This Banana Chocolate Chip Bread transforms overripe bananas into a moist, chocolatey treat that’s perfect for breakfast or dessert. My go-to banana chocolate chip bread recipe delivers bakery-quality results every single time, and you’ll love how the melted chocolate pockets create pure magic in every slice.
SERVES: 4 | PREP: 15 MIN | COOK: 55 MIN | TOTAL: 70 MIN
Ingredients You’ll Need
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1¾ cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Cinnamon | ½ teaspoon |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Overripe bananas | 3 medium (about 1½ cups mashed) |
| Granulated sugar | ¾ cup |
| Unsalted butter (melted) | ⅓ cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
Mix-ins
| Ingredient | Amount |
|---|---|
| Semi-sweet chocolate chips | 1 cup |
| Mini chocolate chips (for topping) | 2 tablespoons |
Step-by-Step Instructions
Phase 1: Prep Work (5 minutes)
Step 1: Preheat Your Oven Set your oven to 350°F (175°C). This temperature is perfect because it bakes the bread evenly without burning the chocolate chips on top.
Step 2: Prepare Your Pan Grease a 9×5-inch loaf pan with butter or cooking spray, then dust it lightly with flour. Tap out the excess flour. This double-layer protection prevents sticking better than just spray alone.
Step 3: Mash Those Bananas Peel your overripe bananas (the spottier, the better!) and place them in a large mixing bowl. Use a fork to mash until mostly smooth with just a few small lumps remaining. Those little chunks create pockets of banana flavor throughout your bread.
Phase 2: Mix the Wet Ingredients (5 minutes)
Step 4: Combine Sugar and Butter Add ¾ cup sugar to your mashed bananas. Pour in ⅓ cup melted butter (let it cool for 2 minutes first so it doesn’t cook the egg). Stir everything together until the sugar starts to dissolve.
Step 5: Add Egg and Vanilla Crack in 1 egg and add 1 teaspoon vanilla extract. Whisk everything together for about 30 seconds until you see the mixture turn lighter in color. This means you’re incorporating air, which makes the bread fluffier.
Phase 3: Prepare Dry Ingredients (3 minutes)
Step 6: Whisk Your Dry Mixture In a separate medium bowl, combine 1¾ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon. Whisk these together for 20 seconds. This distributes the leavening agent evenly so you won’t get bitter baking soda pockets.
Phase 4: Combine Everything (5 minutes)
Step 7: The Crucial Folding Technique Pour the dry ingredients into your wet banana mixture. Here’s the key: fold gently with a rubber spatula using a figure-8 motion. Stop mixing the second you don’t see any more dry flour streaks. Overmixing creates tough, dense bread.
Step 8: Add the Chocolate Chips Fold in 1 cup chocolate chips, reserving 2 tablespoons for the top. Use just 3-4 gentle folds to distribute them. If you overmix now, you’ll deflate all that air you worked to incorporate.
Step 9: Check Your Batter Consistency Your batter should be thick but pourable—like a milkshake that’s been sitting for 5 minutes. If it seems too thick, don’t panic! That’s normal with this recipe.
Phase 5: Baking (55 minutes)
Step 10: Fill the Pan Pour the batter into your prepared loaf pan. Use your spatula to spread it evenly into the corners. Tap the pan gently on the counter 3 times—this releases air bubbles that could create holes in your finished bread.
Step 11: Add the Finishing Touch Sprinkle those reserved 2 tablespoons mini chocolate chips across the top. Press them down very lightly with your fingertip so they stick.
Step 12: Bake Low and Slow Place the pan on the center rack of your preheated oven. Bake for 55 minutes without opening the oven door. Opening it early releases heat and can cause your bread to sink in the middle.
Step 13: The Toothpick Test At 55 minutes, insert a toothpick into the center. It should come out with just a few moist crumbs clinging to it—not wet batter. If you see wet batter, bake for 5 more minutes and check again.
Step 14: The Cooling Process Remove the pan from the oven and let it sit on a wire rack for 15 minutes. This resting time lets the structure set up. If you try to remove it earlier, the bread might break apart.
Step 15: Release Your Bread Run a butter knife around the edges of the pan. Turn the pan upside down and gently shake until the bread releases. Let it cool completely on the wire rack before slicing—about 30 more minutes. Warm bread slices messily!
Chef’s Notes
Banana Ripeness Matters: The more black spots on your bananas, the sweeter your banana chocolate chip bread will be. I freeze overripe bananas in their peels and thaw them when I’m ready to bake.
Chocolate Chip Selection: Semi-sweet chips balance the banana’s sweetness perfectly. Dark chocolate chips make a more sophisticated version, while milk chocolate creates an extra-sweet treat.
Mixing Method: The figure-8 folding motion I mentioned isn’t just fancy technique—it actually cuts through the batter in a way that minimizes gluten development while still combining ingredients.
Baking Time Variables: Every oven runs differently. If your banana chocolate chip bread browns too quickly on top after 40 minutes, tent it loosely with foil for the remaining baking time.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 6g
- Carbohydrates: 58g
- Fat: 16g
- Fiber: 3g
- Sugar: 32g
Creative Variations
Nutty Chocolate Banana Bread
Add ½ cup chopped walnuts or pecans along with your chocolate chips. Toast the nuts first in a dry pan for 5 minutes to bring out their flavor. This adds a satisfying crunch that contrasts beautifully with the soft bread texture.
Double Chocolate Version
Replace ¼ cup flour with ¼ cup cocoa powder for chocolate banana bread with chocolate chips. This creates an intensely chocolatey experience that chocolate lovers go crazy for.
Peanut Butter Swirl
Warm ¼ cup peanut butter in the microwave for 20 seconds. Drizzle it over the batter in the pan, then swirl with a knife. This works great if you enjoyed our gingerbread house recipe and love those flavor combinations.
Cinnamon Streusel Top
Mix 2 tablespoons flour, 2 tablespoons brown sugar, 1 tablespoon cold butter, and ½ teaspoon cinnamon until crumbly. Sprinkle over the batter before baking. This technique also works beautifully with bread machine apple cinnamon bread.
Storage & Reheating
Room Temperature: Wrap your cooled banana chocolate chip bread tightly in plastic wrap or store in an airtight container. It stays fresh for 3 days on the counter.
Refrigeration: For longer storage, refrigerate the wrapped bread for up to 1 week. Let slices come to room temperature before eating, or warm them for 10 seconds in the microwave.
Freezing: Wrap the entire loaf (or individual slices) in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for 2 hours.
Reheating: Warm individual slices in the microwave for 15 seconds to get that fresh-baked texture back. The chocolate chips will soften beautifully.
Troubleshooting Common Problems
Problem 1: Bread Sinks in the Middle
Solution: This happens when you open the oven door too early or use too much banana. Stick to exactly 3 medium bananas (1½ cups mashed), and don’t peek before 50 minutes. Also check that your baking soda isn’t expired—it loses power after 6 months.
Problem 2: Top Burns Before Center Cooks
Solution: Your oven runs hot. Reduce temperature to 325°F and bake for 60-65 minutes instead. Cover the top with foil at the 35-minute mark to protect it while the center finishes baking.
Problem 3: Dense, Heavy Texture
Solution: You overmixed the batter. Remember to stop folding the instant you don’t see flour streaks. Also verify your baking soda is fresh by testing it—it should fizz vigorously when mixed with vinegar.
Problem 4: Chocolate Chips Sink to Bottom
Solution: Toss your chocolate chips in 1 tablespoon of flour before folding them into the batter. This light coating helps them stay suspended throughout the bread as it bakes.
Problem 5: Bread Sticks to Pan
Solution: Let the bread cool in the pan for the full 15 minutes before attempting to remove it. Also make sure you both greased AND floured your pan. Just spray alone isn’t enough for this moist batter.
Equipment Essentials
- 9×5-inch loaf pan (metal works better than glass)
- Two mixing bowls (large and medium)
- Whisk for dry ingredients
- Fork for mashing bananas
- Rubber spatula for gentle folding
- Measuring cups and spoons
- Wire cooling rack
- Toothpick for testing doneness
Shopping List
Baking Aisle
- All-purpose flour
- Granulated sugar
- Baking soda
- Vanilla extract
- Semi-sweet chocolate chips
- Mini chocolate chips
- Ground cinnamon
Produce Section
- 3 overripe bananas (look for brown-spotted ones)
Dairy Section
- Unsalted butter
- Large eggs
Pantry Staples
- Salt
Success Secrets
1. Banana Selection Strategy Buy extra bananas specifically for baking. Keep them on the counter until they’re heavily spotted with brown. If you need to speed up ripening, place them in a paper bag with an apple overnight.
2. Room Temperature Matters Let your egg sit out for 30 minutes before baking. Cold eggs don’t incorporate as smoothly into the batter, which can create a denser texture in your finished bread.
3. The Smell Test Your banana chocolate chip bread is perfectly done when your kitchen smells intensely of banana and chocolate, and the top springs back when you gently press the center. Trust your nose as much as the toothpick test.
4. Slicing Technique Use a serrated bread knife and a gentle sawing motion. Pressing down with a regular knife squishes the soft bread. Wipe your knife between cuts for clean, professional-looking slices.
5. Flavor Development This bread actually tastes better the next day after the flavors meld together overnight. If you can resist eating it fresh from the oven, you’ll be rewarded with even more intense banana flavor.
This banana chocolate chip bread has become my most-requested recipe. The combination of sweet bananas and melted chocolate creates something special that works equally well for breakfast, snack time, or dessert. Make it once, and it’ll become your go-to recipe for using up those spotted bananas too!
