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Chocolate chip banana bread is a moist, sweet quick bread made by combining ripe mashed bananas with a basic batter of flour, sugar, eggs, and oil or butter, then folding in chocolate chips for a rich, melty twist. It comes together in no time and always turns out beautifully.
What I love most about this banana bread is how simple and adaptable it is, and how it makes use of overripe bananas that might otherwise go to waste. If you haven’t tried this recipe yet, this is the one you need to try.
It’s a cozy, satisfying treat with a tender crumb and pockets of gooey chocolate, perfect for breakfast, snack time, or dessert. Whether you stick with the classic ingredients or try the simple swaps I’ve included, this loaf never disappoints. If you’re looking for an almond flour recipe that is gluten-free and low in carbs, try gluten-free almond flour banana cake. The double chocolate banana bread recipe and banana bread pudding are also delicious banana recipes you will love to try.
Table of Contents
Recipe Overview
Cuisine: American
Cooking Method: Baking
Skill Required: Beginner-friendly
Signature Taste: Sweet, ripe banana flavor with warm cinnamon and melty chocolate in every bite
Diet Info: Vegetarian; easily customizable with coconut or date sugar, dairy-free oils, or gluten-free flour options
Why You’ll Love This Recipe
- Super moist and tender with rich banana flavor
- Studded with melty chocolate chips in every bite
- Easy to make with simple pantry staples
- Customizable with healthier swaps like date sugar or coconut oil
- Perfect for breakfast, dessert, or a quick snack on the go
Ingredients
All-purpose flour: Gives structure and body to the bread. For a fluffier loaf, sift the flour before mixing.
Sugar: Adds sweetness, moisture, and promotes browning during baking. For a healthier alternative, use date sugar; it adds a subtle caramel depth and works just as well. Coconut sugar is also a great substitute.
Baking powder: Helps the bread rise and stay fluffy.
Baking soda: It gives the bread its signature lift—don’t skip it!
Ground cinnamon: Adds a warm, cozy spice note.
Salt: I highly recommend adding sea salt or Celtic salt instead of regular salt because it adds a subtle mineral finish that balances the sweetness beautifully.
Ripe bananas: The riper, the better—black-spotted bananas yield natural sweetness and moisture, and can even reduce the need for added sugar.
Milk: A splash of room temperature milk helps loosen the batter just enough for an even bake. You can add 1 tablespoon of water instead of milk.
Avocado oil, melted butter, or coconut oil: Each adds moisture and richness. Avocado oil is neutral, coconut oil adds a tropical vibe, and butter gives a classic buttery note.
Eggs: Room temperature eggs bind the ingredients and add structure.
Chocolate chips: Bring pockets of melty, sweet chocolate to every bite. Date chocolate chips are a good option.
How to Make Chocolate Chip Banana Bread
Preheat the oven to 325°F. Grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, mash the bananas, then add the oil (or melted butter), sugar, eggs, and milk. Mix until well combined and fluffy.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Sprinkle some chocolate chips on the surface of the batter.
Bake for about 70 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to Ripen Bananas
If you have unripe bananas and want to make this recipe, here are a few easy methods to ripen bananas quickly:
Paper Bag Method: Place unripe bananas in a brown paper bag with an apple or a ripe banana. This speeds up ripening perfectly within 1–2 days.
Oven Method: For instant ripening, bake unpeeled bananas at 300°F for 15 to 20 minutes until the skins are blackened and the insides are soft and sweet.
Microwave Method: Pierce the peel a few times, then microwave for 30 seconds to 1 minute. Let cool before using.
How to Serve Chocolate Chip Banana Bread
Serve this banana bread warm with a pat of butter or a drizzle of honey for an extra indulgent touch.
For a cozy breakfast or snack, enjoy it alongside a hot cup of Turkish coffee, tea, or a frothy latte.
It also pairs beautifully with a scoop of vanilla ice cream or Greek yogurt for a satisfying dessert.
Variations and Substitutes
Flour Swap: Try whole wheat flour for extra fiber, or go gluten-free with a 1:1 blend.
Healthier Sweeteners: Use coconut or date sugar instead of regular sugar for a more natural touch.
Dairy-Free: Swap milk with oat, almond, or coconut milk, and use dairy-free chocolate chips.
Nutty Twist: Add chopped walnuts or pecans for crunch and richness.
Spice It Up: Add nutmeg, cardamom, or even a hint of ginger for warmth.
Recipe Tips
Use overripe bananas: The darker and spottier, the better. Overripe bananas add intense sweetness and moisture, giving the bread its signature rich flavor and soft texture.
Mix separately for best texture: I use one bowl to combine the wet ingredients and another for the dry ingredients, then I bring them together. This keeps the batter from being overmixed and helps create a lighter, fluffier bread.
Don’t overmix the batter: Mix just until the dry and wet ingredients are combined. Overmixing can lead to dense, rubbery bread instead of a light, tender crumb.
Line your loaf pan with parchment: This makes it super easy to lift the bread out once it’s cooled—no sticking or crumbling.
Let it cool completely before slicing: As tempting as it is to dive in, cooling helps the crumb set properly and keeps slices from falling apart.
Storage Tips
To store banana chocolate chip bread, let it cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. Keep it at room temperature for 3 days, or refrigerate for 5 days for longer freshness.
You can also freeze it for up to 3 months. Just slice the bread and wrap individual slices or the entire loaf. Thaw at room temperature or toast slices straight from the freezer.
Frequently Asked Questions
Yes! Just thaw and drain any excess liquid before mashing.
Yes, you can absolutely make this bread recipe using just one bowl. It won’t hurt the recipe at all, and it’s a great way to make the process even easier for yourself.
Don’t overmix the batter and store it tightly wrapped or in an airtight container.
More Delicious Desserts To Try
Chocolate Chip Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar , coconut or date sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt, sea salt, or Celtic salt preferred
- 3 ripe bananas, mashed
- 1 tablespoon milk
- ½ cup avocado oil, melted butter or coconut oil
- 2 eggs
- 1 cup chocolate chips
Instructions
- Preheat the oven to 325°F. Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, mash the bananas, then add the oil (or melted butter), sugar, eggs, and milk. Mix until well combined and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Sprinkle some chocolate chips on the surface of the batter.
- Bake for about 70 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use overripe bananas: The darker and spottier, the better. Overripe bananas add intense sweetness and moisture, giving the bread its signature rich flavor and soft texture.
- Mix separately for best texture: I use one bowl to combine the wet ingredients and another for the dry ingredients, then I bring them together. This keeps the batter from being overmixed and helps create a lighter, fluffier bread.
- Don’t overmix the batter: Mix just until the dry and wet ingredients are combined. Overmixing can lead to dense, rubbery bread instead of a light, tender crumb.
- Line your loaf pan with parchment: This makes it super easy to lift the bread out once it’s cooled—no sticking or crumbling.
- Let it cool completely before slicing: As tempting as it is to dive in, cooling helps the crumb set properly and keeps slices from falling apart.
I made this twice so far and oh my goodness! Sooo delicious and moist! Also when I took it out of the oven the cake rised and the presentation literally looks store bought 😋😋I’m having some company over this Saturday and can’t wait to make 2 more loafs 😋😋😋
So happy to hear that you are loving this delicious cake as much as we do!!
I’m glad i found this blog. I’ve tried almost 10 recipes so far and all were a success. This CHOCOLATE CHIP BANANA BREAD was mouth watering! I’ll definitely make it again
My husband, a chocoholic, loves me more now that i made this recipe. I used his favorite chocolate chips and added some toasted almonds. The banana bread was amazing!
This looks so delicuous! It’s on my to do list for Sunday!