This post may contain affiliate links. Please read our disclosure policy.
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. Making this a perfect grab and go breakfast idea, just like my healthy banana oat muffins or these easy low fat banana oatmeal breakfast cookies.
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 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.
- 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 Best Chocolate Chip Cookies—soft, gooey, and simply irresistible. Fancy something fruity? Try our delightful Banana Oatmeal Muffins for more irresistible option. 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!
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Best Banana Bread
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 medium ripe bananas about 1 pound or 500g
- 2 eggs large, lightly beaten
- 1/2 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Yes Kristine I have. I use Cup 4 Cup flour and it works really well
Every time.
Love this recipe. Wait until you try her chocolate cake recipe. Awesome
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!
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.
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!
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.
Thank you!
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.