I love a loaf of warm banana bread studded with chocolate — it feels like a hug in slice form. This Chocolate Chip Banana Bread is moist, easy, and perfect for using overripe bananas. I’ve baked this version dozens of times and tweaked mix, bake, and cooling techniques to get a reliably tender crumb.

Why Make This Recipe

It turns overripe bananas into a richly flavored, moist loaf with melty chocolate pockets.
The recipe is quick to mix and uses pantry staples, so it’s convenient for busy mornings or last-minute guests.
It freezes and reheats well, making it ideal for batch baking and meal prep.
Great for breakfast, snack, or dessert — and kids love it straight from the pan.
Personal insight: I love this loaf because a small change in mixing and oven temperature transformed it from dense to consistently tender in my tests. See a similar loaf for texture ideas here.

Recipe Overview

Prep time: 15 minutes. Cook time: 50–60 minutes. Total time: ~1 hour 10 minutes.
Servings: 8–10 slices from a 9×5-inch loaf. Difficulty: Easy.
Method: Stir-and-bake quick bread. You’ll mash bananas, mix wet and dry ingredients separately, fold in chocolate chips, then bake at 350°F (175°C) in a greased 9×5-inch loaf pan. For a slightly domed top, bake at 350°F for the full time and check doneness with a skewer.

My Experience Making This Recipe

I tested this loaf across multiple ovens and pan types to find what gives the best crumb. Switching from all-butter creaming to a butter-and-oil combo improved moisture and shelf life. I also discovered that mixing just until the flour disappears keeps the bread tender.

How to Make Chocolate Chip Banana Bread

Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan; line it with parchment for easy removal. Mash 3 medium very ripe bananas (about 1 1/2 cups), whisk with 2 large eggs, 1/3 cup melted butter plus 2 tbsp neutral oil, 1 tsp vanilla, and 1/2 cup sour cream or yogurt for extra tenderness. Whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 3/4 cup sugar; fold wet into dry just until combined, then gently stir in 1 cup chocolate chips. Bake at 350°F for 50–60 minutes until a toothpick near center comes out with a few moist crumbs. Cool 10 minutes in pan, then transfer to a rack.

Expert Tips for Success

Use very ripe bananas (lots of brown speckles or fully brown) — they add natural sweetness and moisture. I avoid underripe fruit because it yields a bland loaf.
Measure flour by spooning into the cup and leveling; overpacking adds density. A kitchen scale (about 220 g flour) gives the best consistency. See texture inspiration from another soft version here.
Don’t overmix after adding flour. Stop when you no longer see streaks of flour to prevent a tough crumb.
Use a 9×5-inch metal or light-colored pan for even browning; dark pans brown faster so reduce oven temp by 15°F if needed. I prefer an oven thermometer and thin metal pan for predictable results — check it mid-bake. For flavor contrast, try browned butter (see technique inspiration here).

How to Serve Chocolate Chip Banana Bread

Serve slightly warm with a smear of softened butter or a drizzle of sweetened condensed milk for a luxe touch.
Slice and toast lightly, then top with ricotta and fruit for a brunch option.
Cut into thick slices and serve as handheld dessert with coffee or cold milk.
Package a slice in parchment and a ribbon for an easy homemade gift.

Storage and Reheating Guide

Room temperature: Wrap in plastic or place in an airtight container for up to 2 days. Keep away from direct sunlight.
Refrigerator: Store wrapped in an airtight container for up to 5 days; bring to room temp or warm before serving to refresh texture.
Freezing: Wrap slices individually in plastic and place in a freezer bag for up to 3 months. Thaw at room temperature or toast from frozen.
Reheating: Microwave a slice 15–30 seconds or warm in a 325°F (160°C) oven for 10–12 minutes to regain a just-baked feel.

Recipe Variations

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend and add 1/4 tsp xanthan gum if the blend lacks binding agents. I tested Bob’s-style blends successfully.
Dairy-free: Swap butter for equal neutral oil and use dairy-free yogurt or applesauce (1:1) instead of sour cream. The loaf will remain moist but slightly less rich.
Nutty: Fold in 1/2 cup chopped walnuts or pecans for texture. Toasting the nuts first enhances flavor.
Extra-spice or pumpkin: For fall, add 1 tsp cinnamon and 1/4 tsp nutmeg or swap 1/2 cup mashed pumpkin and reduce sour cream to 2 tbsp. For blender-friendly bars inspiration, check this idea here.

Nutritional Highlights

Bananas supply potassium and fiber, while eggs and a modest amount of butter provide protein and fat for satiety.
This recipe contains gluten, dairy (unless adapted), eggs, and chocolate — common allergens. Label portions for guests with allergies.
Typical slice is moderate-calorie; serve smaller slices for calorie-conscious eaters and pair with protein-rich toppings for balance.

Troubleshooting Common Issues

Dense loaf: You likely overmixed or used too much flour. Measure flour by weight and fold gently just until combined.
Soggy or gummy center: The oven may be too cool, or the loaf needs a few more minutes. Use an oven thermometer and test with a skewer; it should come out with a few moist crumbs, not wet batter.
Top cracks too high or splits unevenly: That’s usually fine and shows good oven spring; to reduce extreme doming, use a tent of foil halfway through baking or lower the oven to 325°F after 20 minutes.

Frequently Asked Questions

Q: How ripe should the bananas be?
A: Very ripe — heavily speckled or mostly brown skins. They mash easily and are sweeter, which improves both flavor and moisture. I usually wait until the bananas smell sweet and are soft to the touch.

Q: Can I make mini loaves or muffins instead?
A: Yes. Reduce baking time to 20–30 minutes for muffins (at 350°F) and about 35–45 minutes for mini loaves, depending on pan size. Use the toothpick test to confirm doneness.

Q: Can I replace sugar or reduce it?
A: You can reduce sugar by 25% without losing structure because bananas add sweetness. For natural sweeteners, try 1/2 cup maple syrup and reduce other liquid by 2–3 tbsp; expect a darker crust and slight texture change.

Q: Why did my chocolate chips sink?
A: Toss chips in a tablespoon of flour before folding them in — that helps suspend them in the batter. Also avoid overmixing, and fold them near the end to keep the batter light.

Conclusion

If you want another tested take on Chocolate Chip Banana Bread with detailed step-by-step photos, check this reliable version from Natasha’s Kitchen: Chocolate Chip Banana Bread.

Chocolate Chip Banana Bread