Some recipes just hug you back—this chocolate chip banana bread does exactly that. Born from overripe bananas, it’s now my go-to loaf: moist, rich, and full of melty chocolate chips.
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Why You’ll Love This Chocolate Chip Banana Bread
This chocolate chip banana bread is soft, chocolatey, and made in one bowl—no mess, no fuss. It’s my favorite way to save overripe bananas. With a moist crumb, gooey chips, and a golden, crackly top, it never lasts more than a day at our place.
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Chocolate Chip Banana Bread (Moist, Easy & Full of Chocolate!)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
Moist and chocolate-packed, this one-bowl chocolate chip banana bread is the perfect use for overripe bananas. It’s simple, comforting, and always a crowd-pleaser.
Ingredients
1/2 cup unsalted butter, softened (8 Tbsp)
2/3 cup granulated sugar
2 large eggs, room temperature
3 very ripe bananas (about 1 3/4 cups mashed)
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips (3/4 cup in batter, 1/4 cup on top)
Instructions
1. Preheat oven to 350°F. Butter and flour a 9×5-inch loaf pan.
2. Cream together softened butter and sugar.
3. Add beaten eggs and mix well.
4. Mash bananas, stir in vanilla, and add to the bowl.
5. In another bowl, whisk flour, baking soda, and salt.
6. Mix dry ingredients into wet until just combined.
7. Fold in 3/4 cup chocolate chips.
8. Pour batter into the pan and top with remaining chips.
9. Bake for 55–65 minutes, until a toothpick comes out clean.
10. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use very ripe bananas for best flavor and moisture.
Tent the loaf with foil if it browns too quickly.
For dairy-free: use coconut oil and dairy-free chocolate chips.
Can be frozen for up to 3 months in slices or whole.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Ingredients You’ll Need
Bananas (Super Ripe Ones Work Best!)
For the best chocolate chip banana bread, use very ripe bananas—lots of brown spots and mushy. They make the bread sweeter and softer. If you’re in a hurry, roast firm bananas at 300°F for 10–15 minutes.
Chocolate Chips
Semi-sweet chocolate chips melt into the banana bread and give little chocolate bursts in every bite. I sometimes switch it up with dark or mini chips. They all work. Want a keto twist? Use sugar-free chips like I do in my Chewy Keto Chocolate Chip Cookies.
Pantry Basics
You’ll need all-purpose flour, sugar, baking soda, and salt. Nothing fancy—just the basics for amazing chocolate chip banana bread.
Butter & Eggs
Softened, unsalted butter gives richness. Room-temp eggs mix easier and keep the bread tender. This combo helps the chocolate chip banana bread stay fluffy but dense in the best way.
How to Make Chocolate Chip Banana Bread
Making chocolate chip banana bread is easy. You don’t need a mixer—just a spoon and one big bowl.
- Preheat oven to 350°F. Butter and flour your loaf pan.
- Cream 1/2 cup butter and 2/3 cup sugar until smooth.
- Add 2 beaten eggs. Stir until combined.
- Mash 3 bananas. Mix with 1/2 tsp vanilla and stir into batter.
- In another bowl, whisk 1.5 cups flour, 1 tsp baking soda, and 1/2 tsp salt.
- Gently mix dry into wet. Don’t overmix.
- Fold in 3/4 cup chocolate chips.
- Pour into pan. Sprinkle 1/4 cup chips on top.
- Bake 55–65 minutes. Toothpick should come out clean (melted chocolate is okay).
- Cool 10 minutes in pan, then transfer to a rack.
This chocolate chip banana bread smells so good, it’s hard to wait for it to cool.
Tips for the Best Chocolate Chip Banana Bread
- Don’t overmix the batter. It keeps the crumb soft.
- Tent with foil if the top browns too soon.
- Use parchment paper for an easy lift from the pan.
- Want deeper flavor? Use bananas with black skins.
How to Store Chocolate Chip Banana Bread
- Room Temp: Wrap in foil or an airtight container. Good for 2–3 days.
- Fridge: Okay for up to 5 days, but it dries out a little.
- Freezer: Wrap tightly and freeze for 3 months. Thaw slices at room temp.
Sometimes I freeze slices for lunchbox treats. This chocolate chip banana bread thaws soft and delicious every time.
Need something cooler for summer? Try these Frozen Greek Yogurt Peanut Butter Bites.
Frequently Asked Questions
Can I use frozen bananas for banana bread?
Yes! Thaw, drain, and mash. They work perfectly for chocolate chip banana bread.
How do I know when banana bread is done?
Stick a toothpick in the center. If it comes out clean (aside from chocolate), it’s ready.
Can I make chocolate chip banana bread dairy-free?
Totally. Use coconut oil or a dairy-free butter. And grab dairy-free chocolate chips.
Still craving something sweet? Try my Low-Carb Lemon Pound Cake Cookies for a bright, zesty treat.
For more baking inspiration, check out the Classic Banana Chocolate Chip Bread Recipe from AllRecipes, or the rich, Moist Double Chocolate Banana Bread from Sally’s Baking Addiction. Science fans might love The Best Chocolate Chip Banana Bread (Scientifically Sweet).