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If you’re looking for the BEST Chocolate Chip Banana Bread recipe you’re in the right place – this is my favorite banana bread with tons of chocolate chips. It’s easy, moist, and so chocolatey – it will become your favorite thing in the world!
I’ve loved warm and gooey banana bread since I was a little girl when my mom would make it on Saturday mornings. We’d all crowd into the kitchen barely waiting for the bread to cool before we attacked it with butter that would melt and drip because the bread was still hot from the oven.
This is her easy banana bread recipe with TONS of chocolate – you might look at it and think it’s dessert but it’s perfectly acceptable as breakfast (banana chocolate chip cookies anyone?) or an afternoon snack. It’s simple to make with her secret ingredient and has the perfect moist texture and banana flavor you expect – and it’s epic with all that chocolate.
How to make Chocolate Chip Banana Bread
- Bananas are the most important part. Make sure to use overripe bananas (lots of brown spots). To ripen bananas faster, place them in a paper bag with an apple or avocado and they’ll ripen fast!
- I use unsalted butter, but you can also use equal parts vegetable oil or liquid coconut oil.
- I always use granulated sugar in all my banana bread recipes, but you can swap light or dark brown sugar if you prefer.
- Some banana bread recipes use sour cream or yogurt, but I use sour milk (aka Buttermilk). This is my mom’s secret ingredient! I don’t usually have sour milk on hand, so you can use any kind of milk and I add vinegar (or lemon juice).
- This recipe uses baking soda instead of baking powder. The acid in the sour milk or buttermilk helps to activate the baking soda causing a nice rise in the loaf.
- Use your favorite kind of chocolate chips or chocolate chunks in this recipe. I love semi-sweet chocolate chips but you can also use mini chocolate chips.
Storing and Freezing
Store banana bread covered with plastic wrap or in an airtight container for up to 3 days or freeze the whole loaf for up to 3 months. I’ll also slice the cooled bread and freeze slices in sandwich bags for easy grab-and-g snacks.
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Expert Tips
- Pan Size: I recommend using a 9×5-inch or 10×6-inch baking pan for this bread. Or, use two 8×4-inch pans or three mini loaf pans.
- You can make chocolate chip banana muffins using muffin pans.
- You can substitute soy or almond milk in this bread, but add 1 teaspoon of vinegar so the baking soda is activated.
- It will brown a lot on the outside while it’s baking. If it’s browning too much, reduce the oven temperature by 25°. This can happen depending on your oven (i.e. my new oven does this more than my old one does).
- If your banana bread collapses after baking then the bread is not done in the center. Make sure to test the bread in the center of the crack and the toothpick should come out with just a few crumbs sticking to it.
Chocolate Chip Banana Bread Recipe
Chocolate Chip Banana Bread is a delicious breakfast recipe everyone loves! My mom’s banana bread recipe is filled with chocolate chips for the breakfast your kids will want to eat.
Recipe Video
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Ingredients
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 medium overripe bananas
- 2 large eggs
- 7 tablespoons sour milk or buttermilk (To make sour milk: add 1 teaspoon vinegar to milk and let sit 5 minutes)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups (248g) all-purpose flour
- 2 cups (340g) chocolate chips, divided
Instructions
- Preheat oven to 350°. Spray a 9x5with nonstick cooking spray. You can use an 8×4-inch loaf pan and make 1-2 muffins alongside.
- Cream butter and sugar in the bowl of an electric mixer (and hand mixer is okay too).
- Add the bananas, eggs, sour milk, salt, and baking soda to a blender. Mix until liquefied. Alternately, mash the bananas with a fork and then stir the eggs, milk, and baking soda into the bananas.
- Pour half of the banana mixture into the butter mixture with 1 cup of flour and mix until just combined. Repeat with the rest of the liquid and flour. Do not overmix!
- Stir in 1 1/2 cups chocolate chips.
- Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake approximately 50-60 minutes or until a toothpick comes out mostly clean (test right next to the crack).
- Cool at least 10 minutes in pan.
Recipe Notes
- Pan Size: I recommend using a 9×5-inch or 10×6-inch baking pan for this bread. Or, use two 8×4-inch pans or three mini loaf pans.
- You can make chocolate chip banana bread muffins using muffin pans.
- You can substitute soy or almond milk in this bread, but add 1 teaspoon of vinegar so the baking soda is activated.
- It will brown a lot on the outside while it’s baking. If it’s browning too much, reduce the oven temperature by 25°.
- Cooling: Let it cool a bit before slicing or the chocolate chips will create holes in the bread.
- I usually mash my bananas with a fork but you can also use a blender for all the wet ingredients.
- Did you know you can freeze your overripe bananas? I always tend to over buy bananas and they go brown before I eat them. I always freeze them so I can make banana bread whenever I want.
Recipe Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 58g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 127mg | Potassium: 114mg | Fiber: 1g | Sugar: 38g | Vitamin A: 370IU | Vitamin C: 1.9mg | Calcium: 55mg | Iron: 1.5mg
Nutritional information not guaranteed to be accurate
Step-by-Step Photos
Chocolate Chip Banana Bread Variations
- Milk: use buttermilk OR use milk + 1 teaspoon vinegar or lemon juice. You can also use nondairy milk and add 1 teaspoon vinegar or lemon juice.
- Gluten Free Banana Bread: you can use 1:1 Gluten Free All Purpose Flour in place of the flour
- Whole Wheat: make whole wheat banana bread using 1 cup all-purpose and 1 cup whole wheat flour.
- Chocolate Chip Banana Nut Bread: Reduce chocolate chips inside batter to 1 cup and use 1/2 cup chopped nuts, either walnuts or pecans.
- Make Blueberry Banana Bread with fresh or thawed frozen berries.
- Turn these into banana muffins by baking in a muffin pan with liners (makes 12).
How long to bake muffins?
Hello Alycia, if you scroll down to the recipe, you will see in the instructions that you will bake approximately 50-60 minutes.
A* recipe! Absolutely delicious. I’m in the UK and my loaf pan was too small so I decided to bake it in a 8″x8″ brownie tin. Added a couple of extra bananas and only one egg and it was delicious.
Making it now for a second time in one week!
Thanks!
your recipe calls for salt, but i don’t actually see it listed in the steps??
Thanks for catching that – add it with the baking soda
No measurements?! I can’t just guess…..
There are measurements in the recipe card.
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