Dorothy Kern
Chocolate Chip Banana Bread is my FAVORITE way to eat banana bread. This is my favorite banana bread recipe LOADED with tons of chocolate chips. This will become a new favorite.
This is the BEST banana bread recipe; it’s moist and flavorful and full of chocolate. Grab those overripe bananas and let’s get started!
If I had to pick one breakfast indulgence I can’t get enough of, it would be banana bread. I’ve loved this warm and gooey bread since I was a little girl when my mom would make her banana bread 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.
There’s nothing more nostalgic than that, is there? It seems counterintuitive, but I crave a slice of banana bread with a nice hot cup of coffee after I work out. I wish I could indulge that craving more often, but when I do I forget about calories and carbs and I eat a slice of delicious banana bread, even better when it has chocolate chips.
I’ve turned my mom’s banana bread into so many other flavors: triple chocolate banana bread, cinnamon pecan banana bread, even pumpkin spice! It’s so simple to change around your favorite recipe to make a banana bread everyone loves.
The most simple (and best way) to change up my mom’s banana bread? With chocolate chips, of course.
Table of Contents
What is the best banana bread recipe?
Let’s talk a little bit about banana bread science, because my mom’s recipe is really the best one out there.
This chocolate chip banana bread is easy to make and has a wonderful banana flavor. It’s made with 2 bananas and you can use oil or butter. I love making it the way mom did – with lots of butter!
Important Ingredients
- Bananas – the most important part. Use overripe (or “tired”) bananas. They have lots of brown spots.
- Fat – butter or oil. I love using unsalted butter, but you can also use equal parts vegetable oil or liquid coconut oil.
- Sugar – I use granulated sugar in all my banana bread recipes.
- Milk – some banana bread recipes use sour cream but I use sour milk. My mom’s recipe calls for sour milk (aka Buttermilk), and if you don’t have buttermilk, it’s easy to make your own. Just mix 1 teaspoon vinegar or lemon juice into the milk and let it sit for 5 minutes. Voila! Buttermilk!
- Baking soda – 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.
- Chocolate! Use your favorite kind of chocolate chips in this recipe.
Keeping chocolate chip banana bread moist
Banana bread stays moist mostly because of the bananas. But the sourness from the buttermilk and the fat also helps keep it moist. It will stay that way for a few days, if it lasts that long.
Another important tip is to not over bake it. Take it right out as soon as it’s done and it’ll be a moist bread, otherwise it can dry out.
Don’t overtake this bread to keep it moist!
PRO TIP
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.
Other ways to make this recipe
Another thing I love about this chocolate chip banana bread is that you can make it in muffins too. Banana Bread Muffins are some of my favorite things to pack in my daughter’s lunch. With chocolate chips – even better!
You can even take this chocolate chip banana bread recipe and make it healthier – I’ve done that too, by reducing the fat and adding an extra overripe banana.
Tips & Substitutions for the perfect banana bread:
- 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°.
- It will form a nice crack on top. Once a toothpick comes out mostly clean right outside the crack, the bread is done.
- Let it cool a bit before slicing or the chocolate chips will create holes in the bread.
- If your crack collapses after baking, it’s because it was underdone. It’s still good and will have a little gooey spot right on top, but for best results do the toothpick test right next to the crack!
Storing and Freezing
This also freezes well! Check out my post on how I freeze desserts – and quick breads too! You can freeze the whole loaf or you can freeze slices. I do both!
Store it covered on the counter for up to 3 days. It’ll be gone long before that!
Other Banana Bread Recipes:
- Cinnamon Sugar Banana Bread
- Cinnamon Pecan Banana Bread
- Banana Bread Coffee Cake
- Banana Muffins with cream cheese
Have you made this recipe?
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Chocolate Chip Banana Bread
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 overripe bananas
- 2 large eggs
- 7 tablespoons sour milk To make sour milk: add 1 teaspoon vinegar to milk and let sit 5 minutes
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°. Spray a 9×5 or 8×4 loaf pan with nonstick cooking spray.
- Cream butter and sugar in the bowl of an electric mixer (and hand mixer is okay too).
- Add the bananas, eggs, sour milk, and baking soda to a blender. Mix until liquefied.
- 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 Video
Recipe Notes
Nutrition Information
Nutritional information not guaranteed to be accurate
Click here for easy ways to use overripe BANANAS
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Chocolate Chip Banana Bread is a heavenly quick bread recipe full or banana flavor and rich chocolate chips. Everyone loves chocolate for breakfast!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 10, 2020
Excellent my granddaughter loved it!
Hi Dorothy, I’m just writing to let you know that I used your chocolate chip banana bread recipe for mini loaves. I was able to get 4 mini loaves from one batch of dough and I cooked them at 350 degrees for,25-30 mins. They came out really well and it still tastes delicious. I can’t tell you how many thumbs up I have gotten. Thank you, Gita
Chocolate chip banana bread video shows salt added; printed recipe does not
Got this chocolate chip banana bread in the oven right now! Smells delish!
Hey, We love chocolate chip banana bread in our house. Especially I have to do it for my kids. They are mad on this. The kids always want me to make chocolate chip banana bread with them.
Could I use buttermilk ?
We love chocolate chip banana bread in our house. When we’re down to 2 bananas, the kids won’t eat them because they always want me to make chocolate chip banana bread with them.
Now I’m going to have to make a loaf for myself… YUM!