Chocolate Chip Banana Bread is a simple, comforting treat that brings together soft, sweet bananas and melty chocolate chips in every bite. It’s moist and fluffy with just the right hint of sweetness from ripe bananas and little pockets of chocolate that make it extra special.
I love how this bread feels like a warm hug when you slice it up. The smell that fills the kitchen while it’s baking always makes me smile, and I find myself sneaking tastes before it even cools down. Adding chocolate chips feels like a little happy surprise in every slice — it’s one of my favorite ways to use up overripe bananas and make something that everyone loves.
My favorite way to enjoy this bread is toasted with a bit of butter on top, but it’s also great plain or with a smear of peanut butter for a quick breakfast or snack. It’s such a crowd-pleaser that I often make a loaf for friends or family when I want to share a cozy homemade treat. It’s simple, easy, and always makes people happy!
Key Ingredients & Substitutions
Bananas: Use ripe bananas with brown spots—they’re sweeter and mash easily. If you’re out, you can substitute ½ cup of unsweetened applesauce for one banana, but the flavor won’t be quite as rich.
Butter: I prefer melted butter for a rich flavor, but you can swap with an equal amount of vegetable oil for a lighter texture. For a dairy-free version, use coconut oil or a vegan butter substitute.
Chocolate Chips: Semi-sweet chips add a nice balance to the bread’s sweetness. You can use dark or milk chocolate chips, or even chopped chocolate chunks. For a healthier twist, try adding dried fruit instead.
Flour: All-purpose flour works best for a soft crumb. You can use whole wheat flour, but reduce to half and mix with all-purpose to avoid a dense loaf.
How Can You Make Sure the Banana Bread Turns Out Moist and Fluffy?
The key to moist banana bread is not overmixing the batter. Once you add the dry ingredients, stir just until you don’t see any flour. Overmixing develops gluten and makes the bread tough.
- Start by mashing your bananas well to get a smooth texture.
- Use room temperature eggs to mix evenly with the batter.
- Fold in chocolate chips gently to keep the batter light.
- Bake at 350°F and check with a toothpick near the end to avoid overbaking, which dries out the bread.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it gives the bread a nice shape and cooks evenly.
- Mixing bowls – Useful for combining ingredients without making a mess.
- Measuring cups and spoons – Accurate measurements help turn out consistent results.
- Rubber spatula – Perfect for folding in the chocolate chips and scraping the batter from bowls.
- Toothpick or cake tester – Ensures your bread is baked all the way through.
Flavor Variations & Add-Ins
- Use white chocolate chips instead of semi-sweet for a sweeter, milder flavor.
- Add ½ cup chopped walnuts or pecans for extra crunch and flavor.
- Mix in a teaspoon of cinnamon or nutmeg to add warm spice notes.
- Swirl in a tablespoon of peanut butter or Nutella before baking for a rich, gooey surprise.
Chocolate Chip Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 ½ cups)
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
- Optional: ½ cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 60-70 minutes to bake. Allow an extra 10-15 minutes for cooling before slicing. So, plan for just about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper so your bread comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This will help the bread rise nicely and give it the right texture.
3. Combine Wet Ingredients:
In a large bowl, stir together the melted butter and sugar until smooth. Then, beat in the eggs one at a time, making sure each one is fully mixed in. Add in the mashed bananas and vanilla extract, stirring well.
4. Bring It All Together:
Slowly add the dry ingredients to the wet banana mixture. Stir gently just until everything is combined. Don’t overmix; a few lumps are okay!
5. Add Chocolate Chips and Nuts:
Fold in the chocolate chips and nuts (if using) gently, so they spread evenly without breaking up the batter.
6. Bake the Bread:
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Place it in your preheated oven and bake for 60-70 minutes. When done, a toothpick inserted in the center should come out clean or with just a few moist crumbs.
7. Cool Before Serving:
Let your banana bread cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing. This makes it easier and tastier to cut.
Enjoy your delicious, moist banana bread with tasty chocolate chips in every bite!
Can I Use Frozen Bananas for This Banana Bread?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep the batter from getting too watery.
How Should I Store Leftover Banana Bread?
Keep it 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 at room temperature before enjoying.
Can I Substitute the Butter With Oil?
Absolutely! Use an equal amount of vegetable or canola oil for a moist texture. Keep in mind, the flavor might be a bit lighter without butter.
What’s the Best Way to Know When the Banana Bread Is Done?
Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. If the toothpick has wet batter, bake a few minutes longer and check again.
