There’s something deeply comforting about banana bread baking in the oven. For me, this chocolate chip banana bread recipe was born out of necessity, those speckled, overripe bananas sitting on the counter that no one wants to eat but no one wants to throw away either
Over the years, I’ve tested countless versions: some too dry, some too dense, some overly sweet. This one? It’s the recipe I come back to every single time.
What makes this chocolate chip banana bread special is its balance. It’s incredibly moist without being heavy, sweet without being cloying, and packed with rich chocolate flavor in every bite.
It’s the kind of loaf that feels equally at home on a lazy weekend morning or sliced up for an afternoon coffee break. If you’re looking for a reliable, bakery-style banana bread that works every time, this is it.
What Is Chocolate Chip Banana Bread?
Chocolate chip banana bread is a classic quick bread made with ripe bananas, flour, eggs, fat (like butter or oil), and chocolate chips. Unlike yeast breads, it doesn’t require rising time, making it approachable for beginner bakers.
A Little Background
Banana bread became popular in the early 20th century when baking soda and baking powder became widely available. Adding chocolate chips is a more modern twist, turning a humble loaf into a dessert-worthy treat.
How It’s Different from Regular Banana Bread
Traditional banana bread relies solely on banana flavor. Chocolate chip banana bread adds richness and texture from melted and semi-melted chocolate, making it feel more indulgent while still retaining that nostalgic banana base.
Why You’ll Love This Recipe
- Incredibly moist and tender crumb
- Loaded with chocolate chips in every slice
- Easy, one-bowl friendly recipe
- Perfect use for overripe bananas
- Customizable for gluten-free or dairy-free diets
- Freezer-friendly and great for meal prep
Ingredients Overview
Here’s everything you’ll need for this homemade chocolate chip banana bread, along with why each ingredient matters.
- 3 medium overripe bananas (about 1 ½ cups mashed): The riper, the better. Brown-spotted bananas add natural sweetness and moisture.
- ½ cup unsalted butter, melted and cooled: Adds richness and classic banana bread flavor. You can substitute neutral oil if needed.
- ¾ cup brown sugar: Brown sugar keeps the bread moist and adds a caramel-like depth.
- 2 large eggs, room temperature: Provides structure and stability.
- 1 teaspoon vanilla extract: Enhances both banana and chocolate flavors.
- 1 ¾ cups all-purpose flour: The base of the loaf. Gluten-free 1:1 flour works well here.
- 1 teaspoon baking soda: Helps the bread rise without yeast.
- ½ teaspoon salt: Balances sweetness and enhances flavor.
- 1 teaspoon ground cinnamon (optional): Adds warmth and subtle spice.
- ¾ to 1 cup chocolate chips: Semi-sweet chocolate chips are ideal, but dark or dairy-free chips also work.
How to Make Chocolate Chip Banana Bread: Instructions
Prep the Oven and Pan
Before you mix a single ingredient, set yourself up for success. Preheat your oven to 350°F (175°C) so it reaches an even, stable temperature—this is essential for a moist, bakery-style crumb and consistent rise. An underheated oven is one of the most common causes of dense banana bread.
Next, prepare a 9×5-inch loaf pan. Lightly grease it with 1 teaspoon butter or oil, then line it with parchment paper, leaving overhang on the sides for easy removal.
This simple step prevents sticking and protects the loaf’s soft edges. Proper pan prep ensures your chocolate chip banana bread bakes evenly, releases cleanly, and looks professional every time.
Mash the Bananas
Start with 3 medium overripe bananas (about 1 ½ cups mashed)—the riper, the sweeter. Overripe bananas provide natural sweetness, moisture, and that signature soft crumb. Peel and place them in a large mixing bowl.
Use a fork or potato masher to mash them until mostly smooth. A few small lumps are fine—they add texture and prevent the bread from turning gummy. Avoid over-mashing, which can make the batter too dense.
For extra flavor, mash the bananas directly into the bowl with ½ cup melted butter. This ensures the fat blends seamlessly with the natural banana sweetness, creating a rich, moist base for your chocolate chip banana bread.
Mix the Wet Ingredients
After mashing, it’s time to create a luscious, smooth base. Into the bowl, add 3 medium overripe bananas (1 ½ cups mashed), ½ cup melted unsalted butter, ¾ cup brown sugar, 2 large eggs, and 1 teaspoon vanilla extract.
Use a whisk or sturdy spoon to blend until fully combined. The mixture should be glossy, thick, and slightly airy. This step is crucial; well-incorporated wet ingredients ensure even moisture and tender crumb throughout the chocolate chip banana bread.
Avoid overmixing; gentle folding preserves lightness. A perfectly mixed wet base will carry the flavors of banana, butter, and vanilla beautifully, creating a rich, decadent foundation that elevates every chocolate chip bite.
Add the Dry Ingredients
Now it’s time to build structure. Over your wet mixture, sprinkle 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon (optional). These dry ingredients give the chocolate chip banana bread its perfect rise, tender crumb, and balanced flavor.
Gently fold with a spatula until just combined. Do not overmix—overworking the batter creates dense, heavy bread. The goal is a harmonious blend where flour disappears, but the batter remains light and airy.
This careful folding ensures even distribution of leavening, salt, and spice, creating a soft, moist loaf that supports melty chocolate chips while keeping each bite tender and full of flavor.
Fold in Chocolate Chips
Now comes the magic touch—¾ to 1 cup chocolate chips. These pockets of melted chocolate turn ordinary banana bread into an irresistible treat.
Gently fold most of the chocolate chips into the batter using a spatula. Folding, rather than stirring vigorously, keeps the batter light and prevents sinking. Reserve a small handful to sprinkle on top for a glossy, bakery-style finish.
Even distribution is key: every slice should have chocolate in every bite without weighing down the loaf.
This step balances texture and flavor, ensuring each slice delivers soft banana richness and decadent chocolate bursts, creating a perfectly indulgent chocolate chip banana bread you’ll crave again and again.
Bake
Pour the chocolate chip banana bread batter into your prepared 9×5-inch loaf pan, smoothing the top gently. Sprinkle the remaining chocolate chips for a professional, glossy finish.
Place the pan in a preheated oven at 350°F (175°C). Bake for 50–60 minutes, checking at 50 minutes with a toothpick. It should come out with a few moist crumbs, never wet batter.
For even baking, position the pan in the center of the oven and avoid opening the door too often. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.
Baking perfectly sets the structure, locks in moisture, and creates that golden crust that makes chocolate chip banana bread unforgettable.
Cool
Once baked, remove your chocolate chip banana bread from the oven and let it rest in the 9×5-inch pan for 10 minutes. This brief pause allows the loaf to firm up slightly, making it easier to handle without breaking.
Next, carefully lift the bread using the parchment overhang and transfer it to a wire rack. Cooling completely—about 30–40 minutes—ensures the interior sets perfectly while the chocolate chips remain soft and melty.
Skipping this step can cause the loaf to crumble when slicing. Proper cooling preserves the tender, moist crumb and glossy chocolate pockets, giving you a flawless slice that’s as visually appealing as it is delicious.
Expert Tips for Best Results
For perfectly moist chocolate chip banana bread, always start with 3 medium overripe bananas (1 ½ cups mashed)—their natural sweetness and moisture are unmatched. Use ½ cup melted butter for richness, or substitute coconut oil for a dairy-free option.
Measure 1 ¾ cups flour carefully; too much flour creates a dry lof oaf. Gently fold in ¾ to 1 cup chocolate chips to prevent sinking and preserve a tender crumb. Avoid overmixing the batter—light folding keeps the bread soft and airy.
Bake in a preheated 350°F (175°C) oven and cool completely on a wire rack. Tent with foil if browning too fast. These small details guarantee bakery-quality results every time.
- Use very ripe bananas: Yellow bananas won’t give the same sweetness or moisture.
- Don’t overmix: Overworking the batter leads to dense banana bread.
- Cover if browning too fast: Tent loosely with foil during the last 15 minutes if needed.
- Weigh your flour if possible: Too much flour is the most common cause of dry banana bread.
- Let it rest: Banana bread tastes even better the next day as flavors deepen.
Variations & Substitutions
Chocolate chip banana bread is versatile and easy to adapt. For added crunch, fold in ½ cup chopped walnuts or pecans. Swirl in 2 tablespoons of peanut butter or Nutella for a decadent twist. Use dark chocolate chunks instead of semi-sweet for a richer flavor.
Dietary adaptations are simple. Replace 1 ¾ cups of all-purpose flour with 1:1 gluten-free flour for a gluten-free loaf.
Swap ½ cup melted butter with coconut oil or vegan butter for dairy-free baking. For a vegan version, use 2 flax eggs (2 tbsp ground flax + 5 tbsp water) and dairy-free chocolate chips.
These substitutions preserve moisture, flavor, and texture, making the loaf indulgent while accommodating any diet.
Flavor Variations
- Add chopped walnuts or pecans for crunch
- Swirl in peanut butter or Nutella
- Use dark chocolate chunks for a richer loaf.
Dietary Adaptations
- Gluten-free: Use a 1:1 gluten-free baking flour
- Dairy-free: Replace butter with coconut oil or vegan butter
- Vegan: Use flax eggs (2 tablespoons ground flax + 5 tablespoons water) and dairy-free chocolate chips
Storage & Make-Ahead Instructions
Room Temperature: Store chocolate chip banana bread in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 1 week, though refrigeration can slightly dry it out.
Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or warm gently before serving.
Frequently Asked Questions
Why is my chocolate chip banana bread dry?
Dry banana bread usually comes from too much flour or overbaking. Measure carefully and check early.
Can I use frozen bananas?
Yes. Thaw completely and drain excess liquid before mashing.
How ripe should bananas be for banana bread?
They should be heavily spotted or nearly black for the best flavor.
Can I reduce the sugar?
You can reduce the sugar to ½ cup, but the bread will be less moist.
Why do chocolate chips sink?
Toss the chocolate chips lightly in the flour before folding them into the batter.
Can theake this into muffins?
Yes. Bake at 350°F for 18–22 minutes.
Final Thoughts & Serving Suggestions
This chocolate chip banana bread is one of those recipes that earns a permanent place in your kitchen rotation. It’s simple, forgiving, and deeply satisfying.
I love serving it slightly warm with a cup of coffee, or toasting a slice and spreading it with a little butter for breakfast.
Whether you’re baking for family, friends, or just yourself, this loaf delivers every time. If you’ve been searching for a dependable, moist, and flavorful chocolate chip banana bread, this is the recipe worth saving and sharing.