Chocolate Chip Banana Bread


While banana bread is delicious on its own, it’s made even better with the addition of chocolate.

Chocolate Chip Banana Bread

Caitlin Bensel; Food Styling: Torie Cox

Active Time:
15 mins
Bake Time:
1 hrs
Cool Time:
1 hrs
Total Time:
2 hrs 15 mins
8 to 10

If you have bananas sitting on the counter that are past their prime, banana bread is the answer. Overripe bananas are the key ingredient to making a loaf of banana bread with great texture and flavor, and banana bread will serve as the perfect afternoon snack or dessert. But what makes classic banana bread even better? Chocolate chips mixed into the batter.

This recipe for chocolate chip banana bread puts a simple spin on traditional banana bread. The result? A moist, tender loaf jam-packed with plenty of banana flavor, wonderfully complemented by rich chocolate throughout.

Here, discover how to make this tasty treat from scratch to have on hand for company, to pack in lunches, or for the kids to enjoy as an after-school snack.

chocolate chip banana bread

Caitlin Bensel; Food Styling: Torie Cox

Ingredients for Chocolate Chip Banana Bread

The key to making great banana bread is to start with bananas. For this chocolate chip banana bread recipe, you’ll also need a few other easy-to-find ingredients from your local grocery store.

This chocolate chip banana bread recipe calls for softened butter, sugar, brown sugar, two eggs, three very ripe bananas, vanilla extract, baking soda, salt, flour, and mini chocolate chips. For more chocolate flavor, you can choose to use regular chocolate chips instead.

How To Make Chocolate Chip Banana Bread

Get started on making this chocolate chip banana bread by preheating the oven to 350°F. Then, mix together all of the dry ingredients in a separate bowl and set it aside.

In a mixing bowl, cream the butter and sugars until light and fluffy. Add in the eggs, vanilla extract, and then mix in the mashed bananas. Gradually mix the dry ingredients mixture into the wet ingredients, mixing until just combined. Do not overmix the batter. Stir the chocolate chips into the batter.

Spray a loaf pan with cooking spray and pour the batter into the prepared pan. Bake the banana bread for one hour, until the top is golden brown and a tester inserted in the middle comes out clean. Remove the baked banana bread from the oven and allow it to cool before slicing and serving it.

chocolate chip banana bread

Caitlin Bensel; Food Styling: Torie Cox

What Are the Best Bananas to Use for Banana Bread?

The secret to making the best banana bread is to use very ripe bananas. Using green or semi-hard bananas won’t result in the same great texture and flavor. As bananas ripen, the sugars in the fruit continue to develop. Once bananas are past their prime for munching on, they’re perfect for utilizing in banana bread.

You can save your over-ripened bananas in the freezer until you’re ready to make banana bread. Just be sure to remove them from the freezer to thaw an hour ahead of making the banana bread batter. Or, use ripe bananas straight from your fruit bowl.

chocolate chip banana bread

Caitlin Bensel; Food Styling: Torie Cox

Should Banana Bread Be Wet in the Middle?

Great banana bread texture walks a fine line between wonderfully moist and too wet. The key to making banana bread, and avoiding a gooey center, is to be sure the loaf is fully baked before removing it from the oven. This banana bread recipe requires that the loaf bakes in the oven for one hour. Insert a tester into the middle to be sure it comes out clean before removing the banana bread from the oven.

How To Store Chocolate Chip Banana Bread

Once your banana bread has baked and cooled, it’s time to dive in to enjoy a slice! If you’re serving freshly baked banana bread to a crowd, you may not have any leftovers. But if you do, those extra slices or half of a loaf can definitely be saved for later.

Wrap any leftover banana bread in plastic wrap or put it in an airtight plastic bag. Store the banana bread at room temperature for three days, or up to one week in the fridge.


  • 1/2 cup butter, softened

  • 3/4 cup sugar

  • 1/4 cup packed light brown sugar

  • 2 large eggs

  • 3 very ripe medium bananas, mashed

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350°F.

  2. In a large bowl, whisk together the flour, baking soda, and salt, and set aside. In a large mixing bowl, cream the butter and sugars until light and fluffy. Mix in the eggs, mashed bananas, and vanilla extract.

  3. Mix the dry ingredients into the wet ingredients until just combined. Stir in the mini chocolate chips.

  4. Pour the batter into a greased 8 1/2- by 4 1/2-inch loaf pan. Sprinkle additional mini chocolate chips on top if desired.

    Bake the banana bread for one hour. The banana bread is done when the top is golden brown and a tester inserted in the middle comes out clean.

    Once baked, remove the banana bread from the oven, and allow it to fully cool, at least one hour, before slicing and serving.

    unsliced banana bread

    Caitlin Bensel; Food Styling: Torie Cox

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