There’s nothing better than a slice of soft, warm chocolate chip banana bread on a cozy fall morning. The combination of butter and oil in the batter keeps this quick bread so soft, moist, and flavorful for days.
I’ll show you how to make the best banana bread loaded with melty chocolate chips! I’m always stocking our freezer with muffins and quick breads (my definition of freezer meals), and this is one of the best. It’s ultra-moist and delicious, with gooey chocolate, cinnamon, and crunchy nuts paired with sweet banana.
Things to Love About This Chocolate Chip Banana Bread
- 10 minutes of prep. It takes just two bowls and a few minutes to assemble the ingredients. You don’t need a mixer!
- Melty pockets of chocolate. The only thing better than a slice of soft, moist banana bread is a slice that’s packed full of gooey dark chocolate.
- Add nuts, or make muffins. You can customize this recipe with your favorite mix-ins and flavors. There’s also the option to make banana bread muffins instead.
- Double it up. Easily double the recipe, so you can enjoy one loaf now and freeze one for later.
Important Notes!
- Choose the right bananas. The best bananas for banana bread are very ripe or even overripe. Choose the brown speckled ones from the fruit bowl. They’ll be softer and sweeter, for a more flavorful banana bread loaf.
- All-purpose vs. whole wheat flour. Make this recipe with all-purpose flour, or you can make whole wheat banana bread with whole wheat flour instead. Be sure to measure your flour correctly using a kitchen scale, or the spoon and level method. Overmeasuring will make the chocolate chip banana bread dry and crumbly.
- You can mix by hand or with an electric mixer. If you choose to mix your banana bread batter by hand, it’s important to adequately mix the wet ingredients before adding them to the dry ingredients.
- I bake these in a 8½ or 9-inch loaf pan. If you’re baking in a smaller pan, you may need to reduce the baking time slightly.
Common Banana Bread Mistakes (And How to Avoid Them)
- Underripe bananas. Mashing green bananas is not only harder to do, but your banana bread will be lumpier, less moist, and less flavorful as a result of using underripe bananas. Use the ripest ones you can find for the best results.
- Too much mashed banana. Adding too much banana to the batter makes the finished banana bread damp and dense in the middle, and it may look underbaked.
- Over-mixing the batter. Just as with most baked goods, overmixing the banana bread batter overdevelops the gluten. This makes the chocolate chip banana bread tough and rubbery. Stir less, and be rewarded with light, fluffy bread.
- Over- or under-baking. Test your banana bread for doneness using a toothpick. If a toothpick stuck into the center of the bread comes out clean, or with a few crumbs (mind the chocolate chips!), the banana bread is baked. If it comes out streaked with batter, you’ll need to bake the bread for a longer time.
- Leaving the bread to cool in the pan. Remove your chocolate chip banana bread from the loaf pan 10-15 minutes after baking. Don’t leave it to cool completely in the pan, which risks overbaking or making the bottom soggy.
Frequently Asked Questions
Yes. To ripen bananas quickly, place the unpeeled, underripe bananas on a lined baking sheet. Bake at 300ºF for 15-20 minutes until they’re brown and soft to the touch (the exact time depends on the size of the bananas and how underripe they are). Cool before you use them.
Absolutely! I’ll often bake two loaves and freeze one for later. Cool the banana bread completely, and then wrap it in a layer of plastic wrap and a second layer of aluminum foil. When you’re ready to serve, thaw the bread on the counter.
Make Muffins Instead
If you don’t have a loaf pan, or if you’d prefer, you can make banana bread muffins instead. This recipe makes enough batter for at least 12 standard-sized muffins. Fill the pan about ⅔-¾ full and bake at 375ºF for 14-18 minutes. Refer to my banana chocolate chip muffins recipe for detailed tips and instructions.
Storage Tips
- Store the bread airtight. Store this chocolate chip banana bread airtight at room temperature for up to 3 days, or up to 5 days in the fridge.
- Avoid soggy banana bread. Make sure the bread is fully cooled before you store it, so it doesn’t become soggy. I find it helpful to line the bottom of the container with a paper towel to absorb extra moisture.
More Muffins and Quick Bread Recipes
Chocolate Chip Banana Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (approx. 10 slices)
- Category: Quick Bread
- Method: Oven
- Cuisine: American
Description
This chocolate chip banana bread is an easy recipe for the best homemade banana bread loaded with gooey chocolate in every slice. It stays soft, moist, and flavorful for days!
Ingredients
- 1 ¼ cup mashed banana (about 3 medium bananas)
- ½ cup (118ml) vegetable oil
- 2 tablespoons (30g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 tablespoons (30ml) milk
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (190g) granulated sugar
- 1 ½ cup (210g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (180g) chocolate chips
- 1/2 cup (58g) chopped nuts (optional)
Instructions
- Preheat the oven to 350°F. Generously grease a 9-inch loaf pan and set aside. Line the pan with parchment paper if desired.
- Peel and mash the bananas with a potato masher or fork.
- Combine the bananas with the oil, butter, eggs, milk, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated.
- Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. Whisk to combine. Add the dry ingredients to the bowl and beat just until they start to combine. Stir the mixture with a spatula to finish incorporating the flour. Fold in the chocolate chips or nuts.
- Bake at 350°F for 55-65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 234
- Sugar: 23.7g
- Sodium: 142mg
- Fat: 14.3g
- Carbohydrates: 26.9g
- Fiber: .9g
- Protein: 1.7g
- Cholesterol: 43mg
What if I want to add peanut butter also.. I would use creamy because I will be adding pecans to one loaf and other family doesn’t want nuts .. Anything I need to add or change to keep it still moist ???
I have not tested this recipe with the addition of peanut butter so I can’t be of much help
The best banana bread recipe. I never liked a banana bread cerze of the banana taste. I tot of giving ur recipe a try and I’m sold. Making it again soon. It’s a hit at home. ❤️❤️❤️ Thank you Julianne 🙏🏻 I’m following ur insta page too 😚
Oh that awesome!