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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
Banana recipe was so delicious and moist. I made this recipe with nuts for one loaf and no nuts for other loaf. Everyone loved it and I will make again with the chocolate chips and try cranberries and apricots.
Hello Jen, on your banana bread do you use all purpose flour if so do you use baking power?
Hey Annette – I use all purpose flour!
Do you use baking power?
I love your easy and delicious recipes..
I have had great success with all I have tried.
Saying this, I don’t like all the bouncing Ads, as they are very distracting…..to the point of getting frustrated just trying to see it.
Please continue sharing but in a much calmer way.
I’ve made your recipe many times because everyone just loves it and ask for it. I add 1/4 cup unsweetened cocoa and 3/4 cup brown sugar to give it even more chocolate flavor. Super yummy 😋😋😋
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
Only 1 1/3 tablespoons of milk?? Bananas vary in size so just 3 any size? Thank you!
Yes and yes!!
Made the 3 ingredient banana breakfast cookies. They’d taste great but are a little on the pale side & a little wet on the bottom. I cooked the full 18 min. I also only got twelve cookies from the batch. They weren’t thick just bigger than your picture They taste great and I would make them again for sure. The second batch I made I added a bunch of nuts & seeds instead of the chips and they are great too. Very versatile recipe.
Love this recipe. I have made it as loaves and muffins and been happy both times. The instructions are great. Today I added cocoa to the batter so we’ll see how it turns out. Waiting for them to cool. 🙂
I wanted to drop you a thank you for this recipe. The instructions are so easy to follow and as a beginning baker that’s appreciated. I have made this twice now as loaves and muffins and it has turned out absolutely perfect both times. I went with a more bitter chocolate but that’s just a preference thing. 🙂
Thanks so much!!! So glad you liked the recipe!
how long would you bake in mini pans?
Looks amazing, Thank you dear 🙂