Let’s bake something comforting and easy today — this loaf is pure home-bakery magic.
introduction
Chocolate Chip Banana Bread is the ultimate cozy bake: a soft, banana-scented loaf studded with melty chocolate chips that disappears fast at breakfast or snack time. This easy, one-bowl loaf feels like a hug in bread form and comes together with pantry staples and ripe bananas. If you love quick sweet breads, try our cinnamon swirl banana bread next for another crowd-pleaser.
Why You’ll Love This Chocolate Chip Banana Bread
- Irresistibly moist and tender crumb with pockets of chocolate in every slice.
- Minimal prep — mash, mix, fold, bake. Perfect for busy mornings.
- Uses overripe bananas so nothing goes to waste.
- Kid-friendly and great for lunchboxes or potlucks.
- Freezer-friendly: slice and freeze for quick breakfasts.
Ingredients Needed :
Wet ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
Dry ingredients
- 1 teaspoon baking soda
- pinch of salt
- 1 cup all-purpose flour
Add-ins
- 1/2 cup chocolate chips
Step-by-Step Instructions :
- Preheat your oven to 350°F (175°C) and grease a 4×8 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Mix in the sugar, egg, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour and stir until just incorporated. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions Chocolate Chip Banana Bread
Serve slices warm with a smear of butter or cream cheese for an indulgent breakfast. It’s also lovely toasted, topped with Greek yogurt and fresh berries for a bright contrast. Cut into thick slices and pack into lunchboxes, or pair with coffee for an easy brunch spread. For a playful snack board, include bite-size pieces alongside homemade cookie dough bites.
Tips for Success Chocolate Chip Banana Bread
- Use very ripe bananas (lots of brown spots) for the best flavor and sweetness.
- Don’t overmix once you add flour — overworking the batter makes the loaf tough.
- If the top browns too quickly, tent it loosely with foil halfway through baking.
- Measure flour by spooning into the cup and leveling off to avoid a dry loaf.
- For a richer loaf, swap half the butter for an equal amount of sour cream or Greek yogurt — for a different twist, check this snickerdoodle banana bread recipe for inspiration.
variation (if any)
- Walnut or pecan swirl: fold 1/2 cup chopped nuts into the batter for crunch.
- Peanut butter chips: swap chocolate chips for peanut butter chips for a nutty version.
- Mini loaves or muffins: bake in a muffin tin for ~18–22 minutes or mini loaf pans for ~35–40 minutes.
For a seasonal mash-up, try turning the batter into zucchini muffins: the technique is similar to these chocolate chip zucchini muffins.
FAQs
Q: Can I use frozen bananas?
A: Yes — thaw and drain any excess liquid before mashing. They’ll add great banana flavor.
Q: How do I know when it’s done?
A: A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
Q: Can I reduce the sugar?
A: You can lower sugar slightly (try 1/2 cup), but the bread will be less sweet and slightly denser.
Q: How long does it keep?
A: Stored tightly wrapped at room temperature, it’s best within 2–3 days. Refrigerate to extend another few days or freeze slices for up to 3 months.
Conclusion
If you want more inspiration or recipe variations, check this friendly take on Chocolate Chip Banana Bread – Natasha’s Kitchen for ideas and photos. For a simple one-bowl method and helpful step photos, see the One-Bowl Chocolate Chip Banana Bread Recipe by Tasty. For tips on achieving an extra-moist loaf and a different mix of add-ins, this MOIST Chocolate Chip Banana Bread – Butternut Bakery post is a great read.
Ingredients
Wet ingredients
- 3 pieces ripe bananas, mashed Use very ripe bananas for best flavor.
- 1/3 cup melted butter Can substitute half with sour cream or Greek yogurt for richness.
- 3/4 cup sugar Can reduce slightly for less sweetness.
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry ingredients
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup all-purpose flour Spoon and level to avoid a dry loaf.
Add-ins
- 1/2 cup chocolate chips Can substitute with peanut butter chips or nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 4x8 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Mix in the sugar, egg, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour and stir until just incorporated. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
