Chocolate Chip Banana Bread

If you’ve got ripe bananas waiting to be used, this chocolate chip banana bread is the best kind of solution. It’s an easy, from-scratch recipe that keeps everything you love about classic banana bread and adds just enough chocolate to make it feel a little special. Simple to make, cozy to share, and always a hit fresh from the oven.

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Here’s Why This Chocolate Chip Banana Bread Recipe Works

Chocolate chips make it feel indulgent. They melt into soft pockets throughout the loaf, adding rich chocolate flavor that balances the banana sweetness. You can swap them for chopped chocolate if you like bigger, gooier bites.

Oil keeps it soft and moist. It gives the loaf a tender crumb that stays fresh for days, even after it cools.

One-bowl, no-fuss batter. Everything comes together quickly with a whisk and spatula. No mixer required.

Perfect for sharing or freezing. It keeps well for days and tastes just as good reheated, so you can make it ahead without losing texture.

For a classic version without the chocolate, check out my Starbucks banana bread recipe. It’s just as soft and flavorful.

If you liked this sweet bread, try my blueberry banana bread next. It’s another easy, from-scratch recipe with a burst of fruit instead of chocolate.

Chocolate Chunk Banana Bread

This banana bread isn’t just a quick bread, it’s basically a snackable dessert. Moist crumb, melty chocolate, and that sweet banana aroma will have you “just cutting one more slice” until the loaf is gone.

Prep Time: 10 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 5 minutes mins

5 from 11 votes

Chocolate Chip Banana Bread

By Dahn Boquist

This banana bread is studded with chocolate chips and a toffee-like flavor from the brown sugar. Use slightly overripe bananas for the best banana flavor.

If you make this recipe, please leave a star rating and comment.

Servings: 1 loaf

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Ingredients 

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• ▢ 3 to 4 bananas, 2 cups
• ▢ 1 cup granulated sugar, 200 grams
• ▢ ¼ cup brown sugar, 53 grams
• ▢ ⅔ cups vegetable oil, 133 grams
• ▢ 2 large eggs, room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups all-purpose flour, 240 grams
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¾ teaspoon salt
• ▢ ¾ cup chocolate chips, plus a bit more to sprinkle on top

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Instructions 

• Preheat the oven to 350°F and grease a 9×5 inch loaf pan (or line it with parchment paper). 
• In a mixing bowl, combine the mashed banana, sugar, brown sugar, oil, eggs, and vanilla. Beat until well combined.
• Sift the flour, baking powder, baking soda, and salt over the banana mixture. Toss the chocolate chips in.
• Gently fold the ingredients together until just combined. Do not stir too much or you will overwork the gluten.
• Pour the batter into the loaf pan and bake for 55 to 60 minutes or until a toothpick comes out clean. 
• Let the bread cool for 20 minutes then remove it from the pan and place it on a wire rack to cool completely.

Video

Notes

Use very ripe bananas. The darker the peel, the sweeter and more flavorful the loaf. Underripe bananas won’t give you the same depth of flavor.

Mix gently. Stir just until the flour disappears. Overmixing develops the gluten and can make the crumb tough.

Toss chocolate chips in a little flour. It helps keep them evenly distributed instead of sinking to the bottom.

Line your pan with parchment paper. Line your pan with parchment paper, letting it hang over the long sides for easy lift-out. It makes the loaf much easier to remove and prevents sticking far better than non-stick spray alone.

Let it cool before removing. Give it about 20 minutes in the pan before transferring to a wire rack. This helps it set and keeps the loaf intact.

Start checking early. Begin testing for doneness around 55 minutes; every oven runs a bit differently.

If you like this recipe, try my chocolate banana scones. 

Nutrition

Serving: 1 serving, Calories: 268kcal, Carbohydrates: 38g, Protein: 3g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Cholesterol: 23mg, Sodium: 250mg, Fiber: 2g, Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

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