Name: Chocolate Chip Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 medium overripe bananas (about 1 1/2 cups mashed); 2 large eggs; 1/2 cup melted butter (or 1/3 cup neutral oil); 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 cup sugar (adjust to taste); 3/4 cup chocolate chips

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This Chocolate Chip Banana Bread is a cozy, crowd-pleasing loaf that balances sweet banana flavor with melty chocolate pockets. I make it often when bananas are overripe and need rescuing — it’s forgiving and quick to pull together. After testing several batches, I’ve settled on a mix-and-bake approach that reliably gives a moist crumb and golden crust.

Why Make This Recipe

It turns overripe bananas into a moist, flavorful loaf the whole family loves.
The chocolate chips add just the right amount of gooey sweetness without overpowering the banana.
It’s quick and convenient — one bowl, about 15 minutes prep, and simple bake time.
Great for breakfasts, snacks, lunchboxes, or potlucks; it travels well and tastes even better day two.
Personal insight: I especially love this recipe because a warm slice with a smear of butter always brightens a gray morning; it’s my go-to banana rescue.
Also see my tested variation titled Irresistibly Soft Chocolate Chip Banana Bread for a slightly different crumb and chocolate balance.

Recipe Overview

Prep time: 15 minutes
Cook time: 50–65 minutes (see troubleshooting for shorter pans)
Total time: 1 hour 5 minutes (including cool time)
Servings: 10–12 slices (one 9×5-inch loaf)
Difficulty: Easy
Method: Mix wet then dry ingredients in one bowl, fold in chocolate chips, pour into a greased 9×5-inch loaf pan, and bake at 350°F (175°C) until a toothpick comes out with a few moist crumbs.

My Experience Making This Recipe

When I tested this recipe I tried different banana ripeness levels and found very ripe bananas (lots of brown spots) give the best flavor and moisture. I also learned that folding chips in at the end prevents overmixing and keeps the crumb tender.

How to Make Chocolate Chip Banana Bread

Start by mashing 3 medium overripe bananas (about 1 1/2 cups mashed) in a large bowl, then whisk in 2 large eggs, 1/2 cup melted butter (or 1/3 cup neutral oil), and 1 teaspoon vanilla. In a separate bowl mix 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, and 1/2 cup sugar (adjust to taste), then combine wet and dry until just mixed. Fold in 3/4 cup chocolate chips, pour into a greased 9×5-inch pan, and bake at 350°F (175°C) for 50–65 minutes; cool at least 15 minutes before slicing.

Expert Tips for Success

Measure flour properly: spoon flour into the measuring cup and level with a knife to avoid a dry, heavy loaf.
Don’t overmix: stir until the flour just disappears to keep the crumb tender; overmixing develops gluten and makes the bread dense.
Use very ripe bananas: bananas with lots of brown speckles are sweetest and add moisture; if bananas are cold, microwave 10–15 seconds to soften.
Temper chocolate chips: toss chips with 1 tablespoon flour before folding to prevent sinking to the bottom of the loaf.
Use an oven thermometer and bake at 350°F (175°C); if the top browns too fast, tent with foil after 30 minutes.

How to Serve Chocolate Chip Banana Bread

Serve slightly warm with a pat of butter or cream cheese for breakfast or brunch.
Toast a slice and spread peanut butter or ricotta for a protein boost in mid-morning.
Cut into squares and arrange on a platter for gatherings — garnish with a dusting of powdered sugar or extra chocolate chips.
Pack slices in lunchboxes or use as a sweet note in picnic baskets.

Storage and Reheating Guide

Store cooled loaf slices in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and keep in the fridge for up to 5 days. Freeze whole loaf or individual slices wrapped in foil and placed in a freezer bag for up to 3 months; thaw overnight in the fridge. Reheat slices in the microwave for 15–25 seconds (depending on thickness) or in a 325°F (160°C) oven for 8–12 minutes wrapped in foil to restore a fresh-baked texture.

Recipe Variations

Gluten-free: replace all-purpose flour with a 1:1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if your blend lacks binding agents.
Dairy-free: swap melted butter for 1/3 cup neutral oil (canola or vegetable) and use dairy-free chocolate chips.
Nutty twist: fold in 1/2 cup chopped walnuts or pecans for crunch and toasty flavor.
Vegan option: replace 2 eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 10 minutes) and use oil instead of butter; expect slightly denser texture.

Nutritional Highlights

Bananas provide potassium and some fiber, adding nutritional value to this sweet loaf.
Using whole-grain or partial whole-wheat flour can increase fiber and nutrient density.
Allergen note: contains wheat, eggs, and dairy (unless adapted); may contain tree nuts if you add them. Aim for one slice (~1/10 of loaf) as a reasonable portion for snacking.

Troubleshooting Common Issues

Dense or gummy crumb: likely overmixing or too much flour; mix until just combined and measure flour by spooning and leveling.
Sinking center: underbaked center or too much leavening; test with a toothpick and bake until it comes out with a few moist crumbs, and check that baking soda is fresh.
Dry bread: overbaking or not enough banana; reduce oven time, use very ripe bananas, and check loaf 10 minutes before expected finish.

Frequently Asked Questions

Q: Can I use frozen bananas?
A: Yes — thaw and drain excess liquid, then mash thoroughly. If bananas are very watery, pat them with a paper towel and reduce any added liquids slightly to avoid a runny batter.

Q: How do I stop chocolate chips from sinking?
A: Toss chips in a tablespoon of flour before folding them into the batter. The light coating helps suspend them in the batter during baking.

Q: Can I make this as muffins or mini loaves?
A: Absolutely. For standard muffins, bake at 350°F (175°C) for 18–22 minutes. Mini loaves (in 8×4 pans) will need about 30–40 minutes. Check with a toothpick for doneness.

Q: How can I tell when the loaf is done without overbaking?
A: Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. The top should spring back when gently pressed and the internal temperature should be about 205–210°F (96–99°C).

Conclusion

For more recipe inspiration and variations, check these trusted guides: Chocolate Chip Banana Bread, MOIST Chocolate Chip Banana Bread – Butternut Bakery, Super Moist Chocolate Chip Banana Bread – A Sassy Spoon®, The BEST MOIST Chocolate Chip Banana Bread – Scientifically Sweet, and Chocolate Chip Banana Bread | The Girl Who Ate Everything. These links offer additional techniques, measurements, and flavor ideas to help you perfect your loaf.

Chocolate Chip Banana Bread