thank you for those suggestions, Kathleen! I’m so glad you discovered our blog!
This recipe was recommended to me — could I use it to make muffins? If so, how long would you bake for? Thanks!
Hi Kelsey, I haven’t tested that with this specific recipe but we do have these zucchini muffins here. If you experiment, let me know how you liked the recipe.
Our family is with you since 2013 and we love your recipes! BIG THANK YOU!
Today, i used leftover pumpkin sauce which I made for “pumpkin cake” recipe 5 days ago and replaced it as one banana. So, 2 bananas + 1 pumpkin sauce, 50 ml less honey. It came out AMAZING!
Awww that’s the best! Thank you so much for sharing that with me, Nigina! I’m all smiles!
Hi Natasha! I tried your banana bread and it was amazing, but i was wondering if it is possible to use a substitute for butter, like shortening or oil? And if so, what will be the difference in quantity?
Hi Ayesha, I haven’t tried personally but I have had a few readers report good results substituting with light olive oil or coconut oil.
Hi, I love your banana bread. I want to make mini loaves for gifts this Xmas. How do I make these what are the proportions? Thanks
Hi Gita, I haven’t tested this in mini loaves to advise Gita. I’m sure you can use the same recipe just be sure to not overfill the mini tins and you will need to adjust bake time. If you experiment, let me know how you liked the recipe
Thanks Natasha, will do
Delicious!! The only change I would make would be to check it after 45-50 minutes because I think it could have been taken out of the oven at that time. I used a dark nonstick bread pan.
Thank you for that feedback Carrie!!
I just baked your recipe for chocolate chip banana bread. It’s hands down the recipe I’ve found. I made mine into small, individual loaves and ate one 5 min after it came out of the oven. I’ll definitely make again for many occasions. 😬
That’s just awesome!! Thank you for sharing your wonderful review Katy!
Katy, how long did you cook in the mini pans for the bread ?
Thanks
Hi Natasha, can I substitute brown sugar for the 2/3cup white sugar ?
If so how much brown sugar should I use?
Hi Julie, 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.
What a great recipe! I actually used peanut butter chips instead of chocolate. Because banana and peanut butter is one of my favorite combinations. Thanks for your amazing recipes and videos.
That’s so great! It sounds like you have a new favorite, Cassidy!
Thank you for the peanut butter chip idea. I think I am going to try it with both peanut butter and chocolate chips because we love them both.
Natasha, could I substitute zucchini for the bananas. I’m not supposed to have them because they have too much potassium for me. I have lots of zuchinni though. Thank you. I love your recipes.
Hi Noriene, I haven’t tested that with this specific recipe but we do have these zucchini muffins here. If you experiment, let me know how you liked the recipe.
This is my first time making banana bread, it looked really good so I had to try it. I only had 2 bananas so I was hoping it wouldn’t ruin the recipe but it’s just a bit over brown on the top and it’s moist in the middle. Will be making this bread again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
With this recipe can i add walnuts? if so how much would i add?
Hi Nicole, you could add toasted and coarsely chopped walnuts in addition to the chocolate chips. It would be a wonderful combination!
This was a hit for my family! Everyone loved it! Making another today!
That’s so awesome Irene! I’m so happy your family enjoyed that!
This is my favorite banana bread recipe. I do use salted butter and cut down a tiny bit on the salt in the recipe. I also use banana flavoring instead of vanilla flavoring to give it more of a banana taste. It is the moistest banana bread recipe I have ever done. My boyfriend won’t eat banana bread without chocolate chips so your recipe was a blessing. Also one recipe makes one banana loaf or six giant muffins. I put the muffin pan on the top rack and the loaf pan on the bottom rack. I set the timer for 30 minutes and check the muffins. I set it for 40 minutes then check the loaf.
That’s so great Theresa! I’m so happy you enjoyed that.
Thanks for the idea for using banana flavoring instead of vanilla flavoring. I would never have thought of that.
I love making this banana bread, it’s delicious! Thank you Natasha!
However I’m struggling to find plain or all purpose flour at the moment. Could I replace with equivalent of self raising flour and just leave out the baking soda?
Hi Sharon, I haven’t tried self-raising flour so without experimenting I can’t advise specifically. Keep in mind though – Self-rising flour has approximately the following ratios: 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp fine salt. Baking soda is about 4 times stronger than baking powder.
I have tried making the banana bread recipe four times and although it tastes very good, it’s a little mushy inside..what am I doing wrong? I replaced the sugar with honey.
Hi Tiwaah, it could be the substitution as honey has more moisture than sugar – you might bake a little longer until a toothpick inserted into the center comes out clean without wet batter.
This is thee BEST banana bread recipe! My family and friends absolutely love it everytime I make it! I’ve made it at least ten times in less than a year! Thank you!
I’m so happy to hear that! Thank you for sharing your great review, Linda!
I have been using the Settlement Cookbook Banana Bread recipe since I was 12 years old. I am now 70. I must say your banana bread is so much more moisture and tastier. I will be using this recipe from now on.
I’m so happy you found a new favotire on our blog, Karen! Thank you for sharing your awesome review with me!
3rd time to make this. my husband loves it, told me to stick to your recipe and stop searching for another one
That’s so awesome, Mina!! Sounds like you found a new favorite! Thank you for sharing that with us!
I have some chocolate covered raisins that I am going to try this with. Also I do not have unsalted butter but I always have salted butter and all my recipes always turn out fine. What is the difference between salted and unsalted butter?
I love your recipes. Everyone I have tried has turned out great. How do you keep that cute figure eating all the delicious things you eat?
Hi Karen, we use unsalted butter in all of our recipes so we can control the amount of salt. Also, especially important in baking, salted butter has a higher moisture level which can alter recipes that are sensitive to that and unsalted butter is typically fresher. I’m glad the recipes are still working out though 🙂 And thank you so much for the compliment! 🙂
This looks sooooo good. I always forget that I can add other ingredients to banana bread.
Yes! It is definitely customizable to your liking! I’m so happy you enjoyed that!
I love this banana bread. I love the fact that it uses butter instead of oil. I did over cook mine a bit and I think I should have tented the bread the last 15min. It was a little overcooked on the top, but I was out of aluminum foil. It still tastes amazing!
I’m so happy you still enjoyed that! Thank you for sharing this with us!
How long would you bake muffins?
Hi Mich, I haven’t experimented with muffins but that I think that should work fine You will need to adjust cook time 🙂 If you do experiment, let me know how you liked the recipe Reply
Awesome recipe.. my kids just love this chocolate chip banana bread! They literally demand for it when they see the bananas becoming ripe!
I have a question though, can I use the same batter for the muffins? If so – how long do you suggest baking for the regular size muffins and jumbo muffins? I would love to carry it to work myself as a snack/breakfast.
Hi Neha, I’m so happy you enjoyed that! I think that should work fine You will need to adjust cook time 🙂 If you experiment, let me know how you liked the recipe
o.m.g – thi sis the most delicious ever – and I’m not even a fan of bananas! Moist but not soggy. It was best straight out of the oven with the crispy outside, but 3 days after pretty damn delicious!
Thank you for sharing that with us, Elke!!
I made this tonight and it is very moist inside but crispy on the outside. It tastes delicious!!! I cooked it for 55 minutes st 350. Any suggestions?
Hi Linda! I’m so happy you enjoyed that recipe! It sounds like they could have been pulled out a minute sooner. 🙂
Can I use can’t believe it’s butter instead of regular butter?
Hi Galina, I honestly haven’t tried that substitution so I’m not sure how it would affect how it bakes up or tastes. If anyone else has experimented with this, please let us know 🙂
3 Banana’s can be subjective as they are all different sizes – how many ounces of banana please. Thank you.
Hi Irene, 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!
I ran out of chocolate chips, so I used cinnamon istead. It turned out super good!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I came across your website looking for a recipe for banana bread and made this one! My 20 months old grandson loved it and so did my daughter who is pretty picky with food.
At the same time I tried so many other recipes of yours for the first time (rice balls, apple banana muffins, cabbage /beet salad….) and I am in love with all of them! Really, really great recipes! Thanks!
Awww that’s the best! I’m so happy you discovered our blog! Thank you so much for sharing that with me :). I’m all smiles!
I much prefer to bake with butter than the oils that most banana bread recipes call for. So, I was happy to find this recipe! It is exactly what I wanted. It turned out great! I did cut the sugar a tiny bit, used just 1/2 cup.
I also baked it in two 20cm square pans instead of the loaf pan, as I want smaller squares for lunch boxes. It took about 20-22 minutes at 350 in my oven. I would like to try it in the loaf pan (next time!) as I think the texture will be even better. But was pretty good like this, for lunch time treats at school.
I’m so happy you discovered our blog!! Thank you for sharing your wonderful review with us!
I love how the texture of this banana bread looks. I bet it tastes even better than it looks!
Do you think it is possible to modify the recipe to make it gluten-free? I have to admit I just found your site and have not managed to look around for other gluten-free recipes yet.
Hi Barbara, I think it may be possible however I have not tried it with this recipe specifically. If you experiment I would love to know how you like that recipe!
Love your recipes ! I wish you had a cookbk we could buy! That would be awsome! ❤️
Thank you for that wonderful review, Linda!!
I wish you would have a cookbook too that we can buy.
Stay tuned Karen! We have plans for a book in the future!
Terrific!!!!!! I always stay tuned. I am on your list so I get your emails.
That’s so awesome Karen!! Thank you so much for reading our Newsletters and tuning in!
This banana bread was delicious. It was so moist and the flavour was unreal! I must admit I had my doubts before I made it as to whether it would be moist because there was no sour cream/buttermilk or milk in it, but I’m glad the pictures convinced me to try it 🙂 Yum, Yum.
Just a tip: I’ve used baking paper/parchment to line all my tins/pans for many years now to avoid all that hard work getting stuck in the tin.
Hi Christine, I’m so happy you loved the chocolate chip banana bread!! Thank you for sharing your amazing review 🙂
Made this today. It is absolutely delicious! Very moist and just the right amount of sweetness
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Great! Original banana bread with a kick. Turned out perfect
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha, I love making your recipes because they have always turned out delicious and easy to make. However, I made your chocolate chip banana bread recipe this morning, and after letting it set for 10 minutes in the pan, I did not know how to remove it without getting melted chocolate all over my hands. Also it did not rise as much as my banana bread usually does. I used a 9 x 5 x 2-3/4 bread pan. Any suggestions?
Hi Carol, I’m so glad you enjoy our recipes and I am always happy to help troubleshoot. I haven’t had issues with the rising 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.
I used two large turkey-lifters on each side to lift the bread from the pan.
Smart!! Thanks for sharing your tip for removing the banana bread from the pan! 🙂
Natasha, It’s look’s really delicious! I want to try o make it. Thanks for sharing in this Christmas time
You’re welcome! I’m so happy you enjoyed it
Hi i would like to make it do you think Lindt chocolate cut into pieces will be a good substitute for chocolate chip.
Hi Basia, that should work well. I hope you love the chocolate chip banana bread recipe 🙂
I want to add walnuts to the chocolate chip banana bread, should I cut back from the 1 cup in your regular banana bread recipe because of the chips or can I add 1 cup nuts in addition to chips?
Hi Nancy, you could add toasted and coarsely chopped walnuts in addition to the chocolate chips. It would be a wonderful combination! 🙂
I made it today with both chocolate chips and toasted walnuts! My husband said it was perfect! Do you recommend fridge or can it sit out for a few days? Thanks so much for the recipe. I’m going to follow you on YouTube also.
Hi Nancy, I let it sit out for a day and after that I will refrigerate it since it is a pretty moist bread.
Thank you so much for such a wonderful recipe, it is a family favourite.
I was wondering if I could freeze the bread after I have made a couple.
Many thanks from a banana bread fan in the UK.
Hi Sarah! I haven’t tested that with this chocolate chip bread yet but that should work. 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.
Thank you Natasha for another delicious recipe. You would of laughed had you seen me when I took the banana bread out of the pan. My hands were covered in chocolate. Yum yum. Have a great Christmas.
Oh my goodness that is a good problem to have!! I’m so glad you enjoyed the chocolate chip banana bread!! 🙂
Do you think I can make them in muffin pan/cupcake pan instead.of the bread pan?!
I think that should work fine Liya. You will need to adjust cook time 🙂
Hi Natasha!
I am loving your recepies. If at all possible, would you be able to include a dairy free version when possible? I definitely understand that it’s important to use the ingredients you list to get the whole experience of your excellent dishes, but if by any chance you can have a dairy free version it would be so much appreciated!!!! My boyfriend can’t tolerate dairy products so I’m looking for something tasty yet not boring to cook for him. Thank you!
HI Olga, I try to include a dairy substitute if I have tested one but since there is only one person in the test kitchen currently (me), it is impossible to test out the various substitution possibilities. Thank you for the suggestion and I will do my best to post dairy free options when I can 🙂
This looks really good! I just printed out the recipe. And there’s nothing wrong with chocolate for breakfast 😉
I’m so happy you enjoyed that. Thank you for sharing that with us!
I am totally drooling. lol Warm banana bread is one of my faves! Add chocolate and insert happy face.
This is exactly why I keep a stack of tissues at the keyboard! ha ha! 🙂 I agree I can’t resist a warm slice of banana chocolate chip bread 🙂
I can’t ever resist banana bread! I love those chocolate chips!
They sure elevate this banana bread!! Thank you for that great review!
This banana bread is my weakness! So moist and chocolatey…I can’t resist!
Oooh same here! Especially when it’s still warm from the oven; gooey and ultra soft. Mmm!
I love banana bread any way, but most especially when it’s filled with melty chocolate chips!
YES!! It amazes me how those chocolate chips stay melty long after the banana bread comes out of the oven 🙂
That looks AMAZING!
I love trying all the banana bread recipes!
Hi Kim, thank you and I hope this chocolate chip banana bread becomes a new favorite for you 🙂
Uh-oh, when do I add the 2 eggs? It doesn’t say in the instructions! I’m assuming with the banana mixture 🤔 I’m in the middle of making the banana bread and just noticed that I didn’t add the eggs yet🤭
Oh goodness thank you for pointing that out! They go into the batter after you cream together butter and sugar. It’s a pretty forgiving recipe so you could have added them at any time after butter and sugar were creamed and it would still work. Sorry I didn’t catch that earlier and thanks again! Hope you LOVE the banana bread!
So this aaamazing bread is just aaamazingly delicious! I made it in the evening and enjoyed the last slice the next morning! You did it again woman, your recipes can’t be beat 😊 Taste buds approved!
That’s so great! Thank you for the amazing review!
I see a future for you on the Food Network, and hope you have aspirations for your own show. You would be fantastic.
Doing your own cookbook, maybe selling on QVC, to introduce yourself and your great recipes would be wonderful too.
Thank you so much Alice for that sweet compliment! I sure appreciate that amazing feedback and I hope you love this banana bread. 🙂
Hi Natasha, I was thinking the same thing! You should have your own show…whenever I need a recipe I go to your site! The Salmon Cakes are my ultimate favorite! Merry Christmas…can’t wait to try this banana bread in 2019. Any New Years Eve recipes?
I’m so inspired reading your review. Thank you!
Wow, this banana bread looks so delicious! All that melted chocolate looks so bomb!
Thank you!! 🙂 It’s amazing how the chocolate stays melty for awhile after it comes out of the oven. Chocolate chip banana bread is our kiddos favorite! 🙂