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The best Chocolate Chip Banana Bread Recipe ever! It is super moist and loaded with melted chocolate chips and fresh ripe bananas! See why this banana bread recipe has been shared millions of times and everyone agrees, not only is it fool-proof, it is the best around!
Easy Banana Bread with Chocolate Chips
We always have bananas sitting on the counter in our house. When the bananas begin to get a little bit brown and start getting a little overripe, no one will eat them. This can only mean one thing…banana bread time!
I swear I think my family may intentionally let the over rippen just so I will make a banana bread. However, let me tell you this… all banana breads are not created equal. Ask anyone and they will tell you they have the best banana bread recipe, but trust me on this one… they are wrong. This is THE BEST Banana Bread Recipe ever!
It is an easy-to-make, super moist banana bread recipe and I promise it will be your go-to recipe! This recipe makes TWO loaves, one for now and one for later – WIN WIN!!
Ingredients for Banana Bread Chocolate Chip Recipe
- ¾ cup unsalted butter at room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 ⅓ tablespoons milk
- 3 ripened bananas (see our tips below on how to speed up the ripening process)
- 2 cups flour
- 1 teaspoon baking soda
- ½ bag chocolate chips
How To Make Chocolate Chip Banana Bread Recipe
- Using a hand mixer or a stand mixer, combine sugar and butter. Add in the eggs and blend. Add milk and bananas and mix for about 1 minute.
- Add flour and baking soda and mix until blended and then fold in the chocolate chips.
- Spray 2 loaf pans with non-cook spray and divide the batter. Split the batter into the two pans.
- Bake in the oven at 350 degrees for 45 minutes. You should be able to take a knife or a toothpick inserted into the middle of the loaf and 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
PRO-TIP: I serve one and freeze one… wrap in plastic wrap and then with tin foil and freeze)
Chocolate Chip Banana Bread FAQs
Yes, you can freeze your banana bread. 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!!
You can easily make these into muffins! 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.)
I have a great mini banana bread muffin recipe that you can follow step-by-step here.
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!
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.
When I have ripe bananas sitting on the counter and no time to make a loaf of banana bread, I will freeze the bananas (see tip below)
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!
We typically use semi-sweet chocolate chips in our banana bread. However, you can use milk chocolate or even dark chocolate chips.
Be sure to use baking soda when making banana bread, not baking powder. However, baking powder can be substituted if you are in a pinch.
The secret is the banana to flour ratio. This banana breads ratio is perfect for a moist and delicious banana bread. If your banana bread is dry, you may have added too much flour.
A soggy banana bread may be again due to the flour to banana ratio. In the case of soggy banana bread, you may have too much banana.
How to quickly ripen bananas
There are a few ways to do this, depending on how much time you have.
Super quick method using the Microwave: One way to quickly ripen bananas is using your microwave. Leave the banana in the peel and poke the banana using a fork on all sides. Pop it in the microwave for about 30 – 45 seconds (use about 15-second intervals until desired ripeness.) It won’t look pretty on the outside, but should be ripe on the inside! Let it cool (it may be hot).
12-24 hour method using a paper bag: If you have a little more time, place the bananas in a brown paper bag. The Ethylene will build up and circulate within the bag and speed up the ripening process.
15 – 30 minutes method using oven: If you have a few minutes to spare, try the oven method to ripen your bananas. The bananas cannot be too green for this method. Grab a cookie sheet and place the unpeeled bananas in the oven at 300 degrees for about 15-30 minutes until the peels are shiny and black.
Great add in’s for Banana Chocolate Chip Bread
- Walnuts
- 1/4 teaspoon of cinnamon or nutmeg
- Coconut flakes
- Sprinkles (make it festive!)
- Sprinkle some powdered sugar on top
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
- Cream Cheese Banana Bread
Chocolate Chip Banana Bread Recipe
Ingredients
- ¾ cup unsalted butter at room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 ⅓ tablespoons milk
- 3 ripened bananas
- 2 cups flour
- 1 teaspoon baking soda
- ½ 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)
Video
Nutrition
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