This chocolate chip banana bread is speckled with melty chocolate and packs in loads of moisture. Sweet, tender, and baked until golden. It’s everything you want in banana bread!
Why this recipe works
We showed you how to make chocolate chip banana muffins last week, and now it’s time to present this golden loaf of pure magic. This chocolate chip banana bread recipe has a tender crumb and is bursting with melty chocolate chips. Using pantry staple ingredients, a generous dash of cinnamon, and plenty of choco chips you’ll have yourself the perfect banana loaf!
Bananas seem to brown in the blink of an eye. You purchase them at the beginning of the week and sometimes, within a few days, they’ve over-ripened before you’ve gotten the chance to enjoy them. It’s a good thing banana bread exists, right? Throw chocolate chips into the mix and you’ve got a nice little sweet treat, breakfast, or snack to transform those speckled bananas into.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BANANAS – Your bananas can be black, brown, or yellow with brown spots – so long as the banana is nice and ripe your bread will come out tasty. When the banana peel has developed freckles, they are ready for making banana bread. The riper the banana, the stronger the banana flavor in your finished bread. Dark/black bananas are perfectly okay to use.
CHOCOLATE CHIPS – Semi-sweet chocolate chips are our go-to, but you can also use cinnamon chips, dark chocolate chips, or white chocolate chips to switch it up.
FLOUR – Properly measuring flour is an important step that will help avoid dense, crumbly banana bread. Do not scoop your flour straight from the bag. Instead, mix the flour in the bag with a spoon to aerate it (so you’re not scooping packed in flour), then use the spoon to scoop the flour into your measuring cup. Level it off with the flat end of a butter knife but do NOT pack the flour into the cup or tap it on the counter.
How to Make Chocolate Chip Banana Bread
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F degrees and line a 9×5 inch loaf pan with parchment paper.
- In a small bowl whisk well 1 ¼ cup all-purpose flour, 1 tablespoon ground cinnamon, baking soda, baking powder and sea salt and set aside.
- In the bowl of a stand mixer, add mashed bananas, 1 stick melted butter (and slightly cooled), ¾ cup granulated sugar, 2 large eggs, and ½ tablespoon pure vanilla and mix for about 30 seconds with the paddle attachment.
- With the mixer set to low, pour in about half of your dry ingredients. Once partially combined, add the remaining dry ingredients. Leave the mixer on low for another 30 seconds or until just combined. Do not overmix.
- Scrape down the sides of the bowl then add in the chocolate chips, folding to combine with a rubber spatula. If desired, reserve 2 tablespoons of chocolate chips for the top.
- Pour the batter into your prepared 9×5 loaf pan and bake for 55 minutes or until a toothpick comes out moist but not raw.
- Cool in loaf pan for 15-20 minutes before moving to wire rack where the bread should rest outside of the pan. Cool until safe to touch before slicing.
Frequently Asked Questions & Expert Tips
Yes! To freeze, wrap the fully cooled banana bread in plastic wrap, place it in a large ziptop bag, press it down to remove air, and store in the freezer for up to 3 months. You can also freeze individual slices by wrapping each slice in plastic wrap or aluminum foil and placing it in a sealed ziptop bag. Thaw uncovered at room temperature for about an hour to an hour and a half and enjoy!
Wrap the (fully cooled) loaf in plastic wrap followed by a large ziptop bag (remove as much air as possible) and store it at room temperature for up to 4 days. You can also store the bread in an air-tight container.
If your banana bread is overly dense or even gummy in texture, you likely overmixed the batter. Be sure you mix the ingredients on the lowest setting. When you add the flour mixture to the wet ingredients, only mix to combine – there is no need to mix extra thoroughly when it comes to banana bread.
Serving Suggestions
Serve chocolate chip banana bread, sliced, with a smear of butter when warm. Enjoy it as an on-the-go snack, breakfast, or dessert!
More Banana Recipes
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Chocolate Chip Banana Bread
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ¼ cup all purpose flour
- 1 Tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 3 medium ripe bananas mashed, 1 1/4 cup
- 1 stick unsalted butter melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- ½ Tablespoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
Things You’ll Need
- Stand mixer or hand mixer
Before You Begin
- Properly measuring flour is an important step that will help avoid dense, crumbly banana bread. Do not scoop your flour straight from the bag. Instead, mix the flour in the bag with a spoon to aerate it (so you’re not scooping packed in flour), then use the spoon to scoop the flour into your measuring cup. Level it off with the flat end of a butter knife but do NOT pack the flour into the cup or tap it on the counter.
- Your bananas can be black, brown, or yellow with brown spots – so long as the banana is nice and ripe your bread will come out tasty. When the banana peel has developed freckles, they are ready for making banana bread. The riper the banana, the stronger the banana flavor in your finished bread. Dark/black bananas are perfectly okay to use.
- To freeze, wrap the fully cooled banana bread in plastic wrap, place it in a large ziptop bag, press it down to remove air, and store in the freezer for up to 3 months. You can also freeze individual slices by wrapping each slice in plastic wrap or aluminum foil and placing it in a sealed ziptop bag. Thaw uncovered at room temperature for about an hour to an hour and a half and enjoy!
- To store, wrap the (fully cooled) loaf in plastic wrap followed by a large ziptop bag (remove as much air as possible) and store it at room temperature for up to 4 days. You can also store the bread in an air-tight container.
Instructions
- Preheat oven to 350F degrees and line a 9×5 inch loaf pan with parchment paper.
- In a small bowl whisk well 1 ¼ cup all-purpose flour, 1 tablespoon ground cinnamon, baking soda, baking powder and sea salt and set aside.
- In the bowl of a stand mixer, add mashed bananas, 1 stick melted butter (and slightly cooled), ¾ cup granulated sugar, 2 large eggs, and ½ tablespoon pure vanilla and mix for about 30 seconds with the paddle attachment.
- With the mixer set to low, pour in about half of your dry ingredients. Once partially combined, add the remaining dry ingredients. Leave the mixer on low for another 30 seconds or until just combined. Do not overmix.
- Scrape down the sides of the bowl then add in the chocolate chips, folding to combine with a rubber spatula. If desired, reserve 2 tablespoons of chocolate chips for the top.
- Pour the batter into your prepared 9×5 loaf pan and bake for 55 minutes or until a toothpick comes out moist but not raw.
- Cool in loaf pan for 15-20 minutes before moving to wire rack where the bread should rest outside of the pan. Cool until safe to touch before slicing.
Nutrition
Lindsay Formaro
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sujoy says
very nice bread thank you.