Chocolate Chip Banana Bread — On a crisp autumn morning, the kitchen fills with the aroma of ripe bananas and melting chocolate, and for a few golden minutes the world slows down. I remember pulling a warm loaf from the oven, wrapping it in a tea towel, and sharing thick slices with friends on the porch as leaves fell. This Chocolate Chip Banana Bread is that memory baked into a recipe: tender, slightly caramelized banana flavor studded with chocolate, perfect for cozy gatherings and quiet mornings.
Introduction
This Chocolate Chip Banana Bread has become a reader favorite because it’s forgiving for beginners, ideal for using up overripe bananas, and flexible enough to fit seasonal twists — try the pumpkin-spiced version inspired by our banana chocolate chip pumpkin bread for a fall flourish. Whether you’re learning to bake or chasing comfort food, this loaf delivers every time.
Ingredients
Makes one 9×5-inch loaf
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (90 g) chocolate chips
- Optional: 1/2 teaspoon ground cinnamon
If you’re short on time, a 4-ingredient banana bread recipe can be a great shortcut — but for this Chocolate Chip Banana Bread, the mashed bananas and brown sugar bring depth and moisture.
Step-by-step Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
- Cream butter and sugar: In a large bowl, cream together the softened butter and brown sugar until light and slightly fluffy.
- Add eggs and banana: Beat in the eggs, then stir in the mashed bananas and vanilla until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
- Mix gently: Fold the dry ingredients into the wet mixture just until combined — a few streaks of flour are fine. Overmixing makes bread tough.
- Add chocolate chips: Fold in most of the chocolate chips, reserving a few to sprinkle on top for a bakery-style finish.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a tester comes out with a few moist crumbs attached. If the top browns too quickly, tent with foil.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment overhang and cool completely on a rack before slicing.
For an on-the-go twist, try turning leftover batter into quick treats inspired by the 10-minute healthy banana bread cookies — they’re a fast, portable way to enjoy the same flavors.
Tips for Success
- Use very ripe bananas: The riper, the sweeter and more flavorful the loaf.
- Measure flour correctly: Spoon flour into the cup and level it off to avoid a dense loaf.
- Room temperature ingredients blend more evenly for a tender crumb.
- Don’t overmix once you add the flour — gentle folding keeps the bread soft.
- If you love extra chocolate, swap half the chips for chopped dark chocolate for melty pockets.
For more ideas about chocolate in bakes, check this guide to the best banana bread chocolate chip cookies to borrow mix-in techniques that work well in this loaf.
Variations
- Gluten-free: Replace the flour with a 1:1 gluten-free baking blend and add 1/2 teaspoon xanthan gum if your blend doesn’t contain it for structure.
- Streusel topping: Mix 1/4 cup brown sugar, 2 tablespoons flour, 2 tablespoons cold butter, and 1/4 teaspoon cinnamon until crumbly; sprinkle on top before baking for a crunchy finish.
- Nuts & fruit: Fold in 1/2 cup chopped walnuts or 1/3 cup dried cranberries for texture and tartness.
- Chocolate swaps: Use white chocolate chips or a mix of milk and dark chips.
For a fruity chocolate upgrade, explore the flavor pairing used in this raspberry dark chocolate banana bread for inspiration.
Storage Recommendations
- Room temp: Wrap cooled slices in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keep the loaf wrapped in the fridge for up to 7 days; bring slices to room temperature or warm briefly before serving.
- Freezer: Slice and freeze wrapped slices in a freezer bag for up to 3 months. Thaw at room temperature or toast directly from frozen.
Conclusion
If you’re looking to bake a loaf that feels like home and fills the kitchen with warm, comforting aroma, this Chocolate Chip Banana Bread is an easy, delicious choice — perfect for breakfast, snack time, or sharing with neighbors. For another classic take on this favorite, see this detailed version at Chocolate Chip Banana Bread – Natasha’s Kitchen.
FAQs
Q: Can I use frozen bananas for Chocolate Chip Banana Bread?
A: Yes — thaw and drain any excess liquid before mashing. Frozen bananas work wonderfully and are a great way to reduce waste.
Q: How do I prevent the loaf top from cracking or doming too much?
A: Slight doming is normal. To minimize large cracks, avoid overmixing and bake at the recommended temperature. If the top browns too fast, tent with foil.
Q: Can I make this recipe into muffins?
A: Absolutely. Bake in a lined muffin tin at 350°F (175°C) for about 18–22 minutes, or until a toothpick comes out clean with a few moist crumbs.
Q: Why is my banana bread gummy in the middle?
A: Gummy centers can result from underbaking, too much banana or liquid, or using too much sugar. Check with a tester and bake until it’s set with a few moist crumbs.
Chocolate Chip Banana Bread
- Total Time: 80 minutes
- Yield: 1 loaf (about 8 servings)
- Diet: Vegetarian
Description
A comforting and delicious banana bread studded with chocolate chips, perfect for cozy gatherings or quiet mornings.
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (90 g) chocolate chips
- Optional: 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and slightly fluffy.
- Beat in the eggs, then stir in the mashed bananas and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Fold the dry ingredients into the wet mixture just until combined.
- Fold in most of the chocolate chips, reserving a few to sprinkle on top.
- Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a tester comes out with a few moist crumbs attached.
- Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a rack before slicing.
Notes
For gluten-free, replace flour with a gluten-free blend and add xanthan gum if necessary.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American