The Best Easy Chocolate Chip Banana Bread Recipe: Moist & Delicious Homemade Loaf
Prepare to fall in love with this incredibly moist and flavorful chocolate chip banana bread. Each slice is a delightful experience, featuring a tender crumb generously studded with pools of melty chocolate chips. Baked to a beautiful golden perfection, this bread embodies everything you could ever desire in a classic banana bread, elevated with the irresistible addition of chocolate. It’s truly a comforting treat that’s perfect for breakfast, a snack, or even a simple dessert.
Why This Chocolate Chip Banana Bread Recipe Is a Must-Try
After perfecting our chocolate chip banana muffins, we’re thrilled to share the recipe for this magnificent golden loaf. What makes this chocolate chip banana bread truly exceptional is its incredibly tender crumb and the generous scattering of warm, melty chocolate chips throughout. By utilizing common pantry staples, a comforting hint of cinnamon, and an abundance of those delicious choco chips, you’ll effortlessly create the perfect banana loaf that will quickly become a family favorite.
It happens to all of us: you buy a bunch of bananas with good intentions, only for them to ripen far too quickly. One moment they’re perfectly yellow, and the next they’re covered in brown spots, seemingly overnight. But don’t despair! This is where the magic of banana bread comes in. Those spotted, overripe bananas are actually the secret to an intensely flavored and super moist loaf. When you add chocolate chips into the mix, you transform what might otherwise be discarded fruit into a delightful sweet treat, a wholesome breakfast, or a satisfying snack.
This recipe doesn’t just work; it excels because it leverages the natural sweetness and moisture of very ripe bananas. The riper the banana, the more sugar it contains, which translates to a sweeter, more intensely banana-flavored bread. The high moisture content of these bananas also helps to create an incredibly tender and moist texture that resists drying out. Combined with the comforting warmth of cinnamon and the rich pockets of chocolate, every bite is a harmonious blend of flavors and textures.
Essential Ingredients for Your Perfect Banana Bread
This delightful chocolate chip banana bread requires a handful of simple ingredients, most of which you probably already have in your pantry. For all exact measurements, the full list of ingredients, and detailed instructions, please refer to the printable recipe version located at the end of this post.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient’s role is key to baking success. Here’s a closer look at the stars of our chocolate chip banana bread:
BANANAS – The riper, the better! Your bananas can be speckled with brown spots, mostly brown, or even completely black. The key is that they are very ripe. As bananas ripen, their starches convert to sugars, intensifying their sweetness and banana flavor, and increasing their moisture content. This is precisely why overripe bananas are non-negotiable for truly exceptional banana bread. If your bananas aren’t quite ready, you can speed up the process by baking them in their peels at 300°F (150°C) for 15-30 minutes until they turn black and soft. Alternatively, freeze ripe bananas (peeled first!) for later use. Just thaw them before mashing.
CHOCOLATE CHIPS – Our preferred choice is semi-sweet chocolate chips, as they provide a balanced sweetness that complements the banana beautifully. However, don’t hesitate to get creative! You could try dark chocolate chips for a richer, less sweet profile, milk chocolate chips for extra indulgence, or even white chocolate chips for a different flavor dynamic. For a fun twist, consider adding cinnamon chips for an extra layer of spice, or a mix of different chocolate varieties.
FLOUR – Accurate flour measurement is critical for achieving that perfect tender texture. To prevent dense or crumbly banana bread, avoid scooping flour directly from the bag. Instead, gently aerate the flour in its container with a spoon. Then, use the spoon to lightly scoop the flour into your measuring cup until it’s overflowing. Level off the excess with the flat edge of a butter knife. It’s crucial not to pack the flour into the cup or tap the cup on the counter, as this compresses the flour, leading to an excess amount and a dry, heavy bread. This small step makes a huge difference!
BUTTER – Melted butter adds richness and contributes to the bread’s moist texture. Ensure it’s slightly cooled before adding to the wet ingredients to avoid scrambling the eggs.
SUGAR – Granulated sugar provides the primary sweetness and helps with browning, giving the loaf a beautiful golden crust.
EGGS – Eggs act as a binder, providing structure and additional moisture to the bread. Using room temperature eggs helps them incorporate more smoothly into the batter.
VANILLA EXTRACT – Pure vanilla extract enhances all the other flavors, adding a layer of warmth and complexity that truly makes the bread shine.
BAKING SODA & BAKING POWDER – These leavening agents work together to give the banana bread its rise, ensuring a light and airy texture. Don’t skip them!
CINNAMON & SEA SALT – Cinnamon adds a cozy, aromatic spice that pairs wonderfully with banana and chocolate. Sea salt balances the sweetness and brings out the full depth of flavors.
Step-by-Step: How to Bake Irresistible Chocolate Chip Banana Bread
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious recipe. For a convenient printable version, complete with all measurements and instructions, simply Jump to Recipe at the bottom of this page.
- Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by lining it with parchment paper, leaving an overhang on the long sides for easy lifting.
- In a small bowl, thoroughly whisk together 1 ¼ cup all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon sea salt. Set this dry mixture aside.
- In the bowl of a stand mixer (or using a hand mixer), combine the mashed bananas, 1 stick of melted and slightly cooled unsalted butter, ¾ cup granulated sugar, 2 large room-temperature eggs, and ½ tablespoon pure vanilla extract. Mix on medium-low speed with the paddle attachment for about 30 seconds, until well combined and smooth.
- With your mixer set to the lowest speed, gradually add about half of the dry ingredients to the wet mixture. Once partially incorporated, add the remaining dry ingredients. Continue mixing on low speed for another 30 seconds, or just until the ingredients are combined. Be careful not to overmix, as this can lead to a dense, tough bread.
- Scrape down the sides of the mixing bowl with a rubber spatula, then add the chocolate chips. Gently fold them into the batter until evenly distributed. If you desire extra melty chocolate on top, reserve about 2 tablespoons of chocolate chips to sprinkle over the batter before baking.
- Pour the prepared batter evenly into your lined 9×5 inch loaf pan. Bake for approximately 55 minutes, or until a wooden toothpick inserted into the center comes out moist with a few crumbs attached, but not raw batter. Baking times can vary, so keep an eye on it!
- Once baked, allow the banana bread to cool in the loaf pan for 15-20 minutes. This helps it firm up and prevents it from sticking. After this initial cooling, gently lift the bread out of the pan using the parchment paper overhang and transfer it to a wire cooling rack. Let it cool completely on the rack before attempting to slice, ensuring clean, perfect slices.
Frequently Asked Questions & Expert Tips for Banana Bread Perfection
Absolutely! Freezing banana bread is an excellent way to enjoy it later. To freeze an entire loaf, first ensure it is completely cooled. Then, wrap the loaf tightly in plastic wrap, followed by a layer of aluminum foil, and place it in a large freezer-safe ziptop bag. Press out as much air as possible before sealing. It can be stored in the freezer for up to 3 months. For individual servings, slice the cooled bread and wrap each slice in plastic wrap or aluminum foil, then place them in a sealed ziptop bag. To thaw, simply unwrap the bread (or slices) and let it sit at room temperature for about 1 to 1.5 hours. You can also warm individual slices in the microwave for a few seconds for a quick, comforting treat.
Proper storage is key to keeping your banana bread fresh and moist. Once the loaf is completely cooled, wrap it snugly in plastic wrap. For extra freshness, place the wrapped loaf inside a large ziptop bag, ensuring you press out any excess air before sealing. Store it at room temperature, and it will stay wonderfully fresh for up to 4 days. You can also store it in an airtight container, which helps maintain its moisture and prevents it from drying out.
If your banana bread turns out overly dense, tough, or even gummy in texture, the most common culprit is overmixing the batter. Banana bread batter, like most quick breads, benefits from a gentle touch. When you combine the wet and dry ingredients, mix them only until they are *just* combined. You might still see a few small streaks of flour, and that’s perfectly fine. Overmixing develops the gluten in the flour too much, leading to a chewy, dense texture instead of the desired tender crumb. Always use the lowest setting on your mixer or mix by hand with a spatula once the dry ingredients are added.
If you’re craving banana bread but your bananas aren’t quite ripe enough, there’s a trick! Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15-30 minutes, or until the skins turn completely black and the bananas are soft to the touch. Let them cool, then peel and mash. This process rapidly converts starches to sugars, giving you that essential sweetness and moisture.
Absolutely! Adding nuts is a fantastic way to introduce extra texture and flavor. Walnuts or pecans are classic choices for banana bread. You can add ½ to 1 cup of chopped nuts along with the chocolate chips in step 5. Toasting the nuts lightly before adding them can enhance their flavor even further.
Delicious Ways to Enjoy Your Chocolate Chip Banana Bread
This chocolate chip banana bread is incredibly versatile and can be enjoyed in so many ways! Serve it warm, sliced thick, with a generous smear of softened butter for a classic, comforting experience. It’s absolutely divine on its own, making it an ideal on-the-go snack or a quick, satisfying breakfast with your morning coffee or tea. For an extra special touch, consider topping a slice with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for a decadent dessert. It also pairs wonderfully with a thin spread of cream cheese for a tangy contrast. Whether you prefer it plain or dressed up, this moist loaf is sure to be a hit!
Explore More Delicious Banana Recipes
If you love the sweet, comforting flavor of bananas, you’re in for a treat! We have a variety of other fantastic banana-infused recipes that are just as easy and delicious as this chocolate chip banana bread. Perfect for using up those ripe bananas or simply indulging in a favorite flavor:
- Delightful Banana Cookies
- Fluffy Classic Banana Muffins
- Hearty Banana Nut Bread
- Easy-to-Make Banana Cake
- Irresistible Chocolate Chip Banana Muffins
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Bake Your Best Chocolate Chip Banana Bread Today!
There’s nothing quite like the aroma of freshly baked banana bread filling your home, especially when it’s studded with sweet, melting chocolate. This recipe is designed to be straightforward and rewarding, even for novice bakers. With our detailed guide and expert tips, you’ll achieve a consistently moist, tender, and flavorful loaf every time. Say goodbye to dry, bland banana bread and hello to a golden, chocolate-filled masterpiece. Gather your overripe bananas and treat yourself, your family, or your friends to this ultimate comfort food. Happy baking!
Chocolate Chip Banana Bread
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ¼ cup all purpose flour
- 1 Tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 3 medium ripe bananas mashed, 1 1/4 cup
- 1 stick unsalted butter melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- ½ Tablespoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
Things You’ll Need
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9×5 loaf pan
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Stand mixer or hand mixer
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Rubber spatula
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Wire cooling racks
Before You Begin
- Properly measuring flour is an important step that will help avoid dense, crumbly banana bread. Do not scoop your flour straight from the bag. Instead, mix the flour in the bag with a spoon to aerate it (so you’re not scooping packed in flour), then use the spoon to scoop the flour into your measuring cup. Level it off with the flat end of a butter knife but do NOT pack the flour into the cup or tap it on the counter.
- Your bananas can be black, brown, or yellow with brown spots – so long as the banana is nice and ripe your bread will come out tasty. When the banana peel has developed freckles, they are ready for making banana bread. The riper the banana, the stronger the banana flavor in your finished bread. Dark/black bananas are perfectly okay to use.
- To freeze, wrap the fully cooled banana bread in plastic wrap, place it in a large ziptop bag, press it down to remove air, and store in the freezer for up to 3 months. You can also freeze individual slices by wrapping each slice in plastic wrap or aluminum foil and placing it in a sealed ziptop bag. Thaw uncovered at room temperature for about an hour to an hour and a half and enjoy!
- To store, wrap the (fully cooled) loaf in plastic wrap followed by a large ziptop bag (remove as much air as possible) and store it at room temperature for up to 4 days. You can also store the bread in an air-tight container.
Instructions
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Preheat oven to 350F degrees and line a 9×5 inch loaf pan with parchment paper.
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In a small bowl whisk well 1 ¼ cup all-purpose flour, 1 tablespoon ground cinnamon, baking soda, baking powder and sea salt and set aside.
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In the bowl of a stand mixer, add mashed bananas, 1 stick melted butter (and slightly cooled), ¾ cup granulated sugar, 2 large eggs, and ½ tablespoon pure vanilla and mix for about 30 seconds with the paddle attachment.
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With the mixer set to low, pour in about half of your dry ingredients. Once partially combined, add the remaining dry ingredients. Leave the mixer on low for another 30 seconds or until just combined. Do not overmix.
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Scrape down the sides of the bowl then add in the chocolate chips, folding to combine with a rubber spatula. If desired, reserve 2 tablespoons of chocolate chips for the top.
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Pour the batter into your prepared 9×5 loaf pan and bake for 55 minutes or until a toothpick comes out moist but not raw.
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Cool in loaf pan for 15-20 minutes before moving to wire rack where the bread should rest outside of the pan. Cool until safe to touch before slicing.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.