The Best Banana Bread with chocolate chips is so easy and just what you’ve been looking for!
Easy homemade Banana bread recipe is not only the best way to use up over-ripe bananas, but it’s possibly the best slice to go with your morning coffee! No mixer needed!
Better than anything store-bought, our buttery banana bread is fluffy, soft, moist and smells amazing while baking! Every bite is pure heaven — everyone you serve it to will have a hard time stopping at just one slice. Guaranteed.
Just read the reviews!
For the longest time I’ve been wanting to give you all my best banana bread recipe. This Banana bread is the most incredible banana bread recipes you will ever try. Quick to make and delicious, it bakes perfect every single time.
Packed with bananas, cinnamon and brown sugar makes it irresistibly moist! It could not be any easier using ingredients you already have in your kitchen pantry!
Enjoy a slice of Banana bread for breakfast with a warm mug of hot cocoa. Or save a slice for a morning or afternoon snack/treat!
The perfect way to use up brown, overripe bananas… the easier to mash the deeper and sweeter the flavour.
HOW TO MAKE BANANA BREAD
In this recipe, we use 2 different kinds of sugar to yield the best results: brown sugar and white sugar. The brown sugar makes for a soft banana bread that you will no doubt fall in love with.
In a few steps: you have moist banana breast in no time:
WHISK together dry ingredients.
MASH the bananas really well.
ADD the wet ingredients.
FOLD in half of the chocolate chips or nuts.
HOW TO MAKE BANANA BREAD MOIST
Start with super ripe bananas with a dark brown peel or black spots. These bananas are soft and full of natural occurring sugars. However, you don’t want them TOO ripe as they will ooze liquid.
TIPS FOR EASY BANANA BREAD
- Mash your bananas well with a fork. It’s fine if there is a few lumps.
- The batter should be thick and lumpy once all of the ingredients are mixed through. You may be tempted to add more liquid, but you won’t need it. This banana bread is perfect.
- Do not be tempted to over mix!
- Use a pale coloured loaf pan — light grey or white is ideal. Dark or black loaf pans are known to darken the bottom of cakes or loaves.
- Line your loaf pan with parchment paper. Leave a 3 inch overhang to make it easy to pull and lift the banana bread out of the pan.
- Place your loaf onto a cooling rack to let cool, or enjoy a slice fresh out of the oven!
NUTS OR CHOCOLATE CHIPS
My children can’t stand nuts so we add in semi-sweet chocolate chips to our banana bread, but you can add in the following to make it your own!
White chocolate chips
You can also add a cinnamon sugar coating on top of your loaf and leave out the chocolate chips or nuts if you wish.
Once the cake batter is poured and spread into your loaf pan, sprinkle evenly with a cinnamon sugar mixture: 2 tablespoons white granulated sugar and 1/2 teaspoon ground cinnamon. The result is a crunchy, flavourful top with a decadent bakery-style finish.
We love cinnamon in this but you could also add nutmeg or all spice.
You don’t even need a mixer. Just two simple bowls, a wooden spoon or spatula, a fork and a whisk. The fresh and warm banana bread smell wafting through your house is the hardest part: waiting for it to cool down slightly to serve with little spread of butter.
The result? Incredibly fluffy banana bread so tender and moist, packed with buttery richness and delicious depth of banana flavour. This really is one of the easiest baking recipes you’ll use time and time again.
Everyone loves it!
HOW TO STORE BANANA BREAD
Store banana bread tightly sealed with plastic wrap or in an airtight container for up to 3 days on your kitchen counter (if it lasts that long)!
How long does Banana Bread last? Up to 3 days at room temperature or 5 days in the refrigerator.
Can You Freeze Banana Bread? Absolutely! Freeze the whole loaf wrapped in foil or a large airtight container. OR slice it up and freeze in single-sized portions. When the craving hits, reheat a slice in the microwave for about 20-30 seconds, or defrost it on your kitchen counter first thing in the morning. SIMPLE!
Looking for more cake recipes? Try these!
Carrot Cake with Cream Cheese Frosting
Hot Fudge Chocolate Pudding Cake
Blueberry Lemon Cheesecake Cake
Best Red Velvet Cake
Best Banana Bread
- 1 3/4 cups (8oz | 235g) all-purpose flour
- 3/4 cup (5oz | 150 g) granulated white sugar
- 1/4 cup (2oz | 50g) brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 medium ripe bananas (about 1 pound or 500g)
- 2 large eggs lightly beaten
- 1/2 cup (4oz | 115 grams) unsalted butter melted and cooled (or cooking oil)
- 2 teaspoons pure vanilla extract
- 1 cup (6 oz | 175 g) chocolate chips (or roughly chopped nuts of your choice)
- 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.
Kellyrae Breining says
I made this to have as a treat when my husband came home from work this morning. Made the house smell so good. This recipe is the best I’ve made yet, and I love the parchment paper idea. Thanks I needed that tip! This bread is an award winner. So moist, chocolatey, and delicious! Can’t help but give it 5 stars!
Made banana bread for the first time inspired by this recipe and honestly, best decision!!! ticks all the boxes – warm, moist, chocolatey and perfect to have during the holidays with family. Ty for this delite 🙂 xxx
Susan Eads says
I love this!!! This is my 5th time making it and my only concern is that it says 10 minutes to prep… I tried to do it within the 10 frame…never made it. Today I made it within 17-20 minutes. I’m getting closer. Yay!!! I’m assuming your “10” minutes time frame is having everything ready, measured in prep bowls. Etc… I’ll try to beat the 10 minutes next time 🤣👍🏽But thank you for sharing this recipe. It’s absolutely the BEST BANANA BREAD EVER!!!!
I’m not a huge fan of bananas, but I’ll be making this once a week! Wow, it’s so good. Thank you!
This recipe is really good! I’ve made it a couple times and it always turns out amazing! Could we substitue the bananas for zucchini? I haven’t found a solid zucchini bread recipe so I’m curious. Thanks again!
This is the best banana bread recipe I have come across it’s so good that I have to now bake it every week
Made yesterday to take to a friend’s house, not only did she enjoy, but my nephew too! Who is a super picky eater! Thanks for the recipe!
This Recipe is percect! Ive made it probably 20 times in the past year and it was always a huge hit. Today I had no AP flour so I used whole wheat and it turned out amazing.
This is my go to website for literally any recipe, have been cooking and baking your dishes for 2-3 years now And I’ve never been disappointed plus you got me over my fear of baking.
I made this last weekend and am making it again this weekend. My family absolutely loved this recipe! So amazingly good!
Kristine McCauley says
I just made it today and it is sooo goood!! This is my first time making it but it turned out really good. My kids and I love them!! Will making this again!! Thanks for the recipe 😊
Diana B says
This was the 2nd banana bread recipe I tried and it will be the last! Comes out perfect – I did both the walnuts and chocolate chips, and it’s HEAVEN with a cup pf coffee. I am now obsessed with banana bread! If you are gluten free it comes out perfect with King Arthur “measure for measure” gluten free flour using exact recipe. I am making this weekly in quarantine and we all are a little happier because of it 🙂
Without any doubts this is the best banana bread recipe. It tastes soo good I made It 3 times so far with chocolate chip, with blueberry which turned out amaaaazing and with pecan and blueberry. YOU MUST TRY IT
This is amazing but where am I going wrong to cause the choc chips to sink to the bottom during baking?
First time I made it was fine, the next 3 times they’ve all been at the bottom once it’s baked 🤔
You have to lightly toss them in flour before you add them to the batter to create a barrier and that way they won’t sink.
You can cover the chocolate chips with flour before mixing it in to avoid it from sinking at the bottom. 🙂
I have a little trick: try putting chocolate chips to a separate bowl, add teaspoon of flour. Mix it well (make sure choc. chips are covered well in flour) then add them to the mixture. They won’t sink
Try not mixing it so much. It sounds like your batter is thin 😊
How long should I bake it on a smaller loaf pan, like 8×4?
How long should I bake if making mini loaves? Made this as one loaf recently and it was a 5 star hit!
I made this yesterday for my boyfriend’s birthday last night and it was a huge hit! This cake is delicious!!! Extremely moist and a good amount of dense & fudgey.
I made this in a cake tin rather than a loaf pan, so had to adjust the cooking time. I cooked this for a bit under 40 minutes and it turned out perfect.
I used 4 bananas to make a bit more,so I added a teensy bit extra of flour, butter, brown sugar & cocoa powder. I used bananas that were ripe for a few days, instead of super over ripe bananas, as I prefer the taste of a fresher banana.
I used high quality choc chips and cocoa powder which I would definitely suggest.
Can’t wait to make this again,so happy I discovered your website!
Woops I have left this comment on the wrong recipe!! The recipe i used was the “Double choc banana bread”
celene z says
Super easy recipe to follow. Made such a moist and delicious choco-banana bread that everyone devoured 😋
I made this last night, with a bit of cocoa, only 2 bananas but large so no difference, a little less sugar and all spice instead of cinnamon. It is unbelievably delicious. Thank you!
Greatly helped in making one. Thanks for sharing.
Im a fan of banana bread(cake). Ive tried many recipes but it doesnt turn out well. Your recipe did the magic. My family loves it. Perfect colour, perfect texture. Thank you so much for sharing.
Great recipe it appears but in what proportion can I add Chia seeds to add more fibre to the loaf?
Antonietta capraro says
The best banana bread I’ve ever made. Will definitely be making this again
Best banana chocolate chip recipe ever – so easy and delicious, couldn’t believe how great it was. Thank you so much for sharing x
So good, thank you for this recipe!
So delicious- added an extra banana used 7 (made double batch) medium over ripe bananas the organic ones from Costco. Glad I made double batch. Within 15 min 1/2 a loaf had vanished! My 5yr old helped he may have over mixed using my kitchen aid mixer- only had dark brown sugar and still tasted amazing! Think we had a tad extra cinnamon (hard to get exact amounts w/ 5yr old doing the measuring). I love banana bread and this will be me new go to recipe! I use Crisco to grease the pan then shake sugar all around sticking to the crisco coating. Makes the edges sweet and crunchy. It is very sweet almost like a cake/cookie/bread- Looking forward to having bananas over ripen again!
I really really liked this recipe. My entire family loved it so much it was gone by the end of the next day. We didn’t have choco chips so I had to make it without, was still delicious although center/top was mushy, I think it was the bananas though. Overall amazing and scrumptious recipe that all should try.
This is so yummy. Thank you for sharing.
I just made this with milk chocolate chunks and walnuts and it’s delicious! Will try it with the cinnamon sugar topping next time!
Has anyone made this with all purpose Gluten Free flour? I’m new to GF and want to be sure the flour would still be the same measurement. Thanks.
I found your banana bread recipe earlier this year, and it is the only banana bread recipe I use now. I love it! I omit the chocolate chips, and add raisins, then I sprinkle a bunch of cinnamon sugar on top so it gets a little crunchy on top, it it so good!
Ginny Lippincott says
Freaking delicious banana bread! I made this yesterday, my only substitution was using bread flour, and only 1/4 cup of mini chips. Sooo good, moist and rich and the funny thing is I love bananas but never cared for banana bread, until now. This recipe is a keeper. Thanks Ginny
I made this bread for a church potluck today, and everyone that ate it, loved it. Some, wanted to take a couple pieces home with them. Thanks for this recipe.
Nellie Manpoong says
Best banana bread recipe ever. I tried several other recipes and they were too chewy. This was perfect when warm or in room temperature. I used oil instead of butter to avoid the slightly tedious process of melting the butter.
Wow! I could never make bread that taste like bread…but tonight these came out amazing good. I did use less butter and added unsweetened apple sauce. So moist, my boys had seconds….would of had thirds but this mama said no. This receipe will be saved for the next time. Perfect!
Cathy wilk says
Made these today as muffins. So delish !!! Added dark chocolate chips and pecans (chopped small). Thank for for the recipe. Its better than my old favorite thats for sure.
Just made this and I have to say, this is probably the BEST banana bread I ever made! Turned out just sweet and moist enough.
I tried making this tonight, but I’m not sure why my bread comes out looking white, it doesn’t turn brown or even golden brown …. what am I doing wrong?
try putting your banana’s in the oven for 10mins (180c). once the skin turns dark brown, then take them out. you can also use half/half brown and white sugar …. also make sure u dont bake at the lowest rack of your oven. you should bake on the middle rack. at about 30-40 minutes you will notice the colour becoming dark brown, at this point, just cover the cake with some foil-to prevent the cake/bread from becoming too burnt.
Hi Gabby – (regarding your message Feb 8th, 2019) – for banana bread that comes out too light – how are you mashing the bananas? Up and down by hand with a masher / fork ? I have found that if I use a hand mixer to mash up the bananas, it purees them too much and the banana bread comes out looking very light.
Can I use a bundt pan for this recipe?
Which out of light brown or dark brown sugar work best?
I prefer light brown Kayla purely for flavour, but both would work fine!
Can I use erythritol instead of sugar and brown sugar? Will baking time stay the same?
Hi Sabrina… without testing it I really can’t say. I usually use a 1:1 sugar substitute like Natvia for baking or Swerve.
Athena Hoyt says
I made this with Xylitol,and 1/3 cupbr. sugar and it turned out great.I did cut the sweetener by a half cup.
What can I substitute baking soda for in the uk? Will baking powder do?
What shelf to bake on? Middle or top? Many Thanks 🙂
Bicarbonate of soda would be our equivalent. I just made it today and it’s delicious!
Thank you so much for sharing. I lost my original banana bread recipe some time ago but to tell you the truth you recipe hit the mark 100%. This is my new favorite, my kids LOOOVED it..
Thank you again
Just made this! It’s delicious! Definitely go to be my go to recipe for chocolate chip banana bread!
Tried this recipe everyone loved it.Love how all your cake recipes are simple and easy to follow
Please post some more 🙂
Glad to hear it!
Thanks Zee! I’ll try!
Odd question but is the 500g banana with or with out peal. Thanks.
Without the peel ?
Lindy-Ann Hainsley says
This is the most delicious banana bread my husband and I have ever eaten! I almost couldn’t stop him from eating the entire loaf. Soooooo yummy! And this is without the vanilla extract and only 3/4 cups of sugar (all brown). Thanks for sharing it Karina… This is definitely a keeper.
I’m so happy to hear that Lindy!
OMG!! this was amazing!!! Thank you so much for the recipe. I eat low carb so I substituted the flour and sugar and used dark chocolate chips. I sliced them small so only 5 carbs a slice. Love it and so did my son
Hi Katie, that sounds really good! I am glad to hear that you and your son are enjoying these recipes! Feel free to change up some recipes to your liking and diet plans, happy holidays!
Made this yesterday and it’s so soft and delicious. I put in a bit of almonds and chocolate chips. Reduced the quantity of white and brown sugar by a bit.
We made the Banana bread yesterday and everyone, especially the Kids love it! Thanks for this recipe <3
Brittany Sorgen says
I love making banana bread muffins, is there a way to change this recipe to accommodate this? I love the recipe overall though, made my house smell so good!
Yes, you are welcome to place them in muffin tins. Just cook them for about 12-15 minutes at 375* depending on how full your pans are.
Angela Brumley says
Thank you this was my question as well!
I made your chocolate chip cookies last night, they are AMAZING!
Thank you Angela we are so glad to hear that!
Jackie Yap says
Made this today…so fluffy and moist but i forgot to add in cinnamon! Overall its such a keeper..will definitely make this again with the cinnamon of course!
However..i lessened the white sugar to 100 gms and it still taste great. Thx for the awesome recipe!
Forgot to rate the record. Five stars from me.
I love this recipe! I tried it yesterday, subbed coconut oil for butter and used only 3/4 cup of brown sugar as total sugar content. It was great.Not too sweet and moist.
Phyllis Ferrentino says
Hi – I made this as per your recipe except I used oil instead of butter
My banana bread was moist & delicious but it was extremely dark brown
Not sure why ……..
Mon Mirams says
Made this today with chocolate chips and walnuts, tasted wonderful. Thank you for a fab recipe 🙂
Just made this. Love it!
Our family recipe is with dark Chocolate chips and flaked coconut. Yumm!