Banana Chocolate Chip Bread Recipe

This Banana Chocolate Chip Bread is a moist, tender, and irresistibly sweet treat that’s perfect for breakfast, snacks, or dessert. Made with ripe bananas and loaded with melty chocolate chips, this quick bread is easy to make and packed with flavor. Whether you enjoy it fresh out of the oven or toasted with a smear of butter, it’s guaranteed to become a family favorite.

Why You’ll Love This Recipe

• Super moist and flavorful – Thanks to ripe bananas and a rich blend of ingredients.
• Easy to make – No mixer required, just a few bowls and simple ingredients.
• Perfect for using overripe bananas – A great way to reduce food waste.
• Customizable – Add nuts, spices, or switch up the chocolate chips for variety.
• Freezer-friendly – Make a loaf ahead of time and enjoy it later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter (melted) or vegetable oil
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Chocolate chips (semi-sweet, dark, or milk chocolate)
• Optional: chopped walnuts or pecans for extra crunch

Directions

this recipe

1. Preheat the oven:
   • Set the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the wet ingredients:
   • In a large mixing bowl, mash the ripe bananas until smooth.
   • Add melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until fully combined.
3. Mix the dry ingredients:
   • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Combine the mixtures:
   • Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
   • Fold in the chocolate chips and any additional mix-ins, like chopped nuts.
5. Bake the bread:
   • Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top if desired.
   • Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and serve:
   • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

• Servings: 10–12 slices
• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 15 minutes

Variations

• Nutty Banana Bread: Add ½ cup of chopped walnuts or pecans for extra texture and crunch.
• Double Chocolate: Add 2 tablespoons of cocoa powder for a rich, chocolaty twist.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour instead of all-purpose flour.
• Dairy-Free Version: Substitute butter with coconut oil or vegetable oil.
• Spiced Banana Bread: Add 1 teaspoon of cinnamon or a pinch of nutmeg for a cozy flavor boost.

Storage/Reheating

• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Freezing: Wrap individual slices or the whole loaf in plastic wrap and foil, then freeze for up to 3 months.
• Reheating: Microwave individual slices for 10–15 seconds or warm them in a toaster oven until heated through.

FAQs

Can I use frozen bananas for this recipe?

Yes, just thaw the bananas completely and drain any excess liquid before using them.

How do I know when the bread is done baking?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar by up to ¼ cup without affecting the texture too much.

Why did my banana bread sink in the middle?

This can happen if the bread was underbaked or if too much moisture was added from very large bananas.

Can I use whole wheat flour instead of all-purpose?

Yes, substitute half the all-purpose flour with whole wheat flour for a healthier option, but expect a denser texture.

What kind of chocolate chips should I use?

Semi-sweet, milk, or dark chocolate chips all work well—choose based on your flavor preference.

How ripe should the bananas be?

The bananas should be very ripe, with brown spots on the skin, for the sweetest flavor and moistest texture.

Can I make banana bread muffins with this batter?

Yes! Divide the batter into a muffin tin and bake at 350°F (175°C) for 20–25 minutes.

What oil can I use instead of butter?

Vegetable oil, coconut oil, or even olive oil are good substitutes for butter in this recipe.

How do I prevent the bread from sticking to the pan?

Grease the loaf pan well or line it with parchment paper for easy removal.

Conclusion

This Banana Chocolate Chip Bread is the perfect blend of sweet bananas and rich chocolate in every bite. Moist, flavorful, and simple to make, it’s a go-to recipe for using up overripe bananas and treating yourself to a comforting homemade snack. Whether enjoyed fresh out of the oven or stored for later, this banana bread is sure to be a hit with everyone!

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