Chocolate Chip Banana Bread is a cozy, sweet treat that combines the natural sweetness of ripe bananas with little pockets of melty chocolate chips. It’s softly moist, a little crumbly, and perfect for breakfast or a snack anytime you want a bit of comfort in a slice.
I love making this banana bread when I have a bunch of bananas on the counter that are a bit too ripe to eat on their own. Adding chocolate chips feels like a little celebration—like the bread is giving you a warm hug with a touch of chocolatey happiness. It’s one of those recipes where you mix everything together in one bowl, so it’s super easy to whip up.
My favorite way to enjoy it is slightly toasted with a smear of butter, maybe alongside a cup of coffee or tea. It’s also wonderful just fresh from the oven, especially if you sneak a warm chunk when no one’s looking. This bread always reminds me of cozy weekends baking in the kitchen and sharing sweet moments with family and friends.
Key Ingredients & Substitutions
Bananas: Ripe bananas are a must for sweetness and moisture. The riper, the better! If you’re short on bananas, you can add a little applesauce for moisture but the flavor won’t be quite the same.
Flour: All-purpose flour works great here. For a gluten-free option, try a blend made for baking, but keep an eye on the texture—it may be a bit denser.
Sugar: Granulated sugar adds sweetness and helps create that browned crust. Brown sugar can be swapped in for a deeper, caramel-like flavor.
Butter: Melted unsalted butter adds richness. You can use vegetable oil or coconut oil if you prefer, but butter gives the best flavor.
Chocolate Chips: Semisweet are classic and balance nicely with the sweet bananas. Feel free to use dark, milk, or even white chocolate chips depending on your taste.
How Do You Know When Banana Bread Is Perfectly Baked?
Getting the right bake is key so the bread is moist inside but fully cooked through. Here’s how I check:
- Start by setting your timer for 60 minutes, but be ready to test the bread near the end of baking.
- Insert a toothpick or skewer in the center. If it comes out with a few moist crumbs but no wet batter, your bread is done.
- If the toothpick is wet or sticky, give it extra time—check every 5 minutes to avoid overbaking.
- Let the bread cool in the pan for 10 minutes to firm up before moving it to a rack. This prevents sticking and helps texture set.
Patience with baking time really pays off. The bread should be soft and tender inside without any raw spots, and that’s when it tastes best!
Equipment You’ll Need
- 9×5 inch loaf pan – I prefer this size because it gives the bread a nice shape and even baking.
- Mixing bowls – You’ll need one large for the wet ingredients and a medium one for the dry ingredients, making mixing easier.
- Whisk or spoon – For stirring the batter until just combined; a whisk smooths out any lumps quickly.
- Toothpick or cake tester – To check if the bread is baked through; I always keep one nearby.
- Cooling rack – Let the bread cool on this to keep the crust crisp and prevent sogginess.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped nuts like walnuts or pecans for a crunchy texture and richer flavor.
- Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a cozy, warm spice note.
- Mix in some shredded coconut or dried fruit like cranberries for extra flavor and texture.
- Use dark chocolate chips instead of semisweet for a deeper, more intense chocolate taste.
Chocolate Chip Banana Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large ripe bananas, mashed (about 1 1/2 cups)
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1/3 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 60-70 minutes to bake. Allow an additional 10 minutes for cooling in the pan, plus some extra time on a wire rack until completely cooled before slicing.
Step-by-Step Instructions:
1. Prepare and Preheat:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for now.
3. Mix Wet Ingredients:
In a large mixing bowl, mash the ripe bananas well. Add the granulated sugar, beaten egg, melted butter, and vanilla extract. Stir everything together until the mixture is smooth and blended.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the banana mixture. Stir gently just until everything is combined. Be careful not to overmix to keep your bread soft and tender.
5. Add Chocolate Chips:
Fold the chocolate chips evenly throughout the batter. This adds sweet pockets of melty chocolate in every bite.
6. Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes. Insert a toothpick into the center near the end of baking; it’s done when the toothpick comes out clean or with just a few moist crumbs.
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice when cool and enjoy fresh, toasted with butter, or just as is!
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep the batter from becoming too runny.
Can I Substitute the Chocolate Chips?
Absolutely! You can use chopped nuts, dried fruit, or swap semisweet chocolate chips for milk, dark, or white chocolate chips based on your preference.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. You can also freeze slices wrapped tightly for longer storage.
Can I Make This Bread Vegan?
Yes! Replace the egg with a flax or chia egg and use melted coconut oil or a vegan butter alternative instead of regular butter. Use dairy-free chocolate chips to keep it fully vegan.