The best Chocolate Chip Banana Bread recipe (2024)

The best Chocolate Chip Banana Bread recipe (1)

The best Chocolate Chip Banana Bread. This easy to make, super moist banana bread recipe will be your go-to recipe anytime you have overripe bananas on your counter!

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The best Chocolate Chip Banana Bread Recipe ever! It is super moist and loaded with melted chocolate chips and fresh ripe bananas! See why this banana bread recipe has been shared millions of times and everyone agrees, not only is it fool-proof, it is the best around!

The best Chocolate Chip Banana Bread recipe (2)

This is the Best Chocolate Chip Banana Bread Recipe!

We always have bananas sitting on the counter in our house. When the bananas begin to get a little bit brown and start getting a little overripe, no one will eat them. This can only mean one thing…banana bread time!

I swear I think my family may intentionally let the over rippen just so I will make a banana bread. However, let me tell you this… all banana breads are not created equal. Ask anyone and they will tell you they have the best banana bread recipe, but trust me on this one… they are wrong. This is THE BEST Banana Bread Recipe ever!

The best Chocolate Chip Banana Bread recipe (3)

Why you’ll love this Banana Chocolate Chip Bread Recipe

It is an easy-to-make, super moist banana bread recipe and I promise it will be your go-to recipe! This recipe makes TWO loaves, one for now and one for later – WIN WIN!!

Banana Bread Chocolate Chip Recipe Ingredients

  • Unsalted butterat room temperature
  • Sugar
  • Eggs
  • Milk
  • Bananas (see our tips below on how to speed up the ripening process)
  • Flour
  • Baking soda
  • Chocolate chips

Chocolate Chip Banana Bread Recipe Substitutions and Variations

  • Walnuts
  • 1/4 teaspoon of cinnamon or nutmeg
  • Coconut flakes
  • Sprinkles (make it festive!)
  • Sprinkle some powdered sugar on top
The best Chocolate Chip Banana Bread recipe (4)

How To Make Banana Chocolate Chip Bread

  1. Using a hand mixer or a stand mixer, combine sugar and butter. Add in the eggs and blend. Add milk and bananas and mix for about 1 minute.
  2. Add flour and baking soda and mix until blended and then fold in the chocolate chips.
  3. Spray 2 loaf pans with non-cook spray and divide the batter. Split the batter into the two pans.
  4. Bake in the oven at 350 degrees for 45 minutes. You should be able to take a knife or a toothpick inserted into the middle of the loaf and they should come out clean.
  5. Remove from the oven and let cool on a wire rack for about 30 – 45 minutes. Remove from pan and serve

PRO-TIP: I serve one and freeze one… wrap in plastic wrap and then with tin foil and freeze)

The best Chocolate Chip Banana Bread recipe (5)

How to quickly ripen bananas

There are a few ways to do this, depending on how much time you have.

Super quick method using the Microwave: One way to quickly ripen bananas is using your microwave. Leave the banana in the peel and poke the banana using a fork on all sides. Pop it in the microwave for about 30 – 45 seconds (use about 15-second intervals until desired ripeness.) It won’t look pretty on the outside, but should be ripe on the inside! Let it cool (it may be hot).

12-24 hour method using a paper bag: If you have a little more time, place the bananas in a brown paper bag. TheEthylene will build up and circulate within the bag and speed up the ripening process.

15 – 30 minutes method using oven: If you have a few minutes to spare, try the oven method to ripen your bananas. The bananas cannot be too green for this method. Grab a cookie sheet and place the unpeeled bananas in the oven at 300 degrees for about 15-30 minutes until the peels are shiny and black.

The best Chocolate Chip Banana Bread recipe (6)

How to Store This Banana Bread Chocolate Chip Recipe

You can store this banana bread on the counter at room temperature for about 3-4 days. Put in a plastic container with a locking lid. Place it on or under a piece of paper towel to absorb the moisture from the bread.

  • Fridge – You can store it in the fridge for about a week. Wrap it in plastic wrap to contain the moisture.
  • Freezer – Wrap in plastic wrap and then in tin foil. Freeze for up to 3 months. Let it defrost on your counter

Can I freeze Banana Bread?

Yes, you can freeze yourbanana bread. As I mentioned, the recipe makes two loaves of bread. One for now, one for later! You can wrap the extra loaf in plastic wrap and then in aluminum foil and freeze it. Pull it out and let it thaw and it will be ready to serve at a later date!!

Does Chocolate Chip Banana Bread need to be refrigerated?

No, it will last longer in the fridge, but it does not need to be refrigerated.

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FAQs for Banana Chocolate Chip Bread Recipe

How do you make banana chocolate chip muffins?

You can easily make these into muffins! If you want to make full-size banana bread muffins, I would follow the instructions below, but bake them for about 25 minutes (bake them until a toothpick inserted into the center comes out clean.)
I have a great mini banana bread muffin recipe that you can follow step-by-step here.

How to keep the chocolate chips from sinking in your bread?

This batter is pretty thick, so they generally don’t sink. However, if you are worried, toss them in a little bit of flour and that should keep them put! This will work with other breads and cakes, as well! I also like to sprinkle some on the top of the bread after it is in the loaf pan!

Can bananas be too ripe for Banana Bread?

Overripe bananas are not always safe to eat straight, but they can be used safely for baking. However, if they are black, it is time to throw them out.
When I have ripe bananas sitting on the counter and no time to make a loaf of banana bread, I will freeze the bananas (see tip below)

Can I freeze overripe bananas to use later in banana bread?

Yes! I like to peel my overripe bananas and break them up into pieces and throw them a ziplock bag and freeze them. Then, just thaw them when ready to use!

What are the best chocolate chips for Banana Chocolate Chip Bread?

We typically use semi-sweet chocolate chips in our banana bread. However, you can use milk chocolate or even dark chocolate chips.

Do you put baking soda or baking powder in banana bread?

Be sure to use baking soda when making banana bread, not baking powder. However, baking powder can be substituted if you are in a pinch.

How do you keep banana bread moist?

The secret is the banana to flour ratio. This banana breads ratio is perfect for a moist and delicious banana bread. If your banana bread is dry, you may have added too much flour.

Why is my banana bread soggy?

A soggy banana bread may be again due to the flour to banana ratio. In the case of soggy banana bread, you may have too much banana.

Why is my Banana Bread not moist?

Usually due to over mixing the batter or too much flour.

More Banana Recipes You’ll Love

  • Frozen Chocolate Dipped Bananas
  • Easy Banana Split Dessert Cups
  • Banana Nut Bread No Bake Energy Bars
  • Oreo Banana Cream Pie
  • Baked Banana Oatmeal
  • Biscoff Banana Cream Pudding
  • Banana Fluff Parfait
  • Banana Cream Pie Bites
  • Cream Cheese Banana Bread

4.82 from 77 votes

The best Chocolate Chip Banana Bread recipe (8)

Banana Chocolate Chip Bread Recipe

Author — Jennifer Fishkind

Serves — 12

The best Chocolate Chip Banana Bread. This easy to make, super moist banana bread recipe will be your go-to recipe anytime you have overripe bananas on your counter!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Ingredients

  • ¾ cup unsalted butter at room temperature
  • 1 ½ cups sugar
  • 2 eggs
  • 1 ⅓ tablespoons milk
  • 3 ripened bananas
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ bag chocolate chips totally your preference on how much you like

Instructions

  • Preheat oven to 350 degrees

  • In a large bowl, combine the sugar and the butter. Use a mixer on low until combined.

  • Add eggs and blend.

  • Add milk and the bananas and mix for about 1 minute. The batter may look at little lumpy – that’s ok!

  • Add the flour and the baking soda and mix until blended. Fold in the chocolate chips.

  • Spray 2 loaf pans with non-cook spray and divide the batter. Pour the batter into the two pans.

  • Bake for 45 minutes (mine took a little longer, but my ovens are not so great). You should be able to take a knife or a toothpick inserted into the middle of the loaf and the they should come out clean.

  • Remove from the oven and let cool on a wire rack for about 30 – 45 minutes. Remove from pan and serve

  • (I serve one and freeze one… wrap in plastic wrap and then with tin foil and freeze)

Video

Nutrition Info

Calories: 383kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 114mg | Potassium: 141mg | Fiber: 1g | Sugar: 37g | Vitamin A: 445IU | Vitamin C: 2.6mg | Calcium: 30mg | Iron: 1.4mg

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