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
- 1/4 teaspoon of cinnamon or nutmeg
- Coconut flakes
- Sprinkles (make it festive!)
- Sprinkle some powdered sugar on top
Love this Chocolate Chip Banana Bread recipe?
The best Chocolate Chip Banana Bread
- 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
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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