Perfect Chocolate Chip Banana Bread

Section: Indulgent Desserts for Sweet Endings

Perfect Chocolate Chip Banana Bread is irresistibly soft and moist with rich banana flavor and plenty of chocolate chips. The batter comes together with simple pantry ingredients—ripe bananas, brown sugar, cinnamon, eggs, and melted butter—for a perfectly tender loaf every time. High-quality chocolate chips provide indulgent pockets in every bite, while a hint of cinnamon brings warmth. Enjoy warm or at room temperature, as a sweet snack, dessert, or breakfast treat the whole family will love.

A woman wearing a chef's hat and apron.
Brought to You By nina
Last updated on Mon, 11 Aug 2025 22:34:29 GMT
A slice of chocolate chip banana bread. Bookmark
A slice of chocolate chip banana bread. | ninatable.com

This chocolate chip banana bread is the best way I know to use up overripe bananas. Every loaf comes out tender and full of chocolate pockets and just the right amount of sweet caramel flavor. You will not need a mixer—just a few bowls and a whisk. One bite and you will forget all about store bought banana bread. This is my family’s favorite and we all agree it tastes best still warm from the oven.

The first time I pulled this out of the oven my house smelled like a bakery and my kids immediately gathered around the kitchen island waiting for a slice. Now every time we have bananas turning brown on the counter someone asks if we can make this bread.

Ingredients

  • Ripe bananas: Provide natural sweetness and a super moist texture, look for bananas with plenty of brown spots because the riper the better.
  • Brown sugar: Brings a deep caramel undertone to the crumb, make sure your brown sugar is fresh and soft for best results.
  • Cinnamon: Adds warmth and compliments the banana’s flavor, use freshly ground cinnamon for the boldest aroma.
  • Chocolate chips: Provide those amazing pools of melted chocolate, go for high quality semi sweet or dark chocolate for a bakery worthy loaf.
  • All purpose flour: Makes up the base of the loaf and gives it just enough structure, use unbleached flour for a golden crumb.
  • Melted butter: Makes the loaf rich and flavorful, use unsalted so you can control the salt.
  • Eggs: Help bind the batter for the perfect crumb, choose large fresh eggs.
  • Granulated sugar: Boosts moisture and sweetness, fine sugar blends easiest.
  • Pure vanilla extract: Adds sweet undertones and rounds out all the flavors, real vanilla makes a huge difference here.
  • Salt: Sharpens the sweetness and balances out the flavors, kosher salt works best.
  • Baking soda: Allows the bread to rise tall and fluffy, always make sure it is still active and not expired.

Instructions

Preheat and prepare the pan:
Set your oven to the correct temperature so it is ready when you are. Grease your loaf pan lightly with butter or nonstick spray and line with parchment paper to make removing the bread easy later on.
Mix dry ingredients:
In a large bowl whisk together flour brown sugar granulated sugar cinnamon baking soda and salt. Make sure everything is evenly combined so you get a consistent texture.
Mash bananas and wet ingredients:
In a separate bowl mash the bananas with a fork or potato masher until mostly smooth. Stir in eggs melted butter and vanilla extract. Mix until blended but do not over beat.
Combine wet and dry ingredients:
Gently fold the wet banana mixture into the dry flour mixture using a wooden spoon or spatula. Stir just until you no longer see dry flour. The batter should still look a bit lumpy which helps keep the bread tender.
Add chocolate chips:
Stir in half of the chocolate chips or nuts if using so they are evenly distributed. Save the rest for sprinkling on top before baking.
Bake:
Pour the batter into your prepared loaf pan and smooth the top gently. Scatter the remaining chocolate chips over the surface for extra chocolate flavor in every bite. Bake on the middle rack until the loaf is golden brown and a toothpick comes out clean.
Cool and serve:
Let the bread cool in the pan for about thirty minutes so it finishes setting up. Afterward lift it out using the parchment paper and let it cool completely on a wire rack. Slice thick pieces and enjoy warm or at room temperature.
A stack of chocolate chip bread.
A stack of chocolate chip bread. | ninatable.com

If I had to choose a favorite ingredient here it would be the chocolate chips. There is just something irresistible about those melty bits scattered throughout each slice. Once when we made this for a family picnic the loaf disappeared before the rest of the food even hit the table. There were only crumbs left and the kids wanted to make it again that same night.

Storage Tips

Once your loaf is cooled wrap it snugly in plastic wrap or store it in an airtight container. It will keep at room temperature for a couple of days or in the refrigerator for up to a week. For longer storage slice and freeze individual pieces in freezer bags. This way you can enjoy fresh banana bread whenever you crave it just thaw at room temperature or toast gently.

Ingredient Substitutions

If you do not have chocolate chips chop up a chocolate bar use white chocolate or butterscotch morsels or even skip them for a simple classic loaf. To go gluten free just swap the flour for a cup for cup gluten free blend. Add pecans or walnuts for crunch or swap butter for neutral oil for a dairy free version.

Serving Suggestions

Serve thick slices on their own or slathered with a little salted butter. It pairs perfectly with coffee tea or even a tall glass of cold milk. For a more decadent treat top with a scoop of vanilla ice cream or drizzle with warm chocolate sauce for dessert.

Cultural and Historical Background

Banana bread became popular in American kitchens during the Great Depression as a way to use up overripe fruit instead of tossing it. The addition of chocolate chips is a more modern twist but it brings the classic loaf into true comfort food territory. This recipe is all about simple home baking that never goes out of style.

Seasonal Adaptations

In spring add a handful of fresh berries into the batter for a burst of brightness. In winter a touch more cinnamon and some nutmeg brings extra warmth to each slice. During holidays fold in crushed peppermint or orange zest for a festive take.

Success Stories

Dozens of friends and readers have made this recipe and sent me photos of beautiful golden loaves. One reader messaged that her picky toddler finally ate bananas thanks to a thick slice of this bread. It really is a hit with all ages and makes a wonderful make ahead treat for busy weeks.

Freezer Meal Conversion

Let the baked loaf cool entirely before wrapping tightly in two layers of plastic wrap and then foil. Freeze whole loaves for up to three months. Thaw overnight in the fridge or on the counter. For single servings freeze thick slices and microwave briefly until soft and fluffy.

A slice of chocolate cake with chocolate chips.
A slice of chocolate cake with chocolate chips. | ninatable.com

Make this chocolate chip banana bread once and it is sure to become your new go to treat for using up brown bananas. Enjoy a warm slice with your favorite drink and share a little comfort from your own kitchen.

Common Recipe Questions

→ How do I keep banana bread moist?

Use very ripe bananas, proper brown sugar, and don't overbake. Storing in an airtight container preserves moisture.

→ What type of chocolate chips work best?

Semi-sweet or dark chocolate chips balance banana sweetness, while white or butterscotch add a twist.

→ Can I add nuts for crunch?

Yes, walnuts or pecans offer extra crunch and a nutty flavor that pairs perfectly with bananas and chocolate.

→ Is there a gluten-free option?

Substitute all-purpose flour with a 1:1 gluten-free blend for a loaf that’s just as tender and flavorful.

→ How should I store leftovers?

Wrap tightly in plastic or keep in an airtight container at room temperature for 2-3 days, or refrigerate up to a week.

→ Can this be baked as muffins?

Absolutely! Divide the batter into a muffin tin and bake for 20-25 minutes until golden and set.

Perfect Chocolate Chip Banana Bread

Buttery banana bread loaded with chocolate chips and caramel notes for a moist, tender loaf in every slice.

Prep Time
15 minutes
Cooking Time
55 minutes
Total Time
70 minutes
Brought to You By: nina

Recipe Category: Desserts

Skill Level: Great for Beginners

Cuisine Type: American

Portions: 10 Serves (1 standard loaf)

Dietary Preferences: Vegetarian-Friendly

What You'll Need

→ Base Ingredients

01 1 and 1/2 cups all-purpose flour
02 1 teaspoon ground cinnamon
03 1 teaspoon baking soda
04 1/2 teaspoon salt
05 1/2 cup unsalted butter, melted
06 2/3 cup light brown sugar, packed
07 1/4 cup granulated sugar
08 2 large eggs, at room temperature
09 1 teaspoon pure vanilla extract
10 3 medium ripe bananas, mashed (about 1 cup)

→ Add-ins

11 1 cup semi-sweet chocolate chips, divided

Steps to Follow

Step 01

Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang for easy removal.

Step 02

In a large bowl, whisk together flour, ground cinnamon, baking soda, and salt until well blended. Set aside.

Step 03

In a medium bowl, mash bananas until smooth. Add melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until thoroughly combined.

Step 04

Pour the wet mixture into the bowl with the dry ingredients. Gently fold together with a spatula until just combined. Batter should remain thick and slightly lumpy.

Step 05

Fold in 3/4 cup of chocolate chips, reserving the remaining 1/4 cup for topping.

Step 06

Pour batter into prepared loaf pan and smooth the top. Sprinkle the surface with reserved chocolate chips.

Step 07

Bake in preheated oven for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean except for a few melted chocolate streaks.

Step 08

Allow bread to cool in the pan for 30 minutes. Remove using the parchment overhang and transfer to a wire rack to cool completely before slicing.

Extra Suggestions

  1. For optimal flavor, use bananas with dark spots for increased sweetness and maximum moisture.
  2. Banana bread can be stored tightly wrapped at room temperature for up to 3 days, or refrigerated for up to 1 week.
  3. The batter can be divided for muffins; adjust baking time to 20–25 minutes.

Tools You’ll Need

  • Loaf pan (9x5 inch)
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Parchment paper
  • Wire rack

Allergy Details

Read ingredient lists for allergens carefully, and consult a healthcare provider if you're unsure.
  • Contains wheat (gluten), eggs, milk (dairy), and may contain soy from chocolate chips.

Nutritional Details (Per Serving)

The provided nutrition information is for guidance and shouldn't replace expert medical advice.
  • Calories: 279
  • Fat: 12 grams
  • Carbohydrates: 41 grams
  • Proteins: 3 grams