There’s something incredibly comforting about the smell of banana bread baking in the oven. For me, it always starts the same way: two overripe bananas sitting on the counter, speckled and soft, just a little too far gone for snacking but absolutely perfect for baking.
This chocolate chip banana bread recipe, with 2 bananas, has become my go-to solution for those moments. It’s soft, moist, and loaded with melty chocolate chips, yet simple enough to whip up in one bowl on a busy afternoon.
No fancy equipment. No complicated steps. Just a classic quick bread with rich banana flavor and pockets of chocolate in every bite.
If you’ve ever searched for an easy banana bread with 2 bananas that doesn’t turn out dry or dense, this is the one you’ll want to bookmark.
What is a Chocolate Chip Banana Bread Recipe 2 Bananas?
Banana bread is a classic quick bread made with mashed ripe bananas, flour, sugar, eggs, and a leavening agent like baking soda.
Unlike yeast breads, it relies on chemical leaveners for rise, which makes it quicker and more beginner-friendly.
This specific version—a gluten-free chocolate chip banana bread recipe 2 bananas—is designed for smaller-batch baking.
Many traditional recipes call for three or four bananas, but sometimes you only have two. Rather than adjusting ratios blindly, this recipe balances moisture, sweetness, and structure specifically for two medium ripe bananas.
Adding chocolate chips transforms it from a simple breakfast loaf into something closer to a bakery-style treat.
The sweetness of the bananas pairs beautifully with semi-sweet or dark chocolate, creating a soft, tender crumb with bursts of melted chocolate throughout.
Why You’ll Love This Recipe
- Perfect for using exactly 2 ripe bananas
- Moist and fluffy banana bread texture
- Loaded with chocolate chips in every slice
- Easy one-bowl method
- No mixer required
- Freezer-friendly and great for meal prep
- Adaptable for gluten-free or dairy-free diets
Whether you’re baking for your family, prepping snacks for the week, or just craving homemade comfort food, this recipe delivers consistent results.
Ingredients Overview
Here’s everything you need to make this moist chocolate chip banana bread:
- 2 medium ripe bananas (about 1 cup mashed) – The riper, the better. Brown spots mean natural sweetness and a deeper banana flavor.
- 1/2 cup (115g) unsalted butter, melted – Adds richness and moisture.
- 3/4 cup (150g) granulated sugar – Provides sweetness and structure.
- 1 large egg, room temperature – Helps bind the loaf and create tenderness.
- 1 teaspoon vanilla extract – Enhances overall flavor.
- 1 1/2 cups (190g) all-purpose flour – The structural base of the bread.
- 1 teaspoon baking soda – Reacts with banana acidity to help the bread rise.
- 1/2 teaspoon salt – Balances sweetness and enhances flavor.
- 1/2 teaspoon ground cinnamon (optional) – Adds warmth.
- 3/4 cup (130g) semi-sweet chocolate chips – For gooey, melty pockets of chocolate.
Substitutions
- Gluten-free banana bread: Use a 1:1 gluten-free baking flour blend.
- Dairy-free option: Replace butter with melted coconut oil or plant-based butter.
- Refined sugar-free: Swap granulated sugar for coconut sugar.
- Vegan version: Replace egg with a flax egg (1 tablespoon ground flaxseed + 2 1/2 tablespoons water).
Step-by-Step Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C) for an even, reliable rise. Proper temperature is the foundation of moist, bakery-style banana bread.
Lightly grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper for effortless removal and clean edges.
Measure your ingredients precisely for best results: 2 medium ripe bananas (about 1 cup mashed), 1/2 cup unsalted butter, 3/4 cup sugar, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 large egg, 1 teaspoon vanilla extract, and 3/4 cup chocolate chips.
Set everything at room temperature before mixing. This ensures smooth blending and a soft, tender crumb every time.
Mash the Bananas
Place 2 medium ripe bananas (about 1 cup mashed) into a large mixing bowl. The bananas should be deeply speckled or mostly brown for maximum natural sweetness and intense banana flavor. This is the secret to ultra-moist texture and rich depth.
Using a fork or potato masher, mash until mostly smooth with a few small lumps remaining. Those tiny bits create an authentic homemade texture and prevent the bread from becoming overly dense.
Properly mashed bananas blend seamlessly with 1/2 cup melted butter in the next step, ensuring a soft, tender crumb. Smooth, well-ripened bananas guarantee bakery-quality results every single time.
Mix the Wet Ingredients
Pour the 1/2 cup (115g) melted unsalted butter into the bowl with the mashed 2 ripe bananas (1 cup). Stir until fully combined and glossy. This step locks in moisture and creates a rich, tender foundation.
Add 3/4 cup (150g) granulated sugar, 1 large room-temperature egg, and 1 teaspoon pure vanilla extract. Whisk gently until smooth and slightly creamy. The mixture should look thick, silky, and well-blended.
Proper emulsification here guarantees a soft, bakery-style crumb and balanced sweetness. Take your time blending evenly. A smooth, wet base ensures consistent texture and deep flavor throughout the finished loaf.
Combine the Dry Ingredients
In the same bowl, gently add 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon (optional) over the wet mixture. Layering dry ingredients evenly helps distribute leavening for a flawless rise.
Using a spatula, fold slowly and deliberately. Mix just until no visible flour streaks remain. This step protects the batter from overworking, which can cause dense or tough banana bread.
Balanced dry incorporation ensures a light, tender crumb with bakery-level texture. Precision and restraint here create a perfectly structured, ultra-moist loaf every time.
Fold in Chocolate Chips
Add 3/4 cup (130g) semi-sweet chocolate chips to the finished batter. For bakery-style presentation, reserve 1 to 2 tablespoons to sprinkle over the top before baking.
This simple step creates irresistible pools of melted chocolate in every slice. Using a spatula, gently fold the chocolate chips into the batter with slow, deliberate strokes.
Do not overmix. Careful folding protects the soft structure you’ve built and guarantees a tender, moist crumb.
For even distribution, lightly toss the chocolate chips with 1 teaspoon of flour before adding. This prevents sinking and ensures rich, chocolate-loaded bites throughout the loaf.
Transfer to Pan
Pour the finished batter into a prepared 9×5-inch loaf pan, greased and lined with parchment for effortless release. The batter should look thick, smooth, and generously studded with the full 3/4 cup (130g) of chocolate chips.
Use a spatula to spread the mixture evenly into the corners. Smooth the top gently without pressing down too firmly. An even surface promotes uniform baking and a beautifully domed rise.
Sprinkle the reserved 1–2 tablespoons of chocolate chips across the top for a bakery-style finish. This final touch creates glossy, melted chocolate pockets and an eye-catching, irresistible crust.
Bake
Place the filled 9×5-inch loaf pan on the center rack of your preheated 350°F (175°C) oven. Bake for 50 to 60 minutes, allowing the batter made with 2 ripe bananas (1 cup mashed) and 3/4 cup chocolate chips to rise into a golden, bakery-style loaf.
Around the 45-minute mark, check the top. If it is browning too quickly, loosely tent with foil to protect the crust while the center finishes baking.
Test for doneness by inserting a toothpick into the center. It should come out clean or with a few melted chocolate streaks. The internal temperature should reach 200–205°F for perfectly moist, tender banana bread.
Cool
Remove the baked loaf from the oven once it reaches 200–205°F internally and the center is fully set. The structure created from 1 1/2 cups of flour, 2 mashed bananas (1 cup), and 1 teaspoon of baking soda now needs time to stabilize.
Let the banana bread cool in the pan for 10 to 15 minutes. This allows the crumb to firm up and prevents breakage when removing.
Carefully lift it out using the parchment paper and transfer to a wire rack. Cool completely for at least 1 hour before slicing.
Proper cooling locks in moisture, enhances flavor depth, and ensures clean, bakery-quality slices with perfectly melted chocolate pockets.
Expert Tips for Best Results
Use 2 very ripe bananas (1 cup mashed) with deep brown speckles. Maximum ripeness delivers intense flavor, natural sweetness, and ultra-moist texture without extra sugar.
Measure 1 1/2 cups (190g) of flour correctly by spooning and leveling. Too much flour creates dense, dry bread. Precision guarantees a soft, tender crumb.
Do not overmix after adding 1 teaspoon of baking soda and dry ingredients. Gentle folding keeps the structure light and bakery-quality.
For rich chocolate distribution, use the full 3/4 cup (130g) of chocolate chips and reserve a small portion for topping. Finally, allow complete cooling before slicing to lock in moisture and achieve clean, professional results.
Variations & Substitutions
Double Chocolate Banana Bread
Replace 1/4 cup of flour with unsweetened cocoa powder for a rich chocolate banana loaf.
Healthier Banana Bread with 2 Bananas
- Reduce sugar to 1/2 cup.
- Replace half the flour with whole wheat flour.
- Add 2 tablespoons of Greek yogurt for added moisture.
Mini Loaves or Muffins
Pour batter into muffin tins and bake at 350°F for 18–22 minutes.
Peanut Butter Chocolate Chip Banana Bread
Swirl 1/4 cup creamy peanut butter into the batter before baking.
Storage & Make-Ahead Instructions
Room Temperature
Store in an airtight container for up to 3 days. Keep it tightly wrapped to prevent drying.
Refrigerator
Store up to 1 week, though refrigeration may slightly firm the texture. Warm slices briefly before serving.
Freezing
Wrap individual slices or the entire loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Make-Ahead Tip
You can mash bananas and freeze them in advance. Thaw before using in this easy banana bread recipe with 2 bananas.
Frequently Asked Questions
Can I make banana bread with only 2 bananas?
Yes. This chocolate chip banana bread recipe, 2 bananas is specifically formulated for two medium bananasensuresng the proper moisture-to-flour ratio.
How ripe should bananas be for banana bread?
They should be heavily speckled or mostly brown. Overripe bananas provide better sweetness and texture.
Why is my banana bread dense or gummy?
This usually happens from overmixing or adding too much flour. Measure carefully and stir gently.
Can I use frozen bananas?
Yes. Thaw completely and drain excess liquid before mashing.
How do I keep chocolate chips from sinking?
Toss them lightly in 1 teaspoon of flour before folding into the batter.
Can I reduce the sugar?
Yes. You can safely reduce it to 1/2 cup if your bananas are very ripe.
Final Thoughts
This chocolate chip banana bread recip, withe, with 2 bananas, proves that you don’t need a large batch or complicated ingredients to create something incredibly satisfying.
It’s moist, tender, packed with banana flavor, and studded with melty chocolate chips—everything you want in a homemade quick bread.
I love serving this slightly warm with a smear of butter or alongside a cup of coffee in the afternoon. It also makes a wonderful addition to brunch tables, lunchboxes, or as a thoughtful homemade gift.
The next time you see two ripe bananas on your counter, don’t let them go to waste. Turn them into this easy, bakery-style banana bread and enjoy every soft, chocolate-filled slice.