This easy and delicious Chocolate Chip Banana Bread is always a hit with friends and family. A moist banana bread combined with delicious chocolate always makes a winning combo. As an added bonus, your kitchen will smell amazing while this is baking!
Chocolate Chip Banana Bread
What’s better than a loaf of freshly baked homemade banana bread? A loaf of freshly baked homemade banana bread WITH chocolate chips.
This banana bread recipe with chocolate chips might be one of the best quick breads I make. I’ll always love my Simple Banana Bread, but adding chocolate chips turns an ordinary loaf of banana bread into something special.
Chocolate Chip Banana Bread is such a versatile baked good. I’ve served it for dessert with a scoop of vanilla ice cream, enjoyed a slice for a midday snack and spread it with butter first thing in the morning for breakfast.
A loaf of homemade chocolate chip banana bread also makes a fantastic hostess gift or potluck dish! I’ve never known any chocolate lover or banana bread fan to turn down a slice or two of this loaf.
Anytime is a good time for banana bread, especially when chocolate chips are involved!
Looking for a great banana muffin recipe? Give Banana Bread Muffins and Chocolate Chip Banana Muffins a try. Chocolate lovers will also adore my Chocolate Banana Muffins as well as my Chocolate Banana Cake recipe! Other great recipes that you can add chocolate chips to are the Betty Crocker Banana Bread recipe and my Banana Bread With Sour Cream recipe.
(Amounts and Instructions Found Below In Recipe Card)
- Baking Soda and Baking Powder
- Ripe Bananas
- Brown sugar
- Chocolate Chips
How To Make Chocolate Chip Banana Bread
BANANA BREAD TIPS
Chocolate Chip Banana Bread comes out moist and delicious each and every time. Over the years, I’ve uncovered a few keys for ensuring my banana bread stays moist and tender even the next day.
Use ripe bananas
First, make sure you use ripe bananas! Ripe bananas are sweeter, mash easier and lock in moisture. Bananas with plenty of brown spots work best in this recipe. This recipe is the ideal way to use up any overripe bananas you have lying around.
Sometimes I find myself buying more bananas than I know we can eat in a week just so I’ll have an excuse to whip up a loaf of banana bread!
Don’t over mix
When it’s time to add the dry ingredients to the wet ingredients in this recipe, be careful not to over mix. You want to stir everything together just until combines. Mixing too vigorously will overwork the gluten in the flour resulting in a tough, dense loaf.
Storing the Banana Bread
I’ll be honest; I don’t often wind up with too much leftover banana bread. It’s just too good to resist!
But when you do find yourself with leftovers, the best way to store your loaf to lock in the moisture is with a double wrapping method. First, wrap the loaf tightly with plastic wrap and then with foil. I find that storing the wrapped up banana bread in the refrigerator is best.
Banana Bread Recipe with Chocolate Chips
Semi-sweet chocolate chips work beautifully in this recipe. If you’re more of a milk chocolate or dark chocolate person, feel free to make it with those varieties! The bread is sure to be tasty whatever kind of chocolate chips you use.
Chocolate Chip Banana Bread
- Bread Loaf Pan
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 salt
- 3 medium to large very ripe bananas
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup packed light or dark brown sugar
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1/4 tsp ground cinnamon optional
- 1 cup semi-sweet chocolate chips mini chips work great
- Preheat oven to 350 degrees F.
- Grease a 9.5" x 5" loaf pan well, then set aside.
- In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until well combined.
- Add in dry ingredients, and stir until just combined. DO NOT OVER MIX. Fold in chocolate chips.
- Pour batter into prepared loaf pan.
- Bake for approximately 50-60minutes or until a toothpick inserted into the center of a muffin comes out clean, center is starting to feel solid, and springs back when touched.
- Remove from oven and allow to cool in bread pan on a wire rack for 10-15 minutes. Remove from bread pan to serve.
- To save remaining bread, wrap tightly with plastic wrap, then foil and store in the refrigerator.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Mariah said says
Hi, I hv baked this few times, my family luvs it so much, thank u for the super easy and delish recipe
This turned out great. So yummy and easy to make.
How much salt is required? In the ingredients list it just states “1/2 salt”. Thank you!
Christi Johnstone says
Jackie, that would be tsp. I’ll update that!
That’s what I figured, perfect thank you! Happy thanksgiving!!
I’ve seen applesauce used in place of butter or oil in some recipes. Would that work here? Would it change the texture or taste? Just wondering.
Christi Johnstone says
I haven’t tried it so I’m afraid I can’t speak to the results. Let us know if you try it!