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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.

Fresh banana bread loaf with chocolate chips, cut into slices beside stacked plates and milk.
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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.

Why I Love This Recipe

I swear my family lets our bananas become overripe just so I’ll make them banana bread.

  • Quick and easy recipe with simple ingredients
  • Soft and super moist banana bread every time
  • Makes two loaves, ideal for freezing or sharing
  • Perfect for breakfast, snacks, or dessert
  • Beginner-friendly and consistently reliable

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.

Our Readers Are Raving!

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

– Michele
113 More Comments

Ingredients Notes

Slices of chocolate chip banana bread on a wooden board.
  • 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.

Recipe Variations

  • Nutty banana bread: Stir in chopped walnuts or pecans for added crunch and texture.
  • Spiced banana bread: Add cinnamon or nutmeg for a warm, cozy flavor.
  • Extra chocolate: Sprinkle extra chocolate chips on top before baking.
  • Mini loaves or muffins: Divide the batter into mini loaf pans or muffin tins. Reduce baking time and check doneness with a toothpick.
  • Plain banana bread: Skip the chips for a classic, soft, and moist banana bread without chocolate.
Chocolate chip banana bread cools on a wire rack next to a glass of milk.

How to Make Chocolate Chip Banana Bread Recipe

  1. Preheat the oven: Set oven to 350°F and grease two loaf pans.
  2. 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.
  3. Add the dry ingredients: Stir in the flour and baking soda just until blended. Fold in the chocolate chips.
  4. 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.
  5. Cool: Let the loaves cool in the pans for 30 to 45 minutes before removing and slicing.
collage chocolate chip banana bread.

Recipe Tips

  • Prepare your loaf pans: Grease with melted butter or line with parchment paper to prevent sticking and make removing the bread easy.
  • Use very ripe bananas: They add maximum moisture and sweetness. My favorite trick to ripen bananas faster is to place them in a paper bag for a day or two.
  • Mash bananas with a fork: Mash until mostly smooth for the best texture.
  • Do not overmix: Once the flour mixture is added, mix just until combined to avoid dense bread.
  • Prevent over-browning: If the tops brown too quickly, loosely cover with aluminum foil near the end of baking.
  • Cool before slicing: Let the bread cool completely on a wire rack so it holds together.
  • Extra chocolate chips: Sprinkle on top before baking for a bakery-style finish.
Slices of chocolate chip banana bread on a wooden board next to a glass of milk.

Frequently Asked Questions

How do you keep chocolate chips from sinking in banana bread?

This batter is thick enough to keep the chocolate chips from sinking, but you can toss them lightly in a little flour before adding them for extra help.

How ripe should the bananas be?

Use very ripe bananas with lots of brown spots. The darker they are, the sweeter and more flavorful your bread will be. If the bananas are yellow and firm, the bread will taste bland. Brown and a little mushy is perfect.

Why does the batter look lumpy after adding bananas?

That is completely normal. Mashed bananas never blend in perfectly smooth, and the small lumps help keep the bread moist. As long as the batter is mixed evenly, you are doing it right.

What size loaf pans should I use?

Standard 9×5 loaf pans work best. This recipe makes two loaves, so dividing the batter evenly helps them bake at the same speed.

Why did my bread take longer than 45 minutes to bake?

Every oven heats a little differently. Start checking at 45 minutes, but do not worry if yours needs more time. The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs.

Why is my banana bread dry or soggy?

Dry bread usually means too much flour, and soggy bread often means too much banana. Measuring carefully helps keep the texture just right.

How do I know when banana bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, the bread is ready to come out of the oven.

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.
Two slices of chocolate chip banana bread on a white plate with a fork.

More Banana Recipes You Might Enjoy

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.

Video

4.83 from 79 votes
Chocolate Chip Banana Bread sliced featured image

Banana Chocolate Chip Bread Recipe

Author — Jennifer Fishkind
Serves — 12
This Chocolate Chip Banana Bread Recipe is moist, easy to make, and packed with ripe bananas and melty chocolate chips. Makes two loaves, one to enjoy now and one to freeze for later.
PrintRatePin
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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

Calories: 383kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 114mg | Potassium: 141mg | Fiber: 1g | Sugar: 37g | Vitamin A: 445IU | Vitamin C: 2.6mg | Calcium: 30mg | Iron: 1.4mg
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Comments

  1. 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!

    Reply

  3. 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!

    Reply

    1. 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.

      Reply

  4. 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.

    Reply

  6. 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

    Reply

  7. 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!

    Reply

  8. 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!

    Reply

    1. 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!

      Reply