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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.

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?

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

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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!).

Chocolate Chip Banana Bread Recipe in Bread Loaf Pan

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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.

Ingredients for Chocolate Chip Banana Bread with over-ripe bananas and chocolate chips

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 ripe bananas

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.

Semi sweet chocolate chips for baking sprinkled over chocolate chip banana 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

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

It’s marvelous how the chocolate chips stay gooey 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

4.96 from 47 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
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.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Katie
    November 28, 2019

    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 😉 Reply

    • Natasha
      November 28, 2019

      We are the same way – we get excited about ripe bananas for this recipe! Reply

  • Alison
    November 25, 2019

    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. Reply

    • Natashas Kitchen
      November 26, 2019

      Hi Alison, yes, that calorie count would be per slice. Reply

  • Natalia
    November 18, 2019

    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 Reply

    • Natashas Kitchen
      November 18, 2019

      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. Reply

      • Natalia Pena
        November 19, 2019

        I was actually asking . If I can add walnuts and how much . Also will 4 bananas be too sweet ? Reply

        • Natasha
          November 19, 2019

          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 breadReply

        • Sandy
          November 26, 2019

          Hi you use baking soda is that the same as baking powder on bicarbonate of soda ? Reply

          • Natasha
            November 26, 2019

            Baking soda is 4 times stronger than baking powder. Baking soda and bicarbonate of soda are the same thing.

  • Selim Baroud
    November 12, 2019

    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, Reply

    • Natashas Kitchen
      November 12, 2019

      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. Reply

  • Tamara
    November 6, 2019

    Excellent. I make regular banana bread all the time but this recipe was next level! Thanks! Reply

    • Natashas Kitchen
      November 6, 2019

      Sounds like you found a new favorite, Tamara! Thank you for that awesome feedback! Reply

  • Elaine Reid
    November 5, 2019

    Make this often. It’s the best recipe I’ve come across. Made it this morning. Reply

    • Natashas Kitchen
      November 5, 2019

      I’m so glad you found a favorite on our blog, Elaine! That’s so great! Reply

  • Lauren
    November 5, 2019

    Truly the best chocolate chip banana bread recipe EVER! Turned out beautifully and was SOOOOO delicious! Thank you! Reply

    • Natashas Kitchen
      November 5, 2019

      I’m so glad you enjoyed it, Lauren. Thank you for the wonderful review! Reply

  • Toni
    October 18, 2019

    Hi

    can I substitute almond flour for regular flour in this recipe. Reply

    • Natasha
      October 18, 2019

      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. Reply

  • Kathleen Ewald
    October 10, 2019

    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. Reply

    • Natashas Kitchen
      October 11, 2019

      Thank you for those suggestions, Kathleen! I’m so glad you discovered our blog! Reply

  • Nigina R
    October 9, 2019

    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! Reply

    • Natashas Kitchen
      October 9, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Nigina! I’m all smiles! Reply

  • Ayesha Sohail
    September 13, 2019

    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? Reply

    • Natasha
      September 13, 2019

      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. Reply

  • Gita Jackson
    August 14, 2019

    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 Reply

    • Natashas Kitchen
      August 14, 2019

      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 Reply

      • Gita
        August 15, 2019

        Thanks Natasha, will do Reply

  • Carrie
    June 29, 2019

    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. Reply

    • Natashas Kitchen
      June 29, 2019

      Thank you for that feedback Carrie!! Reply

  • Katy
    June 18, 2019

    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. 😬 Reply

    • Natashas Kitchen
      June 18, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Katy! Reply

    • Linda
      October 25, 2019

      Katy, how long did you cook in the mini pans for the bread ?

      Thanks Reply

  • Julie
    June 14, 2019

    Hi Natasha, can I substitute brown sugar for the 2/3cup white sugar ?
    If so how much brown sugar should I use? Reply

    • Natasha
      June 14, 2019

      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. Reply

  • Cassidy
    June 9, 2019

    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. Reply

    • Natashas Kitchen
      June 9, 2019

      That’s so great! It sounds like you have a new favorite, Cassidy! Reply

    • Karen Marie Prust
      June 10, 2019

      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. Reply

  • Noriene
    June 5, 2019

    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. Reply

    • Natashas Kitchen
      June 5, 2019

      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. Reply

  • Michaela
    April 29, 2019

    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. Reply

    • Natashas Kitchen
      April 29, 2019

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

  • Nicole
    April 16, 2019

    With this recipe can i add walnuts? if so how much would i add? Reply

    • Natashas Kitchen
      April 16, 2019

      Hi Nicole, you could add toasted and coarsely chopped walnuts in addition to the chocolate chips. It would be a wonderful combination! Reply

  • Irene
    April 15, 2019

    This was a hit for my family! Everyone loved it! Making another today! Reply

    • Natashas Kitchen
      April 15, 2019

      That’s so awesome Irene! I’m so happy your family enjoyed that! Reply

  • Theresa
    April 13, 2019

    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. Reply

    • Natashas Kitchen
      April 13, 2019

      That’s so great Theresa! I’m so happy you enjoyed that. Reply

    • Karen Marie Prust
      June 10, 2019

      Thanks for the idea for using banana flavoring instead of vanilla flavoring. I would never have thought of that. Reply

  • tiwaah
    April 12, 2019

    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. Reply

    • Natasha
      April 13, 2019

      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. Reply

    • Linda
      October 23, 2019

      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! Reply

      • Natashas Kitchen
        October 23, 2019

        I’m so happy to hear that! Thank you for sharing your great review, Linda! Reply

  • Karen Marie Prust
    March 11, 2019

    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. Reply

    • Natashas Kitchen
      March 12, 2019

      I’m so happy you found a new favotire on our blog, Karen! Thank you for sharing your awesome review with me! Reply

  • Mina
    March 11, 2019

    3rd time to make this. my husband loves it, told me to stick to your recipe and stop searching for another one Reply

    • Natashas Kitchen
      March 11, 2019

      That’s so awesome, Mina!! Sounds like you found a new favorite! Thank you for sharing that with us! Reply

  • Karen Prust
    March 9, 2019

    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? Reply

    • Natasha
      March 9, 2019

      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! 🙂 Reply

  • Katy
    March 1, 2019

    This looks sooooo good. I always forget that I can add other ingredients to banana bread. Reply

    • Natashas Kitchen
      March 1, 2019

      Yes! It is definitely customizable to your liking! I’m so happy you enjoyed that! Reply

  • Anne
    February 27, 2019

    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! Reply

    • Natashas Kitchen
      February 27, 2019

      I’m so happy you still enjoyed that! Thank you for sharing this with us! Reply

      • Mich
        March 27, 2019

        How long would you bake muffins? Reply

        • Natashas Kitchen
          March 27, 2019

          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 Reply

  • Neha Malik
    February 22, 2019

    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. Reply

    • Natashas Kitchen
      February 22, 2019

      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 Reply

  • Elke
    February 21, 2019

    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! Reply

    • Natashas Kitchen
      February 21, 2019

      Thank you for sharing that with us, Elke!! Reply

  • Linda
    February 14, 2019

    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? Reply

    • Natashas Kitchen
      February 15, 2019

      Hi Linda! I’m so happy you enjoyed that recipe! It sounds like they could have been pulled out a minute sooner. 🙂 Reply

  • Galina Nechiporuk
    February 12, 2019

    Can I use can’t believe it’s butter instead of regular butter? Reply

    • Natasha
      February 12, 2019

      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 🙂 Reply

  • irene
    February 2, 2019

    3 Banana’s can be subjective as they are all different sizes – how many ounces of banana please. Thank you. Reply

    • Natashas Kitchen
      February 2, 2019

      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! Reply

  • Sophia Tsemra
    January 30, 2019

    I ran out of chocolate chips, so I used cinnamon istead. It turned out super good!!! Reply

    • Natashas Kitchen
      January 30, 2019

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

  • Lana
    January 26, 2019

    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! Reply

    • Natashas Kitchen
      January 26, 2019

      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! Reply

  • Squeaky Bear
    January 24, 2019

    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. Reply

    • Natashas Kitchen
      January 24, 2019

      I’m so happy you discovered our blog!! Thank you for sharing your wonderful review with us! Reply

  • Barbara
    January 15, 2019

    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. Reply

    • Natashas Kitchen
      January 15, 2019

      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! Reply

  • Linda Van dyck
    January 11, 2019

    Love your recipes ! I wish you had a cookbk we could buy! That would be awsome! ❤️ Reply

    • Natashas Kitchen
      January 11, 2019

      Thank you for that wonderful review, Linda!! Reply

      • Karen Marie Prust
        June 18, 2019

        I wish you would have a cookbook too that we can buy. Reply

        • Natashas Kitchen
          June 18, 2019

          Stay tuned Karen! We have plans for a book in the future! Reply

          • Karen Marie Prust
            June 18, 2019

            Terrific!!!!!! I always stay tuned. I am on your list so I get your emails.

          • Natashas Kitchen
            June 18, 2019

            That’s so awesome Karen!! Thank you so much for reading our Newsletters and tuning in!

  • Christine
    January 8, 2019

    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. Reply

    • Natasha
      January 9, 2019

      Hi Christine, I’m so happy you loved the chocolate chip banana bread!! Thank you for sharing your amazing review 🙂 Reply

  • Diana
    January 6, 2019

    Made this today. It is absolutely delicious! Very moist and just the right amount of sweetness Reply

    • Natashas Kitchen
      January 6, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Ksusha.A
    January 3, 2019

    Great! Original banana bread with a kick. Turned out perfect Reply

    • Natashas Kitchen
      January 3, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Carol Casey
    December 29, 2018

    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? Reply

    • Natasha
      December 29, 2018

      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. Reply

    • Nancy
      December 29, 2018

      I used two large turkey-lifters on each side to lift the bread from the pan. Reply

      • Natasha
        December 29, 2018

        Smart!! Thanks for sharing your tip for removing the banana bread from the pan! 🙂 Reply

  • Rose Smith
    December 23, 2018

    Natasha, It’s look’s really delicious! I want to try o make it. Thanks for sharing in this Christmas time Reply

    • Natashas Kitchen
      December 24, 2018

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

  • Basia
    December 22, 2018

    Hi i would like to make it do you think Lindt chocolate cut into pieces will be a good substitute for chocolate chip. Reply

    • Natasha
      December 22, 2018

      Hi Basia, that should work well. I hope you love the chocolate chip banana bread recipe 🙂 Reply

  • Nancy Daugherty
    December 22, 2018

    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? Reply

    • Natasha
      December 22, 2018

      Hi Nancy, you could add toasted and coarsely chopped walnuts in addition to the chocolate chips. It would be a wonderful combination! 🙂 Reply

      • Nancy
        December 24, 2018

        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. Reply

        • Natasha
          December 24, 2018

          Hi Nancy, I let it sit out for a day and after that I will refrigerate it since it is a pretty moist bread. Reply

          • Sarah
            March 27, 2019

            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.

          • Natashas Kitchen
            March 27, 2019

            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.

  • Debbie T
    December 21, 2018

    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. Reply

    • Natasha
      December 21, 2018

      Oh my goodness that is a good problem to have!! I’m so glad you enjoyed the chocolate chip banana bread!! 🙂 Reply

  • Liya
    December 21, 2018

    Do you think I can make them in muffin pan/cupcake pan instead.of the bread pan?! Reply

    • Natashas Kitchen
      December 21, 2018

      I think that should work fine Liya. You will need to adjust cook time 🙂 Reply

  • Olga
    December 20, 2018

    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! Reply

    • Natasha
      December 21, 2018

      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 🙂 Reply

  • Cindy
    December 20, 2018

    This looks really good! I just printed out the recipe. And there’s nothing wrong with chocolate for breakfast 😉 Reply

    • Natashas Kitchen
      December 20, 2018

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

  • Becky Hardin
    December 20, 2018

    I am totally drooling. lol Warm banana bread is one of my faves! Add chocolate and insert happy face. Reply

    • Natasha
      December 20, 2018

      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 🙂 Reply

  • lauren kelly
    December 20, 2018

    I can’t ever resist banana bread! I love those chocolate chips! Reply

    • Natashas Kitchen
      December 20, 2018

      They sure elevate this banana bread!! Thank you for that great review! Reply

  • Sabrina
    December 20, 2018

    This banana bread is my weakness! So moist and chocolatey…I can’t resist! Reply

    • Natasha
      December 20, 2018

      Oooh same here! Especially when it’s still warm from the oven; gooey and ultra soft. Mmm! Reply

  • Tara
    December 20, 2018

    I love banana bread any way, but most especially when it’s filled with melty chocolate chips! Reply

    • Natasha
      December 20, 2018

      YES!! It amazes me how those chocolate chips stay melty long after the banana bread comes out of the oven 🙂 Reply

  • Kim
    December 19, 2018

    That looks AMAZING!
    I love trying all the banana bread recipes! Reply

    • Natasha
      December 19, 2018

      Hi Kim, thank you and I hope this chocolate chip banana bread becomes a new favorite for you 🙂 Reply

  • Liliya
    December 19, 2018

    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🤭 Reply

    • Natasha
      December 19, 2018

      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! Reply

      • Liliya
        December 21, 2018

        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! Reply

        • Natashas Kitchen
          December 21, 2018

          That’s so great! Thank you for the amazing review! Reply

  • Alice Garcia
    December 19, 2018

    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. Reply

    • Natasha
      December 19, 2018

      Thank you so much Alice for that sweet compliment! I sure appreciate that amazing feedback and I hope you love this banana bread. 🙂 Reply

      • LaShawna Smith
        December 23, 2018

        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? Reply

        • Natashas Kitchen
          December 24, 2018

          I’m so inspired reading your review. Thank you! Reply

  • December 19, 2018

    Wow, this banana bread looks so delicious! All that melted chocolate looks so bomb! Reply

    • Natasha
      December 19, 2018

      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! 🙂 Reply

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