Baking a loaf of chocolate chip banana bread is one of those simple comforts that never gets old.
As the bananas blend into the batter and the chocolate begins to melt, the whole kitchen fills with a warm, sweet aroma.
This recipe has become a small weekend ritual—my favorite way to use up overripe bananas and turn them into something irresistible.
Every slice is soft, tender, and packed with melty chocolate chips.
Your family will love snacking on thick slices straight from the loaf, and you’ll love how effortlessly it all comes together.
Make it once, and it might just become your go-to “treat yourself” bake for the week.
For the Banana Bread
- Unsalted Butter – Softened so it creams smoothly and helps create a tender, moist crumb.
- Granulated Sugar – Sweetens the loaf and helps it brown beautifully in the oven.
- Eggs – Use room-temperature eggs so they incorporate easily and give the bread structure.
- Ripe Bananas – The riper the better; they add natural sweetness, moisture, and rich banana flavor.
- Vanilla Extract – Enhances the overall flavor and adds warmth.
- All-Purpose Flour – Provides the base structure of the loaf while keeping the texture soft.
- Baking Soda – Gives the bread its lift as it bakes.
- Salt – Balances the sweetness and brings out the banana and chocolate flavors.
- Semisweet Chocolate Chips – Fold most into the batter for melted pockets of chocolate, and sprinkle the rest on top for extra chocolaty goodness.
Chocolate Chip Banana Bread
This loaf brings together two unbeatable classics—ripe bananas and warm chocolate chips. The result is a soft, tender bread with a cozy aroma and plenty of melty chocolate in every slice.
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Servings: 10 slices
Notes
Ingredients
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1/2 cup unsalted butter (8 Tbsp), softened
- 2/3 cup granulated sugar
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2 large eggs, room temperature
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3 medium/large very ripe bananas, about 1 3/4 cups mashed
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips, divided (or use mini chips or chunks)
Instructions
- Preheat your oven to 350°F. Butter and flour a 9.25" x 5.25" x 2.75" loaf pan so the bread releases easily after baking.
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Cream the butter and sugar:
Using a stand mixer fitted with the paddle attachment, beat together the softened butter and sugar until light and creamy. Add the two lightly beaten eggs and mix to combine. -
Add the bananas:
Mash the bananas with a fork until they resemble chunky applesauce. Add them to the bowl along with the vanilla extract and mix until everything is evenly blended. -
Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Add this dry mixture to the mixing bowl and blend just until incorporated. -
Add chocolate chips:
Fold in 3/4 cup of the chocolate chips. Transfer the batter to the prepared loaf pan, then scatter the remaining 1/4 cup of chips over the top. - Bake for 55–65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the loaf rest for 10 minutes before removing it from the pan and cooling on a wire rack.
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At room temperature: Cover the loaf and keep for up to 2 days.
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Refrigerator: Not ideal, as it may dry out, but it can be stored for 3–5 days if needed.
- Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw at room temperature for about 3 hours before serving.
- Do my bananas have to be very ripe?
Absolutely. The spottier and sadder they look, the better your banana bread will taste. Super-ripe bananas mash easier, sweeten the loaf naturally, and keep it beautifully moist. If your bananas look like they’re past their prime… perfect. That’s exactly what you want.
- Can I use frozen bananas?
Yep! Frozen bananas work a treat. Just thaw them completely and pour off any excess liquid before mashing. If you skip that step, the batter can get too watery and the bread may end up gummy. We want moist, not muddy, banana bread.
- How do I know when the bread is fully baked?
The trusty toothpick test never fails — poke it into the centre and if it comes out clean (or with a few crumbs), you’re good. If it comes out with wet batter, give it a bit more time. The top should be golden and the loaf should spring back lightly when pressed.
- Why did my banana bread sink in the middle?
A classic! Usually caused by too much moisture, overmixing, or underbaking. Make sure you measure your bananas, mix just until the batter comes together (no vigorous whisking!), and don’t pull the loaf out too early. Let the oven do its thing.
- How do I keep my banana bread soft and moist?
Moisture is all about balance — the right amount of butter, bananas, and proper bake time. If your bread turns out dry, you probably overbaked it or packed the flour. Lightly spoon the flour into the cup (don’t scoop!) and take the loaf out the moment it passes the toothpick test.
