The best Chocolate Chip Banana Bread Recipe. This easy to make, super moist banana bread recipe will be your go-to recipe anytime you have overripe bananas on your counter! Did I mention that this is the Best Banana Bread recipe ever?
Chocolate Chip Banana Bread Recipe
What’s a girl to do with 3 perfectly good, but over-ripened bananas and an hour to spare? Make Chocolate Chip Banana Bread, of course! Let me tell you… this Banana Bread Recipe is the best one around!
I think my family has finally figured out the trick. If they leave three bananas uneaten until they turn a bit brown, miraclously, a Chocolate Chip Banana Bread will appear! It is like magic!
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb!
This recipe is so easy! You can whip two loafs together in minutes and bake it in less than an hour. Added bonus, your house will smell amazing!
Do yourself a favor and after it cools a bit, slice a warm piece and spread some butter on it and enjoy it with a hot cup of coffee.
For those of you who don’t know me or haven’t read some of my other articles, let’s just say I am not the best cook! If there are too many ingredients or too many steps – I’m out! So trust me when I say that this is an easy banana bread recipe and is pretty much fool proof!
Do you love bananas? You have to take a look at our Banana Cream Pie Dip too! It is another personal favorite! Pair it with Nilla Wafers and you fall in love!
As I mentioned. The recipe makes two loaves of bread. One for now, one for later! You can wrap the extra loaf in plastic wrap and then in aluminum foil and freeze it. Pull it out and let it thaw and it will be ready to serve at a later date!!
Want the Printable Recipe?
(just scroll down😍)
Love banana recipes? How about some more Banana Recipes?
- Frozen Chocolate Dipped Bananas
- Easy Banana Split Dessert Cups
- Banana Nut Bread No Bake Energy Bars
- Oreo Banana Cream Pie
- Baked Banana Oatmeal
- Biscoff Banana Cream Pudding
- Banana Fluff Parfait
- Banana Cream Pie Bites
I get questions about making banana bread all of the time so I am going to be proactive and try to answer some first!
How do you make banana chocolate chip muffins?
You can easily make these into muffins! I have a great mini banana bread muffin recipe that you can follow step-by-step here.
If you want to make full size banana bread muffins, I would follow the instructions below, but bake them for about 25 minutes (bake them until a toothpick inserted into the center comes out clean.)
How to keep the chocolate chips from sinking in your bread?
This batter is pretty thick, so they generally don’t sink. However, if you are worried, toss them in a little bit of flour and that should keep them put! This will work with other breads and cakes, as well! I also like to sprinkle some on the top of the bread after it is in the loaf pan!
Can bananas be too ripe to use in banana bread?
Overripe bananas are not always safe to eat straight, but they can be used safely for baking. However, if they are black, it is time to throw them out.
Can I freeze overripe bananas to use later in a banana bread?
Yes! I like to peel my overripe bananas and break them up into pieces and throw them a ziplock bag and freeze them. Then, just thaw them when ready to use!
Great add in’s for Banana Bread
- Walnuts
- 1/4 teaspoon of cinnamon or nutmeg
- Coconut flakes
- Sprinkles (make it festive!)
- Sprinkle some powdered sugar on top
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The best Chocolate Chip Banana Bread
Ingredients
- 3/4 cup unsalted butter at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 1/3 tablespoons milk
- 3 ripened bananas
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 bag chocolate chips totally your preference on how much you like
Instructions
Preheat oven to 350 degrees
In a large bowl, combine the sugar and the butter. Use a mixer on low until combined.
Add eggs and blend.
Add milk and the bananas and mix for about 1 minute. The batter may look at little lumpy - that's ok!
Add the flour and the baking soda and mix until blended. Fold in the chocolate chips.
Spray 2 loaf pans with non-cook spray and divide the batter. Pour the batter into the two pans.
- Bake for 45 minutes (mine took a little longer, but my ovens are not so great). You should be able to take a knife or a toothpick inserted into the middle of the loaf and the they should come out clean.
Remove from the oven and let cool on a wire rack for about 30 - 45 minutes. Remove from pan and serve
(I serve one and freeze one... wrap in plastic wrap and then with tin foil and freeze)
Other Great Recipes
Rainbow Sprinkle Cookies – these are always a family favorite! Better than the cookies you remember from the bakery. They are soft, moist and delicious!
Edible Cookie Dough – let’s face it, the best part of making cookies is eating the dough! These are eggless…so totally safe to eat raw!!
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I have a simular recipe, and cannot make this unless it’s to share–I could eat the whole loaf myself. One tip I’d like to pass along…..I use mini- choc chips. They seem to” float” better in the batter, and the bread is more uniform. Happy baking! Here’s my recipe~
! cup sugar
1 egg
1/2 cup butter
1 cup mashed bananas
3 TBSP milk
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 cup choc chips
350* 1 hour 1 loaf
Great idea with the mini chips – thanks for sharing your recipe!
I say make 2-3 loaves on a Sunday and eat this for breakfast all week long. My boys would love this!
Hi, The bread sounds good but I would never make it this way, it just isn’t healthy. I’ve followed a controlled carb program for over 10 years and try to limit sugar. I make banana bread but I would only use a bit of almond flour (lower in carbs) or whole wheat flour, never white flour which is terrible for you. And this bread does NOT need a cup and a half of sugar! That is so bad for you. I only use a bit of honey for sweetener–no more than a couple of tablespoons. It is more than enough sweetener with the bananas which are already high in sugar. And also our bodies metabolize honey much better than regular sugar. I have a healthier banana bread recipe on my homepage if you want to check it out.
Cindybin – thanks for the suggestions – always looking for healthy alternatives!! I will check out your site!
Actually, honey is just a natural sugar syrup, mainly fructose and glucose. Your body processes it pretty much the same as any other sugar solution.
And I wouldn’t presume to lecture someone on the healthiness or not of their recipe.
The author replied beautifully I’d say… my mouth dropped after reading that persons reply lol
🙂
I appreciate all your suggestions, but I don’t think it is your place to tell the readers what is and isn’t good for them. It is pretty obvious that if made, it is an indulgence and the baker and eater’s choice. No one is ignorant to the fact that too much sugar and fat is bad for our health.
LOL Why would a person comment on someone’s recipe that she ‘would never make it this way’???? I just literally snort laughed! Move on and just go about your day. Had you been positive and said something nice, then MAYBE I’d go visit your blog, but since I see how harsh you’ve been to the author of this blog, I won’t.
Made this recipe and it’s fabulous! Is it as healthy as a bunch of broccoli? No. Will I eat this every day? No. Will I treat myself, my mom, and my family with it today and from time to time? ABSOLUTELY! Thank you for the fantastic keeper of a recipe! 🙂 Found it on Pinterest on a pin that has been re-pinned over 2000 times! Evidently, a TON of people think it’s fabulous, too! Congrats!
Made me laugh too! I hate those health nuts that visit blogs and proceed to give their unwanted advice and recipes to those who are simply looking for a dessert and force their lifestyle on others.
She was condescending and rude! I’m about to make this bread and enjoy every, last bite. 🙂
I <3 U!
totally agree with you
I love this recipe. No food is ‘bad’ for you. Healthy eating is based on being able to eat a balance of everything, without physical and psychological deprivation.
I just made this recipe and it turned out delicious! I was so pleased that it took the amount of time to bake as specified and it rose evenly and not high in the middle that is so hard to bake through without over baking! This recipe is going in my recipe box as a keeper. Thanks for sharing we love it!
Lorrie – I am SO glad that it came out so well for you – did you make me some??
Hi there Jenn!!! I am so excited to share with you that this week your Chocolate Chip Banana Bread is a favorite feature over at Nibble’s By Nic Wonderfully Creative Wednesday!!! I just adore banana bread and the chocolate chips brings it to a whole new level!!! Thanks so much for coming and hope to see you this week with your fantastic nibbles!! Warmest, Nic
WOW – I am SO excited! Thanks so much!!!
Thanks for linking up to the Tip Me Tuesday linky party! {knuckle bumps} Did you know that I can “lend” your blog posts my Google page rank for better search engine traffic? {fabulous} If you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room, you’ll be in business! {wink} ~ Laurie {a.k.a. the Tip Junkie}
This recipe is a keeper, thank you!
It smells so good! I tried it today and going to bring some for a morning baby shower!
Yum!
So glad you liked it, Coco! Thanks for the feedback!
If you add a tad or vanilla, it makes the banana bread even more spectacular!
Sorry I meant a tad of vanilla not or… 🙂
Ohhhh – yum!!! Need to give that a try!
Mine is baking right now. I did add the mini chips and little vanilla. This seems pretty rich, but that is just fine with my family. I doubled the recipe and got three loaves out of the batch. I have made 4 different kinds in two weeks to put in the freezer for fall. This really is a great recipe.
Sorry, I am replying to myself. It is out of the oven and is really great! I make all my own stuff like that because my daughter is allergic to all nuts, some seeds, and oils. This was pretty fast and easy and will be something I can put in her lunch for school. Her review is that it is very sweet and wonderful. I am very happy to have another recipe to put in the book!
I followed your recipe to a T this time, and they are in the oven baking right now. We shall see how they turn out 🙂 I put them into cupcake form this time though. I do think I will try the recipe again at a later date with less sugar. I am making them to put into kid’s school lunches, so the amount of sugar is a bit counter intuitive to what I want for them LOL. But, I’ll put it in as a desert for now. Thank you 🙂
I made this yesterday. I used mini chocolate chips . The bread was moist and cooked perfectly. I felt it was a tad sweet and I would probably cut the amount of sugar next time I make it. Good recipe! Thanks
I have made it with mini chocolate chips too and it comes out great!! Yes, there is an awful lot of sugar – Let me know how it turns out next time with less sugar!! Thanks for the great feedback!
I made this recipe tonight and it’s baking on the oven now. I filled a mini muffin tin with 1/2 plain other half nuts and a loaf with dark chocolate chips. I’m sure it will turn out wonderful…the batter is amazing!
Hope you loved it!
This recipe looks too yummy to pass up! I love that I have all the ingrediants in my home. I’m going to surprise my family with it tonight for dessert. This would go great with a nice cup of coffee :o)
I just made this for work – I am moving desks onto a new floor and thought it’d be nice for my “cube warming”. Truth be told, I have tried to cut sugar out for the last few weeks – and though this is a bit of relapse, it is good to have a little treat. I did only use one cup of sugar – and one of the batches has turned out delish! Next time, I will add a drop of vanilla and see if cutting the sugar back to 3/4 alters the taste much. I like that the recipe leaves it nice and moist!
WONDERFUL recipie! I used the recipie yesterday and my family devoured it! Thank you ☺️
Great recipe – so glad I found you on Pinterest! Merry Christmas!
Thanks so much AJ! Happy New Year!
Jenn, thanks so much for this recipe. I just made it and had a warm piece of the chocolate chip banana bread. It’s delicious and is something I’ll be “forced” to have for breakfast for the foreseeable future! Thanks again!
my college son sent this recipe to me and I hesitated because I was used to using oil in banana bread recipe. however, this is the best banana bread I’ve ever made. I divide the batter in 1/2 and put chocolate chips in one and walnuts in the other. I’ve made this twice over Christmas and it has not lasted more than 2 days. Excellent recipe!
Delicious!! I made this tonight for breakfast this week, but ended up eating a lot tonight. I shared a half a loaf with my neighbor and she loved it too! Despite what some commenters have said, I thought it was a perfect recipe!! I guess I’m not as health concious as some, but I will def make this again. Thanks for the recipe!
I love this recipe! I froze 1 loaf and we had the other one gone in 2 days! I have 2 small kiddos and wanted to make mini muffins out of these? Anyone ever do that? WHat do you think for the baking time on that?
Funny you should ask…. http://princesspinkygirl.com/chocolate-chip-banana-bread-bites/2/
hi there! Can I substitue Silk for the milk?
Hi Kristen – I really don’t know – I am sure it will change the consistency, but let me know if you try it and how it comes out!
Mine is in the oven and smells so good. The only thing I changed was I added some walnuts.
I’ve made this recipe twice now – it is amazing!! I’m having trouble with it not rising enough though (I am not in a high-altitude area either). Any tips on what to add or do differently? I’ve made it according to the recipe, but when I split it into two pans, it barely rises to a third of the 9×5 loaf pans I use. Will try fitting it in one pan next time, but would love to know how to make two full sized batches at once!
I just made this bread because I had a couple of overripe bananas. It’s delicious! I only used one cup of sugar, 2 bananas, added a bit of cinnamon, and used dark chocolate chips. It made one 9×5 loaf. My husband said it was like a dessert at a restaurant. I’ll be filing this under my “Tried and Loved Recipes” board. Thanks for the recipe!
Hi Jenn,
Just curious, did you ever make muffins using this recipe? I was just wondering if the oven temp would be the same and also what the cook time would be. 🙂
Thanks,
Melissa
HI Melissa -Actually I have made these into bites. I have used a slightly different recipe, but they are REALLY good! You could use this same recipe and follow these cooking instructions – FYI, these are mini-muffins – LMK what you think! http://princesspinkygirl.com/chocolate-chip-banana-bread-bites/
All I have to say is AMAZEBALLS!
Not too bad for my first attempt. I ended up using semi sweet chocolate chips because that’s all I had in the house, and substituted the baking soda with instant pancake mix (another rising agent) because I was out of balling soda. I also sprinkled a little cinnamon on top to give it a little extra. I’m pretty proud.
Thanks for sharing- this is in my oven right now… I’m wondering how long o could leave my second loaf in the freezer and what to do when I want to thaw it. Thanks in advance!
First of all – totally jealous! I want one in my oven!! Second, I think you can freeze it for a month or two with no problem… to thaw it, just remove it from the freezer the night before or a few hours before you are ready to eat it.
This is the most delicious banana bread ive evee had. Thanks for sharing
Found this recipe via Pinterest circa 2014, and it has been a go-to ever since. I’ve made this for friends and family probably 10-12 times over the last 2 1/2 years. Figured I should finally drop a line of recognition and gratitude!
Your message made my day! Thank you!
Even though I am only a 12 year old, I love this recipe. At first my neighbor gave me some and I immediately asked how she did it. She showed me the website and I made this bread so many times. Everybody loves it, great job.
BEST COMMENT in a very long time! Thank you SO much Kelly! <3
I loved this recipe. I did change a few things. Instead of 1 1/2 cup plain sugar, i used 1/2 cup of dark brown sugar and 1/2 granulated white sugar. I added a little vanilla extract and a few dashes of cinnamon. It turned out so moist with a bit of a chewy texture on the outside. Soooo good! Thank you for the recipe!😊
This banana bread looks so mouthwatering delicious, can hardly wait. To make it. Yum!
Thanks so much!
Can’t wait to make this. My family will love this.
I have made this several times & it is sooo good! I always use mini chocolate chips though. I just made this time with the mini chocolate chips AND blueberries! YUM! So good!