AMAZING Chocolate Chip Banana Bread
Chocolate Chip Banana Bread is a soft, moist, easy-to-make quick bread bursting with ripe banana and creamy chocolate chips! Stir in additional goodies if you like, from chopped nuts to coconut!
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Chocolate Chip Banana Bread is the BEST incarnation of traditional banana bread, kicked up with creamy chocolate chips.
It's sweet, it's moist, and it's downright delectable.
The tantalizing scent that emanates from the oven while it's baking is actually reason enough to make it...the amazing flavor and texture are added bonuses! Because in addition to the chocolate chips, you are welcome to stir in optional extra goodies, from crunchy toasted chopped nuts to flavorful flakes of coconut (as featured in the photos on this post).
This recipe gets filed into the Decadent Banana Baked Goods category, along with treats like my Triple Chocolate Banana Bread and Chocolate Banana Muffins.
For more wholesome banana recipe options, you can always check out my Banana Breakfast Cookies or Healthy Banana Muffins. I mean, there's something for everyone!
I clearly believe in a balanced banana diet. 😉
Ingredients
Standard banana bread ingredients bake up into the most fabulous Chocolate Chip Banana Bread!
- All-purpose flour. I prefer using unbleached.
- Baking soda + baking powder. For the perfect rise.
- Salt. I always use my favorite fine sea salt.
- Butter. Unsalted and at room temperature.
- Brown sugar. I typically use light brown sugar, but dark brown will work as well.
- Eggs.
- Mashed banana. From 3 to 4 overripe bananas.
- Pure vanilla extract. Y'all know my all-time my favorite!
- Chocolate chips OR chunks. I often use a combo of semisweet chocolate chips + milk chocolate chips.
- Optional add-ins. If you prefer a chunkier Chocolate Chip Banana Bread, you can stir in 1 total cup of add-ins, such as chopped nuts (I recommend toasting them first!) and/or shredded coconut (sweetened or unsweetened will work).
How to Make Chocolate Chip Banana Bread
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
Again, the directions for this Chocolate Chip Banana Bread recipe are pretty standard.
- Preheat the oven and grease a loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- In a large bowl, use an electric mixer to blend the butter until creamy.
- Mix in the brown sugar and beat for 1 minute.
- Stir in the eggs, mashed banana, and vanilla until well blended. It's expected that the mixture may look a little curdled at this point.
- Stir in the flour mixture until just combined.
- Fold in the chocolate chips and, if using, any additional add-ins.
- Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips and lightly press them into the surface.
- Bake for 55 to 60 minutes or until the outside of the bread is dark and crunchy and a toothpick inserted into the center comes out clean. Allow the bread to cool for at least 10 minutes before turning it out of the pan onto a wire rack to finish cooling.
Serve your Chocolate Chip Banana Bread warm or at room temperature and ENJOY!
So do you currently have a bunch of overripe bananas on your kitchen counter?
And if so, do you also have a hankering for the BEST banana bread this side of the Mississippi?
Well then, my friend, this Chocolate Chip Banana Bread is for you!
Make it, love it, share it, REPEAT!
The second time, you can even keep it all to yourself... 😉
More Yummy Banana Treats
- Banana Bread Baked Oatmeal
- Banana Bread & Chocolate Muffins
- Healthy Chocolate Banana Smoothie
- Banana Pancakes
AMAZING Chocolate Chip Banana Bread
Video
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup light brown sugar
- 2 eggs
- 1 ½ cups mashed banana, from 3 to 4 overripe bananas
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips/chunks, semisweet, milk, or a combo, plus additional for top (optional)
- 1 cup OPTIONAL add-ins, such as chopped nuts, shredded coconut, etc.
Instructions
- Arrange an oven rack in the center position of the oven and preheat to 350°F. Grease an 8- by 4-inch loaf pan with softened butter, or generously coat with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. In a large bowl, use an electric mixer to blend the butter until creamy. Mix in the brown sugar and beat for 1 minute. Stir in the eggs, mashed banana, and vanilla until well blended (it's okay if it looks a little curdled at this point). Stir in the flour mixture until just combined. Fold in the chocolate chips and the shredded coconut.
- Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips and/or coconut, if using, and lightly press into the surface (if stray pieces of coconut are sticking up, they will burn). Bake for 55 to 60 minutes or until the outside of the bread is dark and crunchy and a toothpick inserted into the center comes out clean (unless you stick it in a chocolate chip!).
- Allow the bread to cool for at least 10 minutes before turning it out of the pan onto a wire rack to finish cooling. Serve warm or at room temperature. Once completely cool, tightly wrap or cover any leftover banana bread and store it on the counter for up to a couple of days (and in the refrigerator after that).
Equipment Needed
Notes
- If you're a little short on your mashed banana, the recipe will still work. Just make sure you use *at least* 1 cup mashed banana, and keep in mind that using the full amount will result in moister banana bread.
- If you opt to add chopped nuts (such as almonds or pecans) to your Chocolate Chip Banana Bread, I recommend toasting them first: (1.) Preheat the oven to 350°F. (2.) Spread out the chopped pecans on a baking sheet and bake for 5 to 8 minutes or until fragrant and light golden brown, watching carefully. (3.) Allow to cool.
Nutrition
Post originally published on July 27, 2017, and updated on August 14, 2020, and January 31, 2025.
Mine keeps falling in the center. 😭
Idk what I'm doing wrong. Following the instructions but 2nd time it's fallen. :(.
Hi Kassidy! I'm so sorry to hear that. 🙁 When a quick bread sinks, there can be a variety of reasons. Rather than trying to type all of them here, I found an article that summarizes them pretty nicely...hope something in here helps you troubleshoot!
Delicious!!! The flavours are divine and the bread is moist with buttery textures. This was so easy to pull together and the smell throughout the home is heaven. Thank you!!
Absolutely delicious and easy recipe!! I used wheat flour and 2 bananas and it still was very tasty!! Also, put a sheet of tin foil over the top the last 15 mins. so it wouldn't be so dark and crusty.
This is hands down the best recipe. Would this work as muffins?
Sure! You'll just have to reduce baking time. I'd probably start checking them at 15 minutes, though muffins could take up to 20. 🙂
Hello Samantha,
Can I use chocolate cooking bars instead of chips for this recipe?
Best,
Diana
Hi Diana! You could chop up a bar of semisweet or milk chocolate in place of using chocolate chips in this recipe. But I wouldn't use unsweetened baking bars. Hope that helps!
Do you sweetened or unsweetened coconut?
I use unsweetened, but I think either one would work. 🙂
This recipe was delicious! I added a half cup of pecans; I didn’t sprinkle coconut/choc chips on top. Turned out great! Thank you!
I've made this a half dozen times! Delicious. I did sub the flour for GF flour. Amazing!
Excellent recipe, I used 1 cup walnuts, 1 cup coconut, he 1 1/2 cup of mashed and a full small bag of hershey chocolate chips. I prob. should have did half the chips but wow it was excellent. Just more chocolatey than bananaee lol. I also put it in n a 9 × 9 Square in non stick foil. 350 for an hour, it came out really dark brown but not over cooked. Thank you so much! My mother loved it. She was about to get rid of the bananas lol and I saved the day lol
Yay for salvaging overripe bananas! Glad this was such a hit, Gen. 🙂
Hands down one of the best things I have EVER made! I used 5 small-ish extremely ripe, (we're talkin' almost black), bananas. I'll be making several loaves this year for Christmas gifts.
This is an amazing recipe- so so good! My ex-mother-in-law has been very sickbso I've been staying with her to take care of her and that was the real test when she's made it for her cuz she was always an excellent cook and baker so I knew I wasn't the only one who loved it when she tried it and said oh that's so good and it's really moist too. This is definitely a real winner and already a favorite of mine AND hers! Thanks for the fantastic recipe!
You're very welcome, Cyndy! I hope your ex-MIL feels better soon! You were sweet to make this for her. 🙂
I had to try this, it is really good. Friends said they loved it! Bananas just get to ripe to fast this time of year. I got a Sun Oven and am experimenting with it this summer. It only took about 7 minutes longer in time to come out done. No heat in the house.
I'm happy this banana bread was such a hit, Judy! And your Sun Oven sounds amazing...it's so great to be able to bake in the summer without heating up the whole house! 🙂