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Craving a sweet treat with a decadent twist? You’ll love this easy Chocolate Chip Banana Bread recipe!
Made with ripe bananas and ingredients you likely have on hand, this moist banana bread recipe is easy to make!
Add in lots of gooey chocolate chips or swap them for nuts and enjoy it as an easy snack, breakfast on the go, or even dessert.
A Perfect Quick Bread
This is the best chocolate chip banana bread recipe because it’s both simple and delicious.
- What’s not to love? This banana bread recipe is flavorful and extra moist with added chocolate chips for a dose of deliciousness.
- It’s made with simple pantry ingredients that you probably already have.
- It’s versatile, replace the chocolate chips with chopped nuts (like walnuts, pecans, or even peanuts) or coconut. Or keep it simple and skip the add-ins altogether.
- Perfect for any time of day – breakfast, snack, or dessert.
- You can make it ahead, and it keeps and freezes wonderfully.
Have it with coffee or tea as an afternoon snack!
Ingredients for Chocolate Chip Banana Bread
Dry Ingredients – Use all-purpose flour with a bit of baking soda as a leavening agent for rise, cinnamon for some warm spice, and a bit of salt.
Wet Ingredients – Use unsalted butter for a moist texture and rich flavor. Brown and white sugar add sweetness and help create a perfect texture. Eggs bind it all together.
Bananas – The star ingredient – use ripe bananas with lots of black spots for sweetness and moisture. Don’t add extra bananas, or the bread can become heavy and dense.
Chocolate chips – I prefer semi-sweet chocolate chips but any variety will work in this recipe.
Variations – Banana bread is the perfect foundation for a variety of add-ins. Try toasted nuts like chopped walnuts or pecans. Dried fruits like strawberries, cherries, or cranberries will taste great as well!
Freeze Bananas for Later
The best banana bread is made with overripe bananas, so they are extra soft and sweet! Peel and freeze overripe bananas in the freezer. They’ll be ready to use next time you want to whip up this banana bread recipe.
To use frozen bananas in baking, thaw them in the fridge or microwave and drain any excess liquid.
How to Make Chocolate Chip Banana Bread
- Mix dry ingredients in one bowl and wet ingredients in a second bowl.
- Mix the wet and dry ingredients just until combined.
- Pour into the prepared pan, top with additional chocolate chips if desired, and bake until a toothpick comes out clean.
How to Store Chocolate Chip Banana Bread
- Keep for about a week at room temperature as long as it’s in an airtight container.
- All quick breads freeze beautifully because their texture is dense. Wrap it tightly in plastic wrap for up to a few months in the freezer.
- For easy serving, slice and wrap each slice individually. Remove from the freezer and microwave or pop it into a lunch box frozen, it will thaw quickly.
More Quick Bread Recipes
Dive into our collection of quick bread recipes, with a variety of options. From the classic zucchini bread to more exotic cranberry orange loaf, you’ll find simple, satisfying recipes that are perfect for any occasion, any time of day!
Did your family love this Chocolate Chip Banana Bread? Be sure to leave a rating and a comment below!
Chocolate Chip Banana Bread
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup chocolate chips
- ½ cup melted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups mashed bananas about 3 medium
Instructions
- Preheat the oven to 350°F. Grease an 8×4-inch loaf pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, whisk the flour, baking soda, salt, and cinnamon. Add the chocolate chips and stir to coat.
- In a medium bowl, combine the melted butter, brown and white sugar, and vanilla extract. Beat in the eggs one at a time, then fold in the ripe bananas.
- Add the wet mixture to the dry ingredients and stir just until combined.
- Pour the batter into the prepped loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let the loaf cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
- Use bananas that are soft with lots of black spots.
- Mix the batter just until the wet and dry ingredients are combined.
- Ovens and baking pans can vary; check the bread early. A toothpick inserted in the center should come out clean or with just a few moist crumbs clinging to it.
- Cool before cutting.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly,
If I want to add walnuts can I just add them or should I adjust other ingredients?
Thanks in advance!
Hi Sabina, you should be able to fold in some walnuts without adjusting other ingredients as long as you don’t add too many. I would start with 1/2 cup and adjust from there! Let us know how the banana bread turns out for you!
Just an FYI that your 5th step repeats steps 3 & 4, confused me at first and then I realized. Otherwise I just threw this in the oven and cannot wait until it’s cool enough to eat!
Glad you enjoyed it, Katelyn! Thank you for pointing that out for us :)
Hi Holly, I’d love to try making this recipe as it sounds delicious. I only have a 9×5 load pan. Do you know if I should make 1.5x the recipe or if the bake time be longer? Thanks for any help!
In a 9×5 pan the bake time would be shorter as the loaf will not be as tall, I would suggest checking it a bit early.
The recipe was easy to follow. The best banana bread ever. Thank you.
Novice cook but look forward to your email daily, In the banana bread with choc chips im a little confused when to fold in the bananas, fold in wet ingrediants then again when everything is mixed.
The banana is added to the wet mixture and then the wet mixture is added to the dry mixture. Hope that helps!
you mention vanilla extract on your instructions but not on the ingredients i would like to know how much to put in and do you put backing powder and how much.
i love your recipe i do a lot of breads and every one loves them thank you
Hi Carlos, the ingredients list calls for 1 teaspoon vanilla and 1 ½ teaspoons baking SODA, not baking powder. Enjoy the banana bread!
I made this and loved it. I plan to make it again for the family gathering on the holiday in a couple of weeks.
I am so glad you enjoyed this recipe Leatha!
Hi Holly
I frequently go to your pages and see the beautiful baked goods plus instructions on how to make them. But I don’t see ingredients lists with amount of each ingredient. Is there someplace to click to see the ingredients?
Thank you very much
Hi Gail, to see the full list of ingredients with amounts you need to scroll to the bottom to the recipe. You can also click “jump to recipe” at the top of each page. I hope this helps!
Overflow. Perhaps my pan was too small it holds 1.5 quarts. I’ll try again.
We cook this in an 8×4 pan.
This is excellent bread you won’t have to store it will be gone.
I couldn’t agree more! It always seems to disappear before I need to wrap it up
This was really good. I thawed a few frozen, very ripe bananas. My daughter and I actually thought the amount of sugar could be reduced. We used gluten free flour because my daughter has celiac disease. It was done baking at 50 minutes. Will make again.
So happy this recipe worked out for you with gluten-free flour, Chris.
Amazing!!!!
So glad you loved it Tamatha!
Nice and awesome