Chocolate Chip Banana Bread
This chocolate chip banana bread is so easy to make and calls for just a few basic ingredients. It’s incredibly soft and moist with chocolate chips in every bite!
This simple chocolate chip banana bread recipe is adapted from my classic banana bread, but we’re making it even better!
My original recipe calls for softened butter to be creamed together with both granulated sugar and brown sugar. In this chocolate chip version, I’ve simplified things by using melted butter and just brown sugar. This eliminates the need for a mixer, which means you can easily whisk it together by hand.
There’s also two cups of mashed banana and a cup of chocolate chips in this bread, so it’s packed with flavor. I guarantee you won’t be able to stop at just one slice!
Watch The Full Recipe Video
Ingredient Notes
Bananas
You’ll need two cups of mashed bananas, which is equal to about four large bananas. I recommend mashing the bananas first, then either measuring them out with a measuring cup or a food scale. It’s also best to use overripe brown bananas because they have more flavor and moisture.
Chocolate Chips
I like to use semi-sweet chocolate chips in this bread, but you can use any kind you prefer. You could even chop up a chocolate bar or use mini chocolate chips instead!
How To Line Your Pan With Parchment Paper
This step is technically optional, but it makes it SO much easier to remove your bread from the loaf pan. I do this all time with other recipes like my apple bread, blueberry bread, and pumpkin bread. Here’s exactly how to line your pan (plus a visual above to help!):
- Spray the pan with non-stick cooking spray. This is going to help the parchment paper stick and prevent any of the batter that doesn’t touch the parchment paper from sticking to the pan.
- Tear off a strip of parchment paper and place it inside the pan. If you want the sides to really stick to the pan, you can also use some metal binder clips. Just don’t use any with plastic because they will melt in the oven!
- Pour the batter on top and bake. Once the banana bread has cooled, all you have to do is use the overhang from the parchment paper to lift it out of the pan. Easy, peasy!
The Best Bananas To Use & How To Mash Them
Like I mentioned earlier, overripe bananas are best when it comes to baking. They’re not only sweeter, but they provide even more moisture so you don’t end up with a dry loaf of banana bread.
You want bananas that have a lot of brown specks all over them or are mostly brown. Bananas that are still yellow or have just a few small brown specks on them are great for eating, but not quite ready for baking. See the picture above? The bananas on the right are perfect!
When it comes to mashing the bananas, you can either use a fork, potato masher, or mash them in a bowl with an electric mixer. I personally like to just peel the bananas, place them on a plate, and mash them really well with a fork. No need to get fancy!
Need to ripen your bananas quickly? Place them in a brown paper bag for 1 to 2 days with an apple. The apple will release ethylene gas and help the bananas ripen faster!
Tips For A Moist Chocolate Chip Banana Bread
- Use a light metal loaf pan. Darker pans tend to bake faster and glass pans don’t conduct heat as well. It’s best to stick with a light colored pan to make sure that your bread bakes evenly.
- Use room temperature eggs. This will ensure that they mix more evenly into the batter and prevent the melted butter from solidifying. If you need to bring them to room temperature quickly, just place the eggs in a bowl of warm water for 5 to 10 minutes.
- Measure your flour correctly. You don’t want to scoop the flour from the container because it will compact in the cup and you’re likely going to measure out too much. To measure it correctly, stir the flour around, spoon it into your measuring cup, then level it off with the back of a knife.
- Don’t over mix the batter. Once you add the dry ingredients and chocolate chips, only mix until just combined. Over mixing can over develop the gluten in the batter and cause your bread to turn out dense or gummy. Trust me, you don’t want that!
- Avoid over-baking it. My bread usually takes about 65 to 75 minutes to fully bake through. If yours starts to brown too much on top before it’s done, just loosely place a piece of foil over it to prevent it from burning. If you’re a baking nerd (like myself!) I also recommend keeping an oven thermometer in your oven to ensure the temperature is correct.
Can I Add Nuts To This Recipe?
Absolutely! You can mix ½ cup of chopped walnuts or pecans in along with the chocolate chips.
Can I Use Whole Wheat Flour?
I only recommend swapping out half of the flour in this recipe with either regular whole wheat or white whole wheat flour. If you swap all of the flour for whole wheat flour, it’s more than likely going to turn out dry and dense.
If you’re looking for a recipe that uses just whole wheat flour, you can use my whole wheat banana bread recipe instead.
This recipe has officially become my new favorite way to use up overripe bananas. I hope you love it as much as my family and I do!
If you make this recipe, don’t forget to leave a comment below to let me know how it turned out! Happy Baking!
Chocolate Chip Banana Bread Recipe
Ingredients
- ½ cup unsalted butter melted and slightly cooled (115 grams; 1 stick)
- ¾ cup packed light brown sugar (150 grams)
- 2 cups mashed ripe banana (480 grams; about 4 large bananas)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips (180 grams)
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9×5 loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving some overhang for easier removal, and set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, mashed banana, eggs, and vanilla extract until fully combined.½ cup unsalted butter,¾ cup packed light brown sugar,2 cups mashed ripe banana,2 large eggs,2 teaspoons pure vanilla extract
- In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.2 cups all-purpose flour,1 teaspoon baking powder,½ teaspoon baking soda,½ teaspoon salt
- Add the dry ingredients to the wet ingredients and mix together until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips.1 cup semi-sweet chocolate chips
- Scoop the batter into the prepared loaf pan and spread it around into one even layer.
- Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil for the last 20 to 25 minutes of baking to prevent excess browning on top of the bread.
- Remove from the oven and allow to cool in the loaf pan for 10 to 15 minutes. Carefully remove the bread from the loaf pan and transfer to a wire rack to cool slightly before slicing and serving.
