Craving a sweet treat with a decadent twist? You’ll love this easy Chocolate Chip Banana Bread recipe!
It’s the perfect moist banana bread recipe with lots of gooey chocolate chips that will leave you craving more. You’ll love the flavor and how simple it is to make.
Enjoy it as an easy snack, breakfast on the go, or even dessert.
A Perfect Quick Bread
This is the best chocolate chip banana bread recipe because it’s both simple and so delicious.
- What’s not to love? It’s flavorful and extra moist.
- This is a version of classic banana bread has added chocolate chips for a dose of delicious decadence.
- It’s made with simple pantry ingredients that you probably already have.
- It’s versatile, substitute the chocolate chips or try your own add ins.
- Perfect for any time of day – breakfast, snack, or dessert.
- You can make it ahead, and it keeps and freezes wonderfully.
Have it with whipped coffee or cocoa for an afternoon snack! Use a dash of walnuts or even peanuts for a little extra crunch!
Ingredients for Chocolate Chip Banana Bread
- The base: I use all-purpose flour with a bit of baking soda as a leavening agent, cinnamon for some warm spice, and a bit of salt.
- Chocolate chips: I prefer semi-sweet chocolate chips but any variety will work in this recipe.
- Butter: Use butter for a moist texture and rich flavor.
- Sugar: A combination of both brown and white sugar add sweetness of course, but they also help create a perfect texture.
- Eggs: They bind it all together.
- Bananas: The star ingredient – ensure they’re ripe with lots of black spots for sweetness and moisture. Don’t add extra bananas or the bread can become heavy and dense.
VARIATIONS
Banana bread is the perfect foundation for a variety of add-ins. Try toasted nuts like chopped walnuts or pecans. Dried fruits like strawberries, cherries, or cranberries will taste great as well!
Got Bananas?
The best banana bread is made with overripe bananas, so they are extra soft and sweet! Peel and freeze overripe bananas in the freezer. No waste, and they’ll also be ready to pull out next time a banana bread craving hits! To use in baking, thaw in the fridge or microwave and drain any liquid.
How to Make Chocolate Chip Banana Bread
This recipe comes out so perfectly moist every time!
- Mix dry ingredients in one bowl and wet ingredients in a second bowl.
- Mix the wet and dry ingredients just until combined.
- Pour into the prepared pan, top with additional chocolate chips if desired and bake until a toothpick comes out clean.
How to Store Chocolate Chip Banana Bread
- Chocolate chip banana bread will keep about a week at room temperature as long as it’s in an airtight container.
- All quick breads freeze beautifully because their texture is dense. Simply wrap tightly in plastic wrap and label with the date and it will keep it’s flavor for up to a month in the freezer.
- Or, slice into single servings and wrap. Take a slice out of the freezer and it will be thawed by noon, just in time for a quick mid-morning snack!
More Quick Bread Recipes
Dive into our collection of quick bread recipes, with a variety of options. From the classic zucchini bread to more exotic cranberry orange loaf, you’ll find simple, satisfying recipes that are perfect for any occasion, any time of day!
Did your family love this Chocolate Chip Banana Bread? Be sure to leave a rating and a comment below!
Chocolate Chip Banana Bread
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup chocolate chips
- ½ cup melted butter
- ½ cup brown sugar
- ¼ cup sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups mashed bananas about 3 medium
Instructions
- Preheat the oven to 350°F. Grease an 8"x4" loaf pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, whisk the dry ingredients. Add the chocolate chips and stir to coat.
- In a medium bowl, combine melted butter, sugars, and vanilla extract. Beat in large eggs one at a time, then fold in the ripe bananas.
- Add the wet mixture to the dry ingredients and mix just until combined.
- Fold in mashed bananas. Fold in dry ingredients and mix just until combined.
- Pour the batter into the prepped loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let the loaf cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
- Use Overripe Bananas: The riper the banana, the sweeter and more flavorful your banana bread will be; they should have lots of black spots.
- Don’t Overmix the Batter: Overmixing can create a dense, tough loaf. Mix just until the wet and dry ingredients are combined.
- Use Room Temperature Ingredients: Room temperature ingredients blend together more smoothly for a better texture.
- Check for Doneness: Ovens and baking pans can vary, use a toothpick to check if the bread is done. It should come out clean or with just a few moist crumbs clinging to it. Check the bread early to ensure it doesn’t overbake.
- Allow the Bread to Cool: It’s important to let the banana bread cool before cutting into it to prevent it from crumbling.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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The recipe was easy to follow. The best banana bread ever. Thank you.
Novice cook but look forward to your email daily, In the banana bread with choc chips im a little confused when to fold in the bananas, fold in wet ingrediants then again when everything is mixed.
The banana is added to the wet mixture and then the wet mixture is added to the dry mixture. Hope that helps!
you mention vanilla extract on your instructions but not on the ingredients i would like to know how much to put in and do you put backing powder and how much.
i love your recipe i do a lot of breads and every one loves them thank you
Hi Carlos, the ingredients list calls for 1 teaspoon vanilla and 1 ½ teaspoons baking SODA, not baking powder. Enjoy the banana bread!
I made this and loved it. I plan to make it again for the family gathering on the holiday in a couple of weeks.
I am so glad you enjoyed this recipe Leatha!
Hi Holly
I frequently go to your pages and see the beautiful baked goods plus instructions on how to make them. But I don’t see ingredients lists with amount of each ingredient. Is there someplace to click to see the ingredients?
Thank you very much
Hi Gail, to see the full list of ingredients with amounts you need to scroll to the bottom to the recipe. You can also click “jump to recipe” at the top of each page. I hope this helps!
Overflow. Perhaps my pan was too small it holds 1.5 quarts. I’ll try again.
We cook this in an 8×4 pan.
This is excellent bread you won’t have to store it will be gone.
I couldn’t agree more! It always seems to disappear before I need to wrap it up
This was really good. I thawed a few frozen, very ripe bananas. My daughter and I actually thought the amount of sugar could be reduced. We used gluten free flour because my daughter has celiac disease. It was done baking at 50 minutes. Will make again.
So happy this recipe worked out for you with gluten-free flour, Chris.
Amazing!!!!
So glad you loved it Tamatha!
Nice and awesome