Craving a slice of ultra-moist banana bread studded with melty chocolate chips? This one-bowl recipe delivers tender, flavorful results every time using overripe bananas for natural sweetness and perfect texture. Pair it with coffee for breakfast or enjoy it as a dessert treat.
Why You’ll Love This Recipe
This chocolate chip banana bread stands out for its unbeatable moisture from ripe bananas and browned butter option, plus customizable add-ins like mini chips that melt right in. It bakes reliably in under an hour with simple pantry staples, making it ideal for beginners or busy days. Readers rave about its cozy aroma and how it stays fresh for days.
Ingredients
| Ingredient | Amount | Notes/Substitutions |
|---|---|---|
| Overripe bananas | 3 large (1 1/2 cups mashed) | Mushy with brown peels; thaw frozen ones and drain excess liquid |
| Unsalted butter (softened or melted) | 1/2 cup | Browned for nutty flavor; substitute oil or vegan butter |
| Light brown sugar | 3/4 cup | Mix with white sugar; reduce by 1/4 cup for less sweet |
| Large eggs | 2 (room temperature) | Flax eggs (1 tbsp ground flax + 3 tbsp water each) for vegan |
| Vanilla extract | 1 tsp | Pure for best flavor |
| All-purpose flour | 1 1/2 cups | Gluten-free 1:1 blend works perfectly |
| Baking soda | 1 tsp | Ensures proper rise |
| Salt | 1/2 tsp | Balances sweetness |
| Semi-sweet chocolate chips | 1 cup (divided) | Mix regular and mini; use milk or dark chocolate |
| Ground cinnamon | 1/2 tsp (optional) | Adds warm spice |
Yields 1 loaf (10-12 slices). Prep: 15 mins. Bake: 55-65 mins. Total: 1 hr 20 mins.
How to Make Chocolate Chip Banana Bread
Follow these numbered steps for foolproof results. No stand mixer needed; a fork and bowl work fine.
- Preheat and Prep: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy removal. Middle rack ensures even baking.
- Mash Bananas: Peel bananas and mash in a large bowl with a fork until chunky like applesauce. Some lumps add texture; aim for 1 1/2 cups.
- Mix Wet Ingredients: Stir in softened (or melted/cooled) butter, brown sugar, eggs, and vanilla. Whisk until smooth and creamy. Batter may look curdled; that’s normal.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Fold into wet mixture gently until just combined. Avoid overmixing to prevent dense bread.
- Add Chocolate: Fold in 3/4 cup chocolate chips. Pour batter into pan, smooth top, and sprinkle remaining 1/4 cup chips on surface for a pretty, melty finish.
- Bake: Bake 55-65 minutes until a toothpick inserted in center comes out clean or with moist crumbs (not wet batter). Tent with foil after 40 minutes if browning too fast. Internal temp should hit 200-205°F.
- Cool: Rest in pan 10 minutes, then transfer to wire rack. Cool completely before slicing for best texture.
Pro tip: For muffins, divide into 12 cups and bake 20-25 minutes.
Expert Tips for Perfect Banana Bread
Use very ripe bananas; their spots signal peak sweetness and moisture. Room-temperature ingredients blend smoothly, yielding tender crumb. For extra flavor, brown butter first: melt over medium heat until golden and nutty, then cool.
Don’t overmix after adding flour; stir until no streaks remain to avoid tunnels or sinking centers. Test doneness early to prevent drying out.
Troubleshooting Common Issues
| Issue | Cause | Fix |
|---|---|---|
| Dry or dense loaf | Underripe bananas or overmixing | Mash mushy bananas; fold gently |
| Sunken center | Underbaking or too much batter | Bake until toothpick is clean; use correct pan size |
| Too sweet | Full sugar + milk chocolate | Use bittersweet chips; cut sugar by 1/4 cup |
| Gummy texture | Too many bananas | Measure mashed amount precisely; drain thawed ones |
Storage and Freezing
Room temperature: Wrap tightly or airtight container up to 3 days.
Refrigerator: Up to 1 week (reheat slices gently to restore moisture).
Freezer: Cool fully, wrap in plastic then foil, or use freezer bag. Freeze up to 3 months; thaw at room temp 2-3 hours.
Variations and Add-Ins
- Nuts: Fold in 1/2 cup chopped walnuts or pecans with chips.
- Double Chocolate: Swap half chips for cocoa powder (2 tbsp + extra flour).
- Healthy Twist: Whole wheat flour half-and-half; add Greek yogurt (1/4 cup) for tang.
- Spiced: Boost cinnamon to 1 tsp; add nutmeg pinch.
- Vegan: Flax eggs, plant butter, dairy-free chips.
Nutrition Facts (Per Slice, 12 servings)
Calories: 280 | Carbs: 38g | Protein: 4g | Fat: 13g | Sugar: 24g (naturally from bananas). Full details vary by subs; estimates only.
Frequently Asked Questions
Can I use frozen bananas?
Yes! Thaw overnight in fridge, drain liquid, then mash.
Why is my bread sinking?
Often overmixing or underbaking. Check center with toothpick and cool fully.
Can I make it nut-free?
Absolutely, skip nuts and double chips for everyone.
How do I ripen bananas faster?
Place in paper bag with apple; check daily.
Gluten-free version?
Use 1:1 GF flour blend; add 1/4 tsp xanthan gum if not included.
Butter or oil?
Butter for flavor; oil (1/2 cup neutral) for max moisture.
Enjoy warm slices with a pat of butter or nut-free spread. Share your tweaks in comments below! For more banana treats, try banana muffins next.
PrintBest Chocolate Chip Banana Bread Recipe (Moist & Easy)
Craving a treat that transforms overripe bananas into something irresistible? This chocolate chip banana bread delivers incredible moisture, rich banana flavor, and pockets of melty chocolate in every bite. Perfect for breakfast, snacks, or dessert, it comes together in one bowl with minimal cleanup.
- Prep Time: PT15M
- Cook Time: PT60M
- Total Time: PT75M
- Yield: 10–12 servings 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Very ripe bananas
3 medium (about 1 1/2 cups mashed)
Brown-spotted or black for max sweetness and moisture
Unsalted butter, melted and cooled
1/2 cup (1 stick)
Sub oil for dairy-free
Light brown sugar, packed
3/4 cup
Adds chewiness and keeps bread moist
Large eggs, room temperature
2
Bring to room temp in warm water for 5 mins
Vanilla extract
1 tsp
Pure for best flavor
All-purpose flour
1 1/2 cups (195g)
Spooned and leveled; GF 1:1 blend works
Baking soda
1 tsp
Ensures proper rise
Salt
1/4 tsp
Balances sweetness
Semi-sweet chocolate chips
1 cup (divided)
Mix regular and mini; milk or dark optional
Ground cinnamon
1/2 tsp
Subtle warmth, optional
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment for easy removal.
2.
3. Mash bananas in a large bowl with a fork until chunky like applesauce, not pureed. Some lumps add texture.
4.
5. Whisk in melted butter, brown sugar, eggs, and vanilla until smooth. Batter may look curdled, that’s normal.
6.
7. In the same bowl, add flour, baking soda, salt, and cinnamon. Stir gently with a spatula until just combined, no dry streaks.
8.
9. Fold in 3/4 cup chocolate chips. Pour batter into pan, smooth top, and sprinkle remaining 1/4 cup chips on surface.
10.
11. Bake on middle rack 55-65 minutes, until a toothpick in center comes out clean or with a few moist crumbs. If browning too fast, tent with foil after 45 mins.
12.
13. Cool in pan 10 minutes, then transfer to wire rack. Slice once fully cooled for best texture.
Notes
Ripeness matters: Squeeze bananas, they should feel soft with brown peels. Freeze extras unpeeled, thaw and drain for later.
Chocolate hack: Mini chips melt in, regular ones stud the top. Save some for sprinkling to prevent sinking.
No sinking middle: Mix wet then dry separately, fold gently to avoid overmixing air bubbles.
Pan size: 9×5 yields a taller loaf; 8×4 works but add 5-10 mins bake time. Glass? Lower to 325°F.
Boost moisture: A tablespoon of sour cream or yogurt stirred in with eggs takes it over the top.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
