This super moist chocolate chip banana bread recipe is incredible. I love all the chocolate chips speckled throughout the easy batter. I always go back for a second slice!
I love this bread so much. It 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 the best banana bread with chocolate chips is using both mini and regular chocolate chips in the 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 this loaf really delicious.
- Brown sugar: Another secret for the best 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.
Find the full recipe with measurements below.
How to Make Chocolate Chip Banana Bread
Tip 1: Making the batter. 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, then fold in the dry ingredients and chocolate chips until smooth. You don’t need an electric mixer, and it only takes a few minutes to prepare.
Tip 2: Add extra chocolate chips before baking. Pour your batter into the loaf pan, then scatter a handful of chocolate chips on top (because who doesn’t want more chocolate in their banana bread!?). The chocolate stays there, right on top, which makes the bread look really pretty.
Tip 3: Knowing when your bread is done. Nothing smells better than this batter with bananas, butter, and chocolate baking in the oven. Bake your 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 so the middle sets. I know it’s hard to wait, but the texture really is better if you do.
Recipes with Chocolate Chips
Easy Chocolate Chip Banana Bread
- PREP
- COOK
- TOTAL
You’ll love this banana bread with chocolate chips. 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
¼ teaspoon fine sea salt
¾ teaspoon ground cinnamon
3 medium bananas or 1 ½ cups mashed, very ripe bananas are best
8 tablespoons (115g) butter, melted and cooled
¾ 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
- Storing: This 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.
- Best pan: I use an aluminized steel 1-pound loaf pan, which is 8 ½ x 4½- inch (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 9×5-inch loaf pan, the loaf 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. Chocolate chunks or chopped chocolate from bars also work well.
- Butter: Use salted or unsalted butter in this recipe. I like using salted butter, which adds an extra ¼ 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.
WOW! I made this yesterday. Easy to make and uses up ripe bananas. It delicious and chocolately without being too sweet and you can really taste the banana. I didn’t use the chocolate chips but will do next time. I used a 9×5 pan as I thought there might be too much batter for a smaller loaf pan and cooked it 45 mins. Next time I think I’ll try mini loaves and a round cake pan as it’s quite cakelike and would make a great dessert slice with a dollop of whipped cream. Thanks Joanne & Adam great job!
This made review made us smile. We are so happy you enjoy the recipe 🙂
I made this banana bread recipe this morning and it is glorious. I doubled the batch hoping to share with a neighbor (although the breads may not last that long!) I made a few minor tweaks as I am in favor of VERY moist banana bread: 1) I replaced one quater of the butter with avocado oil. I LOVE the flavor of butter, but I also love the moistness that oil brings to a quick bread. The combination is perfect. 2) I also added in a tablespoon or so of sour cream (in addition to the butter/oil from the recipe). This may not be needed, but I was not taking any chances, lol!! 3) My bananas ranged from spotted to downright black, I quite like the range of textures that one gets from variable ripnesses (is that a word?) 4) I must say that I prefer mini chocolate chips if I am going to use them – my family insists on chocolate chips in everything, but I am not a chocolate chip fan. My flaw not theirs, and certainly not the recipe’s fault in any way. Despite my dislike for chocolate, this bread was delicious. We ate it warm!!! This is a fabulous recipe with universal appeal. It is easy to make which is another distinct plus in my way too oversubscribed life. Well done with this one, it is a keeper!
Thank you so much for this. I loved reading your tweaks. Using a mix of butter and oil is such a smart way to get extra moisture, and the spoonful of sour cream never hurts either. Extra-ripe bananas are perfect, and I completely agree about mini chocolate chips if you’re adding them at all. I’m really glad the recipe was a hit and that you enjoyed it warm. Thank you for taking the time to share your notes, it means a lot.
This was absolutely delicious! All of the tips and tricks were so helpful while making it. I definitely recommend the parchment paper in the loaf pan. That made it super easy to remove after baking. I will be using this recipe in the future.
your recipe was perfect.. I made it and it was soo good!!! If I may ask… with what can I sub the sugar? honey? maple syrup? stevia?even half of the sugar!!! thank you so much… !!!!
love this, so easy, so satisfying! my family loves this! i make it almost every weekend! thank you! 🙂
I’ve made this 5 times and it’s been amazing every time! Finally getting to leaving a review because everyone else should make this recipe. love it!
Hi, if I’m making the cake in large quantities and am using a stand mixer, how do I make sure that I don’t overmix the batter?
Hi Abigail, You are only mixing until everything comes together. No need to beat on a high speed. I’d keep it at low speed.
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