There’s something undeniably comforting about a warm slice of chocolate chip banana bread fresh from the oven. It’s soft, rich, and just the right amount of sweet. This loaf brings together the natural sweetness of overripe bananas with pockets of melty chocolate in every bite. Whether you enjoy it for breakfast, as a midday snack, or for dessert, this banana bread is a classic that never goes out of style. Plus, it’s an excellent way to use up those bananas that are getting a little too spotty on your counter.
Ingredients
1¾ cups all-purpose flour
¾ cup granulated sugar
½ cup unsalted butter, softened to room temperature
2 large eggs
3 very ripe bananas, mashed (the riper, the better)
1 cup semi-sweet chocolate chips
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (180°C) and grease a standard 9×5-inch loaf pan with baking spray or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed until the mixture is light and fluffy. This should take about 3 minutes.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure everything is incorporated. Stir in the vanilla extract.
Add the mashed bananas to the bowl. I like to mash the bananas with a fork so they stay a little chunky—it adds texture and makes the banana flavor pop.
With the mixer on low speed, gradually add the dry ingredients and mix until just combined. Be careful not to overmix, which can make the bread dense.
Set aside a small handful of chocolate chips for sprinkling on top, and gently fold the rest into the batter.
Pour the batter into your prepared loaf pan and smooth out the top. Sprinkle the reserved chocolate chips evenly over the surface.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. If the top begins to brown too quickly, loosely tent the loaf with foil during the last 10–15 minutes of baking.
Let the banana bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
This bread keeps beautifully. Store it tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week
For extra decadence, use dark chocolate chunks or mini chips instead of semi-sweet chips
You can freeze banana bread, too—wrap it tightly in plastic wrap and then foil, or store slices in freezer-safe bags for quick, ready-to-go snacks
If you like nuts, stir in ½ cup of chopped walnuts or pecans along with the chocolate chips
FAQs
Can I use frozen bananas?
Yes! Just thaw them completely and drain off any excess liquid before mashing. Frozen bananas tend to be extra soft, which makes for an even moister bread
Can I make this dairy-free?
Absolutely. Swap the butter for a plant-based alternative like vegan butter or coconut oil, and use dairy-free chocolate chips
What if I only have two bananas?
Three bananas give the best flavor and moisture, but you can make it work with two. Add an extra tablespoon of butter or a couple of tablespoons of plain yogurt or applesauce to compensate for the moisture
Can I use whole wheat flour instead of all-purpose?
You can, though the texture will be a bit denser. If you’d like a slightly healthier option without sacrificing texture, try using half all-purpose and half whole wheat flour
Why did my banana bread sink in the middle?
This can happen if the bread is underbaked or the batter was overmixed. Make sure to check for doneness in the center and resist the urge to open the oven door too early
Chocolate Chip Banana Bread
There’s something undeniably comforting about a warm slice of chocolate chip banana bread fresh from the oven. It’s soft, rich, and just the right amount of sweet. This loaf brings together the natural sweetness of overripe bananas with pockets of melty chocolate in every bite. Whether you enjoy it for breakfast, as a midday snack, or for dessert, this banana bread is a classic that never goes out of style. Plus, it’s an excellent way to use up those bananas that are getting a little too spotty on your counter.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
Ingredients
1¾ cups all-purpose flour
¾ cup granulated sugar
½ cup unsalted butter, softened to room temperature
2 large eggs
3 very ripe bananas, mashed (the riper, the better)
1 cup semi-sweet chocolate chips
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (180°C) and grease a standard 9×5-inch loaf pan with baking spray or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed until the mixture is light and fluffy. This should take about 3 minutes.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure everything is incorporated. Stir in the vanilla extract.
Add the mashed bananas to the bowl. I like to mash the bananas with a fork so they stay a little chunky—it adds texture and makes the banana flavor pop.
With the mixer on low speed, gradually add the dry ingredients and mix until just combined. Be careful not to overmix, which can make the bread dense.
Set aside a small handful of chocolate chips for sprinkling on top, and gently fold the rest into the batter.
Pour the batter into your prepared loaf pan and smooth out the top. Sprinkle the reserved chocolate chips evenly over the surface.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. If the top begins to brown too quickly, loosely tent the loaf with foil during the last 10–15 minutes of baking.
Let the banana bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
This bread keeps beautifully. Store it tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week
For extra decadence, use dark chocolate chunks or mini chips instead of semi-sweet chips
You can freeze banana bread, too—wrap it tightly in plastic wrap and then foil, or store slices in freezer-safe bags for quick, ready-to-go snacks
If you like nuts, stir in ½ cup of chopped walnuts or pecans along with the chocolate chips