Name: Chocolate Chip Banana Bread
Prep time: 10 min
Cook time: PT-483885H54M51S
Total time: PT-483885H54M51S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; 1 cup chocolate chips; ½ cup melted butter; ½ cup brown sugar; ¼ cup sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 ⅓ cups mashed bananas (about 3 medium)

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Moist and fluffy chocolate chip banana bread is the perfect combination of rich chocolate and sweet, ripe bananas. Whether I enjoy it for breakfast, as an afternoon snack, or even as a dessert, this loaf always delivers warmth and comfort in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

1 cup chocolate chips

½ cup melted butter

½ cup brown sugar

¼ cup sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 ⅓ cups mashed bananas (about 3 medium)

Directions

Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the chocolate chips.

In another bowl, mix the melted butter, brown sugar, sugar, and vanilla extract until well combined.

Beat in the eggs, then gently fold in the mashed bananas.

Add the wet ingredients to the dry ingredients, stirring just until combined. I make sure not to overmix to keep the bread light and fluffy.

Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top if desired.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 10 slices

Prep Time: 10 minutes

Cooking Time: 50-60 minutes

Total Time: 60-70 minutes

Calories: About 280 kcal per slice

Variations

Nutty twist: I like adding chopped walnuts or pecans for a crunchy texture.

Double chocolate: A tablespoon of cocoa powder makes this even richer.

Dairy-free option: I swap butter for coconut oil or a dairy-free butter alternative.

Healthier version: Reducing sugar slightly and using whole wheat flour still makes for a delicious loaf.

Peanut butter swirl: A few tablespoons of peanut butter swirled into the batter adds a nutty flavor.

Storage/Reheating

Room temperature: I store the bread in an airtight container for up to 3 days.

Refrigerator: If I need it to last longer, I keep it in the fridge for up to a week.

Freezing: I wrap slices individually in plastic wrap and freeze them for up to 3 months.

Reheating: A quick 10-15 seconds in the microwave brings back that freshly baked warmth.

FAQs

How do I know when banana bread is done baking?

I check by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter, I bake it for a few more minutes.

Can I use frozen bananas?

Yes! I let frozen bananas thaw completely and drain any excess liquid before mashing them.

Why is my banana bread dense?

Overmixing the batter can make the bread dense. I stir just until the ingredients are combined to keep it light and fluffy.

Can I use milk chocolate instead of semisweet chocolate chips?

Absolutely! Milk chocolate makes it sweeter, while dark chocolate adds a deeper flavor.

How do I prevent the chocolate chips from sinking?

I toss the chocolate chips in a little flour before adding them to the batter to help them stay evenly distributed.

Conclusion

Chocolate chip banana bread is a simple yet irresistible treat that never fails to satisfy. With its moist texture, rich chocolatey bursts, and comforting banana flavor, it’s a recipe I always turn to when I have extra ripe bananas. Whether I enjoy it fresh or reheated, every bite is pure bliss.

Recipe:

Chocolate Chip Banana Bread

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Print Recipe

Moist and fluffy chocolate chip banana bread is the perfect blend of rich chocolate and naturally sweet bananas. This easy banana bread recipe is ideal for breakfast, snacks, or dessert, and a great way to use up ripe bananas. With a soft texture, gooey chocolate chips, and a hint of cinnamon, this homemade loaf is simply irresistible!

Total Time: 60-70 minutes
Yield: 10 slices

Instructions

Preheat & Prepare Pan – Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients – In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Stir in the chocolate chips.
Combine Wet Ingredients – In another bowl, mix melted butter, brown sugar, sugar, and vanilla extract until well combined.
Incorporate Eggs & Bananas – Beat in the eggs, then fold in the mashed bananas.
Mix Batter – Add wet ingredients to the dry ingredients, stirring just until combined (avoid overmixing).
Pour & Bake – Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool & Serve – Let the banana bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.