Chocolate Chip Banana Bread

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Chocolate Chip Banana Bread-super moist banana bread loaded with melty chocolate chips. This easy to make banana bread will be everyone’s new favorite banana bread recipe, the chocolate chips make the loaf extra special!

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread Recipe

Yes, I am posting another banana bread recipe because you NEED this chocolate chip banana bread recipe. It is SO good! So many of you love our classic banana bread recipe and our chocolate banana bread recipe and this chocolate chip banana bread is the best of both worlds. It combines both recipes so you get super moist banana bread with some chocolate, but the chocolate isn’t overpowering, it just kicks the banana bread up a notch because hello, chocolate chips! The chocolate chips melt throughout the loaf creating banana bread heaven!

If you enjoy our other banana bread recipes, I have a strong feeling that you are going to be making this banana bread with chocolate chips all of the time too! It is a favorite at our house, a loaf never lasts long!

Chocolate Chip Banana Bread Recipe

How to Make the Best Chocolate Chip Banana Bread

This banana bread recipe is really easy, easy to make and SO easy to eat:) I always say I will have one piece, but by the end of the day it is usually three. I can’t help it, this chocolate chip banana is just too good not to eat.

I am going to share my tips for making the BEST chocolate chip banana bread. Trust me, this is the best. I am kind of the banana bread queen and this one is at the very top of my list.

  • Before you start, make sure you have BROWN bananas. Not yellow bananas with a couple of brown spots, you want the bananas to be brown all over. The browner the bananas, the sweeter your banana bread will be. Plus, brown bananas will make the banana bread super moist. If your bananas aren’t brown yet, wait or ask your neighbors. I am sure they will let you use their brown bananas if you bring then a piece of banana bread. You need one cup mashed for this recipe, which is about 3 medium bananas.
  • For this recipe, you need a 9×5-inch loaf pan. Don’t use a dark pan or your bread will brown too quickly. I also prefer a metal pan instead of a glass pan. Grease the pan will with nonstick cooking spray.
  • Whisk all of the dry ingredients together: all-purpose flour, baking powder, baking soda, cinnamon, and salt. Don’t skip the cinnamon, it adds a little something something to the bread.
  • Mash the brown bananas with a fork until they are smooth. You don’t want chunky bananas.
  • Use BROWN sugar, not granulated sugar. The brown sugar adds so much more flavor than white sugar and keeps the banana bread extra moist and soft.
  • Use melted and slightly cooled unsalted butter. The butter gives the banana bread a buttery cake-like flavor.
  • Use room temperature eggs. If you forget to set them out, you can let them sit in a bowl of hot water until you are ready to use them.
  •  Don’t skip the vanilla extract and use the good stuff, pure vanilla extract!
  • Mix all of the liquid ingredients together and then add the dry ingredients. Mix until JUST combined. Don’t over mix or your bread will sink and the texture will be tough. I don’t like to use a mixer because I don’t want to over mix the ingredients. You just need a bowl and a spoon or spatula.
  • Gently fold in 3/4 cup of chocolate chips. I like to use semi-sweet chocolate chips, but you can use milk chocolate chips or dark chocolate chips.
  • Pour the batter into the prepared pan and sprinkle with turbinado sugar. The sugar will give the bread a sugary crust. Top with the remaining 1/4 cup of chocolate chips.
  • Bake for 50 to 60 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean. If you get chocolate on the toothpick, that is ok, you just don’t want any gooey banana to come out. If the top of the bread is browning too quickly and the center isn’t done, you can drape a piece of aluminum foil over the bread and finish baking.
  • Let the banana bread cool in the pan for 10 minutes and then loosen the bread with a butter knife. Carefully remove from the pan and let cool completely on a wire rack before slicing.

Tips for Storing Banana Bread

I love eating a slice of banana bread when it is warm, out of the oven, but I also love eating a slice the next day. I think banana bread is just as good, if not better, on the second day. Here are my tips for storing banana bread.

Wrap the cooled loaf of banana bread in plastic wrap and store on the counter for up to four days. The banana bread will get moister as the days go on. You can store banana bread in the refrigerator if you need it to last longer, but I prefer the counter method.

Can You Freeze Banana Bread?

You can freeze banana bread, yay! To freeze banana bread, allow the loaf to cool completely. Store the banana bread in a freezer safe plastic bag, removing all of the air. You can also wrap the loaf in plastic wrap AND foil. The banana bread will stay fresh in the freezer for up to 3 months. To thaw the banana bread, take it out of the freezer and let it come to room temperature before serving.

If you don’t want to freeze an entire loaf of bread, you can cut the banana bread into slices and freeze individual slices. You can grab a slice from the freezer when you want an easy breakfast, snack, or dessert! Let come to room temperature or toast in the toaster!

Best Chocolate Chip Banana Bread Recipe

Everyone’s Favorite Banana Bread

I guarantee your family and friends will fall in love with this chocolate chip banana bread after one bite. One bite is all it takes. The buttery, rich banana bread is soft, moist, and filled with melty chocolate chips! The banana/chocolate ratio is perfect and you will love the sugary top! Warning, you will probably want to bake a loaf every single week…or day so make sure you stock up on bananas. Enjoy!

More Banana Bread Recipes:

See, I told you have a banana bread problem:) I LOVE them ALL and I think you will too!

Easy Chocolate Chip Banana Bread Recipe

Chocolate Chip Banana Bread

Everyone loves this easy banana bread recipe! The melty chocolate chips make the banana bread extra special. 

4.85 from 52 votes
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes


  • 1 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup mashed bananas (3 medium ripe bananas)
  • 3/4 cup packed brown sugar
  • 2 large eggs at room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips divided
  • 1 tablespoon turbinado sugar for sprinkling on bread


  1. Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, combine the mashed bananas with the brown sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter and vanilla extract and mix until combined.
  4. Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in ¾ cup of the chocolate chips.
  5. Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 60 minutes.
  6. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Nutrition Facts
Chocolate Chip Banana Bread
Amount Per Serving
Calories 295 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 49mg16%
Sodium 169mg7%
Potassium 168mg5%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 320IU6%
Vitamin C 1.8mg2%
Calcium 61mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

banana bread, chocolate chip banana bread

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 5 stars
    Let me start by saying I’m a TERRIBLE baker, I’ve made a mess of even boxed cakes and brownies. I just made this bread and it came out absolutely perfect. My husband said it’s the best I’ve ever made. Thank you so much.

  2. 5 stars
    This was absolutely amazing! It was my first time baking and it came out perfect. I’m waiting for another batch of bananas to ripe so I can make it again. Thank you!

  3. 5 stars
    I have an 8×4 loaf pan but the middle wasn’t cooking, what do you suggest? I borrowed an 9×5 from my cousin and it came out great so when I bought my own pan I didn’t realize it was a different size.

  4. 5 stars
    THIS CHANGED MY BANANA BREAD. I used this recipe and it fixed all problems I had with my previous banana bread trials. I made two separate loaves and substituted the chocolate chips for pecans in one of them. Both so delicious!!

  5. I’m making this today!
    Question: I’m thinking about freezing a batch of batter. How well would the batter thaw and bake from frozen?

    1. I have never put the batter in the freezer. The baked bread freezes well though. Just let it cool completely and then freeze.

  6. 5 stars
    I’ve made this so many times. And each time my husband dies for it. Truly you’ve got the best recipe I’ve ever done!

    1. 5 stars
      Made 8 mini loaves from one recipe to share with neighbors! Baked for 20 minutes. Turned out perfectly! So yummy!! Will make again and again! Thank you!!

  7. 5 stars
    I never bake anything! Tried this today and it was amazing – Followed the recipe exactly and it came out perfectly!

    1. Thanks! I have never tried it. It might have a different texture. Let me know if you give it a try!

    1. 5 stars
      I actually just followed this recipe to a T and it portioned perfectly into a 12ct muffin tray. I used a 1/4c measuring spoon to portion it all. I didn’t have liners or cooking spray so I just applied a little butter to the tins before adding the batter. I cooked at 375 for 17 min and it was PERFECT!

  8. 4 stars
    Recipe was easy to follow! I’m not a baker so it was nice to have easy step by step instructions. It came out really good! Next time I will use less chocolate chips. It was a little too sweet for me.

  9. This was delicious. I’ve never successfully made banana bread before, but as we had overripe bananas and extra chocolate chips, I decided to give it a go. I’m so glad I found this recipe!

  10. 2 stars
    Every single time I’ve made this the metal is never cooked, same with my mom and my friend who made it… We can’t figure it out… The flavor is amazing but the middle is a wet mess. ‍♀️

    1. 5 stars
      I always bake this in a bundt pan, and reduce the baking time to 40 minutes. It comes out perfect.

    2. Have you tried testing the center with a toothpick? If it comes out clean, it is ready. If not, why pop it back in the oven and give it 5-15 minutes at a time, until the toothpick comes out clean. Let stand for at least 45″ to cool and finish backing.

  11. 5 stars
    I was looking for a good cc + banana bread recipe and found yours. I really liked it. My bread turned out perfect. I also appreciate the tips like putting the eggs in hot water if not taken out to room temp. My family loved the bread. Thank you!

  12. Hey Maria,

    Thank you for this recipe, it turned out delicious. Quick question, do you know how many ounces or grams is equal to one serving? I am trying to stay diligent on calorie counting, it would be super helpful to know what constitutes a serving, thank you!

  13. 5 stars
    This is delicious. Just the right amount of everything. I didn’t have turbinado sugar for the topping so I used regular sugar, I have since ordered turbinado for the next time I make it, that added crunch will be terrific. #quarantine2020

  14. 3 stars
    Delicious but it cooked on the outside much faster than the recipe said and was uncooked and sunk in the middle. Tried it twice With different pans and was a little disappointed.

    1. 5 stars
      Try a bundt pan. Mine turned out soggy the first time. I tried the next time with a bundt pan, reduced the baking time to 40 minutes, and added some cinnamon/sugar crumb topping. My family asked me to double the recipe next time.

      Hope this helps!

  15. My bananas are ready and I have no Kosher salt in the house. What can I use as a substitute, and how much? I have regular table salt and sea salt available. I’m dying to try this recipe!

  16. 5 stars
    Made this recipe today, and got yelled at by everyone. Yelled at for not making more lol. This recipe is a hit! Thank you for sharing, this is now a staple in my home

  17. 5 stars
    Baked this today and added 1/2 cup course chopped pecans. Baked 55 minutes. It is Wonderful. Will definitely keep this recipe and bake it again and again!

  18. 5 stars
    Love this recipe! I’ve made it 4 times over the last 2 months! My husband hides bananas from me so we end up with overripe bananas lol.
    Question- has anyone figured out how to add peanut butter to this without ruining the consistency of the dough? TIA!

  19. I am going to make. One question, I prefer nutmeg to cinnamon. Anyone ever sub this? I think the overall flavor wont suffer. Just curious. Thanks.

  20. 4 stars
    This recipe is overall good, but I have to say it’s a bit dense and has the sweetness and consistency of cake. I didn’t deviate from the recipe. The chocolate chips overpower the whole thing and you loose the banana flavor. I’d say this was a delicious chocolate chip cake. I also had to cook mine 7 minutes longer because the middle was raw so maybe that had something to do with it?

  21. I made the muffins as suggested by someone in another post. They turned out absolutely perfect and the flavors are amazing. thank you

  22. 5 stars
    I wanted to try a new banana bread recipe and this sounded delicious. It was fast, easy, and one of the best banana breads I have made. I think the magic ingredient was the melted butter. My husband raved about how good it was too. Now, I want to try more of your bread recipes.

  23. I’ve made this 3 times in the past month! I added heath bar pieces and put heath bar pieces on top to give it a crunchy caramel top. This is my go-to banana bread recipe! Only problem is it always goes so fast.

  24. 5 stars
    This recipe is so, so delicious! We made it several months ago and have made it countless times since. I have some in the oven right now. My whole family loves this banana bread.

  25. 5 stars
    This is absolutely the BEST banana bread recipe. My family always loves it!!! It’s so moist and chocolatey and flavorful!!!

  26. 5 stars
    Just made this for the first time and it’s sooooo good! The best I’ve ever made. I am not a baker and it’s only once in a blue moon that I decide to attempt to bake something. But I had brown bananas on hand and did not want to throw them out. I made my bread with walnuts and blueberries. I saw that you have other banana bread recipes, including those additions, but I liked the sound of this bb/choc chip recipe better than those.

    Otherwise, I followed the recipe exactly. Except that I do not have a loaf pan, so I used a 8×8 square baking pan about 2-1/2 in. deep. I set the timer at only 45 minutes, then added a couple minutes at a time. It ended up being about 51 minutes.

  27. 5 stars
    This is my fourth (?) time making this recipe. It comes out perfect every time! I actually bought mini loaf pans and give this bread to friends as gifts. It’s always a hit!

  28. 5 stars
    I have been making this recipe for about a year now, and it is one of my favorite, most delicious things to bake. Like, so good I have written it down AND printed it so I have multiple saved copies. I use dark chocolate chips. Comes out perfect every time.

  29. 5 stars
    Just had my first piece and it was so good. I can’t wait for the rest of my family to try it. I followed the recipe exactly and it turned out great. However, mine was done in 40 minutes. I will make this again.

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