Chocolate Chip Banana Bread is a delightful twist on the classic banana bread, combining the moist, tender texture of ripe bananas with the rich, melty sweetness of chocolate chips. This easy-to-make treat is perfect for breakfast, a snack, or dessert. Its comforting flavors and soft crumb make it a family favorite, and it’s a great way to use up overripe bananas. Whether you’re a baking novice or an expert, this recipe delivers guaranteed deliciousness every time. Ready to whip up a loaf that’s bursting with flavor and sure to please everyone? Let’s get started!
Why You’ll Love This Recipe
This Chocolate Chip Banana Bread is loved for many reasons. First, the combination of ripe bananas and chocolate chips creates a perfect balance of natural sweetness and indulgence, making each bite irresistibly delicious. It’s moist yet fluffy, ensuring it’s not dry or heavy. Plus, it’s incredibly versatile — great for breakfast with a cup of coffee or as an afternoon snack.
Another reason is its simplicity. With common pantry ingredients and minimal prep, this recipe is accessible for bakers of all skill levels. It also uses bananas at their peak ripeness, reducing food waste and giving your bread that rich banana flavor. The chocolate chips add a melty, gooey texture that makes this banana bread feel like a special treat without any extra fuss.
Finally, this bread stores well and can be frozen, making it a convenient option for busy households or meal prep. It’s a comforting homemade classic with a chocolaty twist that will keep you coming back for more.
Ingredients
Here’s what you’ll need to make one delicious loaf of Chocolate Chip Banana Bread:
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips (semi-sweet or milk chocolate)
Nutrition Value (per serving)
- Calories: 220
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 33g
- Fiber: 2g
- Sugar: 18g
- Protein: 3g
- Sodium: 220mg
Recipe Tips
- Use very ripe bananas — The browner the banana peel, the sweeter and more flavorful the bread will be.
- Don’t overmix the batter — Stir until just combined to avoid a tough texture.
- Add mix-ins last — Fold in chocolate chips gently to keep them evenly distributed.
- Check for doneness — Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool completely before slicing — This helps the bread set and makes slicing easier.
Make-Ahead Tips
Chocolate Chip Banana Bread is perfect for making ahead. Once baked and cooled, wrap the loaf tightly in plastic wrap or aluminum foil, then store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread. Wrap it well and place it in a freezer-safe bag; it will keep fresh for up to 3 months. When ready to eat, thaw overnight in the fridge or at room temperature for a few hours. You can also slice before freezing so you can toast individual slices as needed. This makes it a convenient, grab-and-go snack or breakfast option that’s ready whenever you are!
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mash the bananas until smooth. Stir in melted butter.
- Add sugar, egg, and vanilla extract; mix well.
- Sprinkle baking soda and salt over the mixture, then add flour. Stir gently until just combined.
- Fold in chocolate chips.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Detailed Tips for Making Better Chocolate Chip Banana Bread
The key to a great chocolate chip banana bread starts with the bananas themselves. Using very ripe bananas with lots of brown spots ensures the natural sugars are fully developed, giving the bread its signature moistness and rich flavor. Resist the urge to peel bananas too early; if your bananas aren’t ripe enough, your bread might turn out bland or dry.
Next, pay attention to your mixing technique. Overmixing the batter develops gluten, which can lead to a dense, tough loaf. Instead, gently fold the wet and dry ingredients together until just combined, then fold in your chocolate chips. This method preserves the tender crumb and keeps the loaf light.
Finally, baking temperature and time are crucial. Baking at a moderate temperature (around 350°F or 175°C) allows the bread to cook evenly, preventing burnt edges and a raw center. Don’t open the oven door too often during baking, as this causes temperature fluctuations that can affect rising. Use a toothpick to test doneness starting at 50 minutes, and bake until it comes out clean or with moist crumbs for the best texture.