Chocolate Chip Banana Bread: Moist, Flavorful, and Irresistibly Easy
Chocolate Chip Banana Bread: Recipe: If you’ve got three ripe bananas sitting on your counter, you’re already halfway to making this moist and chocolatey banana bread. It’s the kind of recipe you can whip up on a Sunday afternoon, filling your kitchen with that nostalgic, home-baked aroma that makes everyone wander in asking, “When will it be ready?”
I’ve made this bread countless times — for family brunches, as a sweet treat for coworkers, and even as a quick “thank you” gift. It’s a foolproof recipe with a soft crumb, balanced sweetness, and just the right hit of chocolate in every bite.
Key Takeaways
- Perfect for any time of day — breakfast, snack, or dessert.
- A great way to use up overripe bananas instead of throwing them away.
- Easy to make with simple pantry ingredients.
- Customizable — add nuts, swap chocolate chips for chunks, or use a cinnamon swirl.
- Freezes beautifully for later enjoyment.
Ingredients You’ll Need for Chocolate Chip Banana Bread
Here’s your shopping (or pantry) checklist for this chocolate chip banana bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 ripe bananas, mashed
- 1 tablespoon milk
- 1 teaspoon ground cinnamon (or more if you love the spice)
- 1 cup white sugar (or a mix of white and brown sugar for richer flavor)
- ½ cup butter, softened
- 2 large eggs
- 1 cup semisweet chocolate chips
Step-by-Step Instructions
1. Prep Your Pan and Oven
- Preheat your oven to 325°F (165°C).
- Grease a 9×5-inch loaf pan — a glass pan works best for even baking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
3. Mash the Bananas
In another bowl, combine:
- Mashed bananas
- Milk
- Cinnamon
Mix until smooth.
4. Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat together:
- Butter
- Sugar
Blend until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. Combine the Mixtures
- Stir the banana mixture into the butter mixture.
- Gradually add the dry ingredients, mixing until just combined (don’t overmix).
- Fold in the chocolate chips.
6. Bake
- Pour the batter into your prepared loaf pan.
- Bake for about 70 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Storage Tips
- Room Temperature: Store for up to 4 days in an airtight container lined with paper towels (top and bottom) to keep it from getting soggy.
- Freezer: Wrap the cooled loaf in plastic wrap, then aluminum foil. You can also freeze individual slices for easy grab-and-go treats.
Also check Chocolate Easter Nests: A Fun, No-Bake Spring Dessert
Variations and Add-Ins
- Nut Lovers: Add ½ cup chopped walnuts or pecans.
- Double Chocolate: Mix in 1 tablespoon cocoa powder for a deeper chocolate flavor.
- Muffin Style: Divide batter into muffin tins and bake for 20–25 minutes.
What People Are Saying
“This is the only banana bread recipe I use. Perfect sweetness, perfect texture — the chocolate chips seal the deal!” — Anna Mae D.
“Added walnuts and a spoon of cocoa powder — came out amazing. My family devoured it in two days.” — Maria
Final Thoughts
This chocolate chip banana bread isn’t just a recipe — it’s a little slice of comfort. It’s easy enough for beginner bakers, yet tasty enough to impress anyone. Whether you enjoy it with morning coffee, as an afternoon snack, or as dessert after dinner, it’s one of those timeless bakes that never disappoints.
If you’ve got ripe bananas, give them the ending they deserve — in this warm, chocolate-studded loaf.
Follow us on Pinterest for more delightful Easter recipes and creative dessert ideas to make your celebrations extra sweet! 📌
