I always seem to have a few overripe bananas sitting on the counter—and when I do, I know exactly what’s coming next: Chocolate Chip Banana Bread. This loaf is soft, moist, perfectly sweet, and loaded with melty chocolate chips in every bite. It’s a classic comfort bake that never goes out of style, and I love how easy it is to throw together.
The first time I made this version, I was trying to add a little something extra to my go-to banana bread recipe. One handful of chocolate chips turned into two, and after that first slice, I was completely sold. The chocolate adds just the right amount of indulgence without overpowering the banana flavor. Now, it’s the only way I make it.
Let me walk you through how I make it, why it always turns out perfect, and a few ways to make it your own.
Why This Banana Bread Recipe Works
There are plenty of banana bread recipes out there, but this one nails it every time. Here’s why I keep coming back to it:
- Extra moist: Thanks to ripe bananas and just the right balance of ingredients.
- Simple pantry staples: No fancy mixers or hard-to-find items.
- One bowl = less mess: You can mix it up in minutes.
- Loaded with chocolate chips: Need I say more?
- Freezes beautifully: Perfect for slicing and storing for later.
Ingredients You’ll Need
(Makes 1 loaf | Prep Time: 10 minutes | Bake Time: 50–60 minutes)
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (plus extra for topping, if you like)
Optional add-ins: chopped walnuts, cinnamon, or a swirl of peanut butter
How I Make Chocolate Chip Banana Bread
1. Preheat and Prep
I preheat the oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients
In a large bowl, I mash the bananas with a fork until smooth (a few small lumps are fine). I stir in the melted butter, sugar, egg, and vanilla until well combined.
3. Add the Dry Ingredients
I sprinkle the flour, baking soda, and salt over the banana mixture and stir just until no streaks of flour remain. It’s important not to overmix here—gentle stirring keeps the loaf tender.
4. Fold in the Chocolate Chips
I gently fold in the chocolate chips, reserving a few to sprinkle on top before baking for that bakery-style look.
5. Bake and Cool
I pour the batter into the prepared pan, spread it evenly, and top with the remaining chocolate chips. Then it goes into the oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a little melted chocolate is fine, but no wet batter).
After baking, I let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
My Tips for the Best Banana Bread
- Use overripe bananas: The browner, the better—they bring more flavor and natural sweetness.
- Don’t overmix: Stir just until everything is combined to keep the loaf soft.
- Customize it: Add cinnamon for warmth, or mix in chopped nuts for crunch.
- Want muffins instead? Bake in a lined muffin tin at 350°F for 18–22 minutes.
- Double the batch: One to eat, one to freeze—thank me later.
How I Serve and Store It
I usually serve this banana bread slightly warm with a pat of butter or a drizzle of peanut butter. It’s perfect for breakfast, a midday snack, or even dessert.
To store, I wrap the cooled loaf tightly in plastic wrap or foil and keep it at room temperature for up to 4 days. For longer storage, I slice it and freeze the slices individually—just pop one in the toaster or microwave for a quick treat.
FAQs From My Baking Notes
Q: Can I reduce the sugar?
A: Yes! You can cut it to 1/2 cup if your bananas are extra ripe and sweet.
Q: Can I make this gluten-free?
A: You can! Just use a 1:1 gluten-free flour blend—the texture stays surprisingly close to the original.
Q: What kind of chocolate chips work best?
A: I love semi-sweet for balance, but milk or dark chocolate work too. Mini chips melt more evenly throughout the loaf.
Q: Can I add nuts?
A: Absolutely. Chopped walnuts or pecans add great texture—just stir in about 1/2 cup with the chocolate chips.
Why This Recipe Deserves a Spot in Your Recipe Box
This Chocolate Chip Banana Bread is one of those cozy, crowd-pleasing bakes that just works. It’s easy, foolproof, and full of flavor—no matter how many times I make it, I never get tired of it. Whether you’re baking it for your family, gifting it to a friend, or just using up some spotty bananas, it’s always the right choice.
So next time you see bananas going soft on the counter, don’t toss them—bake this instead. Your kitchen will smell amazing, your taste buds will thank you, and you might never go back to plain banana bread again.
This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
Ingredients
- 2 cups unsalted butter
- 4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 cup semi-sweet chocolate chips (plus extra for topping)
- 2 cups mashed overripe bananas
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add in the mashed bananas and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips, reserving a few for topping.
- Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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