Chocolate Chip Banana Bread Recipe
There’s something about the smell of banana bread baking that just fills the house with warmth. And when you toss in some chocolate chips, well, that’s where the magic really happens. 🍫🍌 This Chocolate Chip Banana Bread recipe has been my go-to for years, ever since I found myself staring at a bunch of overripe bananas and a nearly empty pantry. With just a few simple ingredients that you probably already have, you can whip up this moist, sweet loaf that balances the natural sweetness of bananas with those pockets of melty chocolate. It’s the ultimate treat for breakfast, dessert, or just about any time of day!
The story behind my obsession with chocolate chip banana bread
I first started making this banana bread when I moved into my first apartment. I didn’t have much in terms of kitchen gadgets or ingredients, but I always seemed to end up with extra bananas that had gone past their prime. A friend recommended banana bread as the perfect solution, and from that day on, I was hooked. But plain banana bread? Let’s just say, once I threw in a handful of chocolate chips, there was no turning back.
I remember one cold winter morning when I had a couple of friends over for coffee. The aroma of this bread baking in the oven filled the entire apartment, and by the time it was ready, we couldn’t wait for it to cool down before digging in. The combination of the gooey chocolate chips and the sweetness of the bananas had everyone going back for seconds (and thirds). Now, anytime I’m hosting brunch or need a quick gift, this banana bread makes an appearance—it’s a guaranteed crowd-pleaser.
A little background on banana bread
Banana bread has actually been around since the 1930s when home bakers were first introduced to chemical leaveners like baking soda. Before that, dense banana-based cakes were more common. But with the convenience of baking soda, banana bread quickly became a household favorite in the U.S. It’s evolved over time, with everyone adding their own spin—nuts, spices, even swirls of Nutella—but the classic combination of bananas and chocolate chips is a match made in heaven.
Now, whether you’re a banana bread purist or love experimenting, this recipe has a little something for everyone.
Let’s talk ingredients: the essentials and some handy swaps
Bananas
The riper, the better. Overripe bananas (we’re talking black spots or all-over brown) are super sweet and soft, which makes for a moist and flavorful bread. If you don’t have ripe bananas on hand, you can pop them in the oven at 300°F for 15-20 minutes until the skins turn black—they’ll be perfectly sweet!
Butter
Melted butter adds richness to the bread. I like to use unsalted butter, but if you only have salted, just reduce the pinch of salt in the recipe. For a dairy-free option, coconut oil works wonderfully and adds a subtle tropical flavor.
Sugar
This recipe calls for just 1/2 cup of sugar, which keeps it sweet but not overly so. If you prefer, you can swap it out for honey or maple syrup, although the texture will be a bit different (a little denser). For a healthier twist, try using coconut sugar or even reducing the amount to 1/3 cup if your bananas are extra ripe.
Egg
The egg binds everything together and gives the bread structure. If you’re looking for a vegan version, a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) works well.
Vanilla Extract
This adds a lovely depth of flavor. If you’re out of vanilla, a splash of almond extract could be a nice twist, or just leave it out—your bread will still be delicious.
Baking Soda & Salt
The baking soda helps the bread rise, while the salt balances out the sweetness. No need to overthink these, just be sure not to skip them!
Flour
All-purpose flour is classic, but if you want to go gluten-free, a 1:1 gluten-free flour blend will work just fine. Whole wheat flour can also be used, though it will result in a denser loaf.
Chocolate Chips
Now for the fun part! Semi-sweet chocolate chips are my favorite because they’re not too sweet, but you could use milk chocolate or even dark chocolate if you prefer. I’ve also been known to toss in some chopped walnuts or pecans for a little crunch.
Must-have kitchen tools (and what you can make do without)
Honestly, you don’t need much for this recipe, which is another reason I love it. Here’s what I recommend:
- Mixing bowls: A couple of medium-sized bowls will do the trick.
- A whisk or fork: You’ll need something to mash your bananas and mix everything together. I’ve even used a potato masher in a pinch!
- Loaf pan: A 9×5-inch loaf pan is standard, but if you don’t have one, you can make banana bread muffins—just reduce the baking time to about 20-25 minutes.
- Spatula or wooden spoon: For folding in the flour and chocolate chips.
That’s really it! No fancy equipment required.
Step-by-step: how to make chocolate chip banana bread (without the fuss)
Alright, let’s get baking. Here’s how to make this loaf, step by step.
- Preheat your oven to 350°F (175°C) and grease your loaf pan. I like to use a bit of butter for greasing, but cooking spray works too.
- Mash your bananas. In a large bowl, peel and mash those bananas until they’re nice and smooth. You want about 1 to 1 1/2 cups of mashed banana, depending on their size.
- Add the wet ingredients. Pour in your melted butter, and stir in the sugar, beaten egg, and vanilla extract. It’ll smell incredible already!
- Sprinkle in the dry ingredients. First, add the baking soda and a pinch of salt, giving it a quick stir. Then, gently mix in the flour until just combined. Be careful not to overmix here—this will keep your bread soft and tender.
- Fold in the chocolate chips. Use a spatula or wooden spoon to gently fold them into the batter. If you’re adding any nuts, now’s the time to toss those in too.
- Pour the batter into your loaf pan and spread it out evenly with your spatula.
- Bake for 60-65 minutes. Your kitchen will start smelling like heaven around the 45-minute mark. The bread is done when a toothpick inserted in the center comes out clean or with just a few crumbs (but no wet batter).
- Cool, slice, and enjoy! Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Trust me, it’s worth the wait!
Fun variations I’ve tried (and loved)
- Vegan banana bread: Swap the butter for coconut oil or vegan butter, and use a flax egg instead of a regular egg. You won’t miss the dairy or eggs!
- Peanut butter banana bread: Add a few tablespoons of peanut butter to the batter for a nutty twist. I sometimes swirl it on top before baking for extra flair.
- Banana bread muffins: Pour the batter into a muffin tin and bake for 20-25 minutes for portable, individual treats.
- Seasonal twist: In the fall, I love adding a teaspoon of cinnamon and a pinch of nutmeg for a cozy, spiced version.
Serving and presentation ideas
When serving this banana bread, I like to keep it simple. Thick slices served warm with a pat of butter or a drizzle of honey always hit the spot. For a more indulgent treat, spread on some Nutella or peanut butter. If I’m feeling fancy, I’ll top the loaf with a dusting of powdered sugar right before serving.
For brunch or a gathering, I’ll plate it with fresh berries and maybe a dollop of whipped cream on the side. It’s also great alongside a fruit salad or even some Greek yogurt for a more balanced spread.
Drink pairings for the perfect bite
This banana bread goes wonderfully with coffee or tea—especially a latte or chai tea. If you’re serving it for dessert, try pairing it with a glass of cold milk (it’s a classic for a reason!) or even a rich hot chocolate. Feeling more adventurous? A glass of Moscato or a light, fruity wine could complement the sweetness of the bread and chocolate.
How to store and reheat leftovers
If you’re lucky enough to have leftovers (we usually don’t!), here’s what to do:
- At room temperature: Store the banana bread in an airtight container for up to 3 days. It actually tastes even better the next day!
- In the fridge: It’ll last up to a week in the fridge, but be sure to warm it up slightly before serving—it’s so much better warm.
- In the freezer: Banana bread freezes beautifully. Wrap individual slices in plastic wrap and then place them in a freezer bag. They’ll keep for up to 3 months. Just thaw at room temperature or microwave for about 20 seconds when you’re ready to enjoy.
Adjusting the recipe for different serving sizes
This recipe makes one 9×5 loaf, but you can easily double it if you need more. Just be sure to bake it in two pans—don’t try to fit all that batter into one! If you’re making muffins, like I mentioned earlier, the bake time will be much shorter (around 20-25 minutes), so keep an eye on them.
Potential issues and how to avoid them
- Dry bread: If your banana bread turns out dry, it’s likely that it was overbaked. Always check with a toothpick around the 60-minute mark.
- Sinking center: This can happen if the bread is underbaked. Make sure the toothpick comes out clean before taking it out of the oven.
- Too dense: Overmixing the batter can make your bread dense. Mix the flour in gently, just until combined.
Wrapping it up
There you have it—my favorite Chocolate Chip Banana Bread recipe that’s as easy as it is delicious. Whether you’re baking it for a cozy morning in or sharing it with friends, I hope you love it as much as I do. The best part? You can tweak it to make it your own—add some nuts, swap in different kinds of chocolate, or even throw in some peanut butter. Happy baking!
Frequently Asked Questions
1. Can I make this banana bread without eggs?
Yes! A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) works perfectly.
2. How ripe should my bananas be?
The riper, the better. Look for bananas that are mostly brown or black.
3. Can I freeze banana bread?
Absolutely. Slice it, wrap each slice in plastic wrap, and freeze for up to 3 months.
4. How do I prevent the bread from sticking to the pan?
Grease the pan well with butter or non-stick spray, or line it with parchment paper.
5. Can I use whole wheat flour instead of all-purpose?
Yes, but the bread will be denser. You could also use half whole wheat and half all-purpose to keep it lighter.
Chocolate Chip Banana Bread Recipe
This easy chocolate chip banana bread recipe is moist, flavorful, and packed with melty chocolate chips. Perfect for breakfast or dessert!
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- A pinch of salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan. I like to use a bit of butter for greasing, but cooking spray works too.
- Mash your bananas. In a large bowl, peel and mash those bananas until they’re nice and smooth. You want about 1 to 1 1/2 cups of mashed banana, depending on their size.
- Add the wet ingredients. Pour in your melted butter, and stir in the sugar, beaten egg, and vanilla extract. It’ll smell incredible already!
- Sprinkle in the dry ingredients. First, add the baking soda and a pinch of salt, giving it a quick stir. Then, gently mix in the flour until just combined. Be careful not to overmix here—this will keep your bread soft and tender.
- Fold in the chocolate chips. Use a spatula or wooden spoon to gently fold them into the batter. If you’re adding any nuts, now’s the time to toss those in too.
- Pour the batter into your loaf pan and spread it out evenly with your spatula.
- Bake for 60-65 minutes. Your kitchen will start smelling like heaven around the 45-minute mark. The bread is done when a toothpick inserted in the center comes out clean or with just a few crumbs (but no wet batter).
- Cool, slice, and enjoy! Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Trust me, it’s worth the wait!
Notes
Serving and presentation ideas
When serving this banana bread, I like to keep it simple. Thick slices served warm with a pat of butter or a drizzle of honey always hit the spot. For a more indulgent treat, spread on some Nutella or peanut butter. If I’m feeling fancy, I’ll top the loaf with a dusting of powdered sugar right before serving.
For brunch or a gathering, I’ll plate it with fresh berries and maybe a dollop of whipped cream on the side. It’s also great alongside a fruit salad or even some Greek yogurt for a more balanced spread.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert