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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
Hi i am from australia and was wondering the oven temp for the chocolate chip banana bread is that in degreesF or degrees C thanks
It is in Fahrenheit
Has anyone used honey instead of sugar? If so how much honey? I usually try to not use sugar in my baking if possible
very good recipe. i will do it at home.
I’d just like to say I saved this on Pinterest years ago and make it ALL the time. Probably my most used pin ever. Thanks for a perfect recipe!
This makes me SO happy!! Thank you for letting me know!
yummy
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!
Can’t wait to make this. My family will love this.
This banana bread looks so mouthwatering delicious, can hardly wait. To make it. Yum!
Thanks so much!
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!?
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