Chocolate Chip Banana Bread Recipe

There’s something timeless about banana bread. It’s the kind of recipe that never goes out of style. But when you fold in a generous handful of chocolate chips? 

That’s when banana bread becomes something a little extra. Sweet, soft, rich, and full of that unmistakable cozy flavor — chocolate chip banana bread is my favorite way to make use of overripe bananas (and sneak a little dessert into breakfast).

How This Recipe Became a Staple

I didn’t always bake banana bread with chocolate chips. For years, I stuck to the basic version — no nuts, no extras — just bananas, sugar, and love. 

Then one day I had half a bag of chocolate chips sitting on the counter and thought, “Why not?” That first batch didn’t even last 24 hours. Everyone who tried it went back for seconds.

Now, it’s my go-to. I bake a loaf almost every week — sometimes for friends, sometimes just for me. It’s perfect warm from the oven, but even better toasted the next day with a smear of butter or peanut butter.

Ingredients You’ll Need

• 3 ripe bananas, mashed (about 1 cup)
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup brown sugar (light or dark both work)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup semi-sweet chocolate chips (plus more for topping, optional)

Optional Add-Ins:

• 1/2 cup chopped walnuts or pecans
• Sprinkle of turbinado sugar for a crunchy top

Let’s Talk Bananas

Use really ripe bananas — the kind with lots of brown spots. The more overripe they are, the sweeter and more flavorful your bread will be. If they’re nearly black and look scary? They’re perfect.

How To Make Chocolate Chip Banana Bread

This banana bread comes together in one bowl with just a few easy steps. You don’t need a mixer, a fancy setup, or a lot of time. Just a whisk, a spoon, and some ripe bananas ready to be turned into magic.

Preheat & Prep the Pan

Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper if you want an easy lift-out loaf. A well-greased pan makes sure your banana bread doesn’t stick and gives you a beautiful crust.

Mash the Bananas

In a large mixing bowl, mash your ripe bananas with a fork or potato masher. Don’t worry about making them completely smooth — some texture is totally fine. You want about 1 cup of mashed banana, which is usually 3 medium-sized ripe ones.

Mix the Wet Ingredients

Add the melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas. Stir until everything is well combined and slightly glossy. This forms the rich, flavorful base of your banana bread.

Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Then, gently fold the dry mixture into the wet banana mixture. Stir just until the flour disappears. Don’t overmix — it can make the bread tough instead of soft and tender.

Fold in the Chocolate Chips

Once your batter is mostly smooth, fold in the chocolate chips and any optional add-ins like nuts. Save a handful of chips to sprinkle on top if you want a bakery-style look. This is also a great time to taste the batter (no judgment here!).

Pour and Top

Pour the batter into your prepared loaf pan. Use a spatula to spread it evenly. Sprinkle any extra chocolate chips or a spoonful of turbinado sugar over the top for a little sparkle and crunch.

Bake

Place the pan in the center of your preheated oven. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Every oven is different, so start checking around the 50-minute mark.

If the top starts browning too quickly, tent it loosely with foil for the last 10–15 minutes of baking.

Cool and Slice

Let the bread cool in the pan for 10–15 minutes, then run a knife around the edges and transfer it to a wire rack to cool completely. It slices best once cooled, but if you can’t resist a warm piece, I get it.

Best Ways to Enjoy It

There are so many ways to enjoy this chocolate chip banana bread, and I’ve probably tried them all. When it’s fresh from the oven, I love it warm with a little butter melted over the top — simple and comforting. 

The next day, I’ll slice and toast it to get those golden, crisp edges, which somehow makes it taste even more indulgent. If I’m in the mood for something a little heartier, spreading it with peanut butter turns it into a whole meal (seriously, try it).

 And when I want dessert? A thick slice warmed up with a scoop of vanilla ice cream and a drizzle of caramel hits the spot. This banana bread wears a lot of hats — it’s breakfast, a snack, and dessert all in one.

Make It Your Own

Once you’ve mastered the base recipe, it’s easy to customize. For a slightly healthier version, you can swap half the flour for whole wheat and cut the sugar to about 1/2 cup. To make it vegan-friendly, use melted coconut oil in place of butter and swap the egg for a flax egg. 

If you’re baking it more as a dessert, throw in some white chocolate chips or even chopped Oreos to make it extra sweet. And for a cozy fall variation, add a bit of nutmeg and a pinch of clove to bring in warm, spiced notes. This recipe is flexible by design, so don’t be afraid to make it your own.

A Must Try!

Chocolate chip banana bread is the kind of recipe that feels nostalgic but exciting every time you make it. It’s easy, it’s satisfying, and it’s just the right balance of wholesome and indulgent.

If you’ve got bananas on the counter begging to be used, this is your sign. Skip the store-bought stuff and make a loaf from scratch. Your kitchen will smell amazing, and your future self will thank you when you’re reaching for a warm slice with your morning coffee.