Chocolate Chip Banana Bread Recipe – Moist, Easy & Loaded with Flavor

There’s something comforting about banana bread. Maybe it’s the smell of warm bananas and vanilla drifting from the oven. Or the way it feels familiar, like a favorite blanket on a lazy weekend morning. But if you throw chocolate chips into the mix? Yeah, now we’re talking.

This banana bread recipe with chocolate chips is just sweet enough, super moist (ugh, that word, but it fits), and dotted with melty chocolate in every slice. It’s the kind of thing you make when you’ve got bananas that are going downhill fast—and a sweet tooth that won’t quit.

🍞 Ingredients You’ll Need

Here’s what goes into the best chocolate chip banana bread:

• 3 overripe bananas (medium-large, super speckled)
• 2 large eggs
• 1/3 cup melted butter (unsalted)
• 3/4 cup brown sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional, but highly recommended)
• 3/4 cup chocolate chips (semi-sweet or dark, your call)

Tip: Toss chocolate chips in a tablespoon of flour before adding—they’ll stay suspended in the batter instead of sinking.

🍳 Instructions – How to Make It

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
2. In a large bowl, mash bananas with a fork until mostly smooth.
3. Add eggs, melted butter, sugar, and vanilla. Whisk until combined.
4. In a separate bowl, mix flour, baking soda, salt, and cinnamon.
5. Add dry ingredients to wet and stir just until no streaks remain—don’t overmix.
6. Fold in chocolate chips (save a few for the top).
7. Pour into the loaf pan. Top with extra chips if you’re feeling fancy.
8. Bake for 50–60 minutes, until a toothpick comes out clean (or with a few moist crumbs).
9. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool fully.

⏰ Time & Servings

• Prep time: 10 minutes
• Bake time: 55 minutes
• Total time: About 1 hour 5 minutes
• Servings: Makes 10 slices

📝 Recipe Notes

• The riper your bananas, the better. Black-spotted or almost fully brown = perfect.
• You can swap butter for coconut oil or even neutral oil in a pinch.
• Want a healthier twist? Use half whole wheat flour and reduce sugar slightly.
• Prefer muffins? This same batter works great in a muffin tin—bake for 18–22 mins.

🍽 How to Serve It

This banana bread is delicious on its own, but here are a few extras:

• Toasted with a little butter (or peanut butter!)
• With a scoop of vanilla ice cream for dessert
• Packed in a lunchbox or wrapped for breakfast on the go
• Warmed up with coffee… oh yes.

🛠 Kitchen Tools You’ll Need

• Mixing bowls
• Whisk and spatula
• 9×5 loaf pan
• Measuring cups/spoons
• Wire rack (if you have one—it helps it cool properly)

💡 Extra Tips to Get It Just Right

• Let the loaf cool before slicing—seriously, it holds together better.
• For bakery-style looks, sprinkle a few extra chocolate chips on top before baking.
• Check for doneness around 50 minutes, but don’t panic if it takes a bit longer. All ovens are… their own thing.

🧊 Storage Tips

• Room Temp: Store wrapped or in an airtight container for up to 3 days.
• Fridge: Good for about a week. Warm it up slightly before eating.
• Freezer: Slice and freeze individually. Wrap in plastic and freeze in a bag—lasts up to 3 months.

Reheat in the microwave (30 seconds) or toaster oven for that fresh-from-the-oven vibe.

🥄 Nutrition Breakdown (Per Slice – Approx.)

• Calories: 240
• Carbs: 34g
• Sugar: 18g
• Fat: 10g
• Protein: 3g
• Fiber: 2g

(Varies depending on chocolate chips and banana size, of course.)

❓ Related FAQs: Chocolate Chip Banana Bread