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.
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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!
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
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!
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 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.
You’ll know you’ve done it right when the chocolate chip banana bread batter is thick and has small lumps of banana.
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.
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
Ingredients
- 1/2 cup unsalted butter, (8 Tbsp), softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 3 medium/large bananas, (very ripe), about 1 3/4 cups mashed
- 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, or mini chocolate chips or chunks
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
- 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
Filed Under
More Sweet Bread Recipes to Explore
- Blueberry Bread
- Zucchini Bread
- Chocolate Banana Bread
- Cranberry Bread
- Irish Soda Bread
- Pull-Apart Apple Bread
- Persimmon Bread
This is THE recipe, guys! I changed very slightly and did half brown and half granulated sugar and doubled to 1tsp of vanilla. SOO GOOD! When it came out of the oven it *looked* a little overcooked and dry, but I was wrong and I’ve eaten half of the loaf in one day! Also, I didn’t use a mixer and mixed by hand with no problem. Def def def make this one!
So great to hear that it was a huge success!
I have most likely made this about 5 times plus, I do add an extra banana and bake for 55mins
Just made this recipe! Delicious and very moist! I couldn’t wait to try a piece and ate it warm out of the oven. Easy to make and will definitely be my go to banana chocolate chip bread.
That’s wonderful, Denise! I’m so glad you found your go to recipe!
Made this couple of times, this is my go-to recipe. I added 1/2 cup of walnuts, they really add a nice texture. My only suggestion is using parchment paper sling, especially if you use glass bakeware. Mine sustained some minor damage while being removed.
We daughter and granddaughter loved it. My son and I thought it was too much chocolate. I used 4 bananas as not to waste. Added cinnamon extra vanilla, hemp heart and 1/3 cup each dark brown and white sugar
this is so amazing! it is so yummy! I had a hard time figuring out how many slices in a loaf. I am an amature baker though.
I agree i still haven’t figured it out i’v been waiting for 3 days hope the eggs didnt go bad
Hi Samantha! All of my recipes list the servings at the very top of the recipe card. This loaf makes 10 slices, but the servings are dependent on how thin/thick you cut them.
Hi, I haven’t tried this recipe yet. My son’s weightlifting team is going to state so i was looking for some high carb breakfast ideas for day of. I was wandering if you have ever used honey instead of the sugar?
Hi Mellisa! Yes, honey would work. I’ve used honey in the same amount as sugar in my original Banana bread recipe .
This recipe is so good, so moist and chocolatey. I tweaked it a little bit by adding a little brown sugar with the white and a little more vanilla. Still perfect!
The best version in my opinion! I do use the (adding flaxseed) method with some pecans. Everyone loves it.
Thank you so much for sharing.
I’m so happy you enjoyed that. Thank you for sharing that with us, Tiffany!
Always turns out delicious and beautiful! Thx for the recipe! Chocolate chip Banana bread
Absolutely love this recipe as well as many others. Chicken Parmesan (we serve on a bed of Alfredo sauce the red sauce mixed with the Alfredo is perfection!), cream cheese frosting, and cheesy spinach stuffed chicken to name a few. We rarely make any modifications. I was wondering what the baking directions should be to make banana bread cupcakes? Any insight you can provide would be greatly appreciated!
Hi Lindsey! I’m so glad you’re enjoying the recipes. I have a Banana muffin recipe that you can reference.
So easy to put together, it’s baking away happily as I type and the house smells like happiness!:).
This has become my go to recipe !
Thank you so much 🙂
This made incredible banana bread. I gave some to my situationship who gave it to his grandma and she said it was amazing. My friends can’t stop raving about how moist it is. 5 stars 🙂
Hi! Wondering if this recipe would work with dark brown sugar instead of light? Thanks 🙂
Hi Mirabel. Yes, it will still work. But it can give the bread a more robust/molasses taste and a darker color, and might even affect the texture a bit.
I’ve made a lot of chocolate chip banana bread recipes over the years and haven’t found the “one”. My teenager said this one is it. She’s been begging me to make this recipe again. It’s baking as I type this 🙂
Soooooo good!! I’m making again as we speak and I used gluten free flour (1:1 ratio) so exact same recipe other than that and it is just the best!
Thank you, Sherry! I appreciate your comments and feedback!
The most delicious chocolate chip banana bread I’ve ever had 😫❤️❤️
Delicious!! Didn’t change a thing! Super moist & nice balance of banana & chocolate. Sweet tooth boyfriend loves it too, almost regret making it…he may expect it every week!
Hi Stephanie! I’m so glad your family love the recipe.
I know you’ve done your research from reading your blog. I have been so discouraged to make banana bread from a few fails. But I tried this recipe and am so glad I did! It was perfect! Ty, ty, ty for helping me redeem myself before my family!
I’m so glad you trusted and gave my recipe a try, Kimmy! Thank you so much for sharing that with me.
Can I use two bananas instead of three? Or will that mess up the consistency.
Hi Becca. I haven’t tested it with 2 bananas. The bananas help with moisture and flavor so using less could help affect the end product. If you’d still like to make this recipe but only have 2 bananas, you can scale down the recipe by decreasing the serving size until the ingredients list says 2 bananas. You you will have a little less batter and your loaf will be flatter and will bake faster in the oven if you use the same size pan so keep an eye on it.
I only had 2 large overripe bananas and it turned out fine. I also added walnuts.