Chocolate Chip Banana Bread is a delicious treat that combines soft, ripe bananas with gooey chocolate chips baked into a moist, tender bread. It’s sweet but not too sweet, with a wonderful balance of flavors and textures that everyone loves. The tiny pockets of melted chocolate make every bite a little extra special.
I love making this banana bread when I have a few overripe bananas sitting on the counter because it feels like a happy way to use them up. The smell of baking chocolate and bananas fills the kitchen and makes the whole house feel cozy. I usually sneak a slice warm from the oven with a bit of butter on top—simple and perfect.
This bread is great for breakfast, a snack, or dessert, and it travels well if you’re packing it for a picnic or lunchbox. I find that serving it with a glass of cold milk or a cup of hot tea makes it even better. Every time I make it, it disappears fast, so I always make extra!
Key Ingredients & Substitutions
Bananas: Ripe bananas are perfect here because they add natural sweetness and moisture. If you want extra flavor, let bananas get very brown—this makes the bread sweeter and more flavorful.
Butter: Melted unsalted butter gives the bread a rich taste. You can substitute with coconut oil or vegetable oil for a dairy-free option, but the texture might be slightly different.
Chocolate Chips: Semi-sweet chips work well balancing sweet and rich. If you prefer, use dark chocolate for less sweetness or white chocolate chips for a different twist.
Flour: All-purpose flour is great for tender bread, but try whole wheat flour for a heartier version. Keep in mind whole wheat may need a bit more moisture.
How Can I Make Sure My Banana Bread Stays Moist and Not Dry?
Moist banana bread is all about balancing wet and dry ingredients, and mixing gently.
- Use very ripe bananas—they add moisture naturally.
- Don’t overmix once you add the flour—stir just until combined to avoid tough bread.
- Melt the butter but let it cool slightly before mixing to keep eggs from cooking.
- Check for doneness early: a toothpick with a few moist crumbs is better than completely dry inside.
- Cool the bread in the pan for 10 minutes before removing to keep it from breaking apart.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it shapes the bread perfectly and cooks evenly.
- Mixing bowls – a large one for the wet ingredients and a smaller one for the dry makes mixing easier.
- Whisk or fork – helps to combine the wet ingredients smoothly without lumps.
- Rubber spatula – great for folding in the chocolate chips gently without deflating the batter.
- Toothpick or cake tester – to check when the bread is baked properly.
- Cooling rack – allows the bread to cool evenly and keeps the bottom from getting soggy.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped nuts like walnuts or pecans for added crunch and flavor.
- Add a teaspoon of cinnamon or nutmeg into the dry ingredients for warm, spicy notes.
- Mix in dried fruit like cranberries or chopped dried apricots for extra sweetness and texture.
- Use dark chocolate instead of semi-sweet for a richer, less sweet flavor.
How to Make Chocolate Chip Banana Bread
Ingredients You’ll Need:
For the Banana Bread:
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips, divided (3/4 cup for batter and 1/4 cup for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 60-70 minutes to bake. Add in a little extra time to let the bread cool before slicing, and you’re looking at roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper so the bread won’t stick.
2. Mix the Wet Ingredients:
In a large bowl, combine the melted butter and sugar. Whisk them together until they form a smooth mixture. Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract and mashed bananas until everything is well blended.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps keep your bread light and fluffy.
4. Mix Dry and Wet Together:
Gradually add the dry ingredients into the wet banana mixture. Stir gently just until combined—be careful not to overmix, or your bread might turn out dense.
5. Add Chocolate Chips:
Fold 3/4 cup of the chocolate chips into the batter, mixing them evenly throughout.
6. Bake the Bread:
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining 1/4 cup of chocolate chips over the top for a lovely finish. Place the pan in the oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick in the center—it should come out mostly clean with a few moist crumbs.
7. Cool and Serve:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. This helps it hold its shape and makes slicing easier. When cooled, slice and enjoy your delicious chocolate chip banana bread!
Can I Use Frozen Bananas for This Banana Bread?
Yes, frozen bananas work great! Just thaw them completely, then drain any excess liquid before mashing to avoid making the batter too wet.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months—thaw at room temperature before serving.
Can I Substitute the Butter With Oil?
Absolutely! Use an equal amount of vegetable or canola oil for a moist loaf. Keep in mind the texture may be a bit different, but it will still taste delicious.
What’s the Best Way to Check if the Banana Bread is Done?
Insert a toothpick into the center. If it comes out mostly clean with only a few moist crumbs attached, the bread is ready. If there’s wet batter, bake a little longer and test again.