Chocolate Chip Banana Bread Recipe

A moist and tender banana bread studded with melty chocolate chips—comforting, sweet, and perfect for breakfast, snack time, or dessert.

Why You’ll Love This Recipe

I adore how marrying ripe bananas with chocolate chips brings warmth and sweetness into a loaf. This recipe is straightforward and versatile, delivering tender crumb and that cozy, homemade aroma. Whether I’m craving something nostalgic or simply want a delicious treat, this is always my go-to.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• very ripe bananas, mashed

• unsalted butter, melted

• granulated sugar (or brown sugar for extra depth)

• eggs

• all-purpose flour

• baking soda

• salt

• vanilla extract

• chocolate chips (semi‑sweet or dark)

directions

1. Preheat the oven to 175 °C (350 °F). Grease and line a 9×5‑inch loaf pan.

2. In a large bowl, mash bananas until mostly smooth, then stir in melted butter.

3. Add sugar, beaten eggs, and vanilla, mixing until combined.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gently fold dry ingredients into the banana mixture until just combined—don’t overmix.

6. Fold in the chocolate chips, reserving a few to sprinkle on top if desired.

7. Pour batter into the prepared pan and smooth the surface.

8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. If the top browns too fast, tent loosely with foil after about 40 minutes.

10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

• Servings: makes 10–12 slices

• Prep time: about 10 minutes

• Cook time: 55–65 minutes

• Total time: approximately 1 hour and 15 minutes

Variations

• I swap half the chocolate chips for chopped nuts (walnuts or pecans) for crunch.

• Sometimes I use brown sugar for a deeper caramel note.

• I add a teaspoon of cinnamon or pumpkin pie spice for warmth.

• For extra richness, I sprinkle a few chocolate chips on top before baking.

• To lighten it up, I replace half the butter with Greek yogurt or applesauce.

storage/reheating

I store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To refresh, I warm slices in the microwave for 10–15 seconds or in a 160 °C/325 °F oven for about 5 minutes—reviving that fresh-baked taste and soft crumb.

FAQs

1. Can I use less sugar?

Yes—I often reduce sugar by a quarter cup. The ripe bananas and chocolate still provide plenty of sweetness.

2. Can I freeze the banana bread?

Absolutely. I wrap slices (or the whole loaf) tightly in plastic and foil. It freezes well for up to a month—just thaw at room temperature or warm before serving.

3. Can I use whole wheat or gluten‑free flour?

I’ve successfully replaced half the flour with whole wheat for more fiber. For gluten-free, I use a 1:1 gluten-free blend, though texture is slightly more tender.

4. Can I make this into muffins instead?

Yes—I divide batter into a standard 12‑cup muffin tin and bake at 175 °C (350 °F) for about 20‑25 minutes, until a toothpick comes out clean.

5. My bread is browned on top but undercooked inside—what do I do?

If that happens, I cover the top loosely with foil and continue baking until the center is set, typically 10–15 minutes longer.

Conclusion

I find Chocolate Chip Banana Bread to be the perfect blend of sweet nostalgia and ease. It’s adaptable, comforting, and simple to make—yet always leaves the kitchen smelling amazing. I know this recipe will keep showing up in my baking rotation for years to come!