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–+ servings
Chocolate Chip Banana Bread loaf, sliced, on a plate.

Chocolate Chip Banana Bread Recipe

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Easy Chocolate Chip Banana Bread made with ripe bananas and plenty of chocolate chips. Moist, delicious, and perfect for any time of day.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Calories: 297
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups bananas 3-4 bananas, very ripe
  • 1 cup chocolate chips
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ cup butter melted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs room temperature

Method
 

  1. Add the flour, baking powder, baking soda, and salt to a mixing bowl.
  2. Whisk together to combine and set aside
  3. In a separate large mixing bowl, add the sugar and the melted butter.
  4. Whisk together until fully combined.
  5. Add the eggs one at a time.
  6. whisking together after each egg is added.
  7. Place the ripe bananas into a bowl.
  8. Use a fork or potato masher to mash the bananas.
  9. Add the mashed bananas to the butter and sugar mixture.
  10. Use a rubber spatula to combine.
  11. Add half of the flour mixture to the wet ingredients. Fold them together. Don’t overmix; fold together just enough to combine.
  12. Add the remaining half of the flour and fold together again until just combined.
  13. Reserve a handful of chocolate chips for the top, and add the remaining chocolate chips, cinnamon, and vanilla to the batter.
  14. Fold the chocolate chips into the batter. Do not overmix.
  15. Grease a loaf pan with butter or shortening and dust it with a pinch of flour, coating all sides of the pan.
  16. Pour the batter into the prepared loaf pan.
  17. Top with the reserved chocolate chips. Bake in a preheated 325-degree oven for 45 minutes on the center rack.
  18. Once done, place on a wire rack and allow to cool for 15 minutes. After cooling, remove from the pan and serve warm.

Nutrition

Calories: 297kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 342mgPotassium: 189mgFiber: 1gSugar: 24gVitamin A: 351IUVitamin C: 3mgCalcium: 72mgIron: 1mg

Notes

Chef Tips:
  • Use very ripe bananas for the best texture and natural sweetness. 
  • Do not overmix the batter; avoid using an electric mixer, as it is easier to control by hand. 
  • Gently fold the chocolate chips into the batter. 
  • Reserve some of the chocolate chips for the top to enhance flavor and improve presentation.
Recipe Variations & Adjustments:
  • For a less sweet version, simply use fewer chocolate chips. For a richer flavor, swap the semi-sweet chocolate chips for dark chocolate chips. 
  • For a bakery-style finish, sprinkle coarse sugar over the top with the chocolate chips before baking. 
  • Chocolate Chip Walnut Banana Bread Recipe: To add crunch and texture, mix chopped walnuts into the batter with the chocolate chips. 
  • Double Chocolate Chip Banana Bread: Add ⅓ cup of cocoa powder to the dry mixture before mixing it with the wet mixture for an extra-indulgent banana bread. 
  • Chocolate Chip Banana Bread Muffins: Use liners and a muffin pan to bake. Cooking time will vary by roughly 15 minutes. 
  • Brown Butter Chocolate Chip Banana Bread: Brown the butter before mixing the batter for deeper flavor and a slightly nutty finish. 
How to Store and Reheat:
Store covered at room temperature for up to 3 days. To help keep it moist and fresh, I like to wrap it in cling wrap, then again in aluminum foil. 
Refrigerate for up to 5 days. You can also freeze whole or into individual slices for up to 3 months. Thaw in the refrigerator overnight for best results. 
Warm slices in a toaster oven or in 15-second intervals in the microwave until the chocolate becomes slightly melted again. 

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