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Tender, moist banana bread is packed with mini chocolate chips for a special breakfast or afternoon snack. This chocolate chip banana bread is a hit with kids and adults alike!
My family is banana bread obsessed. We almost always have a handful of overripe bananas on our counter waiting to be turned into some kind of baked good, so I wind up making some kind of banana bread on a regular basis.
Elle asks for it all the time, Eric gets super excited any time I add a crunchy cinnamon-sugar topping to it, and even the baby loves to snack on it.
You know what else my family loves? Chocolate chips. So it really only made sense to combine two of their favorite things to make this chocolate chip banana bread.
My favorite chocolate chip banana bread recipe
If you’ve been around here long enough, you’ve probably seen me mention that Dominique Ansel’s banana bread is my absolute favorite classic banana bread. It’s tender, buttery, moist, and has more bananas in it than most recipes which equals more awesome banana flavor.
I love it so much that I’ve used it as the base for a bunch of variations, including cranberry banana bread, zucchini banana bread, and even brown butter pumpkin bread.
So when I wanted to make a chocolate chip banana bread for my kids, you know where I turned.
After all, what could be better than combining all the great things about my favorite banana bread with melty chocolate chips?
And the kids weren’t the only ones who loved it. It was a hit with us adults, too!
If you’re a fan of my banana bundt cake with chocolate ganache, banana oatmeal cookies with chocolate chips, banana mini muffins, or even just frozen chocolate-covered bananas, you’ll love this chocolate chip banana bread.
How to make chocolate chip banana bread
One of the many reasons I love this recipe is because you don’t need to haul out your mixer to make it. Just grab a couple of bowls, a whisk and a spatula and you’ll be good to go!
Ingredients you’ll need
To make my chocolate chip banana bread, you will need:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 large eggs, at room temperature
- 2 cups mashed ripe bananas, from about 4 large bananas
- 14 tablespoons melted unsalted butter
- 1 ¼ cups mini chocolate chips
- 2-3 tablespoons coarse sugar (optional)
Many banana bread recipes call for 2 or 3 bananas. This one uses 4 bananas for 2 whole cups of mashed banana. That means there’s tons of banana flavor packed into this bread!
Make sure you know how to measure flour correctly before making this bread. It’ll help it to turn out perfectly every time.
If 14 tablespoons of butter sounds like a lot, you’re not wrong. But I promise this bread is worth every delicious bite! Consider it to be a special treat.
Recipe Tip
I prefer to use mini chocolate chips in this recipe because they disperse better throughout the batter. I have used regular chocolate chips, but they tend to sink even when tossed with flour before adding them to the batter.
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This recipe makes a 10-inch loaf, so you will need to grease a 10×5-inch loaf pan. I know it’s not the most common size loaf pan, but I promise it’s worth having because you’ll want to come back to this chocolate chip banana bread so often.
For the batter, whisk together sugar, flour, baking soda, cinnamon, salt, and baking powder in a large bowl.
In another bowl, whisk together the eggs with the mashed bananas. Pour this mixture over the dry ingredients and mix until just combined.
Now add the melted butter and stir until fully incorporated. Fold in the mini chocolate chips and pour the batter into your prepared loaf pan.
If you’d like a crunchy sugar topping, sprinkle some coarse sugar over the top of the batter.
Bake at 350°F for about 1 hour and 10 minutes. The bread is ready when a toothpick or cake tester inserted into the center comes out clean.
Let the bread cool for at least an hour before digging in!
Storage tips
Wrap the chocolate chip banana bread tightly in foil and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
You can also freeze it for longer-term storage. Wrap the whole loaf in a layer of plastic wrap followed by a layer of foil or wrap individual slices in plastic wrap and store in a zip-top freezer bag.
Freeze for up to a month. Let the loaf thaw at room temperature for a couple of hours or pop individual (unwrapped) slices in the microwave for 30-60 seconds to thaw and warm them through.
Recipe FAQs
If you don’t have a 10×5-inch loaf pan, you can divide the batter between two 8×4-inch pans and bake for 65-70 minutes.
You could also divide the batter between about 24 lined or greased muffin wells and bake for 18-22 minutes.
Yes. You can substitute your favorite dairy-free/vegan butter for the butter in this chocolate chip banana bread.
You will also want to make sure to use dairy-free chocolate chips.
I’ve made this chocolate chip banana bread with regular chocolate chips, but they always tend to sink to the bottom of the loaf.
I find that mini chocolate chips stay more evenly dispersed throughout the bread during baking, so I prefer them in this recipe.
If you only have regular chocolate chips on hand, toss them with about a tablespoon of flour before adding them to the batter. Just note that they may still sink during baking.
Chocolate Chip Banana Bread
Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 large eggs room temperature
- 2 cups mashed ripe bananas from about 4 large bananas
- 14 tablespoons unsalted butter melted
- 1 ¼ cups mini chocolate chips
- 2-3 tablespoons coarse sugar optional
Instructions
- Preheat the oven to 350°F. Grease a 10″ x 5″ x 3 ½” loaf pan with butter or nonstick cooking spray and set aside.
- In a large bowl, whisk together the sugar, flour, baking soda, cinnamon, salt and baking powder.
- In a separate large bowl, beat the eggs and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Gently fold in the mini chocolate chips.
- Pour the batter into the prepared pan and if desired sprinkle the top with a bit of coarse sugar. Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for at least an hour before slicing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these last week. Wow they are good! I didn’t change a thing about the recipe but I did double the cake Recipe to make 24. The cake was moist and stayed moist for days. The icing was just the right thickness to pipe and decorate with. These are seriously perfect for a fall time event. This went straight in to my recipe book to stay. Thank you for sharing!