This super moist chocolate chip banana bread is incredible. I love all the chocolate chips speckled throughout the easy batter. I always go back for a second slice!
This is the best chocolate chip banana bread recipe I’ve used. The bread bakes to be moist and so flavorful thanks to brown sugar and butter. And, since the butter is melted, this recipe comes together quickly!
My secret for amazing chocolate chip banana bread is using mini and regular chocolate chips in the banana bread batter. The mini chips melt into the bread, making this bread outrageously delicious. For muffins, see these amazing chocolate chip banana muffins.
Key Ingredients
- Bananas: Use super ripe bananas for this recipe. We want them to look brown and speckled.
- Chocolate chips: My family loves a combination of regular and mini chocolate chips. The mini chips melt into the banana bread batter, making it extra delicious.
- Flour: I use all-purpose flour for this recipe, whole wheat, white whole wheat flour, or your favorite gluten-free all-purpose blend works.
- Baking soda: Helps the bread rise and brown.
- Salt, vanilla extract, & cinnamon: Add flavor to the batter and make it taste amazing. The cinnamon is just enough spice.
- Butter: Melted butter makes the best moist banana bread!
- Brown sugar: Another secret for the best chocolate chip banana bread! It keeps our bread flavorful and moist.
- Eggs: Give some structure to the bread. We use two eggs. To make this recipe egg-free, use 2 flax eggs or aquafaba.
How to Make Chocolate Chip Banana Bread
This recipe for chocolate chip banana bread is easy! It’s inspired by our easy banana bread, which we and our readers love. Nothing smells better than this batter with bananas, butter, and chocolate baking in the oven.
To make it, you’ll whisk flour, baking soda, salt, and cinnamon. Then mash your bananas in another bowl (remember, we want them ripe!). Whisk in melted butter, brown sugar, eggs, and vanilla to the bananas, and then fold in the dry ingredients and the chocolate chips until you get a smooth batter.
Pour the batter into your loaf pan, then scatter a handful of chocolate chips on top (becasue who doesn’t want more chocolate in their banana bread!?).
Bake the bread in a preheated 350°F oven until a knife inserted into the center comes out clean, usually taking 55 to 65 minutes. Then let it cool for a while to so the middle sets.
Storing Your Banana Bread
Chocolate chip banana bread lasts, in an airtight container, on the counter for up to 3 days or in the fridge for up to 1 week. You can also freeze it. I recommend wrapping in plastic wrap and then again in foil. Free this way for up to 6 months. Thaw overnight in the fridge.
Easy Chocolate Chip Banana Bread
- PREP
- COOK
- TOTAL
You’ll love this chocolate chip banana bread recipe. Make sure that you use very ripe bananas, which will make your bread super moist and perfectly sweet.
You Will Need
1 ½ cups (195g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
3 medium bananas or 1 ½ cups mashed, very ripe bananas are best
8 tablespoons (115g) butter, melted and cooled
3/4 cup (150g) light brown sugar
2 large eggs at room temperature, see tips
1 teaspoon vanilla extract
1 cup (180g) chocolate chips
Directions
1Position a rack in the middle of the oven. Preheat the oven to 350°F (176 °C).
2Butter and flour an 8 ½-inch by 4 ½-inch loaf pan. Or grease the pan and then line it with a sheet of parchment paper (as shown in the video). See tips for pan sizes.
3Whisk the flour, baking soda, salt, and cinnamon together and set aside.
4Use a fork to mash the bananas into a chunky paste in the bottom of a large bowl.
5Whisk the melted butter, brown sugar, eggs, and vanilla into the bananas until well blended.
6Switch to a large rubber spatula, scrape the sides and bottom of the bowl, and then add the dry ingredients in two parts, stirring until the flour disappears and the batter is smooth. Fold in the chocolate chips, saving a handful to add to the top of the loaf.
7Pour batter into the prepared pan and smooth the top. Scatter the reserved chocolate chips over the top.
8Bake for 55 to 65 minutes, or until a thin knife inserted into the center of the bread comes out clean. If you have an internal thermometer, you can check the temperature by inserting it into the center, and it should read between 200 and 205°F.
9Transfer to a wire rack to cool for 5 minutes. Unmold the bread and cool completely before slicing.
Adam and Joanne's Tips
- Best pan: I use an aluminized steel 1-pound loaf pan, which is 8 ½” x 4 ½” (from USA Pans). For glass loaf pans, consider decreasing the oven temperature by 25 °F and baking a little longer. Stoneware pans may also need temperature/time adjustments, but it is hard to say without testing the specific pan. If using a 9″ x 5″ loaf pan, the banana bread will not be as tall, and the baking time will be less by 5 to 10 minutes.
- Promote even baking: Before placing into the oven, set the loaf pan on an insulated baking sheet or two regular baking sheets stacked on the other to promote even baking. (A tip we picked up from Dori Greenspan)
- Chocolate chips: Use milk, dark, or white chocolate chips for this banana bread. Chocolate chunks or chopped chocolate from bars also work well.
- Butter: Use salted or unsalted butter in this recipe. I like my banana bread when made with salted butter, which adds an extra 1/4 teaspoon of salt to the batter.
- Room temperature eggs: To quickly bring eggs to room temperature, add the cold eggs to a bowl with lukewarm water for a few minutes. Drain and repeat.
- The nutrition facts provided below are estimates.
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If I use mini bread tins for this, how long should I bake?
Hi! Baking times for mini loaves can vary depending on their size. Start checking around 20-25 minutes. A toothpick inserted in the center should come out with a few moist crumbs. Let them cool in the tins for a bit before transferring to a rack. Happy baking!
Hi, can I reduce brown sugar as I eat very less sweet and also can I add white sugar and oil instead of brown sugar and butter?
Hi! While this recipe uses butter, you can often sub with oil. Use about ¾ the amount of oil as butter. For the sugar, you can try white sugar or a mix. If using all white, slightly reduce the amount (keep in mind that brown sugar does add flavor and more moisture than white sugar). We haven’t tested these swaps in this recipe, so results may vary. Let us know how it goes!
Hi, can I replace butter with oil? If so how much and also can I replace brown sugar with white sugar or mix half of both?
Hi! While this recipe uses butter, you can often sub with oil. Use about ¾ the amount of oil as butter. For the sugar, you can try white sugar or a mix. If using all white, slightly reduce the amount (keep in mind that brown sugar does add flavor and more moisture than white sugar). We haven’t tested these swaps in this recipe, so results may vary. Let us know how it goes!
Amazing recipe! I have made it several times and it just turns out perfect! My family loved it! I just wanted to know, can this recipe be doubled? I’m planning to bake this is in a round 9-inch cake tin this time! Thank you
Hello all, I havent made this bread yet tomorrow is my baking day but I have a question wondering if anyone can tell me. Why is it when writters display their recipes thay never tell us which shelf/rack of the oven to put the item on? Im always confused on where to bake a cake, cookies, cupcakes, bread and all those type of things. Maybe theres some simple way to remember? New cooks/bakers want to know 🙂
You’re absolutely right! That’s a great point and something many recipes overlook. Here’s the general rule of thumb: Middle Rack: This is your best bet for most things like cakes, bread, cookies, and cupcakes. It provides even heat circulation for consistent baking. Upper Rack: Use this for items where you want a browned, crispy top – think broiling or getting a perfect crust on pies. Lower Rack: Good for foods needing direct bottom heat, such as pizza or dishes requiring a longer cooking time. In the case of this banana bread, use the middle rack.
Thanks for sharing your talent. I love all the recipes that I had tried so far. You are the best!!
WOW!! I’ve made this three times in the last few weeks, and it is phenomenal! For two of them, I substituted Bob’s Red Mill GF 1-to-1 Baking Flour. My husband and mom had no idea that the banana bread was gluten-free. It’s off-the-charts delicious. I made the standard version for our neighbors, and they loved it as well. We are addicted. Thank you!
I’ll never make a different banana bread recipe. This is it. I’ve been making it weekly for the past few weeks. It’s never dry, the texture is perfect and the combo of regular and mini chocolate chips is divine. I make this exactly as the recipe states for myself and then my parents want it with walnuts so I cut back on the chocolate chips a little bit and add those in. Both ways are awesome. My toddler daughter goes crazy for this too. Thanks for this incredible recipe
I am reading your recipe for banana chocolate chip muffins. Can I make this recipe into muffins? thanks!
Yes, this can be adapted to make muffins. Divide the batter between muffin cups then bake at 350 degrees F until a toothpick can be inserted and come out clean, 20 to 25 minutes.
I made this last night and my family LOVED it! Best recipe for this I have ever made. Thank you!!
I’ve tried many Banana chocolate chip bread recipes I found on the internet, but this is the best recipe to produce moist delicious bread every time!
Love this bread. I can’t have butter so I switched out the butter for olive oil, cut the brown sugar to 1/2 cup and it was still delicious!! Thank you for the recipes.
This banana bread is fantastic! It’s easy to put together using quality ingredients. My adult children loved the added chocolate chips.
So happy you have our recipe a try, Maureen! Thanks for coming back.
Recipe looks really good will try later