Chocolate Chip Banana Bread Recipe

Chocolate Chip Banana Bread is wonderfully moist, packed with ripe bananas, and dotted with gooey chocolate chips in every bite. It’s comfort food that feels like a warm hug.

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This irresistible loaf delivers the perfect balance of sweet bananas and rich chocolate. It’s a cozy bake that’s perfect for breakfast, dessert, or an anytime snack.

Star Players in This Chocolate Chip Banana Bread Recipe

• Ripe Bananas – The soul of the bread, they add natural sweetness, moisture, and depth of flavor. The riper, the better.
• Unsalted Butter – Gives the loaf richness and a tender crumb that stays moist for days.
• Granulated Sugar – Sweetens and balances the bananas while helping create a golden crust.
• Eggs – Act as the binder, bringing structure and softness to every slice.
• All-Purpose Flour – The sturdy base that holds it all together without being too dense.
• Baking Soda – Gives the bread just the right lift and airiness.
• Salt – Enhances every flavor note, especially the sweetness and chocolate.
• Semisweet Chocolate Chips – Melty, decadent, and scattered generously throughout for pockets of pure joy.

Let’s Bake! How to Make Chocolate Chip Banana Bread

Start by creaming softened butter and sugar until fluffy. This sets the stage for a tender loaf.

Add eggs, mashed bananas, and vanilla extract to the mix and blend until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Gently stir the dry mix into the wet ingredients.

Fold in most of the chocolate chips, reserving some for the top. Pour the batter into a greased and floured loaf pan.

Sprinkle the rest of the chocolate chips over the batter, then bake until your kitchen smells heavenly and a toothpick comes out clean.

Let the loaf rest before transferring it to a wire rack—this is when the magic sets in.

Banana Bread Magic: Tips & Twists to Know

For the most flavorful bread, use bananas that are heavily speckled or nearly black. They should mash easily and taste sweet like banana candy.

Don’t overmix the batter once the flour is added—this ensures a soft, tender loaf, not a tough one. Gently fold to keep things light.

For variation, try using mini chocolate chips for even distribution or chunks for dramatic bites of chocolate. Swirl in a spoonful of peanut butter or top with chopped walnuts for added texture and richness.

Let the bread cool completely before slicing for clean, bakery-style cuts. It’s even better the next day once the flavors settle.

Leftovers? Here’s How to Keep It Just-Baked Fresh

To keep your chocolate chip banana bread moist and flavorful, wrap it tightly and store at room temperature for up to two days. It maintains that soft, melt-in-your-mouth texture best this way.

Avoid refrigerating unless necessary—it tends to dry out the loaf. If you do, seal it well and enjoy within five days.

For longer storage, wrap the cooled loaf in foil, then place in a freezer bag and freeze for up to three months. Let it thaw at room temperature for a few hours and enjoy like it was just baked.

Chocolate Chip Banana Bread Recipe

This delightfully rich banana bread bursts with the natural sweetness of ripe bananas, enhanced by a generous scattering of semi-sweet chocolate morsels. Each slice promises a moist, flavorful interior that maintains its tenderness for days, making it an irresistible treat for any occasion.

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Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Banana Bread Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Ingredients

• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened (8 tablespoons)
• 1 teaspoon baking soda
• 2 large eggs at room temperature
• 3 medium to large very ripe bananas mashed (approximately 1 3/4 cups)
• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 cup semisweet chocolate chips divided (or use mini chips or chunks)

Instructions

• Preheat the oven to 350°F. Generously grease and flour a loaf pan measuring approximately 9.25 x 5.25 x 2.75 inches.
• Using the paddle attachment in a stand mixer, cream the softened butter together with the granulated sugar until the mixture becomes light and fluffy. Beat in the eggs one at a time until fully incorporated.
• In a separate bowl, mash the bananas using a fork until they resemble chunky applesauce. Stir in the vanilla extract, then add this mixture to the creamed butter and sugar. Mix thoroughly to combine.
• Sift together the flour, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, blending until just incorporated without overmixing.
• Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips evenly on top.
• Bake for 55 to 65 minutes, or until a toothpick inserted into the center emerges clean. Allow the loaf to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Storage Recommendations:

At Room Temperature: Store covered for up to 2 days.

Refrigeration: Not recommended, as it may dry out the bread; however, it may be kept refrigerated for 3 to 5 days.

Freezing: Wrap tightly in foil and freeze for up to 3 months. Thaw at room temperature for approximately 3 hours before serving.