My recipe for chocolate chip banana bread comes together in one bowl with sweet, spotty bananas and a good dose of chocolate chips. It’s perfect anytime—whether you’re grabbing a slice for breakfast or a little treat before bed.
The Best Chocolate Chip Banana Bread
I call this my “Sunday banana bread” because it’s the perfect excuse to bake a loaf or two to enjoy throughout the week. It’s super easy, thanks to the one-bowl method, and using butter instead of oil really amps up the richness. Dark chocolate chips are my favorite (but semi-sweet are fine) because they balance out the sweetness, and ripe bananas are the secret to that amazing flavor.
This recipe is great because it comes together quickly, and you don’t have to worry about a bunch of dishes. The combination of ripe bananas chocolate makes for a deliciously moist loaf that’s perfect for breakfast or a snack. No matter when you decide to make it, I’m sure you’ll love every slice.
Why I Love This Recipe
- Chocolate and banana are one of my all-time favorite combinations.
- This recipe is super easy to double, triple, or even quadruple if you want to stock up.
- Banana bread freezes really well, so feel free to make extra and stash some away for later!
Ingredients
This has been my standard, go-to, chocolate chip banana bread recipe for as long as I can remember. It’s one of the very best recipes to have around when that bunch of bananas on your countertop is looking pretty dark and overripe.
- Butter: I prefer using butter over oil in banana bread for the best flavor. It adds richness and a delicious creaminess to the loaf.
- Granulated Sugar
- Eggs: You’ll want to use large eggs for the best results. If you have an egg allergy, you can substitute with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water).
- Vanilla Extract:
- All-Purpose Flour
- Baking Powder and Baking Soda: Make sure they’re fresh for the perfect rise.
- Bananas: Look for dark, spotted bananas for the best sweetness and flavor.
- Semi-Sweet Chocolate Chips: I prefer dark chocolate chips since they’re less sweet, but feel free to use your fave.
- Raw Sugar: Sprinkling this on top is optional, but it adds the perfect crunch and is definitely worth seeking out.
How To Make Chocolate Chip Banana Bread
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Preheat your oven to 350°F, and line a standard loaf pan with parchment paper.
- Step Two: In a large bowl, use a hand or stand mixer to beat the butter and sugar together until it’s nice and creamy.
- Step Three: Add the eggs one at a time, then the vanilla. Keep mixing until everything’s fully blended.
- Step Four: On low speed, mix in the flour, baking powder, and baking soda until it’s just combined. Then fold in the mashed bananas and gently stir in the chocolate chips.
- Step Five: Pour the batter into your prepared pan. Scatter a few extra chocolate chips on top and sprinkle with a bit of raw sugar for that perfect finish.
- Step Six: Bake for 50-55 minutes, or until a toothpick poked in the center comes out clean.
- Step Seven: Let the loaf cool a bit, then remove it from the pan. Slice it up and dig in.
Recipe Tips
Here are some helpful notes to keep in mind while making your banana bread:
- Feel free to cut the chocolate chips in half if you’re not a huge fan of all that chocolate.
- If you want your slices to look nice, wait until the bread cools completely before slicing. I get it, though—sometimes the urge to slather warm bread with butter is just too tempting. But slicing while it’s still warm can make those slices look squished, even if they’re perfectly cooked inside.
- Using parchment paper is a game changer. It helps you lift the banana bread out of the pan easily and cools it down faster. Plus, it guarantees nothing sticks to the bottom.
- Definitely stick with butter instead of oil; the texture of this bread comes from creaming the butter with the sugar, and you want that nice richness.
- If you don’t have a loaf pan, you can totally make muffins with this batter instead.
- The riper your bananas, the sweeter your bread will be. Let them get dark brown and almost falling apart for a rich banana flavor that really shines through.
- When mashing the bananas, I like to leave a few chunks for some texture. But if you’re all about that smooth, chunk-free banana bread, just crank up your mixer at the end.
Storage and Freezing
Here’s how to store and freeze your banana bread so it stays fresh and delicious.
- If you plan to eat the banana bread within a few days, just wrap it in plastic wrap or foil and store it at room temperature. It should stay moist and tasty for about 3 to 4 days.
- To extend its life a bit, you can store the wrapped bread in the fridge. This will keep it fresh for about a week, but it might dry out a little, so be sure to wrap it well.
- If you want to save some for later, slice the banana bread and wrap each piece individually in plastic wrap. Then place the wrapped slices in a freezer bag. It’ll stay good for up to 3 months! Just thaw at room temperature when you’re ready to enjoy it again.
More Banana Focused Recipes
If you love bananas, here’s a few more of my recipes to indulge in:
- banana chocolate chip muffins
- spicy double chocolate banana muffins
- eggnog banana bread muffins
- peanut butter-banana-chocolate chip muffins
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Chocolate Chip Banana Bread
This chocolate chip banana bread comes together in one bowl with sweet, spotty bananas and a good dose of chocolate chips. It’s perfect anytime—whether you’re grabbing a slice for breakfast or a little treat before bed.
Servings: 10 slices
Calories: 439kcal
Equipment
- hand mixer or stand mixer
- loaf pan 1.5 quart or a 9x5 loaf pan (it will just be less lofty in appearance)
Ingredients
- 1/3 cup butter, softened
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1-3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1-3/4 mashed ripe banana (about 2 very large or 4 small bananas or 2 medium and 3 small) have an extra around just in case
- 1 cup semi-sweet chocolate chips (prefer dark, but it's your choice)
- Optional: extra chocolate chips to place on top and raw sugar to sprinkle on top
Instructions
- Using a hand or stand mixer, beat the butter and sugar until creamy.1/3 cup butter, softened, 1/2 cup granulated sugar
- Add the eggs one at a time, followed by the vanilla, mixing until fully incorporated.2 large eggs, 1 tsp vanilla extract
- Add the flour, baking powder, and baking soda, mixing on low speed until fully incorporated. Mix in the mashed bananas, then gently stir in the chocolate chips.1-3/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1-3/4 mashed ripe banana (about 2 very large or 4 small bananas or 2 medium and 3 small), 1 cup semi-sweet chocolate chips
- Pour the batter into the pan, then sprinkle extra chocolate chips and raw sugar on top.Optional: extra chocolate chips to place on top and raw sugar to sprinkle on top
- Bake for 50-55 minutes, or until a toothpick comes out clean.
- Let it cool, remove from the pan, slice, and enjoy.
Notes
For optimal outcomes when making this chocolate chip banana bread, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Chocolate Chip Banana Bread
Amount Per Serving (148 g)
Calories 439
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8.9g56%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.1g
Cholesterol 53mg18%
Sodium 174mg8%
Potassium 349mg10%
Carbohydrates 71g24%
Fiber 3.6g15%
Sugar 31g34%
Protein 8g16%
Vitamin A 69IU1%
Vitamin C 4mg5%
Calcium 43mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Kara says
You cannot go wrong adding chocolate chips to quick bread! I also added some chopped toasted pecans. Delish!
Jessica says
It was the perfect amount of chocolate with banana flavor. Definitely making again. Thank you!
Kristyn says
There is nothing better than chocolate chip banana bread!! I can’t resist it!! So soft & moist & the best part, so chocolate-y! And this one turned out just perfect.
Marci says
So moist & delish. This recipe is a keeper!