Chocolate Chip Banana Bread is a delightful treat that combines the natural sweetness of ripe bananas with the melty goodness of chocolate chips. Each slice is soft, moist, and packed full of flavors that feel like a warm hug in bread form. The chocolate chips add just the right amount of sweetness without overpowering the gentle banana taste.
I love making this banana bread when I have a bunch of bananas about to get too soft—it’s a perfect way to use them up! I usually toss in extra chocolate chips because, honestly, you can never have too much chocolate. It’s so easy to prepare and fills your kitchen with the most comforting smell while it bakes.
This bread is great for breakfast with a smear of butter, or as an afternoon snack with a cup of coffee or tea. It also makes a wonderful homemade gift when wrapped up nicely. Every time I make it, friends and family can’t wait to try it, and it instantly becomes a favorite in our house.
Key Ingredients & Substitutions
Bananas: Ripe bananas are the heart of this bread. The riper, the sweeter! If you only have slightly green bananas, let them sit a few days until they get brown spots for the best flavor and moisture.
Butter: Using unsalted butter helps control the saltiness of your bread. You can swap butter for coconut oil or a neutral oil if you need a dairy-free option, but it may change the texture slightly.
Brown Sugar: Brown sugar adds moisture and a touch of caramel flavor. You can replace it with white sugar, but expect a less rich taste and a sometimes drier crumb.
Chocolate Chips: Semi-sweet chips balance the banana’s sweetness well. Feel free to use dark, milk, or even white chocolate chips depending on your preference. Chopped chocolate bars work too!
How Do You Keep Banana Bread Moist but Fully Cooked?
Moist banana bread is all about the baking time and temperature. Baking too hot or too long can dry it out. Here’s what I do:
- Preheat the oven to 350°F (175°C) — a moderate temp ensures even baking.
- Check the bread at around 60 minutes, but don’t open the oven too early or too often—the heat escapes and can affect rising.
- Use a toothpick to test doneness; a few moist crumbs near chocolate chips are fine, but no wet batter should stick.
- After baking, cool the bread in the pan for 10 minutes before transferring it to a wire rack. This stops the cooking process and keeps it soft.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it creates a nice, tall loaf that’s easy to slice.
- Mixing bowls – a medium bowl for dry ingredients and a large one for wet ingredients make mixing easier.
- Whisk or spoon – for mixing the dry ingredients smoothly and gently folding in the chocolate chips.
- Electric mixer (optional) – helps cream butter and sugar quickly, but a good hand whisk works fine too.
- Toothpick – to check if the bread is fully baked without cutting into it.
Flavor Variations & Add-Ins
- Use dark or milk chocolate chips instead of semi-sweet for a different flavor profile.
- Add chopped nuts like walnuts or pecans for extra crunch and texture.
- Mix in a teaspoon of cinnamon or a dash of nutmeg to add warm, spicy notes.
- Stir in some shredded coconut or dried fruit like cranberries for extra flavor and texture.
Chocolate Chip Banana Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar (light or dark)
- 2 large eggs
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping if desired)
Time Needed
This recipe takes about 15 minutes to prepare and around 60 to 70 minutes to bake. Allow an additional 10 minutes for cooling before slicing so the bread sets perfectly.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large bowl, use a mixer or spoon to cream the softened butter and brown sugar together until the mix is light and fluffy.
4. Add Eggs:
Beat in the eggs one at a time, making sure each is fully mixed before adding the next.
5. Stir in Bananas and Vanilla:
Mix in the mashed ripe bananas and vanilla extract until everything is combined smoothly.
6. Combine Wet and Dry Ingredients:
Gradually fold the flour mixture into the wet ingredients. Be gentle and avoid overmixing to keep your bread tender.
7. Add Chocolate Chips:
Fold in the chocolate chips carefully, reserving a few to sprinkle on top if you like a chocolatey crust.
8. Bake:
Pour the batter into your prepared loaf pan and smooth the surface. Sprinkle the remaining chocolate chips on top if desired. Bake in your preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs from chocolate chips are okay).
9. Cool and Serve:
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy it fresh, warm, or at room temperature.
Can I Use Frozen Bananas for This Recipe?
Yes! Just thaw frozen bananas completely and mash them well before using. They may add a bit more moisture, so drain any excess liquid if needed.
Can I Substitute the Butter?
Absolutely! You can use coconut oil or a neutral oil like vegetable oil to make it dairy-free. Keep in mind this might change the texture slightly, making the bread a bit denser.
How Should I Store Leftover Banana Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. You can also freeze slices wrapped tightly for up to 3 months.
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped walnuts, pecans, shredded coconut, or dried fruits like raisins or cranberries are great additions. Just fold them in with the chocolate chips before baking.