Banana Chocolate Chip Bread is a classic comfort bake, a delightful marriage of moist, sweet banana bread and the rich, melty goodness of chocolate chips. This bread is equally satisfying as a breakfast treat, a midday snack, or a cozy dessert.
If you want a few more excellent quick bread recipes, try my peanut butter bread recipe and my strawberry loaf cake. They are quick, easy and delicious.
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Why this Chocolate Chip Bread Recipe is a Keeper
Banana bread, a beloved classic recipe, is a testament to the beauty of simple baking. As a quick bread, it requires no yeast and minimal kneading, making it super easy to make for even the most novice bakers.
- Comfort Factor: It’s pure comfort food. The warm, sweet aroma and the soft, moist loaf are incredibly soothing and satisfying.
- Flavor Combination: The pairing of ripe bananas and chocolate chips is a classic for a reason. The sweetness of the banana is perfectly complemented by the rich, slightly bitter notes of chocolate.
- Versatility: It’s perfect for any time of day. Enjoy it for breakfast, as a snack, or even as a simple dessert.
- Ease of Making the Best Banana Bread: It’s a relatively easy recipe, often requiring just a few simple ingredients such as baking soda and minimal effort. Even novice bakers can achieve great results.
- Uses Ripe Mashed Bananas: It’s a fantastic way to use up overripe bananas that would otherwise go to waste.
- Customizable: You can easily customize it to your liking. Add nuts, spices, or different types of chocolate chips.
- Kid-Friendly: It’s a hit with both kids and adults. It is one of the best banana bread I’ve ever trued.
How do I Ripen Bananas Quickly for the Easy Banana Recipe?
Preheat your oven to 300°F (150°C). Place unpeeled bananas on a baking sheet lined with parchment paper (they might leak a bit). Bake for 15-30 minutes, checking every 10 minutes. They’re ready when they’re soft and the peels have darkened.
Pro Tip for the Best Chocolate Chip Banana Bread
Melt some peanut butter and drizzle on top of the bread.
Ingredient Notes and Variation Suggestions to Love this Recipe
To make this chocolate chip banana breads you just need a large mixing bowl and a few easy ingredients. You can make a wonderfully moist, delicious banana bread in no time.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bananas: Make sure that the bananas are ripe.
- VARIATION: See how to ripen them fast above or use frozen bananas that you save.
- Chocolate Chips: Try using chocolate chunks for this easy banana bread recipe. Mini chocolate chips work great too.
- VARIATION: Flour: You can substitute whole wheat flour for half of the all-purpose flour for a healthier twist.
- Sugar: You can use brown sugar instead of granulated sugar for a richer flavor. You can also reduce the amount of sugar if you prefer a less sweet bread.
- Dairy: You can use milk, buttermilk, or even a non-dairy milk like almond milk in this recipe.
- Add-ins: Get creative with your add-ins! Try adding chopped walnuts, pecans, or even a swirl of peanut butter to enhance the banana flavor.
Special Equipment Needed
- Loaf Pan: I love to use a loaf pan for this easy recipe but you can use a muffin tin and make some tender banana muffins too.
How to Make Chocolate Chip Banana Bread Recipe
Banana bread has always been a best-loved treat in our household. Give me a warm slice, right out of the oven, with a big pat of butter on top. Add a glass of milk on the side and I can think of nothing better.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep: Preheat the oven and grease you loaf pan.
- Mix: Combine the baking soda, flour and other dry ingredients and then in another mixing bowl, combine the wet ingredients in another bowl. Finally, mash bananas with a fork and mix with vanilla extract, milk in the third bowl.
- Combine: Blend the ingredients together and fold in chocolate chips.
- Pour: Pour the batter into the loaf pan and bake.
Prep Ahead Suggestions for this Super Moist Banana Bread
You can also measure flour and other dry ingredients in a large bowl and set aside until you are ready to make the moist and loaded chocolate banana bread.
- You can prepare the banana bread batter a day or two before you plan to bake.
How to Store Banana Bread, Reheat and Use Leftover Banana Loaf
It is easy to keep the banana bread for a day or two per the instructions below.
- Storing: Wrap the banana bread tightly in plastic wrap, aluminum foil, or place it in an airtight container. It stays moist days at room temperature.
- Reheating: Preheat your oven to 350°F (175°C). Wrap the banana bread in foil and heat for 10-15 minutes, or until warmed through.
- Using Leftovers: Use this classic banana bread for french toast, make a trifle with banana pudding or even banana croutons.
Common Questions About This Banana Bread with Chocolate Chips Recipe
You can actually make this recipe in the slow cooker. Cook on low for 2-4 hours, or until a toothpick inserted into the center comes out clean.
Some of the common reason for dry bread are overbaking, too much flour or not enough banana.
Slice the banana bread and wrap each slice individually in plastic wrap or foil. Place the wrapped slices in a freezer bag or airtight container.
It can be stored in the freezer for up to 3 months.
You can also freeze a whole loaf. Just make sure it is very well wrapped.
Before adding the chocolate chips to the batter, toss them in a tablespoon or two of the flour from your recipe.
Sprinkle extra chocolate chips on top, drizzle some melted chocolate and some banana slices or some powdered sugar to love this banana bread recipe.
Expert Tips to Make This Recipe
Here are a few tips to make this chocolate chip banana bread recipe. The bread will stay moist for days.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough bread. Mix until just combined, and don’t worry about a few lumps.
- Measure Correctly: Use the “spoon and level” method to measure your flour. Spoon the flour into your measuring cup, then level it off with a straight edge. This will prevent you from adding too much flour, which can make your bread dry.
- Use Melted Butter: Melted butter helps create a moist and tender bread. Make sure your butter is completely melted but not hot.
- Add Chocolate Chips Last: Fold in the semi-sweet chocolate chips at the very end to prevent them from sinking to the bottom of the loaf. Save extra chocolate chips on top of the bread.
- Don’t Overbake: Bake your bread until a toothpick inserted into the center comes out clean or with a few moist crumbs. Overbaking can make your bread dry.
- Cool Completely: Let your bread cool completely in the pan before slicing. This will make it easier to slice and prevent it from crumbling for the best banana bread recipe.
- Serve this recipe with the Super Moist Chocolate Chip Banana Bread: Try some, Chocolate Salted Caramel Iced Coffee, White Hot Chocolate with Chocolate Chips or Ice Cream.
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Banana Chocolate Chip Bread
Equipment
- Loaf Pans
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Ingredients
- 2 cups Flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- ½ teaspoon Cinnamon
- 1 cup White sugar
- ½ cup Butter
- 1 Tablespoon Milk
- 2 Eggs
- 3 Ripe bananas
- ½ teaspoon Vanilla
- 1 cup Semi-sweet chocolate chips
- Powdered sugar, to decorate
Instructions
- Preheat oven to 325°
- Grease 9×5 loaf pan
- Get out three mixing bowls.
- Bowl #1 Combine flour baking soda baking powder salt and cinnamon in one bowl
- Bowl #2 Beat butter and sugar in the second bowl. Add eggs one a time to the butter and sugar mixture. Beat till light and fluffy.
- Bowl #3 Mash bananas. Mix with vanilla, milk in the third bowl . Beat with a fork till fluffy.
- Stir banana mixture into butter/sugar mixture and blend well.
- Add flour mixture to banana mixture gradually and blend.
- Fold in the chocolate chips.
- Pour into greased loaf pan
- Bake on 325° for 70-80 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes before removing from pan.
- Sprinkle powdered sugar lightly on top to make it pretty (optional)
Christina’s Notes
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough bread. Mix until just combined, and don’t worry about a few lumps.
- Measure Correctly: Use the “spoon and level” method to measure your flour. Spoon the flour into your measuring cup, then level it off with a straight edge. This will prevent you from adding too much flour, which can make your bread dry.
- Use Melted Butter: Melted butter helps create a moist and tender bread. Make sure your butter is completely melted but not hot.
- Add Chocolate Chips Last: Fold in the semi-sweet chocolate chips at the very end to prevent them from sinking to the bottom of the loaf. Save extra chocolate chips on top of the bread.
- Don’t Overbake: Bake your bread until a toothpick inserted into the center comes out clean or with a few moist crumbs. Overbaking can make your bread dry.
- Cool Completely: Let your bread cool completely in the pan before slicing. This will make it easier to slice and prevent it from crumbling for the best banana bread recipe.
- Serve this recipe with the Super Moist Chocolate Chip Banana Bread: Try some, Chocolate Salted Caramel Iced Coffee, White Hot Chocolate with Chocolate Chips or Ice Cream.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
When you see your first contributing author post on a site that does something to you. Brings tears to your eyes. LOL OK, I didn’t cry but I DID start telling everybody about it. Christina, I am so pleased to be on your team.
Next week I have a sister-post coming out with a twist in ingredients and size. Hope the It Is A Keeper readers will stop by. ♥
Thanks so much for sharing it with my readers! 🙂