Looking for the ultimate Chocolate Chip Banana Bread recipe? Packed with chocolate chips and buttery goodness, this easy homemade version is everything you’ve been craving! Perfect for using up ripe bananas, it bakes into fluffy, moist slices that smell divine—better than anything store-bought. No mixer needed, just pure comfort in every bite.
What Sets This Chocolate Chip Banana Bread Apart?
What makes this Banana Bread With Chocolate Chips recipe stand out from the crowd? It’s all about the perfect balance of flavors, textures, and simplicity! Packed with ripe bananas, cinnamon, and brown sugar, it’s incredibly moist and flavorful—every bite is pure comfort. Plus, it’s quick and foolproof, delivering a perfectly baked loaf every time.
Using pantry staples, this recipe transforms overripe bananas into a slice of heaven, with rich chocolate chips in every bite. Whether you enjoy it warm for breakfast with a cup of coffee, or a warm mug of Hot Chocolate or as an afternoon treat, it’s the ultimate go-to recipe.
Moist Chocolate Chip Banana Bread: Key Ingredients
The secret to this Chocolate Chip Banana Bread is all in the ingredients. Overripe bananas deliver natural sweetness and moisture, brown sugar adds rich caramel depth, and premium chocolate chips create indulgent pockets of flavor. Simple, essential staples—extraordinary results!
- Ripe Bananas: Choose bananas with plenty of brown spots—they’re sweeter and mash easily, giving the bread a perfect moist texture, as they did in this Peanut Butter Chocolate Chip Banana Bread.
- Brown Sugar: For the richest caramel notes, opt for soft, fresh brown sugar that doesn’t clump.
- Cinnamon: Use freshly ground cinnamon for bold, aromatic warmth.
- Chocolate Chips: High-quality semi-sweet or dark chocolate chips work best to balance the sweetness of the bananas and sugar.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Banana Bread With Chocolate Chips, flexibility is everything. Short on an ingredient? Don’t stress—simple substitutions will keep the irresistible sweetness and fluffiness intact!
- Add Some Crunch: Fold in a handful of chopped nuts like walnuts or pecans for added texture and a nutty contrast to the sweetness.
- Swap the Chocolate Chips: Don’t have chocolate chips? Try white chocolate chips, dark chocolate chunks, or even butterscotch chips for a fun twist that keeps the indulgence alive.
- Go Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to make it suitable for everyone, without compromising the texture or flavor.
Making Perfect Chocolate Chip Banana Bread: Step-By-Step
Let’s jump right in! With just a few easy steps, you’ll have warm, moist Banana Bread With Chocolate Chips ready to enjoy. Grab your ingredients, and let’s bake!
- Preheat the Oven: Preheat your oven and prepare a loaf pan by greasing it lightly and lining it with parchment paper. Set it aside for now.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugars, baking soda, salt, and cinnamon until evenly combined. Set aside.
- Prepare the Wet Ingredients: Mash the bananas in a medium bowl until smooth. Add the eggs, melted butter (or oil), and vanilla, then mix until well blended.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry mixture using a wooden spoon or spatula. Stir in half of the chocolate chips (or nuts) until just combined, leaving the batter thick and lumpy.
- Bake the Bread: Pour the batter into the prepared loaf pan and sprinkle with the remaining chocolate chips or nuts. Bake until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: After baking, let the bread cool in the pan for about 30 minutes before transferring it to a wire rack. Serve warm or at room temperature, and enjoy!
Craving more delicious treats? If you loved this Banana Bread, you have to try my Peanut Butter Banana Brownies for a rich and decadent twist. Or, for a classic favorite, check out my Best Chocolate Chip Cookies—soft, gooey, and simply irresistible. Fancy something fruity? Try our Mixed Berry Nutella Brownies or the delightful Banana Oatmeal Muffins for more irresistible options. Happy baking!
Recipe FAQ’s
Yes, you can divide the batter into a muffin tin! Bake at the same temperature but reduce the baking time to about 20-25 minutes, or until bread is golden brown and a toothpick inserted in the centre comes out clean.
Wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for 2-3 days or in the fridge for up to a week.
You can use roughly chopped chocolate, white chocolate chips, or even butterscotch chips for a fun twist!
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Best Banana Bread
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated white sugar
- ¼ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 medium ripe bananas about 1 pound or 500g
- 2 eggs large, lightly beaten
- ½ cup unsalted butter melted and cooled, or cooking oil
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips or roughly chopped nuts of your choice
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9 x 5 x 3 inch loaf pan and line with parchment (baking) paper. Set aside.
- In a large bowl whisk together the flour, sugars, baking soda, salt and cinnamon. Set aside.
- In a separate medium-sized bowl mash the bananas really well. Then add the eggs, cooled melted butter (or oil), and vanilla.
- Using a wooden spoon or spatula lightly fold the wet ingredients into the dry ingredients until just combined. Gently fold in half of the chocolate chips (or nuts if using). The batter should be thick and lumpy. (Do not over mix!)
- Pour the batter into prepared pan and top with remaining chocolate chips or nuts. Bake for 55-60 minutes, or until bread is golden brown and a toothpick inserted in the centre comes out clean.
- After about a half an hour, turn out onto a wire rack to cool. Serve warm or at room temperature.
Myra says
Hi, I love all your recipes. Can I make muffin with the mixture instead of bread?
Iris Feinberg says
Thank you for this recipe. I actually didn’t taste it, because I made it for a neighborhood family whose father had recently had major surgery, and his wife said that was the only thing she could get him to eat. You can be sure we will be making it again, so we can taste it. 😊
Vidz says
This came out so delicious. I reduced the sugar though.
Sharmane says
I make this recipe quite often. Myself and my children love it. I make it into mini muffin bars for lunch box snacks. I swap half the choc chips for white choc chips and swap the cinnamon for brown sugar (for personal taste) but absolutely love the recipe.
Abigail says
Hi, I’ve noticed that the measurements have changed. Why so? I have used this recipe so many times that I know
the measurements by heart.
Georgia Knowles says
Hey Abigail, we have been updating some of the recipes to make it easier to read and convert between US customary and metric measurements. The recipe measurements should still be the same, you may need to convert the ingredient list to your preferred measuring system. I hope this helps, and I’m so happy to hear you love making this recipe!
Steph says
Is 500g of bananas in peeled or unpeeled weight? 🙂
Georgia Knowles says
Peeled 🙂