This is the BEST Chocolate Chip Banana Bread you'll ever make! Incredibly moist and loaded with ripe bananas and melty chocolate chips, it’s delightfully sweet and rich. This easy-to-prepare classic will quickly become a household favorite.
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Jump To
- 🛒 Ingredients for banana and chocolate chip loaf:
- Equipment you need to make banana and choc chip loaf:
- 🍽️ How to make banana bread recipe?
- How to choose bananas for banana bread?
- What to serve with banana loaf chocolate chip?
- 🫙 Leftover and Storing choc chip banana bread
- 📃 Substitutions & Variations chocolate chip banana bread
- ☑️ Lora's Tips for making the best chocolate chip banana bread:
- ❓ FAQ'S
- Some other banana recipes you'll love:
- 📖 Recipe
- Banana Bread with Chocolate Chips
Originally posted in July 2010 and updated for content in August 2024. If you're looking for a delicious twist on a classic Banana Bread recipe, this EASY Chocolate Chip Banana Bread is the perfect choice. Make this banana bread with or without the chocolate chips, and I'm sure it will be your new go-to recipe!
This recipe combines the moist, rich flavor of traditional banana bread with the irresistible taste of chocolate chips, creating a delightful treat that’s perfect for breakfast, dessert, or a snack. Whether you're a seasoned baker or a beginner, this easy banana bread recipe is simple to follow and has perfect results every time.
To make this chocolate chip banana bread, you'll need ripe bananas, basic baking ingredients, and, of course, chocolate chips. The ripe bananas make the bread sweet and moist, while the chocolate chips add bursts of rich, chocolaty goodness throughout each slice.
This chocolate banana bread is ideal for using up overripe bananas and can be stored easily for several days, making it a convenient option for busy weeks. Plus, it’s a versatile recipe that can be customized with nuts or other mix-ins to suit your taste.
💖Why we love banana and chocolate chip bread:
- Simple Ingredients: Uses basic pantry staples you likely already have.
- Quick to Prepare: Minimal prep time, making it a convenient baking project.
- Moist and Flavorful: The ripe bananas ensure a moist texture and sweet flavor.
- Chocolatey Goodness: Chocolate chips add delicious bursts of chocolate in every bite.
- Perfect for Any Time: Great for breakfast, a snack, or dessert.
- Customizable: Easily add nuts or other mix-ins to suit your preferences.
This easy banana bread recipe with chocolate chips is sure to become a favorite! The combination of moist banana bread and rich chocolate chips makes it a crowd-pleaser that's hard to resist. The last banana bread I featured here was my sourdough discard banana bread and you all sure loved that one!
While I'm writing this, I have another one baking in the oven, and it smells heavenly! Trust me, you'll be buying extra bananas just so you can bake a loaf a week (or TWO!).
If you like this recipe you might like my gluten-free banana bread cookies or my banana bread biscotti.
🛒 Ingredients for banana and chocolate chip loaf:
- Bananas. This recipe calls for 3 small, 2 1/2 medium, or 2 large ripe bananas, which yields 1 cup mashed bananas. The more ripe the bananas are, the sweeter and more moist the bread will be. So hang onto those bananas that look too ripe.
- Overripe Bananas – About 2 large bananas or 3 medium bananas. The riper the banana the sweeter they are. Don’t throw out the brown bananas on the counter, use them up!
- Granulated sugar – This adds some sweetness to the bread. I use only 1/2 cup, as the bananas have natural sweetness. You could also use brown sugar for depth of flavor, keep in mind it will darken color of bread a little.
- Coconut oil– The fat component that is needed. Any mild flavored oil would work. You could also use melted butter, that gives a nice buttery note of flavor.
- Large egg – The binding agent that helps to keep the structure of the bread.
- All-purpose flour: Provides the structure for the bread, ensuring it holds its shape. You could even add in some whole wheat flour, if you have some on hand.
- Baking soda: A leavening agent that helps the bread rise and gives it a light and airy texture.
- Baking powder: Works with baking soda to create a light and airy texture.
- Sea salt: A touch of salt helps enhance overall flavor and balances out the sweetness.
- Chocolate chips – Since chocolate and banana go together so amazingly, a little bit of dark chocolate chips is what's added in! You could use semi-sweet or milk chocolate. Whatever you prefer. See below for some other yummy ideas of what to add in.
Equipment you need to make banana and choc chip loaf:
- Mixing bowls: I love my Pyrex mixing bowls, but use any sort of bowls that you like. No mixer needed for this recipe. All mixed by hand.
- Measuring cup: This is the measuring cup I use and I really like.
- Measuring spoons: A set of measuring spoons and also measuring cups, if you like to use these sort of measuring cups.
- Loaf pan: A metal loaf pan is just what you need to bake up this quick bread. This is the one I like, but use whatever brand you have on hand.
🍽️ How to make banana bread recipe?
Here is how to make this chocolate chip and banana bread (the full recipe is below!):
Gather up all your ingredients.
- Step 1:Prep your pan! My favorite way to prep my loaf pan is to cut the parchment paper to fit going through the middle with flaps hanging over on the sides. When the bread has cooled a few minutes, you could use the paper to lift the bread out of pan. I spray the paper with baking spray. If you prefer to prep your pan with butter, go ahead.
- Step 2: Mash the bananas and combine with the sugar and oil. Add the milk and stir to combine.
- Step 3: Whisk the flour with the salt, baking powder, and baking soda.
- Step 4: Combine the wet with the dry ingredients, stirring to combine.
- Step 5: Fold in the chocolate chips.
- Step 6: Spoon the batter into the prepped loaf pan and bake until toothpick in center comes out clean.
- Step 7: Let cool and then slice and enjoy!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
How to choose bananas for banana bread?
I recommend selecting bananas that have some sugar spots. Those dark brown spots on your bananas happen to be called ‘sugar spots.’ The more the bananas ripen, they get more of these spots, and they get sweeter.
- In case your bananas aren't quite ready, the night before you would like to bake, separate the bananas and place in a paper bag and close the bag. This will block enough oxygen so the the chemical ethylene is released from the bananas. This chemical will help ripen the bananas quicker. So when those bananas are speckled with sugar spots and yield to the touch (and are no longer firm), that’s when they are perfect for baking.
- If they are completely dark (spots aren't spot but all blended together) the bananas are mushy, and you have to make sure they're not molded or off smelling. If so, they should be tossed!
- Another option is frozen ripe bananas you saved to make a smoothie could be baked with. Just be sure to let them thaw for 30 minutes to one hour before baking.
These are some quick tips to get choose the right bananas to bake your chocolate chip banana bread in no time!
What to serve with banana loaf chocolate chip?
Banana bread is nice to enjoy on its own with different accompaniments.
- It's nice and cozy serving it with a cappuccino, coffee or a cup of hot tea.
- A bowl of blueberries, strawberries, or raspberries goes nicely.
- When it's mango season, I love to have some mango chunks on the side with my banana bread.
- A dollop of whipped cream or Greek yogurt for some extra creaminess.
- For a protein boost, spread on some nut butter, like almond or peanut butter.
- A sprinkle of chopped nuts or seeds for a little bit of extra crunch and nutrition.
🫙 Leftover and Storing choc chip banana bread
- To store: Banana bread can keep for 3 days at room temperature. Cover with plastic wrap or store in a zipped lock storage bag. And it could be stored this way in the refrigerator. When it is in the fridge, it does dry out a bit. I prefer banana bread at room temperature. By the time I share some slices with everyone, it's time to bake another one, so never lasts more than 2 days!
- To freeze: Banana bread freezes nicely. Let it cool completely, then wrap in plastic wrap and aluminum foil. Store for up to 2-3 months. You could also store individual slices. Thaw in the refrigerator overnight or on counter before serving.
📃 Substitutions & Variations chocolate chip banana bread
Variations and Substitutions for Chocolate Chip Banana Bread
- Nutty Twist:
- Add Nuts: Fold in 1/2 cup of chopped walnuts, pecans, or almonds for added crunch and flavor.
- Healthy Option:
- Whole Wheat Flour: Substitute half or all of the all-purpose flour with whole wheat flour for a healthier version.
- Honey or Maple Syrup: Replace white sugar with honey or maple syrup for a natural sweetener.
- Dairy-Free:
- Coconut Oil: Use coconut oil instead of butter for a dairy-free option.
- Non-Dairy Milk: Substitute any milk in the recipe with almond milk, soy milk, or oat milk.
- Gluten-Free:
- Gluten-Free Flour: Use a gluten-free flour blend to make the recipe suitable for those with gluten sensitivities.
- Extra Chocolatey:
- Cocoa Powder: Add 2 tablespoons of unsweetened cocoa powder to the batter for a chocolate banana bread.
- Chocolate Chunks: Substitute chocolate chips with chocolate chunks for bigger pockets of melted chocolate
- Flaked coconut. I love coconut! If you're also a coconut fan, add in 1/2 cup of unsweetened flaked coconut.
- Fruit Additions:
- Berries: Add 1/2 cup of fresh or frozen blueberries, raspberries, or strawberries for a fruity twist.
- Dried Fruits: Mix in 1/2 cup of dried cranberries, raisins, or chopped dates.
- Spiced Up:
- Cinnamon and Nutmeg: Add 1 teaspoon of ground cinnamon and a pinch of nutmeg for a warm, spiced flavor.
- pumpkin Spice: Use 1 teaspoon of pumpkin spice for a fall-inspired variation.
- Low-Sugar:
- Stevia or Monk Fruit: Replace sugar with a low-calorie sweetener like stevia or monk fruit for a lower sugar option.
- Protein Boost:
- Protein Powder: For a boost of protein, you could add 1/4 cup of your favorite protein powder.
- Swirls and Layers:
- Nut Butter Swirl: Swirl in 1/4 cup of peanut butter or almond butter into the batter before baking.
- Cream Cheese Layer: For a creamy surprise, add a layer of sweetened cream cheese in the middle of the batter.
☑️ Lora's Tips for making the best chocolate chip banana bread:
Use Ripe Bananas:
- The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
Measure Flour Correctly:
- Use the spoon-and-level method to measure flour accurately. Spoon the flour into the measuring cup and level it off with a knife to avoid a dense bread.
Don’t Overmix the Batter:
- Mix just until the ingredients are combined. There is no need to overmix the ingredients. They need to be folded in from around sides and bottom of the bowl, but keep in mind that overmixing can lead to a tough, dense bread.
Room Temperature Ingredients:
- Use room temperature eggs and milk (or yogurt, if you're using) for a smoother batter and better texture.
Toss Chocolate Chips in Flour:
- You could lightly coat chocolate chips in flour before adding them to the batter to prevent them from sinking to the bottom.
Use a Parchment Paper Sling:
- Line the bottom and sides of your loaf pan with parchment paper for easy removal and cleanup. I like to have two flaps hanging over on the sides. When the bread has cooled a little, it's easy to lift and place on a serving plate.
Tent the bread:
- Keep an eye on the banana bread when it’s in the oven. If you notice that it’s golden brown before it’s baked all the way through, then cover it with aluminum foil to keep it from burning.
Test for Doneness:
- Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done. If it has wet batter on it, bake a few minutes long. If the bread isn't done, it will sink a bit in middle while it's cooling.
Cool Completely:
- Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing to prevent it from falling apart.
Add Moisture:
- If your bread tends to dry out, try adding 1/4 cup of Greek yogurt or sour cream to the batter for extra moisture.
Storage Tips:
- Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
Customize Toppings:
- Sprinkle extra chocolate chips or chopped nuts on top of the batter before baking for added texture and flavor.
Avoid Overbaking:
- Check your bread at the lower end of the baking time to avoid overbaking, which can dry out the bread.
- Don’t over mix the batter. When you add the dry ingredients to the wet ingredients, make sure you don’t over mix the batter. Stir until all the ingredients are combined, and then stop. If you mix the batter too much, it will become dense, rather than airy and light.
- Tent if you need to. Keep an eye on the banana bread when it’s in the oven. If you notice that it’s golden brown before it’s baked all the way through, then cover it with aluminum foil to keep it from burning.
- Cool all the way. This chocolate chip banana bread smells so good, and the moment you take it out of the oven you’ll want to devour it. But resist that temptation! For best results, let the banana bread cool all the way before eating. This will allow the dough to firm up, so that the banana bread isn’t crumbly or mushy.
❓ FAQ'S
Do I need to use ripe bananas?
Yes, ripe bananas are essential for this recipe. It’s fine to let the skin get very dark and almost black. But we don’t use them when the banana inside is black. An overripe banana does get soft or mushy and is the perfect ripeness for bread. The bananas are at their sweetest when the skin darkens a bit. That adds to the sweetness of your banana bread. Just be sure to not use bananas with any mold or that smell off
Can I make this banana bread without chocolate chips?
Yes, you could leave out the chocolate chips in this banana bread. If you have nuts on hand, you could add some, if you like.
Can I make gluten-free banana bread?
Yes, you can. Just swap out the all-purpose flour with King Arthur's 1-1 gluten-free flour or Bob's Red Mill. I have made it with either of those flours and it turns out great!
Why did my banana bread sink in the middle?
It could happen from overmixing the batter, underbaking the bread, or using a pan that is too small.
- To prevent this, check with a toothpick to see if the center comes out clean. If it doesn’t keep baking and cover with aluminum foil so that it doesn’t brown too much.
- For best results, don’t overmix. When you over mix develops the gluten strands in the flour, creating a more dense and heavy batter, which could cause it to deflate and sink in the middle.
- 9×5 loaf pans can vary in size, as mine is about 9.5x5x5 inches. If you only have a smaller loaf pan, just fill 2/3 full. If you fill more than that, the center of the banana bread will have trouble baking all the way through
Can I make banana bread into muffins?
Yes, you can absolutely make this banana bread as muffins instead of as a loaf. Be sure to set the timer for 20-22 minutes.
Is chocolate and banana a good combination?
Yes, chocolate and banana are a classic combination. The sweetness and creaminess of bananas pair perfectly with the rich, bittersweet flavor of chocolate, which makes them a favorite in desserts like chocolate chip banana bread.
Is banana bread good with chocolate chips?
Yes, banana bread is delicious with chocolate chips. The combination of sweet bananas and melty chocolate chips makes for a tasty treat that many people enjoy.
How many calories are in a piece of chocolate chip banana bread?
The calorie count in a piece of chocolate chip banana bread can vary based on the recipe and portion size. On average, a slice can contain around 200-300 calories.
Can bananas be too ripe for banana bread?
Bananas can be very ripe for banana bread, even if they are very brown or black. The riper the bananas, the sweeter and more flavorful they will be. Be sure to toss out bananas that are moldy or have an off smell.
Can you rehydrate banana chips for banana bread?
Yes, you can rehydrate banana chips for banana bread. Soak them in warm water for about 15-30 minutes until they soften. Drain them well before adding to the batter.
Is banana bread with chocolate chips healthy?
Banana bread with chocolate chips can be part of a balanced diet if enjoyed in moderation. It provides some nutrients from bananas but can be high in sugar and fat, especially with the addition of chocolate chips.
How many calories is banana bread with chocolate chips?
The calorie content of banana bread with chocolate chips typically ranges from 200 to 300 calories per slice, depending on the recipe and portion size.
What kind of nuts can you add to banana bread?
You can add a variety of nuts to banana bread, such as walnuts, pecans, almonds, or hazelnuts. Chopped nuts add a nice crunch and extra flavor to the bread.
Can you freeze chocolate chip banana bread?
Yes, you can freeze chocolate chip banana bread. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
How to reheat banana bread
To reheat banana bread, you can warm slices in the microwave for about 10-15 seconds or in a toaster oven at a low temperature for a few minutes. To reheat a whole loaf, wrap it in foil and warm it in a 350°F oven for about 10-15 minutes.
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Some other banana recipes you'll love:
📖 Recipe
Banana Bread with Chocolate Chips
Equipment
Ingredients
- 1 cup ripe bananas peeled and lightly mashed (about 2-3 bananas)
- ¼ cup coconut oil any mild flavored oil, melted unsalted butter, or substituted with apple sauce
- ½ cup sugar brown or coconut sugar is fine
- 1 large egg
- 2 cups of flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup milk (room temperature, any milk or unsweetened almond milk, 2 Tbsp sour cream also would work)
- 1 cup chocolate chips dark or semi-sweet, whatever you prefer, reserve 1/4 cup to sprinkle on top before baking
Instructions
- Preheat the oven to 350°F degrees and prep pan: Cut a piece of parchment paper the length of the loaf pan and about 3x the width. Place paper in pan with edges hanging over the side of the loaf pan like flaps, and grease the paper and the pan. I use baking spray, but grease it as you like. (This all helps to lift the bread right out of the pan once it cools after baking). Set aside.
- Mash the bananas in a bowl. Mix the egg with the sugar and oil and stir into the bananas.
- Combine flour and dry ingredients: Place a fine mesh sieve set over the wet ingredient, add the flour, baking powder, baking soda ,and salt. Or you could also whisk them together in a small bowl. Sift the dry ingredients into the mixing bowl over the banana mixture.
- Stir dry with wet: Gently combine the dry ingredients into the banana mixture until just combined and no large streaks of flour appear. Try not to over-mix the batter, the batter will be a little lumpy. Stir in the milk, and scrape the bottom and sides of bowl to leave no dry streaks of flour mixtures.
- Fold in chocolate chips (nuts, or whatever else you're adding in). Reserve about 1/4 cup of the chips to sprinkle on top of batter.
- Spoon into your prepped baking pan and bake. Sprinkle on the remaining 1/4 cup of chocolate chips on the top of batter. Bake at 350 F for 55-60 minutes, until loaf is golden brown and a toothpick inserted in middle comes out clean. Start checking at 55 minutes, could take up to 65 minutes. Allow to cool in pan for 10 minutes, then remove to a wire rack to cool completely. Tastes great even the next day! Slice and Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Jules says
I made two loaves! LOVE this banana bread. I also added in some chopped walnuts. And it was so good for breakfast.