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This chocolate chip banana bread recipe is a spin on my original recipe, which I have been told is the best banana bread in the world. With just 10 minutes of prep and simple pantry ingredients, you’ve just found your new go-to favorite banana bread recipe!
You will love this Banana Bread Chocolate Chip Recipe
This banana bread is incredibly moist, packed with banana flavor and loaded with chocolatey goodness.
The feedback on my classic banana bread has included things like “amazing”, “delicious”, “awesome”, “so yummy”, and as mentioned above, “the best banana bread in the world”! What could compete with that? Adding chocolate chips!
Now I’m taking my popular, moist banana bread recipe up another notch by adding in the perfect amount of chocolate flavor.
The end result: the only banana bread recipe you will ever need. Yes, I am that confident that you will think this is the best banana bread recipe you’ve ever tried.
Plus, there are just 7 easy steps you can do in 10 minutes or less, then just pop it in the oven and let the delicious smell of chocolate banana bread fill your home.
Banana Chocolate Chip Bread Ingredients
This easy banana bread recipe uses simple ingredients, and is one of my favorite ways to use up leftover bananas. Get the full recipe with measurements and ingredients in the recipe card below.
- Over ripe bananas
- Vegetable oil
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Semi-sweet chocolate chips
Moist Chocolate Chip Banana Bread Variations
This easy recipe can also be modified to your liking, including:
- Gluten Free Chocolate Chip Banana Bread: I have made this bread multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. You can also try another brand of gluten free all purpose flour. Be sure to measure the flour properly.
- Add nuts: If you love banana bread nuts, add 1 cup chopped walnuts or pecans to the batter when mixing in the flour.
- Extra chocolate chips: I think this has the perfect amount of chocolate in it, but if you want it extra-chocolately, you can add a little more. Just be careful not to overdo it. I can’t guarantee the bread will turn out the same if there are too many chocolate chips in the batter.
How to Make Banana Chocolate Chip Bread
This popular banana bread recipe is so easy to make, you won’t believe something so delicious can be so easy! It’s one of my favorite things to make for family and friends. Get the full recipe with ingredients in the recipe card below.
- Prep oven. Preheat the oven to 350ºF.
- Mash bananas. Mash the bananas in a blender, mixing bowl with mixer or with potato masher. Be sure to actually measure the mashed banana, you want about 1 & 1/3 to 1 & 1/2 cups mashed banana. This might be 3 large bananas or 4-5 small bananas.
- Combine wet ingredients. In a mixing bowl combine the mashed bananas, vegetable oil, granulated sugar, eggs and vanilla extract. Stir to combine with a spatula or mixer on low.
- Add dry ingredients. Add in the flour, baking soda, baking powder, cinnamon, salt, and chocolate chips. Stir together with a spatula or mix on low, just until combined.
- Prep pan. Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula. Add additional chocolate chips on top if desired.
- Bake bread. Place in the center of the oven and bake for 45 minutes. After 45 minutes check to see if the bread is browning too much. If so, tent the bread with aluminum foil and bake for 10-20 more minutes. **If you didn’t tent at 45 minutes, check again at 55 minutes, then tent, and bake for 10 additional minutes or until a toothpick inserted in the center comes out clean.
The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes. Be sure to know what size your pan is.
Tips for the Best Chocolate Chip Banana Bread
Here are a few tips to make this delicious recipe perfect every single time:
- Measure the mashed bananas: Bananas vary in size so much, for accuracy measure them once mashed.
- Do not overmix the batter: “Mix just until incorporated” means mixing the dry ingredients with the wet ingredients just until you can no longer see any flour streaks. You should still scrape the sides and the bottom of the bowl, but do that as you’re mixing in the flour.
- Be careful not to over-bake: Sometimes the bread can trick you, it can look done on the outside but still be under-cooked in the middle. Tenting the bread with aluminum foil will protect the top from becoming too brown, overcooked, or crusty.
- Know what size loaf pan you have: There are two popular loaf pan sizes – 9×5 and 8.5×4.5 – and the size matters when it comes to baking times. Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield tall, more domed bread and will take 5-10 minutes longer when baking. The total suggested bake time for an 8.5×4.5 inch pan is 55-65 minutes and the 9×5 inch pan is 45-60 minutes.
How to Serve the Best Chocolate Chip Banana Bread Recipe
I love to serve this banana bread fresh out of the oven in simple slices. This quick bread makes the perfect breakfast, afternoon snack, or even a late-night snack!
This is also a great recipe to use as a gift, wrapped tightly in plastic wrap or aluminum foil or placed in a freezer bag, wrapped in a gift bag, and delivered to a friend, family member, or neighbor. Once you try it the first time, you may want to make a double batch: one for you and one for a friend!
How to Store Moist Chocolate Chip Banana Bread
Store leftover baked banana bread wrapped tightly or in an airtight container at room temperature for 3-5 days.
This recipe also freezes well.
To freeze the whole loaf, allow it to cool completely, then wrap it well in plastic wrap, and then in aluminum foil. Place inside a ziplock bag. To thaw, place the wrapped bread in the fridge overnight.
To freeze individual slices, allow the loaf to cool completely and slice. Wrap each slice in plastic wrap then in aluminum and place inside a ziplock bag. To thaw, place a slice in the fridge overnight. Or unwrap and microwave for 30-second intervals.
Banana Bread Chocolate Chip Recipe FAQs
There are two reasons overripe bananas make the best banana bread. First, they are softer and easier to mash. Second, bananas become sweeter as they ripen, so those over-ripe bananas are the sweetest, making them perfect for banana bread.
If the center of the banana bread is undercooked but the outside looks finished, you may have had too many bananas in your banana bread batter, or you may not have baked it for the correct amount of time (taking into consideration the size of your loaf pan and oven heats varying). To finish cooking the inside of the bread without further browning the outside, you can tent the bread with aluminum foil. It protects the top from becoming too brown while finishing the inside.
There is no such thing as too ripe when it comes to super ripe bananas for banana bread, unless they are moldy of course. In fact, making banana bread is the perfect way to use up brown bananas, or those bananas with black spots that are maybe too soft to enjoy as a whole banana.
More Banana Recipes:
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Moist Chocolate Chip Banana Bread
Ingredients
- 4 over ripe bananas, mashed, about 1 & 1/3 – 1 & 1/2 cup mashed, about 345 grams
- ½ cup vegetable oil, 118 ml
- ¾ cup granulated sugar, 150 grams
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour, 240 grams
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips, I like to use regular and mini chips 255 grams
Instructions
- Preheat the oven to 350ºF.
- Mash the bananas in a blender, mixing bowl with mixer or with potato masher. Be sure to actually measure the mashed banana, you want about 1 & 1/3 to 1 & 1/2 cups mashed banana. This might be 3 large bananas or 4-5 small bananas.
- In a mixing bowl combine the mashed bananas, vegetable oil, granulated sugar, eggs and vanilla extract. Stir to combine with a spatula or mixer on low.
- Add in the flour, baking soda, baking powder, cinnamon, salt, and chocolate chips. Stir together with a spatula or mix on low, just until combined.
- Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula. Add additional chocolate chips on top if desired.
- Place in the center of the oven and bake for 45 minutes. After 45 minutes check to see if the bread is browning too much. If so, tent the bread with aluminum foil and bake for 10-20 more minutes. **If you didn’t tent at 45 minutes, check again at 55 minutes, then tent, and bake for 10 additional minutes or until a toothpick inserted in the center comes out clean.
- The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes. Be sure to know what size your pan is.
I made this delicious banana chocolate chip bread! favorite with my 8-year-old grandson, William. Turns out beautifully every time and love the bakery aroma it brings into my home as it is cooling. The small amount of cinnamon adds that extra special flavor! Enjoy this bread toasted with a small amount of cream cheese on top for a great afternoon treat!