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Easy Chocolate Chip Banana Bread is a classic recipe that yields the best banana bread. And it’s loaded with chocolate chips to make this bread extra special. This recipe requires only 15 minutes of prep!
Banana bread is a classic bread that frequently makes an appearance in our house. Who doesn’t love the small of fresh bread from the oven? It’s a great choice for breakfast or snack. Add chocolate chips and you create a delectable sweet treat everyone loves. Mix together the ingredients in one bowl, bake and enjoy. It’s that easy!
How to make easy chocolate chip banana bread
This recipes comes together easily. Be sure to follow the recipe as specified, including using both granulated sugar AND brown sugar. The brown sugar really enhances the flavor of the bread. Also ensure that your eggs are at room temperature and your butter is softened.
- Step 1: Mash the bananas. Be sure to use overripe bananas. The bananas should be mostly brown to yield the best flavor. Mash until smooth. Do not leave chunks of bananas.
- Step 2: Prepare the pan. Grease a 9×5 metal loaf pan and set aside. Use butter or a nonstick cooking spray to grease the sides.
- Step 3: Make the batter. Cream together the butter and sugars. Then add the eggs, mashed bananas and vanilla. Stir in the flour, baking powder, baking soda and salt. Fold until just combined. Do not overmix the batter.
- Step 4: Add the chocolate chips. Gently fold in 3/4 cup of the chocolate chips until combined. After pouring the batter into the loaf pan, sprinkle the remaining 1/4 chips on top.
- Step 5: Bake at 350 degrees F for 50 to 60 minutes, or until the bread is set and a knife inserted into the center comes out clean.
Storing suggestions
Banana bread tastes best when store at room temperature on the counter. Cover it with plastic wrap and store on a plate. Or store it in an airtight container. It will keep for up to 4 days on the counter.
We do not recommend storing the bread in a refrigerator as the circulation of cool air removes moisture and can dry out the bread.
Freezing banana bread
Freeze the entire loaf or slices of fresh bread. To freeze the whole loaf, wrap the bread in one layer of plastic wrap, then one layer of foil. To freeze slices, wrap each slice individually in plastic wrap and then place in a freezer bag. Freeze the bread for up to 3 months.
Thaw the bread at room temperature before serving.
While this recipe is our favorite, we also love switching it up by adding fresh berries or by making banana bread into muffins. Don’t throw overripe bananas in the trash, use them to make bread or muffins that everyone loves.
Other banana bread recipes
- Blueberry Banana Bread
- Paleo Chocolate Strawberry Banana Bread (naturally paleo and made with coconut flour)
- Banana Coconut Crunch Bread
- Chocolate Zucchini Banana Bread
- Banana Coconut Crunch Muffins
- Banana Chocolate Chip Muffins
Once you try this recipe, you will want to make it again. The quick bread is always moist and delicious. It’s easy to make and comes together with less than 15 minutes of prep time. Freeze an entire loaf or leftover slices and pull them out of the freezer whenever you’re craving banana bread.
Try it and let us know what you think!
Easy Chocolate Chip Banana Bread
Ingredients
- 4 overripe bananas
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease a 9x5 metal loaf pan; set aside.
- In a small bowl, mash the bananas; set aside.
- In a large bowl, use a hand mixer to cream together butter and sugars for 2 to 3 minutes, until well combined and fluffy (you can also use a stand mixer.)
- Add in the eggs, mashed banana and vanilla and mix well.
- Sift the flour, baking soda, baking powder and salt into the wet ingredients, then fold in until just combined. Fold in 3/4 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top. Bake for 50 to 60 minutes, or until the bread is set and a knife inserted into the center of the loaf comes out clean. Allow the bread to cool for at least 20 minutes before serving.
Video
Notes
- Store at room temperature covered with plastic wrap or sealed in an airtight container for up to 4 days. Or freeze for up to 3 months. To freeze, wrap in plastic wrap and store in a freezer safe bag.
- You can omit the chocolate chips or substitute for walnuts, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this ! I have played around with different sugars ( same quantity of sugar overall) and used dark choc chips , poured into a heart shaped tin – that was lovely x nice warm with decent vanilla ice cream x
Great recipe. Only had 21/2 bananas so used some sour cream for mire moisture. Added cinnamon and it came out delicious!! Definitely a keeper!
Great recipe – I’ve made this recipe about 4 times now and each time it comes out excellent. I always add a few dashes of cinnamon and doubled the vanilla. Baked the full 60min. Really like the ratio of bananas to flour – result was amazingly moist. Dangerously good & texture is perfect. Definitely a dessert but if you want it less sweet, you could reduce the amount of chocolate chips or use slightly less white sugar (but I wouldn’t reduce the brown sugar at all).
Picked three recipes and decided to try this one. Gave it to my daughter and family. My daughter said don’t change a thing it’s absolutely delicious! I made another one and decided to treat myself. So good I’m trying to freeze some for company. Just made another one for a friend in assisted-living. This time I added some walnuts along with the chocolate chips. It’s in the oven now. When I find something I like, I keep it. Thank you for posting this!
I made this today using only 2 bananas, I didn’t want an overpowering taste of banana. It’s delicious, I will definitely be making it again!
This was great! I added an extra banana and 1/2 cup on pecans (broken up). And used just a spoon to cream ingredients and stir, and did not sift. Still really good!
I did find the cooking time needs to be a bit shorter. Next time I’ll check it at 40 mins instead of 50, as the bottom and ends just a tad crunchy.
But really good!
So Super easy, moist & delicious. This recipe is a “go to” whenever you find your bananas start to overripe on your kitchen counter. It’s a definite keeper!
P.S.
I added crushed walnuts. Yummy!
First attempt at this recipe, so amazing.
WOW!! This recipe is AMAZING! I had unusually large bananas so I’m glad I made the last minute decision to use only 3.5 instead of the full 4. I could have even used 3 just a tip if anyone has the same dilemma.
Absolutely ridiculous good! Used 70 % dark chocolate, Ghirardelli brand. I will definitely make this one again. Halved the recipe and baked it in mini loaf pans. Far to addictive but satisfied my craving for a chocolate banana bread. Thank you for publishing this recipe.
How long did you cook them for using small pans? 30 mins?
Baking time depends on the size of the pans. Muffins require about 15 minutes, small loaf pans 20-30 min, etc. I would check them starting at around 20-25 minutes if they are in a small loaf pan.