Name: Chocolate Chip Banana Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 3 ripe bananas about 1 1/2 cups mashed; 3/4 cup sugar; 2 eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp salt; 1 tsp baking soda; 3/4 cup chocolate chips plus extra for topping

This chocolate chip banana bread is moist, rich, and packed with the comforting flavor of ripe bananas and melty chocolate chips.

It’s the perfect way to use up overripe bananas—and once you make it, it’s sure to become your go-to banana bread recipe.

Why You’ll Love This Chocolate Chip Banana Bread

Super moist and flavorful thanks to ripe bananas and oil

Loaded with chocolate chips in every bite

Quick and easy – no mixer needed

Perfect for breakfast, snack, or dessert

Freezer-friendly – great for meal prep

What You’ll Need (Ingredient Highlights)

Ripe bananas – the sweeter and softer, the better

Granulated sugar – adds sweetness and structure

Eggs – bind the batter and provide richness

Vanilla extract – enhances all the flavors

All-purpose flour – provides structure

Baking soda and salt – help it rise and balance the sweetness

Chocolate chips – semi-sweet or milk, your choice!

Pro Tips Before You Start

Use very ripe bananas – brown, spotty ones are perfect

Do not overmix the batter – it keeps the texture light

Reserve some chocolate chips to sprinkle on top before baking

Check doneness with a toothpick – it should come out clean (except melted chocolate)

Cool completely before slicing for clean pieces

How to Make Chocolate Chip Banana Bread

Prep your pan and ingredients
Preheat oven to 350°F.

Grease a 9×5 inch loaf pan and line with parchment if desired.

Mix wet ingredients
In a large bowl, mash bananas.

Add sugar, eggs, oil, and vanilla. Whisk until smooth.

Add dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.

Add to the banana mixture and stir gently until just combined.

Fold in chocolate chips
Add most of the chocolate chips and fold gently. Do not overmix.

Bake
Pour batter into the prepared loaf pan.

Sprinkle the remaining chocolate chips on top.

Bake for 55–65 minutes or until a toothpick inserted comes out mostly clean.

Cool and serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

What to Serve It With

A hot cup of coffee or tea

Vanilla yogurt and fresh berries

Warm with a spread of butter or peanut butter

A scoop of vanilla ice cream for dessert

Variations / Substitutions

Use brown sugar for a richer flavor

Swap chocolate chips for nuts or white chocolate

Add cinnamon or nutmeg for a cozy twist

Use whole wheat flour for extra fiber

Make it dairy-free by using plant-based chocolate chips

Storage & Leftovers

Room temp: Store in an airtight container up to 3 days

Fridge: Keeps for up to 1 week

Freezer: Wrap tightly and freeze up to 3 months

Reheat: Microwave individual slices for 10–15 seconds

FAQs

Can I use frozen bananas?
Yes, thaw them first and drain excess liquid.

Can I reduce the sugar?
Yes, reduce to 1/2 cup for a less sweet loaf.

Can I make muffins with this batter?
Absolutely! Bake at 350°F for about 20–22 minutes.

Can I add nuts?
Yes—fold in 1/2 cup of chopped walnuts or pecans.

How do I make it gluten-free?
Use a 1:1 gluten-free flour blend.

What type of chocolate chips work best?
Semi-sweet is classic, but dark or milk chocolate are also delicious.

Why is my banana bread sinking?
It may be underbaked or overmixed—use an oven thermometer to double-check temperature.

Final Thoughts

This chocolate chip banana bread is a moist, melt-in-your-mouth treat that’s hard to resist.

Whether you’re baking for your family, gifting a loaf, or saving slices in the freezer, it’s a recipe that delivers every time.

Simple, sweet, and always satisfying.