Name: Chocolate Chip Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted butter; 3/4 cup sugar; 1 large egg, beaten; 1 teaspoon vanilla extract; 1 teaspoon baking soda; Pinch of salt; 1 1/2 cups all-purpose flour; 3/4 cup semi-sweet chocolate chips (plus extra for topping)

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Moist, rich banana bread bursting with melty chocolate chips — this cozy Chocolate Chip Banana Bread is perfect for breakfast, dessert, or a sweet snack. It’s the kind of recipe I love to make when I’ve got a few ripe bananas hanging around and I’m craving something sweet, warm, and homemade. With just a few pantry staples, this loaf comes together easily and makes the kitchen smell absolutely amazing.

Chocolate Chip Banana Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed

⅓ cup melted butter

¾ cup sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 ½ cups all-purpose flour

¾ cup semi-sweet chocolate chips (plus extra for topping)

Directions

I preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.

In a large bowl, I mash the ripe bananas until smooth and stir in the melted butter.

I mix in the sugar, beaten egg, and vanilla extract until everything’s combined.

I sprinkle in the baking soda and salt, give it a quick stir, then gently fold in the flour until just incorporated.

I add the chocolate chips and stir them through the batter.

I pour the batter into the prepared pan, smooth the top, and sprinkle a few extra chocolate chips over the surface.

I bake it for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

I let it cool in the pan for about 10 minutes, then transfer the loaf to a wire rack to cool completely.

Servings and timing

This recipe makes 10 slices. It takes about 10 minutes to prep and 60 minutes to bake, so the total time is around 1 hour and 10 minutes. Each slice has approximately 265 kcal.

Variations

I like to switch it up depending on what I have in the pantry. Sometimes I use dark chocolate chunks for a deeper flavor, or swap out the chocolate entirely and add chopped walnuts for crunch. For a slightly healthier version, I reduce the sugar to ½ cup or use whole wheat flour for half of the all-purpose. I’ve also tried adding a swirl of peanut butter into the batter before baking — highly recommend.

Storage/Reheating

I store the banana bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I wrap it tightly and keep it in the fridge for up to a week. It also freezes really well — I slice it, wrap the pieces individually, and freeze for up to 3 months. When I’m ready to eat, I just microwave a slice for 20–30 seconds to bring back that fresh-baked warmth.

FAQs

Can I use frozen bananas?

Yes, I thaw frozen bananas completely and drain off any excess liquid before mashing and using them in the batter.

What can I substitute for butter?

I often use vegetable oil or melted coconut oil as a one-to-one substitute for butter. It still comes out moist and delicious.

Can I make this banana bread gluten-free?

Absolutely. I use a 1:1 gluten-free all-purpose flour blend and it works great — just make sure it includes xanthan gum for best texture.

How do I know when the banana bread is done?

I insert a toothpick into the center — if it comes out with a few moist crumbs but no wet batter, it’s done. The top should also be golden brown and set.

Can I make this into muffins?

Yes, I scoop the batter into a lined muffin tin and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean. It usually makes about 12 muffins.

Conclusion

This chocolate chip banana bread is a tried-and-true favorite in my kitchen. It’s easy, adaptable, and packed with comforting flavor. Whether I’m baking it for a lazy weekend breakfast, a thoughtful gift, or just because I have ripe bananas to use up, it never disappoints. The combination of sweet banana and melty chocolate is simply irresistible.

Recipe:

Chocolate Chip Banana Bread

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

Moist and rich chocolate chip banana bread made with ripe bananas and pantry staples. A comforting and simple one-bowl recipe that's perfect for breakfast, dessert, or a snack.

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas until smooth and stir in the melted butter.
Mix in the sugar, beaten egg, and vanilla extract until well combined.
Add the baking soda and salt, stir briefly, then gently fold in the flour until just incorporated.
Fold in the chocolate chips.
Pour the batter into the prepared pan, smooth the top, and sprinkle with extra chocolate chips.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.