This incredibly tender and moist Chocolate Chip Banana Bread is made with butter, brown sugar, and plenty of mashed ripe bananas.
Nothing beats a tender slice of banana bread with a smear of butter on top. Talk about comfort food. Just the smell of banana bread baking is so nostalgic and comforting.
This is a classic banana bread with chocolate chips as an add-in. Try my other variations of banana bread next including Sourdough Discard Banana Bread, Chocolate Marbled Banana Bread, or Olive Oil Banana Bread!
If you have tons of ripe bananas to bake with, might I also suggest my Banana Coffee Cake Muffins or Banana Cupcakes with Cream Cheese Frosting?
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⭐️ Why You Need to Make This Recipe
- Texture - This banana loaf is unbelievably soft and tender thanks to lots of mashed ripe bananas in the batter.
- Flavor - The sweet comforting flavor of banana meets salted butter and semisweet chocolate chips in this recipe.
- Method - You will be amazed at how easy this recipe is with no electric mixer required and minimal ingredients!
🧈 Ingredients
Here are the ingredients needed to make this delicious moist banana bread with chocolate chips.
Ingredient Notes
- Butter - Melted salted butter makes this banana bread super moist and flavorful. See instructions in the recipe for substituting unsalted butter.
- Bananas - For the best flavor and texture, make sure the bananas are nice and ripe with brown spots all over. Always measure the mashed banana for the best results.
- Chocolate Chips - I like regular semisweet chocolate chips in my banana bread but you could use dark chocolate, milk chocolate, or mini chocolate chips if you prefer!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the melted butter and brown sugar. Add the mashed banana, eggs, and vanilla and whisk until fully combined.
Step 2: Whisk together the flour, baking soda, and salt.
Step 3: Add the dry ingredients and chocolate chips and mix just until all the flour is incorporated - do not overmix!
Step 4: Pour the batter into a loaf pan that has been greased and lined with parchment paper.
Bake in a preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean without any raw batter on it.
💡 Top Tip
A delicious way to eat leftover banana chocolate chip bread is to butter each side of a slice with salted butter and then toast it in a frying pan on medium-low heat until it is slightly crispy but not burnt and the chocolate chips are melty again. Heavenly! I am eating it this way as a type this.
❓ Recipe FAQs
I have not tested this recipe with gluten-free flour but I think it would work fine with a trusted GF all-purpose flour. Let me know if you try it!
Yes. You could leave out the chocolate chips for a plain banana bread or replace them with chopped nuts such as pecans or walnuts.
Store fully cooled banana bread in an airtight container or wrapped in food wrap for up to 4 days at room temperature or 4 weeks in the freezer (thaw before serving).
Yes, simply add an additional ¼ teaspoon of salt to the recipe if using unsalted butter.
🍌 More Banana Recipes
Looking for other recipes like this? Try these:
If you tried this Banana Bread with Chocolate Chips or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Chocolate Chip Banana Bread
Equipment
- 9x5-inch loaf pan
- parchment paper
- measuring cups & spoons
- mixing bowls
- whisk
Ingredients
- ½ cup salted butter * melted
- ¾ cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups mashed ripe bananas
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips *
Instructions
- Preheat the oven to 325℉. Grease a 9x5-inch loaf pan with oil and line it with parchment paper, letting the edges hang over the sides of the pan.
- Place the melted butter and brown sugar in a large bowl and whisk until combined. Add the mashed bananas, eggs, and vanilla and continue mixing.
- Whisk together the flour, baking soda, and salt until combined. Add to the combined wet ingredients alongside the chocolate chips and mix just until no lumps remain - be careful not to overmix!
- Pour the batter into the prepared pan and bake in preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes and then lift the loaf out of the pan using the parchment paper as handles and let cool on a wire rack for at least 20 minutes before slicing to serve warm with butter or let cool fully before putting away. Enjoy!
Notes
- Add an additional ¼ teaspoon of salt to the recipe if using unsalted butter.
- You could use dark or milk chocolate chips instead of semisweet if you prefer.
Noah Gerber
Great recipe! I love the nut and chocolate combination! I definitely would recommend this super easy recipe to anyone.
Naomi
Thanks, Noah! Really appreciate the review!
Naomi