Chocolate Chip Banana Bread (2024)

Updated on February 15, 2024|By Kate|Leave a comment

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Chocolate chip banana bread is an easy banana bread recipe that’s full of melty chocolate chips! Thismoist chocolate chip banana bread is made in one bowl with just a few simple ingredients.

This classic banana bread recipe takes things up a notch with the addition of plenty of chocolate chips! The bread is nice and moist with a good amount of banana flavor, and it makes a great afternoon snack or simple dessert.

This is also a really easy recipe. It’s mixed up in one bowl, doesn’t need a hand mixer, and it only takes about 15 minutes of prep to get the banana bread into the oven.

Ingredient notes and substitutions

Bananas: It’s important to use overripe bananas. I like to use bananas that are equal parts brown spots and yellow.
Butter: This recipe uses melted butter. The butter shouldn’t be hot and sizzling. I melt it about 80% of the way and then whisk it to let it finish melted.
- Also, I use salted butter. If you’re using unsalted butter, add an additional 1/4 teaspoon of salt.
Brown sugar:Dark brown sugar or golden brown sugar will work.
Flour: It’s important to properly measure flour to avoid heavy or doughy banana bread. The proper way to measure flour is to stir it to break it up. Then lightly spoon it into a measuring cup and level it off.
Chocolate chips: I use semisweet chocolate chips in this recipe. However, you could use milk chocolate chips or dark chocolate chips if you prefer. I do recommend going light on the chocolate chips on top. If the chocolate chips are too heavy, the can prevent the bread from rising properly.

How to make chocolate chip banana bread

Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.

Step 1: Preheat the oven to 350F. Grease a 9×5-inch metal loaf pan. Set aside.

Step 2: In a large mixing bowl, whisk mashed bananas and melted butter together until well-combined.

Step 3: Whisk in sugars until incorporated.

Step 4: Add eggs and vanilla, and whisk until well-combined.

Step 5: Stir flour, baking soda, salt into wet ingredients until combined.

Step 6: Add semi-sweet chocolate chips, and whisk until just incorporated.

Step 7: Pour the batter into your prepared loaf pan, and sprinkle with additional chocolate chips, if desired.

Step 8: Bake for 40-50 minutes, or until a wooden toothpick inserted into the center of the banana bread comes out clean. I check the bread around 30 minutes and tent with foil if it is browning too quickly.

Step 9: Let cool in pan on a wire rack for a 5-10 minutes.

Step 10: Remove bread to wire cooling rack, and let cool completely before slicing.

Recipe Tips!

Glass pan: If you’re using a glass loaf pan, decrease the oven temperature by 25F. Also, begin checking the bread about 5-10 minutes sooner for doneness.
Mixing: I highly recommend mixing banana bread by hand. It’s easy and it helps to avoid overmixing, which can give you a dense or heavy loaf.
Chocolate chips: I haven’t had any issues with the chocolate chips sinking. However, if you find that they are, you can toss the chocolate chips with 1 tablespoon of all-purpose flour before adding.
Baking: Since banana bread has a fair amount of sugar, it can easily overbrown. I check the bread part-way through the baking time to check to see whether it’s browning too quickly. If it is, I tent a piece of aluminum foil over the top. You can also decrease the oven temperature by 25F.
Banana flavor:Also, if you can wait, I find that the banana flavor is even stronger on the second day.

Recipe FAQs

Can I freeze chocolate chip banana bread?

You can! Bake as directed, and then let the banana bread cool to room temperature on a wire cooling rack.
Wrap the entire loaf tightly in plastic wrap, and then wrap in aluminum foil. Freeze.
You can also freeze an individualslice of banana bread by tightly wrapping a slice in plastic wrap, and placing the slices in a freezer bag.

Can I omit the chocolate chips?

You can! You can omit the chocolate chips, or you could add a different mix-in like chopped pecans or walnuts instead of the chocolate chips.

Storage

I store banana bread in an airtight container at room temperature. It will keep for 2-3 days when properly stored.

For longer storage, you can also store it in an airtight container in the refrigerator for 4-5 days.

More banana recipes!

Banana Nut Bread
Banana Oatmeal Muffins
Banana Crumb Cake
Chocolate Banana Bread

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5 from 1 vote

Chocolate Chip Banana Bread

Author Kate @ I Heart Eating

Course bread

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Chocolate chip banana bread is an easy, one-bowl banana bread recipe. It makes moist banana bread that's full of melty chocolate chips!

Equipment

9×5 loaf pan

Ingredients

▢ 1 ½ cups mashed banana About 3 very ripe banana
▢ 1/3 cup salted butter melted
▢ 1/3 cup light brown sugar packed
▢ 1/3 cup granulated sugar
▢ 2 large eggs
▢ 1 teaspoon vanilla extract
▢ 1 ½ cups all-purpose flour properly measured
▢ 1 teaspoon baking soda
▢ 1/4 teaspoon salt
▢ 3/4 cup semisweet chocolate chips plus extra for sprinkling on top

Instructions

Preheat the oven to 350F. Grease a 9×5-inch metal loaf pan. Set aside.
In a large bowl, whisk mashed banana and melted butter together until well-combined.
Whisk in sugars until incorporated.
Add eggs and vanilla, and whisk until well-combined.
Stir in flour, baking soda, and salt until combined.
Add chocolate chips, and whisk until just incorporated.
Pour the batter into your prepared loaf pan, and sprinkle with additional chocolate chips, if desired.
Bake for 40-50 minutes, or until a wooden toothpick inserted into the center comes out clean. I check the bread around 30 minutes and tent with foil if it is browning too quickly.
Let cool in pan for a 5-10 minutes.
Remove bread to wire cooling rack, and let cool completely before slicing.

Notes

- Bananas: It’s important to use overripe bananas. I like to use bananas that are equal parts brown spots and yellow.

- Butter: This recipe uses melted butter. The butter shouldn’t be hot and sizzling. I melt it about 80% of the way and then whisk it to let it finish melted.
  - Also, I use salted butter. If you’re using unsalted butter, add an additional 1/4 teaspoon of salt.

- Flour: It’s important to properly measure flour to avoid heavy or doughy banana bread. The proper way to measure flour is to stir it to break it up. Then lightly spoon it into a measuring cup and level it off.

- Chocolate chips: I recommend going light on the chocolate chips on top. If the chocolate chips are too heavy, they can prevent the bread from rising properly.
- Glass pan: If you’re using a glass loaf pan, decrease the oven temperature by 25F. Also, begin checking the bread about 5-10 minutes sooner for doneness.
- Baking time: Oven temperatures vary, so you may find that you need to adjust the time according to how your oven bakes.
- Nutrition values are estimates.

Nutrition

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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