Chocolate Chip Banana Bread is a sweet and comforting treat that’s perfect for breakfast, a snack, or a cozy dessert. It combines ripe bananas with melty chocolate chips, making every bite soft, moist, and just a little bit gooey. The smell of it baking in the oven is like an instant hug.
I love making this bread when I have a few bananas that are way too ripe to eat on their own. It’s my go-to way to use them up, and the chocolate chips always feel like a fun surprise hiding inside. I usually sneak a warm slice right after it cools a bit—it’s the best way to enjoy it, in my opinion.
This banana bread is great on its own, but I sometimes spread a little butter or cream cheese on top to make it extra special. It’s also a hit with kids and adults alike, so whenever I bring it around, it doesn’t last long. If you’re looking for a simple, crowd-pleasing recipe, this one’s a winner every time.
Key Ingredients & Substitutions
Ripe Bananas: The riper, the better! They add natural sweetness and moisture. If you don’t have bananas, unsweetened applesauce can work, but the flavor will be different.
Butter: Melted butter gives richness and a tender crumb. You can swap with coconut oil for a dairy-free option—just remember it may add a slight coconut taste.
Sugar: Granulated sugar keeps the bread sweet and balances the banana flavor. Brown sugar adds a bit of moisture and a caramel note if you want to switch it up.
Chocolate Chips: Semi-sweet chips are classic here, but feel free to use milk or dark chocolate chips based on your preference. You could even use chopped chocolate chunks!
How Do I Avoid Dry or Dense Banana Bread?
The secret to moist, tender banana bread lies in careful mixing and baking:
- Don’t overmix: Stir the dry ingredients into the wet just until you don’t see flour anymore. Overmixing activates gluten, making the bread tough.
- Use ripe bananas: They provide moisture and no need for extra liquids.
- Bake fully but don’t overbake: Start checking with a toothpick at 60 minutes. A few moist crumbs are okay, but if it’s wet batter, keep baking a bit longer.
- Cool before slicing: This helps the bread set so it doesn’t fall apart.
Equipment You’ll Need
- 9×5-inch loaf pan – I like using a standard size because it bakes evenly and is easy to slice.
- Mixing bowls – for combining the wet and dry ingredients; a large one for the batter makes mixing easier.
- Whisk or spoon – a whisk helps combine ingredients smoothly, especially the wet ones.
- Measuring cups and spoons – for accuracy in adding ingredients.
- Parchment paper or cooking spray – to prevent sticking and make cleanup easy.
- Toothpick or cake tester – to check if the bread is baked through.
Flavor Variations & Add-Ins
- Mix in chopped nuts like walnuts or pecans for extra crunch and flavor.
- Add a sprinkle of cinnamon or nutmeg to the batter for warm, spicy notes.
- Use dark chocolate chips instead of semi-sweet for a richer taste.
- Stir in a handful of shredded coconut for a tropical twist.
How to Make Chocolate Chip Banana Bread
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (175g) chocolate chips (semi-sweet or milk chocolate)
How Much Time Will You Need?
This banana bread recipe takes about 15 minutes to prepare and 60 to 70 minutes to bake. Allow an extra 10 minutes for cooling before slicing and enjoying your delicious bread.
Step-by-Step Instructions:
1. Prepare the Pan and Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, stir together the melted butter and sugar until fully combined. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, then fold in the mashed bananas until everything is evenly blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Then, gradually add these dry ingredients to the wet mixture. Stir gently until just combined—avoid overmixing to keep the bread soft and tender.
4. Add Chocolate Chips and Bake:
Fold in the chocolate chips gently, saving a few to sprinkle on top if you wish. Pour the batter into your prepared pan and smooth the surface. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
5. Cool and Serve:
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your moist, chocolatey banana bread! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I Use Overripe or Frozen Bananas?
Yes! Overripe bananas are perfect for banana bread—they’re sweeter and mash easily. If using frozen bananas, thaw them completely and drain any excess liquid before mashing for best results.
Can I Substitute the Butter?
Absolutely! You can use equal amounts of melted coconut oil or vegetable oil as a dairy-free alternative. Just keep in mind the flavor might change slightly with coconut oil.
How Should I Store Leftover Banana Bread?
Store banana bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to one week or freeze wrapped tightly for up to 3 months.
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped walnuts, pecans, or even shredded coconut make great additions. Just fold them in along with the chocolate chips before baking.