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.
Full Recipe Card
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)
Instructions
Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
Mash bananas. Mix with sugar, eggs, oil, and vanilla.
Whisk together flour, baking soda, and salt.
Add to wet ingredients and stir until just combined.
Fold in chocolate chips. Pour into loaf pan.
Bake 55–65 minutes. Cool completely before slicing.
