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My chocolate chip banana bread is moist, tender, and my favorite way to use up ripe bananas as they start to brown. The best part is how easy it is to make and that it yields two loaves, so I can enjoy one now and freeze one for later.
This is my all-time favorite banana bread recipe. It practically begs to be sliced and eaten right away (I can barely let it cool enough before my boys are slicing into it). Each bite has chunks of melted chocolate sweetness. The best part is how amazing my kitchen smells while it bakes, making it impossible to wait for breakfast, a snack, or even dessert.
If you love baking with overripe bananas, try my Banana Bread Mini Muffins! They are great to take to a party or to the office! Or want it with a little twist? You will go “bananas” for my Reese’s Peanut Butter Banana Bread.
So yummy and delicious! I added some chopped walnuts for a crunch. Anyway, it certainly doesn’t stay around our house too long! Thanks for the recipe
Ingredients Notes
- Unsalted butter: Feel free to add a pinch of salt to balance the sweetness or use salted butter if that’s all you have.
- Granulated sugar
- Eggs
- Milk
- Ripe bananas: Very soft, overripe bananas work best for maximum flavor and moisture.
- All-purpose flour: Gluten-free one-to-one flour works well as a substitute.
- Baking soda
- Chocolate chips: Semi-sweet chocolate chips is classic, but milk chocolate or dark chocolate works too.
See the recipe card for full information on ingredients and quantities.
How to Make Chocolate Chip Banana Bread Recipe
- Preheat the oven: Set oven to 350°F and grease two loaf pans.
- Mix the wet ingredients: In a large bowl, use an electric mixer to cream the butter and sugar until combined. Add the eggs, then the milk and bananas, mixing for about one minute. The batter may look slightly lumpy, which is normal.
- Add the dry ingredients: Stir in the flour and baking soda just until blended. Fold in the chocolate chips.
- Bake: Divide the batter evenly between each prepared loaf pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaves cool in the pans for 30 to 45 minutes before removing and slicing.
Make Ahead & Storage Instructions
- Make ahead: This banana bread is great for prepping in advance because it stays soft for days and freezes beautifully. Bake the loaves, let them cool all the way, and then store in the fridge or freeze for later.
- Store: Keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and refrigerate for about a week.
- Reheat: Warm a slice in the microwave for 10 to 15 seconds if you like it soft and a little melty.
- Freeze: Wrap each loaf tightly in plastic wrap, add a layer of foil, and store in the freezer for up to 3 months. Thaw it on the counter before serving.
More Banana Recipes You Might Enjoy
- Frozen Chocolate Dipped Bananas
- Banana Nut Bread No Bake Energy Bars
- Oreo Banana Cream Pie
- Banana Cream Pie Bites
If you’ve tried this Chocolate Chip Banana Bread Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Banana Chocolate Chip 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.3/4 cup unsalted butter, 1 1/2 cups sugar
- Add eggs and blend.2 eggs
- Add milk and the bananas and mix for about 1 minute. The batter may look at little lumpy – that’s ok!1 1/3 tablespoons milk, 3 ripened bananas
- Add the flour and the baking soda and mix until blended. Fold in the chocolate chips.2 cups flour, 1 teaspoon baking soda, 1/2 bag 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)
Nutrition Info
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 🙂
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!
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!
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!
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}
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!!!
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, 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
🙂
EC, If Cindybin were suggesting 1.5 cups of honey instead of 1.5 cups of sugar, I would agree with you. However, part of her point is that her taste buds do not require 1.5 cups of any sweetener, be it sugar OR honey, to be added to banana bread.
So, yes, honey does metabolize similarly to sugar, however, most sugar has been processed so that the minerals and nutrients have been removed and then it has been bleached; I believe bleach is a Carcinogen, taken internally. In this sense, I find her point well taken. And, I still see the main point as being that, in Cindybin’s opinion, 1.5 cups of sweetener is way over the top.
In using a small quantity such as Cindybin’s 2 TBSPs of honey, it doesn’t really matter whether one uses honey or sugar.
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!
I literally got up and started looking for the ingredients, and I have everything!!! It’s in the oven now…⏲ I have a question, I don’t usually bake but I realize it doesn’t have any baking powder that’s ok right?
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 say make 2-3 loaves on a Sunday and eat this for breakfast all week long. My boys would love this!
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!