This is the best chocolate chip banana bread recipe I’ve used. The bread bakes to be moist and so flavorful thanks to brown sugar and butter. And, since the butter is melted, this recipe comes together quickly! My secret for amazing chocolate chip banana bread is using mini and regular chocolate chips in the banana bread batter. The mini chips melt into the bread, making this bread outrageously delicious. For muffins, see these amazing chocolate chip banana muffins.
Key Ingredients
Bananas: Use super ripe bananas for this recipe. We want them to look brown and speckled. Chocolate chips: My family loves a combination of regular and mini chocolate chips. The mini chips melt into the banana bread batter, making it extra delicious. Flour: I use all-purpose flour for this recipe, whole wheat, white whole wheat flour, or your favorite gluten-free all-purpose blend works. Baking soda: Helps the bread rise and brown. Salt, vanilla extract, & cinnamon: Add flavor to the batter and make it taste amazing. The cinnamon is just enough spice. Butter: Melted butter makes the best moist banana bread! Brown sugar: Another secret for the best chocolate chip banana bread! It keeps our bread flavorful and moist. Eggs: Give some structure to the bread. We use two eggs. To make this recipe egg-free, use 2 flax eggs or aquafaba.
How to Make Chocolate Chip Banana Bread
This recipe for chocolate chip banana bread is easy! It’s inspired by our easy banana bread, which we and our readers love. Nothing smells better than this batter with bananas, butter, and chocolate baking in the oven. To make it, you’ll whisk flour, baking soda, salt, and cinnamon. Then mash your bananas in another bowl (remember, we want them ripe!). Whisk in melted butter, brown sugar, eggs, and vanilla to the bananas, and then fold in the dry ingredients and the chocolate chips until you get a smooth batter. Pour the batter into your loaf pan, then scatter a handful of chocolate chips on top (becasue who doesn’t want more chocolate in their banana bread!?). Bake the bread in a preheated 350°F oven until a knife inserted into the center comes out clean, usually taking 55 to 65 minutes. Then let it cool for a while to so the middle sets.
Storing Your Banana Bread
Chocolate chip banana bread lasts, in an airtight container, on the counter for up to 3 days or in the fridge for up to 1 week. You can also freeze it. I recommend wrapping in plastic wrap and then again in foil. Free this way for up to 6 months. Thaw overnight in the fridge. 1 teaspoon baking soda 1/4 teaspoon fine sea salt 3/4 teaspoon ground cinnamon 3 medium bananas or 1 ½ cups mashed, very ripe bananas are best 8 tablespoons (115g) butter, melted and cooled 3/4 cup (150g) light brown sugar 2 large eggs at room temperature, see tips 1 teaspoon vanilla extract 1 cup (180g) chocolate chips 2Butter and flour an 8 ½-inch by 4 ½-inch loaf pan. Or grease the pan and then line it with a sheet of parchment paper (as shown in the video). See tips for pan sizes. 3Whisk the flour, baking soda, salt, and cinnamon together and set aside. 4Use a fork to mash the bananas into a chunky paste in the bottom of a large bowl. 5Whisk the melted butter, brown sugar, eggs, and vanilla into the bananas until well blended. 6Switch to a large rubber spatula, scrape the sides and bottom of the bowl, and then add the dry ingredients in two parts, stirring until the flour disappears and the batter is smooth. Fold in the chocolate chips, saving a handful to add to the top of the loaf. 7Pour batter into the prepared pan and smooth the top. Scatter the reserved chocolate chips over the top. 8Bake for 55 to 65 minutes, or until a thin knife inserted into the center of the bread comes out clean. If you have an internal thermometer, you can check the temperature by inserting it into the center, and it should read between 200 and 205°F. 9Transfer to a wire rack to cool for 5 minutes. Unmold the bread and cool completely before slicing.
