Chocolate Chip Banana Bread

Quick Summary

This chocolate chip banana bread is moist and tender, with gooey pieces of chocolate melting throughout. It’s a straightforward, fast recipe, and the perfect way to use up those browning bananas on your counter! 

Overhead view of a loaf of chocolate chip banana bread on a wire cooling rack, next to an overly ripe banana and a bowl of chocolate chips.

If there’s one thing I love, it’s banana bread. I make it all the time! And it probably goes without saying that bananas and chocolate is a classic and perfect pairing. So I came up with this chocolate chip banana bread recipe, which I think is the ideal blend of the two flavors.

Chocolate chips aren’t an overpowering kind of chocolate, so the banana still shines through in this recipe. It has all the traditional flavors of a tender, moist banana bread, but with an extra kick from the chocolate chips. The chocolate chips warm up as the banana bread bakes, and start to melt into the bread a little bit. 

I can’t imagine a better treat. I love to eat a piece of this chocolate chip banana bread in the afternoon with a cup of coffee, but it also works perfectly as a dessert. Or as a breakfast, if you’re feeling a little decadent! 

Close up of a slice of chocolate chip banana bread with melted chocolate chips.

Ingredients

Here’s everything you need to make this chocolate chip banana bread recipe. Be sure to scroll to the recipe card at the bottom of the article for the specific amounts of each ingredient.

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Kosher salt
  • Mashed bananas
  • Brown sugar – You can use light or dark brown sugar for this recipe. Light brown sugar will give a milder caramel flavor, similar to chocolate chip cookies. Dark brown sugar will give a richer molasses flavor. 
  • Eggs – You should use eggs that are at room temperature.
  • Butter – Use unsalted butter that has been melted and cooled down to room temperature.
  • Vanilla extract – Make sure you use pure vanilla extract, rather than something with artificial flavors.
  • Chocolate chips
  • Turbinado sugar

What is Turbinado Sugar? 

Turbinado sugar is a type of sugar that has been minimally processed. It comes in larger, coarser crystals than granulated sugar, and it doesn’t dissolve when heated. Because of this, you don’t want to use it as a sugar replacement in baking. In this recipe, turbinado sugar is sprinkled on top of the chocolate chip banana bread to add a sugary crunch. 

How to Make Chocolate Chip Banana Bread

This is an easy recipe to make, and it only has a few steps.

  • Prep. Preheat the oven to 350F, and grease a 9×5-inch baking pan.
  • Mix the dry ingredients. Add the flour, baking powder, baking soda, cinnamon, and salt to a bowl. Stir until combined.
  • Make the banana mixture. Add the mashed bananas and the brown sugar to a bowl, and mix until smooth.
  • Add the wet ingredients. Add the butter, eggs, and vanilla to the banana mixture, and stir until well combined. 
  • Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients, and stir until combined. Then fold in some of the chocolate chips. 
  • Bake. Pour the banana bread batter into the baking pan. Sprinkle turbinado sugar over the top, and cover with the rest of the chocolate chips. Bake until a toothpick inserted into the center of the banana bread comes out clean, and the bread is golden brown. This should take 50-60 minutes. 
  • Cool. Remove the chocolate chip banana bread from the oven, and let it rest for 10 minutes. Then remove the bread from the pan, and cool on a wire rack until it reaches room temperature.

Tips for Success

Here are a few things you can do to make sure that your chocolate chip banana bread is soft, moist, and packed with flavor.

  • Use brown bananas. One of the keys to getting a strong banana flavor, and a soft texture is to use brown bananas. You don’t want to use ripe bananas, or yellow bananas that have some brown spots. No, you want to use bananas that are actually brown. These bananas have a stronger banana flavor, a higher sugar content, and will mix better with the batter to create a moist and tender bread.
  • Use a loaf pan. It’s important to not use a dark cake pan for this recipe. Dark pans retain more heat, which can lead to burning. Because this recipe is pretty high in sugar, from the brown sugar and the bananas, it’s susceptible to browning too quickly. Use a light loaf pan to keep that from happening. 
  • Don’t over mix the batter. When you add the dry ingredients to the wet ingredients, make sure you don’t over mix the batter. Stir until all the ingredients are combined, and then stop. If you mix the batter too much, it will become dense, rather than airy and light. 
  • Tent if you need to. Keep an eye on the banana bread when it’s in the oven. If you notice that it’s golden brown before it’s baked all the way through, then cover it with aluminum foil to keep it from burning. 
  • Cool all the way. This chocolate chip banana bread smells so good, and the moment you take it out of the oven you’ll want to devour it. But resist that temptation! For best results, let the banana bread cool all the way before eating. This will allow the dough to firm up, so that the banana bread isn’t crumbly or mushy. 
A loaf of chocolate chip banana bread, with three pieces cut at the end of the loaf, but still in line with the loaf.

How to Serve

This chocolate chip banana bread is perfect on its own, but sometimes I like to serve it with some toppings, too. Here are a few options.

  • Add a pat of butter for a richer banana bread. 
  • Spread a layer of jam for added sweetness. 
  • Top with your favorite nut butter for a heartier snack. 
  • Cover with ice cream or whipped cream for a decadent dessert. 

How to Store Chocolate Chip Banana Bread

You can store banana bread at room temperature for up to 4 days. Just wait until the bread is fully cooled, then place it in an airtight plastic bag, or cover it in plastic wrap. You can also store it this way in the fridge for up to 1 week. 

Banana bread is great cold or at room temperature, but you can reheat it in the toaster on a low setting if you want it to be hot. 

Can This Recipe Be Frozen?

It definitely can. Place the banana bread in an airtight bag, or cover it in plastic wrap and then aluminum foil, and store in the freezer for up to 3 months. Thaw at room temperature before serving.

I like to cut my banana bread before freezing it, so that I can take one or two slices out at a time. You can heat those up directly in the toaster for a quick snack.

Half a loaf of chocolate chip banana bread next to a stack of three pieces of banana bread, with chocolate chips surrounding them.

More Banana Bread Recipes

Like I mentioned before, I love all things banana bread! If you enjoyed this chocolate chip banana bread recipe, then check out some of my other favorite banana breads. 

Chocolate Chip Banana Bread

This chocolate chip banana bread combines two ingredients that were made for each other: bananas, and chocolate. It's easy to make, full of rich, sweet flavors, and the perfect use for aging bananas.
4.83 from 75 votes

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • 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.
  • Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in ¾ cup of the chocolate chips.
  • 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.
  • 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.

Notes

Store the banana bread at room temperature for 4 days, in the fridge for 1 week, or in the freezer for 3 months. Cover tightly in plastic wrap when storing, and serve at room temperature or reheat in the toaster. 

Nutrition

Calories: 295kcal, Carbohydrates: 43g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 49mg, Sodium: 169mg, Potassium: 168mg, Fiber: 1g, Sugar: 26g, Vitamin A: 320IU, Vitamin C: 1.8mg, Calcium: 61mg, Iron: 1.4mg
Keywords best banana bread recipe, easy banana bread recipe, how to make banana bread, moist banana bread recipe

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Maria

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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Comments

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    1. Wowza. I mean just WOW. This bread changed. My. Life. No joke. Lol. I get high on this bread. (not literally, don’t worry guys). Baked this for my great grandkids, and they s**t their pants. (thats a metaphor, don’t have a freak fest). Love y’all, god bless.

    2. You can do mini loaves, just reduce the baking time. Check at 25-30 minutes.

  1. 5 stars
    I already love banana bread, this recipe isn’t fair. Adding chocolate chips? Insanely delicious!

  2. 5 stars
    I make chocolate chip banana bread often and now this recipe is up their with my faves! I made 24 mini muffins instead of the loaf and cut the bake time to 40 mins. Absolutely perfect! Thank you for sharing this recipe.

  3. 5 stars
    I didnt think I could love another banana bread more than your double chocolate banana bread….but this recipe is amazing! I have to make another one because my family devoured the first one too quickly Thanks for all of your amazing recipes Maria!

  4. 5 stars
    My daughter asked to make banana bread this morning so we made this into muffins. I only put 1/2 cup brown sugar in and it was perfect! Thanks for a great recipe!

  5. 5 stars
    This was fantastic! My daughter and I made it today and I’m confident the whole loaf will be gone tomorrow. Thanks for the great recipe!!

  6. This is the holy grail of banana bread recipes. It was so nice we had to make it twice and then thrice! <3

  7. 5 stars
    Wonderful recipe. The only changes I made were slightly freezing some chocolate bars and smashing in a zipper bag, and instead of sugar on top, a sprinkle of course sea salt in the bottom of the pan and on top with the chocolate. Fantastic! And very much right in using dark bananas! Thank you!

  8. 5 stars
    Just made this. Followed the recipe except for cooking time/temp due to living at elevation. Turned out great!

  9. I think I’ve read that it’s advisable to coat chocolate chips with small amount of flour to keep from sinking through the batter. Is that necessary?

    1. Oh yes. I would for sure coat and then wait a few minutes, then coat again. Repeat this twice, or thrice. Thank you and god bless your soul.

  10. Could I use a GF all purpose flour? I have a couple banana bread recipes already but this sounds and looks so yummy. Banana bread with chocolate chips…I’d say that is a winning combination!!

  11. Pro tip: freeze your bananas and when they thaw, the cell walls will have broken making the banana bread much more moist and flavorful. Also, you don’t have to leave mushy bananas out until they are brown/black. If your family is like mine, we always seem to have one or two of a bunch get too ripe for eating. We put those in the fridge for later and when we have enough, there is a day of baking, and we have banana bread to freeze, eat, and share indefinitely.

    1. Well… see the thing is… i don’t really like to share. Soooooooo would you happen to have any advice on how to cope with this??

    2. Hi Delorice,
      I heard you were struggling and I would like to offer some advice.
      1. stretch out your brain and first just think about sharing
      2. give somebody a potato chip one day (preferably lays) but NOTE: DO NOT, I REPEAT DO NOT BE AGGRESSIVE WITH THIS ACT!!!!!!
      3. maybe loosen up a tad bit, go to the beach and share a towel with somebody but NOTE: DO NOT THROW THE ROCKS OR THE SAND
      Hope this helped with your predicament pickle. (its just a little phrase of mine)
      Best Wishes,
      Marge

    1. I like brown sugar because it keeps the bread super moist, but you can try granulated sugar if you want, or a mix. I am not sure about coconut sugar. Let me know if you try it!

  12. Great recipe! I baked it in my bread machine – put all of the wet stuff and brown sugar, all mixed up, in the bottom, then the dry on top, then the chocolate. I used my cake/quickbread setting and it turned out perfectly! Thanks for a wonderful recipe!

  13. 5 stars
    HI! Thank you for your recipe. I did it and it was delicious. It is so good!!. I add a cup of apple sauce and works fantastic. try it!

  14. 5 stars
    The best ever! Thank you so much for sharing these great tips and this wonderful recipe. Five stars–my star meter isn’t working!

  15. 5 stars
    Well, OMG, I cannot say enough about this. I have tried MANY different banana bread recipes. This is far and away the best ever, I added 1/4 peanut butter. AMAZING. Dense, moist, filling. I can’t believe how high it rose, too. Thank you, thank you, thank you. My family thought this bread was “INSANE!”

    1. Yo Yo Yoooo. Let me just say, its a tough choice. But you have to remember. It’s YOUR choice. Yours. All yours, don’t let a sassy banana bread man control you. Haha Lol. But for the record, mix it by hand, bro.

      -Seth

  16. Tots amaz balls!
    Swapped out my recipe for yours and made a loaf to send to my son at college (first year)
    Was gone in minutes. Making 2 more as I type. Going to try the PB next, then the chocolate, repeat, repeat! Thank u!

  17. Tots amaz balls!
    Swapped out my recipe for yours and made a loaf to send to my son at college (first year)
    Was gone in minutes. Making 2 more as I type. Going to try the PB next, then the chocolate, repeat, repeat! Thank u!

  18. 5 stars
    This was awesome! I cut the sugar to 1/2 cup and added 1/2 cup of chopped walnuts. Maybe used a bit more banana, as mine were kind of large. So good!

  19. This is now my go to banana bread recipe and I won’t bother trying any other ones. The banana bread is super moist and the addition of cinnamon gives it an unexpected twist. You can’t go wrong with this recipe, you will not be disappointed!

  20. 5 stars
    OH MY…I’m an old lady (six dozen, to be exact), been baking since I was a kid, including in my parents’ restaurant. This is THE BEST banana bread I’ve ever eaten. I think it might be the brown sugar rather than regular sugar. I didn’t try it, but you could probably throw in a few walnuts but certainly not necessary. Whatever it is, just chuck all your old recipes and use this one. Mmmm, Mmmm, Mmmm.

  21. Hi Maria. My countertop oven (an actual oven and not just a toaster oven) is too short height-wise to fit a 9×5 loaf pan. Any suggestions for splitting this delicious-sounding recipe into a couple of smaller pans (but not mini loaves) please? Thank you.

  22. 5 stars
    It is amazing. I can’t eat gluten but made it for my kids and sneaked a small bite just to taste, it is delicious. Thank you for the recipe. Can it be made into cupcakes?

  23. 5 stars
    Your Chocolate chip Banana bread recipe has become my new favorite. It’s easy to make and tastes great! I live that there’s melted butter so you don’t have to wait around forever for the butter to soften. I also love that there’s brown sugar, it has a deep caramel flavor. I laughed when someone asked if you could freeze this because 10 minutes after coming out of the oven, half of it was gone! Now I wish I had more ripe bananas to make another loaf.

  24. 5 stars
    This tastes great! I was looking for a recipe that had all of the ingredients! This is amazing it is so moist! The directions were very easy to follow.

  25. 5 stars
    I made this as muffins and used organic brown coconut sugar. They were amazing. Great recipe! Thank you for sharing!

  26. 5 stars
    Oh..My..Yumness!! This recipe is amazing. I was looking for a recipe that didn’t use shortening. ( I’m slowing getting away from that). I made muffins so I can take them to work tomorrow. Also, I used dark chocolate chips. I like the bitterness to sweet contrast. Soooo good! Thanks! I’m going to look into more of your recipes!
    Have a great day y’all!

    1. i couldn’t decide so i used half dark and half light, lol. it’s the BEST banana bread i’ve ever made, and man have I tried a ton of banana bread recipes! my new go-to for sure. enjoy!

  27. 5 stars
    I have tried many banana bread recipes everything years. Up until now, my favorite was from the Flour bakery. But when I saw this I knew I had to make it, and the reviews from friends and family are that this is the best banana bread they’ve ever had. I’m not surprised, since they all go crazy for your double chocolate banana bread recipe too. Didn’t change a thing, made it justice written.

  28. 5 stars
    OMG! we’re in a stay at home order so a coworker gave me a recipe for chocolate chip banana bread. I didn’t agree with the ingredients so I went online and found your recipe. My son and I made it this morning. Delicious and so easy to make. Thank you !

  29. Do you have any suggestions for substitutions for eggs in this recipe? Thanks so much for all your amazing recipes, your website is my go to for new ideas!

  30. 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.

  31. 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!

  32. 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.

  33. 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!!

  34. 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.

  35. 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!!

    2. My cooking time was 40 mins @350 using 4 mini loaf pans. I floured them a bit.

  36. 5 stars
    I never bake anything! Tried this today and it was amazing – Followed the recipe exactly and it came out perfectly!

  37. This looks yummy! I only have 00 flour at home from baking pizza, will that work in this recipe? Thanks!

    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!

  38. 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.

  39. 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!

  40. 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.

  41. 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!

  42. 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!

  43. 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

  44. 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!

  45. 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!

  46. 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

  47. 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!

  48. 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!

  49. 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.

  50. 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?

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

  52. 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.

  53. 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.

  54. 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.

  55. 5 stars
    This is absolutely the BEST banana bread recipe. My family always loves it!!! It’s so moist and chocolatey and flavorful!!!

  56. 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.

  57. 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!

  58. 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.

  59. 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.

  60. 5 stars
    I’ve just found your website and it’s amazing!! Being from England and living in Canada I had no idea how big baking was and found it hard to find recipes that just simply and clearly set them out!
    Well, now I’ve found you and this was my first recipe and lasted just over one day!!! Thank you for giving me this wonderful site to start baking and cooking…… so excited!!!

  61. 5 stars
    This is the best banana bread recipe I have ever made! I have celiac disease and can’t eat gluten so I substitute with the same amount of gluten free flour. I’ve made this recipe 3 times and it turns out perfectly every time. It smells so good while it’s baking too!

  62. Delicious, my family loved it! Great tip about using warm water to bring eggs to room temperature quickly. Enjoying your recipes.

  63. I have made many a banana bread recipe and this is by far and wide the best. Make it for my son and send it to him (he is in college) almost once a week! I freeze the bread and wrap tightly and send frozen so it is super fresh when he get it. Thank you!
    About to try your banana PB cookies for me!

    1. If you are going to use a glass pan, I would reduce the temperature by 25 degrees and check 10 minutes early to be safe.

  64. I’ve been baking banana bread for years, but I recently tried this recipe and I love it! The banana taste comes through and the chocolate chips raise it to a new level. It made such a brown crispy outer crust. It’s my new go to banana bread recipe. Thank you!

  65. 5 stars
    Absolutely perfect. Teo different bakings came out excellent. Moist. Didn’t have to adjust for altitude…I live at 5000 ft. In Colorado and only had to bake for 50 minutes.

  66. 5 stars
    Delicious and great texture. Came out of the mini pans beautifully. I just omitted the cinnamon, and everyone loved this. Love your buttermilk banana bread also!

    1. I have made this several times now, and everyone loves it. I do reduce the brown sugar because of personal preference and watching my sugar intake. I did notice when I 3x the recipe, the cup of banana changes but not the # of bananas. Also in the instructions, the choc chip amount doesn’t change with the x1, x2, or x3.

  67. 5 stars
    Awesome recipe! I’ve made a loaf and I’ve made 12 muffins. My only tweak was to add 4 tablespoons of baking cocoa, and reduce the flour by 2 tablespoons. I also added 1/2 teaspoon ginger. LOVE LOVE LOVE!!!

  68. 5 stars
    This chocolate chip banana bread was delicious! Super easy, moist, and absolutely fabulous! I can’t wait to make it again. I made it in my medium loaf pans (4 to a pan) and it was great for having separate loafs to bag up and share with my parents (too dangerous to keep them all in the house!) They came out perfect and my husband thought it was the best banana bread I have made so far. I will defiantly be buying more bananas to make it again soon! Thanks for the great recipe.

  69. 5 stars
    this is the best banana bread i’ve ever had ive been baking it for almost two ? years now and everyone is obsessed with it it’s my boyfriends favorite food ever haha do make this recipe it’s super worth your time! i would recommend adding more chocolate chips on top and in the batter and more brown sugar on top but that’s just because of my sweet tooth!

  70. A good friend used to make banana chocolate chip bread to give away at Christmas time. I haven’t had it in years. It was delicious and I can’t wait to make this!

  71. 5 stars
    Delicious banana bread recipe! It’s been on repeat lately! Though I’ve been making muffins for my son’s lunch!

  72. Question: I may be out of normal flour and only have GF flour (Bob’s 1:1). Do you know if this recipe would work with that or should I hold off until I can pick up some regular flour? Thank you! Looking forward to trying this!

  73. 5 stars
    I live with 5 other girls in university and this is my GO-TO banana bread recipe! They all LOVE it. I don’t even think to use another recipe, so thank you!

  74. About to make this but I don’t have unsalted butter. Can I just use salted butter and omit the salt from the dry ingredients?