Chocolate Chip Banana Bread

Slice of chocolate chip banana bread on a wooden board
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Chocolate Chip Banana Bread

There’s a misty morning in October when the scent of baking drifts down the hallway—warm, sweet, and a little nostalgic. That’s the memory that inspired this Chocolate Chip Banana Bread, a cozy loaf that’s become a reader favorite for its tender crumb, molten chocolate pockets, and comfort-food appeal. If you love seasonal treats, you’ll find this recipe easy enough for beginners but special enough to make again and again. For a pumpkin-kissed twist this fall, try our banana chocolate chip pumpkin bread for another cozy option.

Ingredients

Gather these simple pantry staples to make one 9×5-inch loaf of Chocolate Chip Banana Bread:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs at room temperature
  • 1 1/2 cups mashed very ripe bananas (about 3 medium bananas)
  • 1/4 cup plain yogurt or milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups semisweet chocolate chips, plus a few extra for the top

If you prefer a lighter sweetness, reduce the sugar to 2/3 cup; the Chocolate Chip Banana Bread still stays moist and flavorful.

Step-by-step Instructions

This Chocolate Chip Banana Bread bakes quickly and loves gentle mixing to stay tender.

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream the softened butter and sugar until light. Add the eggs one at a time, then beat in the mashed bananas, yogurt (or milk), and vanilla until combined.
  4. Fold the dry ingredients into the wet mixture gently—mix just until no flour streaks remain. Overmixing makes the crumb tough.
  5. Stir in 1 1/4 cups chocolate chips, saving a few to sprinkle on top. Pour the batter into the prepared loaf pan and smooth the surface.
  6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 30 minutes.
  7. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to keep the slices neat.

For a faster snack, this batter can be scooped into muffin tins and baked for 18–22 minutes—perfect for portable treats and a great spin on Chocolate Chip Banana Bread.

For another playful pairing of raspberry and chocolate in banana bread, see our raspberry dark chocolate banana bread.

Tips for Success

  • Use very ripe bananas: The blacker the peel, the better the flavor and sweetness in your Chocolate Chip Banana Bread.
  • Room temperature eggs and butter blend more evenly—this helps the loaf rise and develop a tender crumb.
  • Measure flour correctly: spoon the flour into the measuring cup and level with a knife to avoid a dry loaf.
  • Don’t overmix: fold gently to keep the bread fluffy and soft.
  • Check for doneness near the end of baking; ovens vary. A few moist crumbs on the tester means it’s ready—residual heat finishes the bake.
  • Want a lighter treat? Try the method used in these quick cookies for inspiration: 10-minute healthy banana bread cookies.

Possible Variations

Chocolate Chip Banana Bread is a wonderful base for seasonal twists. Try one of these variations:

  • Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
  • Streusel topping: Mix 1/3 cup brown sugar, 3 tablespoons flour, 2 tablespoons softened butter, and 1/4 teaspoon cinnamon. Sprinkle on top before baking.
  • Nutty: Fold in 1/2 cup chopped walnuts or pecans for texture and warmth.
  • Four-ingredient version: If you’re short on time, this streamlined approach keeps things simple—see our 4-ingredient banana bread recipe for inspiration and then add chocolate chips to make it a Chocolate Chip Banana Bread hybrid.
  • Mix-ins: Swap some chocolate chips for dried fruit, coconut, or a swirl of nut butter.

Storage Recommendations

To keep your Chocolate Chip Banana Bread fresh:

  • Room temperature: Wrap the cooled loaf tightly in plastic wrap or place in an airtight container for up to 3 days.
  • Refrigerator: Stored airtight, the loaf will last up to 1 week; bring to room temperature or warm slices briefly before serving.
  • Freezing: Slice and freeze individual pieces on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in a low oven.

Conclusion

Whether you’re baking for a cool morning or an afternoon tea, this Chocolate Chip Banana Bread is a reliable, heartwarming choice. For another tried-and-true take on Chocolate Chip Banana Bread, you can compare techniques and tips with the classic version at Chocolate Chip Banana Bread – Natasha’s Kitchen.

Frequently Asked Questions (FAQs)

1. Can I use frozen bananas for Chocolate Chip Banana Bread?

Yes. Thaw frozen bananas, drain excess liquid if needed, and mash well. Slightly watery banana can be offset by reducing any added milk or yogurt by a tablespoon or two.

2. How do I prevent chocolate chips from sinking?

Toss the chips in a tablespoon of flour before folding into the batter; this helps suspend them so they’re evenly distributed in your Chocolate Chip Banana Bread.

3. Can I make this recipe dairy-free?

Yes. Replace butter with a mild-flavored plant-based spread and use plant-based yogurt or milk. The loaf will remain moist and delicious.

4. How ripe should bananas be for the best flavor?

Ideally, bananas should have many brown spots or be almost fully brown—this means they’re at peak sweetness and will yield the most flavorful, moist Chocolate Chip Banana Bread.

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Chocolate Chip Banana Bread

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  • Author: mateo
  • Total Time: 75 minutes
  • Yield: 1 loaf (about 8 servings)
  • Diet: Vegetarian
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Description

A cozy loaf of Chocolate Chip Banana Bread with tender crumb and molten chocolate pockets, perfect for cool mornings or afternoon tea.

Ingredients

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs at room temperature
  • 1 1/2 cups mashed very ripe bananas (about 3 medium bananas)
  • 1/4 cup plain yogurt or milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups semisweet chocolate chips, plus a few extra for the top

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream the softened butter and sugar until light. Add the eggs one at a time, then beat in the mashed bananas, yogurt (or milk), and vanilla until combined.
  4. Fold the dry ingredients into the wet mixture gently until no flour streaks remain. Be careful not to overmix.
  5. Stir in 1 1/4 cups chocolate chips, saving a few to sprinkle on top. Pour the batter into the prepared loaf pan.
  6. Bake for 55–65 minutes, or until a toothpick comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Use very ripe bananas for best flavor. Room temperature eggs and butter blend more evenly. Don’t overmix to keep the bread soft.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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