Chocolate Chip Banana Bread Recipe

If you’re anything like me, you know that the perfect Chocolate Chip Banana Bread Recipe is a little piece of heaven that makes mornings, afternoons, or even midnight snacking feel extra special. This banana bread is everything I love about a cozy bake: moist, fluffy, and packed with those sweet pockets of melted chocolate chips that add a magical touch of indulgence. It’s the recipe I turn to when I have a bunch of overly ripe bananas sitting on my counter, and trust me, it never disappoints.

Whether you’re baking for your family, bringing something to a potluck, or just craving a sweet treat with your coffee, this Chocolate Chip Banana Bread Recipe hits the spot every single time. Plus, it’s incredibly forgiving, so even if you’re not an experienced baker, you’ll love how easy it is to pull together and how impressive it tastes. Let me walk you through it step-by-step, sharing the tips and tricks I’ve picked up along the way to help you create banana bread bliss in your own kitchen.

Ingredients You’ll Need

This combination of ingredients is simple but purposeful. Each plays its part to create that tender, flavorful bread with pockets of chocolate goodness. When shopping, look for very ripe bananas—they’re the real secret to great flavor and natural sweetness here.

• Unsalted Butter: Softened butter creates richness and moisture—don’t skip softening it, or your batter won’t mix evenly.
• Granulated Sugar: Sweetens the bread but balances well with the bananas’ natural sugars.
• Eggs: Using room temperature eggs helps the batter come together smoothly for a tender crumb.
• Bananas: Very ripe bananas are ideal—they’re sweeter and mash easily, making your bread extra moist.
• Vanilla Extract: Just a splash boosts the overall flavor and complements the chocolate chips beautifully.
• All-Purpose Flour: The foundation of the bread, it gives structure without making it too dense.
• Baking Soda: Helps the bread rise nicely—measure carefully for the right balance.
• Salt: Enhances the other flavors and balances the sweetness.
• Semisweet Chocolate Chips: Divided use means some go in the batter and some on top for that melty, inviting look and taste.

Variations

I love how versatile this Chocolate Chip Banana Bread Recipe is—you can feel free to tweak it to fit your taste, diet, or what you have on hand. Over the years, I’ve tried several fun variations that always keep things interesting in my kitchen.

• Walnuts or Pecans: Adding chopped nuts creates a delightful crunch—I personally toss in a handful whenever I want some extra texture.
• Gluten-Free Flour: I’ve swapped this in when my friend came over with gluten sensitivity, and it worked wonderfully with just a slight tweak in baking time.
• Mini Chocolate Chips: For more even chocolate distribution, mini chips melt beautifully and make each bite a chocolate lover’s dream.
• Spices: Sometimes a pinch of cinnamon or nutmeg transforms the banana bread into a cozy fall treat that’s perfect with a cup of tea.
• Dairy-Free Butter or Oil: If you need a dairy-free version, coconut oil works well and adds a subtle tropical note.

How to Make Chocolate Chip Banana Bread Recipe

Step 1: Prep Your Bananas and Butter

Start by preheating your oven to 350°F (175°C) and greasing your loaf pan so the bread won’t stick. While that’s warming up, grab your very ripe bananas and mash them in a bowl until they’re mostly smooth. I like leaving a bit of texture—it adds character. At the same time, make sure your butter is softened but not melted; this makes it easier to cream with the sugar in the next step.

Step 2: Cream Butter and Sugar, Then Add Eggs

Using a hand mixer or stand mixer, beat the softened butter and sugar together until the mixture is light and fluffy—this takes about 3-4 minutes. This step is key to making your bread tender rather than dense. Then add the eggs, one at a time, beating well after each addition. Adding eggs at room temperature helps everything come together without curdling.

Step 3: Incorporate Bananas and Vanilla

Mix in your mashed bananas and vanilla extract until just combined. You’ll start smelling that wonderful banana aroma right away, which is always a happy moment in the kitchen. Be careful not to overmix—this keeps your bread tender.

Step 4: Fold in Dry Ingredients and Chocolate Chips

In a separate bowl, whisk together the flour, baking soda, and salt. Then gently fold these dry ingredients into your wet mixture, stirring just until you no longer see flour—overmixing can make the bread tough. Next, fold in half of the chocolate chips. You want to save the other half to sprinkle on top for a fun, melty finish that looks as good as it tastes.

Step 5: Bake and Cool

Pour the batter into your prepared loaf pan, then sprinkle the remaining chocolate chips on top. Pop it into the oven and bake for 55-65 minutes. I recommend starting to check around 55 minutes by inserting a toothpick in the center—if it comes out clean or with just a few crumbs, you’re golden. Once out, cool the bread in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent the bottom from getting soggy.

How to Serve Chocolate Chip Banana Bread Recipe

Garnishes

When I serve this bread, I sometimes brush the top with a little melted butter to give it a shiny, inviting glaze. A light dusting of powdered sugar also looks beautiful and adds a hint of extra sweetness—plus, it’s really pretty if you’re serving it for breakfast guests or a casual brunch.

Side Dishes

This banana bread pairs perfectly with a simple spread of cream cheese or nut butter on the side, which adds a fun mix of creamy and nutty flavors. I’ve also enjoyed it alongside fresh fruit or a bowl of yogurt for a balanced breakfast or snack.

Creative Ways to Present

For holidays or special occasions, I’ve served slices of this Chocolate Chip Banana Bread drizzled with warm caramel sauce and a sprinkle of chopped toasted nuts. It turns an everyday treat into something a little more decadent. You could also cut it into smaller squares and serve it as part of a dessert platter or coffee bar.

Make Ahead and Storage

Storing Leftovers

After baking, I like to let the bread cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It keeps beautifully on the counter for up to three days, staying moist and flavorful. If your kitchen is warm, I recommend refrigerating it to extend freshness a bit longer.

Freezing

This recipe freezes very well! I usually slice the bread before freezing and wrap each slice individually in plastic wrap before placing them in a freezer-safe bag. This way, you can grab a slice or two whenever the craving strikes, and it thaws quickly on the counter or in the microwave.

Reheating

To refresh your banana bread, I like to warm slices gently in the microwave for 15-20 seconds or toast them lightly for a bit of crispness on the outside. Adding a smear of butter or cream cheese while warm makes it even more irresistible. Trust me, it tastes just as good reheated as fresh!

FAQs

Final Thoughts

This Chocolate Chip Banana Bread Recipe has become one of my all-time favorites because it’s comforting, delicious, and insanely flexible for just about any occasion. I hope you’ll give it a try and find yourself reaching for this recipe whenever those ripe bananas start stacking up in your kitchen. Once you get the hang of it, you might even start baking it just because—it’s that good and so easy to make. Happy baking, friend!

Chocolate Chip Banana Bread Recipe

★★★★★ 4.6 from 85 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (10-12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

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Description

This delectable Chocolate Chip Banana Bread combines the natural sweetness of ripe bananas with rich semisweet chocolate chips for a moist, flavorful treat. Perfect for breakfast, dessert, or a snack, this classic quick bread recipe is simple to make and yields a tender crumb with bursts of chocolate in every bite.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter (8 Tbsp), softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 3 medium/large very ripe bananas, mashed (about 1 3/4 cups)
• 1/2 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Add-ins

• 1 cup semisweet chocolate chips, divided (or mini chocolate chips or chunks)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes using a hand or stand mixer.
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
4. Mix Bananas: Stir in the mashed bananas until combined, contributing moisture and natural sweetness to the batter.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and seasoning.
6. Incorporate Dry into Wet: Gradually add the dry ingredients to the banana mixture, folding gently just until no flour streaks remain. Be careful not to overmix to keep the bread tender.
7. Add Chocolate Chips: Fold in half of the chocolate chips into the batter. Reserve the rest for sprinkling on top to give a visually appealing and extra chocolatey crust.
8. Fill Pan and Add Topping: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips evenly over the surface.
9. Bake the Bread: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs but no raw batter.
10. Cool and Serve: Remove the banana bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

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Notes

• Use very ripe bananas with dark spots for the best flavor and sweetness.
• Room temperature eggs and butter incorporate better and yield a more uniform batter.
• You can substitute half of the all-purpose flour with whole wheat flour for a heartier loaf.
• Chocolate chips can be replaced or combined with nuts like walnuts or pecans for added texture.
• Store the banana bread wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
• Freeze sliced bread in an airtight container for up to 3 months and thaw before serving.

Keywords: banana bread, chocolate chip banana bread, quick bread, breakfast bread, banana dessert