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 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!
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 ¾ 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 ¼ 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!
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:
- Healthy Banana Bread
- Classic Banana Bread
- Chocolate Banana Bread
- Peanut Butter Banana Bread
- Zucchini Banana Bread
- Buttermilk Banana Bread
- Blueberry Banana Bread
See, I told you have a banana bread problem:) I LOVE them ALL and I think you will too!
Chocolate Chip Banana Bread
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup mashed bananas (3 medium ripe bananas)
- ¾ cup packed brown sugar
- 2 large eggs at room temperature
- ½ 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
- Preheat oven to 350 degrees F. Grease a 9x5-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.
Have you tried this recipe?
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