Chocolate Chip Banana Bread: Moist, Sweet, and Loaded with Chocolate
This chocolate chip banana bread is soft, moist, and packed with rich chocolate chips in every bite. Made with ripe bananas, butter, and a touch of vanilla, this classic treat is perfect for breakfast, dessert, or a cozy snack. It’s easy to make and stays fresh for days, delivering the perfect balance of sweet banana flavor and gooey melted chocolate.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk or hand mixer
- Spatula
- Measuring cups and spoons
- 9x5-inch loaf pan
- Parchment paper (optional)
- Cooling rack
- Knife for slicing
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon optional for warmth
- Wet Ingredients:
- 3 large ripe bananas mashed
- ¾ cup granulated sugar or brown sugar
- ½ cup unsalted butter melted or ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt or sour cream for extra moisture
- Add-Ins:
- ¾ cup semi-sweet or dark chocolate chips plus extra for topping
- ½ cup chopped walnuts or pecans optional
Instructions
- Step 1: Preheat & Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- Set aside.
- Step 3: Mix Wet Ingredients
- In a large bowl, mash the bananas until smooth.
- Add sugar, melted butter, eggs, vanilla extract, and Greek yogurt. Mix well until combined.
- Step 4: Combine Wet & Dry Ingredients
- Gradually fold the dry ingredients into the wet ingredients using a spatula.
- Stir gently until just combined (do not overmix).
- Step 5: Add Chocolate Chips & Nuts
- Fold in chocolate chips and nuts (if using).
- Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
- Step 6: Bake the Banana Bread
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, tent with aluminum foil during the last 10–15 minutes.
- Step 7: Cool & Serve
- Let the banana bread cool in the pan for 10 minutes.
- Transfer to a cooling rack and let it cool completely before slicing.
Notes
Use Overripe Bananas – The riper the bananas, the sweeter and more flavorful your bread will be.
Don’t Overmix – Overmixing can lead to a dense, dry texture. Mix until just combined.
Storage:
Store at room temperature for up to 3 days in an airtight container.
Refrigerate for up to 1 week.
Freeze slices for up to 3 months (wrap tightly in plastic wrap).
Variations:
Peanut Butter Banana Bread: Add ¼ cup peanut butter to the batter.
Healthier Version: Substitute ½ cup whole wheat flour for a fiber boost.
Dairy-Free: Use coconut oil instead of butter and almond milk yogurt.
Don’t Overmix – Overmixing can lead to a dense, dry texture. Mix until just combined.
Storage:
Store at room temperature for up to 3 days in an airtight container.
Refrigerate for up to 1 week.
Freeze slices for up to 3 months (wrap tightly in plastic wrap).
Variations:
Peanut Butter Banana Bread: Add ¼ cup peanut butter to the batter.
Healthier Version: Substitute ½ cup whole wheat flour for a fiber boost.
Dairy-Free: Use coconut oil instead of butter and almond milk yogurt.