This chocolate chip banana bread is the perfect way to use up ripe bananas and transform them into a deliciously moist treat. Rich with melted butter, warm cinnamon, and gooey chocolate chips, every bite is comforting yet indulgent. Whether enjoyed warm out of the oven or the next day with a cup of coffee, this recipe is a must-try for any banana bread lover.
In our little family, this banana bread doesn’t last more than a day. The moment the warm, chocolatey aroma fills the kitchen, my husband starts hovering around the oven, waiting for the timer to go off. By the time I set it on the cooling rack, there are always eager hands ready to sneak the first slice. It’s become a weekend tradition for us—ripe bananas on the counter almost always mean banana bread in the oven. It’s not just a recipe anymore, it’s a sweet memory baked into our home.
Why This Chocolate Chip Banana Bread is a Keeper
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Super Moist Texture – Ripe bananas, melted butter, and just the right amount of sugar make it soft and tender.
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Delicious Flavor – A hint of cinnamon pairs perfectly with gooey chocolate chips for a cozy, bakery-style taste.
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Simple Ingredients – Uses pantry staples you probably already have on hand.
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Family Favorite – Loved by kids and adults alike, it’s perfect for breakfast, snack time, or dessert.
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Customizable – Swap in whole wheat flour, coconut sugar, or even add nuts for extra crunch.
Ingredients (for 1 loaf)
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3 medium ripe bananas, mashed (about 350 g / 0.77 lb)
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115 g (½ cup / 0.25 lb) unsalted butter, melted – or use coconut oil for a lighter twist
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150 g (¾ cup / 0.33 lb) brown sugar – or use coconut sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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190 g (1 ½ cups / 0.42 lb) all-purpose flour – or whole wheat flour
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1 teaspoon baking soda
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½ teaspoon salt
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½ teaspoon ground cinnamon (optional, but adds warmth)
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175 g (1 cup / 0.38 lb) semi-sweet or dark chocolate chips
Directions
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Prepare the oven and pan – Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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Mash bananas – In a large bowl, mash the ripe bananas until smooth.
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Mix wet ingredients – Add the melted butter, sugar, eggs, and vanilla extract. Whisk everything together until well combined.
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Incorporate dry ingredients – Gently stir in the flour, baking soda, salt, and cinnamon (if using). Be careful not to overmix—just stir until combined.
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Add chocolate chips – Fold in most of the chocolate chips, reserving a small handful for sprinkling on top.
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Bake – Pour the batter into the prepared pan, smooth out the top, and sprinkle the reserved chocolate chips. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
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Cool and enjoy – Allow the bread to cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes & Tips
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Banana Ripeness: The riper the bananas, the sweeter and moister your bread will be. Look for bananas with plenty of brown spots.
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Mix-ins: Swap chocolate chips for chopped walnuts, pecans, or even dried fruit.
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Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully for up to 2 months.
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Healthier Option: Use whole wheat flour, coconut sugar, or coconut oil for a lighter, more wholesome loaf.