This chocolate chip banana bread is soft and moist, with lots of sweet chocolate chips in every bite. This easy recipe is one of my favorite ways to use ripe bananas!
Chocolate Chip Banana Bread is Our Favorite Sweet Treat
My kids have been loving my recipe testing lately! First I tested my Banana Chocolate Chip Muffins, then my Chocolate Banana Bread recipe, and now this chocolate chip banana bread. Let’s just say the kids have been lucky enough to get chocolatey banana baked goods for quite a few after school snacks in recent weeks!
My 8 year old wrote, “Yummy” on my recipe draft for this quick bread, and my 11 year old wrote, “This is the best chocolate chip banana bread!” I think it’s safe to say they loved it. 😉
To make this chocolate chip banana bread, I started with my favorite Brown Butter Banana Bread recipe, made a few small changes, and landed on this version. I don’t brown the butter for this recipe, but you certainly could. The bread itself isjust sweet enough, leaving plenty of room for the chocolate chips to add sweetness without it being too much. It’s soft and moist, and I always find myself slicing off “just one more” little sliver from the loaf. I can’t wait for you to try it!
Tips for the Best Chocolate Chip Banana Bread
- Use extra ripe bananas. You want them to be brown-spotted. Ripe bananas add sweetness and rich banana flavor to the loaf.
- The chocolate chips. I love to use dark chocolate chips in this, but you can also use semi-sweet or milk chocolate. Use whatever you like best!
- Measure the flour accurately. Use a kitchen scale and the weight measurements provided in the recipe, or the spoon and level method: Fluff the flour in the container, lightly spoon it into your measuring cup, and level it off. Never scoop flour directly with the measuring cup since this can pack in too much flour, which will make your bread dry.
- Don’t overmix the batter. Mix in the flour until just combined. It’s ok if the batter is slightly lumpy, you just don’t want any big streaks of flour.
- Don’t over- or under-bake. Overbaking will dry it out, and under-baking will leave the middle gooey. Take it out of the oven when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
How to Make Chocolate Chip Banana Bread
Make the batter. I do this in one bowl! First, whisk together the melted butter, mashed banana and brown sugar. Then whisk in the eggs. Next, add the baking soda, vanilla, cinnamon and salt to the bowl and whisk until very well combined. (You don’t want any lumps of baking soda left in there!) Mix in the flour with a rubber spatula until just combined. Finally, gently fold in the chocolate chips.
Bake. Pour the batter into a greased, parchment-lined loaf pan. Sprinkle a few more chocolate chips over the top and slightly press them down into the top of the batter. Bake at 350° F for 55-65 minutes. Let the bread cool in the pan for 15 minutes and then use the parchment overhang to transfer it to a wire rack. Be sure to let it cool a bit before slicing into the loaf or it will be crumbly. I know it’s hard to wait!
More Chocolate Banana Recipes to Love
Bananas and chocolate are a magical combination. Here are more of my favorite recipes that feature this delicious duo:
- Banana Oatmeal Cookies. These soft, chewy cookies are made with oats, mashed banana, cinnamon and honey.
- Chocolate Banana Muffins. These double chocolate muffins are made with wholesome ingredients.
- Banana Chocolate Chip Granola Bars. These aren’t too sweet, and we love them for a quick snack.
- Chocolate Protein Shake. To say my family is obsessed with this smoothie would be an understatement. It’s thick, creamy and made without protein powder.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Chocolate Chip Banana Bread
Ingredients
- ⅓ cup (76g) unsalted butter, melted and cooled slightly
- 1 ½ cups (380g) mashed ripe banana, about 4 medium bananas
- ½ cup (100g) light brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¾ cups (210g) all-purpose flour, or white whole wheat flour
- ¾ cup (135g) chocolate chips, plus a few more for the top of the loaf
Instructions
- Preheat oven to 350° F. Spray a 9 x 5-inch loaf pan with baking spray (I used coconut oil spray) or grease with butter. Lay a sheet of parchment paper across the bottom and up the two long sides of the pan.
- In a large mixing bowl, combine the melted butter, mashed banana and brown sugar. Whisk until well combined. Whisk in the eggs.⅓ cup (76g) unsalted butter, 1 ½ cups (380g) mashed ripe banana, ½ cup (100g) light brown sugar, 2 large eggs
- Add the baking soda, vanilla, cinnamon and salt to the bowl and whisk until very well combined.1 teaspoon baking soda, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon salt
- Add the flour and stir with a rubber spatula until just combined. Do not over-mix the batter. Then gently stir in the chocolate chips until just combined. Pour the batter into the prepared baking pan. Sprinkle a few more chocolate chips over the top of the batter and slightly press them down into the top of the batter.1 ¾ cups (210g) all-purpose flour, ¾ cup (135g) chocolate chips
- Bake for 55-65 minutes, until a tester inserted in the center comes out clean or with just a few moist crumbs. Check on the loaf after 35 or 40 minutes and if the top is browning too much, loosely tent with foil. (Fold a square of foil in half to crease it, then lay it loosely on top of the baking bread like a tent.)
- Let the bread cool in the pan for 15 minutes and then remove to a wire rack to finish cooling.
Notes
- Bananas: Use very ripe bananas for the most sweetness and the best banana bread flavor.
- Measure the flour accurately. Use a kitchen scale and the weight measurements provided in the recipe, or the spoon and level method: Fluff the flour in the container, lightly spoon it into your measuring cup, and level it off. Never scoop flour directly with the measuring cup since this can pack in too much flour, which will make your bread dry.
- Storage: Store banana bread wrapped airtight at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
