Easy Chocolate Chip Banana Bread
This super moist chocolate chip banana bread is incredible. I love all the chocolate chips speckled throughout the easy batter. I always go back for a second slice! This is the best chocolate chip banana bread recipe I’ve used. The bread bakes to be moist and so flavorful thanks to brown sugar and butter. And, since the butter is melted, this recipe comes together quickly! My secret for amazing chocolate chip banana bread is using mini and regular chocolate chips in the banana bread batter. The mini chips melt into the bread, making this bread outrageously delicious. For muffins, see these amazing chocolate chip banana muffins. Key Ingredients Bananas: Use super ripe bananas for this recipe. We want them to look brown and speckled. Chocolate chips: My family loves a combination of regular and mini chocolate chips. The mini chips melt into the banana bread batter, making it extra delicious. Flour: I use all-purpose flour for this recipe, whole wheat, white whole wheat flour, or your favorite gluten-free all-purpose blend works. Baking soda: Helps the bread rise and brown. Salt, vanilla extract, & cinnamon: Add flavor to the batter and make it taste amazing. The cinnamon is just enough spice. Butter: Melted butter makes the best moist banana bread! Brown sugar: Another secret for the best chocolate chip banana bread! It keeps our bread flavorful and moist. Eggs: Give some structure to the bread. We use two eggs. To make this recipe egg-free, use 2 flax eggs or aquafaba. Bananas: Use super ripe bananas for this recipe. We want them to look brown and speckled. Chocolate chips: My family loves a combination of regular and mini chocolate chips. The mini chips melt into the banana bread batter, making it extra delicious. Flour: I use all-purpose flour for this recipe, whole wheat, white whole wheat flour, or your favorite gluten-free all-purpose blend works. Baking soda: Helps the bread rise and brown. Salt, vanilla extract, & cinnamon: Add flavor to the batter and make it taste amazing. The cinnamon is just enough spice. Butter: Melted butter makes the best moist banana bread! Brown sugar: Another secret for the best chocolate chip banana bread! It keeps our bread flavorful and moist. Eggs: Give some structure to the bread. We use two eggs. To make this recipe egg-free, use 2 flax eggs or aquafaba. How to Make Chocolate Chip Banana Bread This recipe for chocolate chip banana bread is easy! It’s inspired by our easy banana bread, which we and our readers love. Nothing smells better than this batter with bananas, butter, and chocolate baking in the oven. To make it, you’ll whisk flour, baking soda, salt, and cinnamon. Then mash your bananas in another bowl (remember, we want them ripe!). Whisk in melted butter, brown sugar, eggs, and vanilla to the bananas, and then fold in the dry ingredients and the chocolate chips until you get a smooth batter. Pour the batter into your loaf pan, then scatter a handful of chocolate chips on top (becasue who doesn’t want more chocolate in their banana bread!?). Bake the bread in a preheated 350°F oven until a knife inserted into the center comes out clean, usually taking 55 to 65 minutes. Then let it cool for a while to so the middle sets. Easy Chocolate Chip Banana Bread PREP 15 mins COOK 1 hr TOTAL 1 hr 15 mins PREP 15 mins COOK 1 hr TOTAL 1 hr 15 mins You’ll love this chocolate chip banana bread recipe. Make sure that you use very ripe bananas, which will make your bread super moist and perfectly sweet. Makes 1 loaf, approximately 12 thin slices You Will Need 1 ½ cups (195g) all-purpose flour 1 teaspoon baking soda 1/4 teaspoon fine sea salt 3/4 teaspoon ground cinnamon 3 medium bananas or 1 ½ cups mashed, very ripe bananas are best 8 tablespoons (115g) butter, melted and cooled 3/4 cup (150g) light brown sugar 2 large eggs at room temperature, see tips 1 teaspoon vanilla extract 1 cup (180g) chocolate chips Directions 1Position a rack in the middle of the oven. Preheat the oven to 350°F (176 °C). 2Butter and flour an 8 ½-inch by 4 ½-inch loaf pan. Or grease the pan and then line it with a sheet of parchment paper (as shown in the video). See tips for pan sizes. 3Whisk the flour, baking soda, salt, and cinnamon together and set aside. 4Use a fork to mash the bananas into a chunky paste in the bottom of a large bowl. 5Whisk the melted butter, brown sugar, eggs, and vanilla into the bananas until well blended. 6Switch to a large rubber spatula, scrape the sides and bottom of the bowl, and then add the dry ingredients in two parts, stirring until the flour disappears and the batter is smooth. Fold in the chocolate chips, saving a handful to add to the top of the loaf. 7Pour batter into the prepared pan and smooth the top. Scatter the reserved chocolate chips over the top. 8Bake for 55 to 65 minutes, or until a thin knife inserted into the center of the bread comes out clean. If you have an internal thermometer, you can check the temperature by inserting it into the center, and it should read between 200 and 205°F. 9Transfer to a wire rack to cool for 5 minutes. Unmold the bread and cool completely before slicing. 1Position a rack in the middle of the oven. Preheat the oven to 350°F (176 °C). 2Butter and flour an 8 ½-inch by 4 ½-inch loaf pan. Or grease the pan and then line it with a sheet of parchment paper (as shown in the video). See tips for pan sizes. 3Whisk the flour, baking soda, salt, and cinnamon together and set aside. 4Use a fork to mash the bananas into a chunky paste in the bottom of a large bowl. 5Whisk the melted butter, brown sugar, eggs, and vanilla into the bananas until well blended. 6Switch to a large rubber spatula, scrape the sides and bottom of the bowl, and then add the dry ingredients in two parts, stirring until the flour disappears and the batter is smooth. Fold in the chocolate chips, saving a handful to add to the top of the loaf. 7Pour batter into the prepared pan and smooth the top. Scatter the reserved chocolate chips over the top. 8Bake for 55 to 65 minutes, or until a thin knife inserted into the center of the bread comes out clean. If you have an internal thermometer, you can check the temperature by inserting it into the center, and it should read between 200 and 205°F. 9Transfer to a wire rack to cool for 5 minutes. Unmold the bread and cool completely before slicing. Adam and Joanne's Tips Storing: Chocolate chip banana bread lasts, in an airtight container, on the counter for up to 3 days or in the fridge for up to 1 week. You can also freeze it. I recommend wrapping in plastic wrap and then again in foil. Free this way for up to 6 months. Thaw overnight in the fridge. Best pan: I use an aluminized steel 1-pound loaf pan, which is 8 ½” x 4 ½” (from USA Pans). For glass loaf pans, consider decreasing the oven temperature by 25 °F and baking a little longer. Stoneware pans may also need temperature/time adjustments, but it is hard to say without testing the specific pan. If using a 9″ x 5″ loaf pan, the banana bread will not be as tall, and the baking time will be less by 5 to 10 minutes. Promote even baking: Before placing into the oven, set the loaf pan on an insulated baking sheet or two regular baking sheets stacked on the other to promote even baking. (A tip we picked up from Dori Greenspan) Chocolate chips: Use milk, dark, or white chocolate chips for this banana bread. Chocolate chunks or chopped chocolate from bars also work well. Butter: Use salted or unsalted butter in this recipe. I like my banana bread when made with salted butter, which adds an extra 1/4 teaspoon of salt to the batter. Room temperature eggs: To quickly bring eggs to room temperature, add the cold eggs to a bowl with lukewarm water for a few minutes. Drain and repeat. The nutrition facts provided below are estimates. Storing: Chocolate chip banana bread lasts, in an airtight container, on the counter for up to 3 days or in the fridge for up to 1 week. You can also freeze it. I recommend wrapping in plastic wrap and then again in foil. Free this way for up to 6 months. Thaw overnight in the fridge. Best pan: I use an aluminized steel 1-pound loaf pan, which is 8 ½” x 4 ½” (from USA Pans). For glass loaf pans, consider decreasing the oven temperature by 25 °F and baking a little longer. Stoneware pans may also need temperature/time adjustments, but it is hard to say without testing the specific pan. If using a 9″ x 5″ loaf pan, the banana bread will not be as tall, and the baking time will be less by 5 to 10 minutes. Promote even baking: Before placing into the oven, set the loaf pan on an insulated baking sheet or two regular baking sheets stacked on the other to promote even baking. (A tip we picked up from Dori Greenspan) Chocolate chips: Use milk, dark, or white chocolate chips for this banana bread. Chocolate chunks or chopped chocolate from bars also work well. Butter: Use salted or unsalted butter in this recipe. I like my banana bread when made with salted butter, which adds an extra 1/4 teaspoon of salt to the batter. Room temperature eggs: To quickly bring eggs to room temperature, add the cold eggs to a bowl with lukewarm water for a few minutes. Drain and repeat. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 slice / Calories 291 / Total Fat 14.1g / Saturated Fat 8.4g / Cholesterol 51.4mg / Sodium 169.4mg / Carbohydrate 39.5g / Dietary Fiber 2.6g / Total Sugars 23g / Protein 4.4g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? 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