Get ready to fall in love with banana bread all over again—this is not your average loaf. Our chocolate chip banana bread is moist, rich, and loaded with gooey chocolate chips in every bite. Imagine the comforting aroma of ripe bananas swirling with vanilla and melted chocolate, wafting through your kitchen. Trust me, it’s the kind of recipe that makes you do a little happy dance after the first bite. Perfect for breakfast, a midday snack, or dessert (especially warm with a scoop of vanilla ice cream—chef’s kiss).
Table of Contents
Why You’ll Love This Recipe
- Super moist and tender—thanks to those ripe bananas!
- Studded with melty semi-sweet chocolate chips in every slice.
- One-bowl magic—easy cleanup and quick prep.
- Great for breakfast, brunch, dessert, or an anytime snack.
- Freezer-friendly and even better the next day.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Breakfast / Dessert |
| Cuisine | American |
| Prep Time | 10 minutes |
| Cook Time | 55–65 minutes |
| Total Time | About 1 hour 15 minutes |
| Servings | 8–10 slices |
| Focus Keyword | chocolate chip banana bread |
Ingredients
- 3 ripe bananas mashed
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1 egg large
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt or sour cream
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
How to Make Chocolate Chip Banana Bread
1. Preheat & Prep
Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can also line it with parchment paper for easy removal.
2. Mash the Bananas
In a large bowl, mash your ripe bananas until mostly smooth with a few small chunks. Those bits = bonus flavor pockets.
3. Mix the Wet Ingredients
Add the melted butter, brown sugar, egg, vanilla, and Greek yogurt to the mashed bananas. Whisk until smooth and combined.
4. Add the Dry Ingredients
Sprinkle in the flour, baking soda, and salt. Gently stir until just combined—don’t overmix! A few lumps are totally fine.
5. Fold in the Chocolate Chips
Reserve a handful for topping, and fold the rest into the batter. The more, the merrier.
6. Pour & Bake
Pour the batter into your prepared loaf pan and sprinkle the remaining chocolate chips on top. Bake for 55–65 minutes, or until a toothpick comes out with just a few moist crumbs.
7. Cool (If You Can Wait!)
Let it cool in the pan for about 10–15 minutes, then transfer to a wire rack. Slice, serve, and swoon.
Pro Tips for the Best Banana Bread
- Use super ripe bananas—almost black peels are ideal!
- Don’t skip the yogurt or sour cream. It keeps the crumb extra tender.
- Gently fold the batter to avoid overmixing, which can make the bread tough.
- If the top is browning too fast, loosely cover it with foil during the last 15 minutes of baking.
Flavor Variations
- Nutty twist: Add chopped walnuts or pecans for crunch.
- Dark chocolate dreams: Swap in dark chocolate chunks for a richer taste.
- Spiced up: Add a dash of cinnamon or nutmeg for cozy vibes.
- Mini loaves: Divide batter into mini loaf pans—just reduce bake time!
Serving Suggestions
- Warm with a pat of salted butter (YES).
- Toasted and topped with peanut butter or Nutella.
- As a sweet brunch side with coffee or tea.
- With a scoop of vanilla or coffee ice cream for dessert.
Make-Ahead & Storage
- Make-ahead: Bake the day before—flavors intensify overnight!
- Storage: Wrap tightly in plastic or foil and keep at room temp for up to 3 days.
- Leftovers: Reheat slices in the microwave for 15–20 seconds to bring back that fresh-baked magic.
Can You Freeze Banana Bread?
Absolutely! Once it’s completely cooled, wrap it in plastic and then foil. Freeze whole or in slices for up to 3 months. Thaw at room temp or microwave a slice straight from frozen.
Reheating Tips
- Microwave a slice for 20–30 seconds for melty, warm goodness.
- Or reheat in a toaster oven at 300°F for 5–10 minutes.
FAQ
How ripe should the bananas be?
The riper, the better! You want deep brown or almost black bananas for max sweetness and flavor.
Can I make this banana bread gluten-free?
Yes! Use a good 1:1 gluten-free flour blend and you’re golden.
Can I use oil instead of butter?
You can, but butter adds more flavor. If needed, use a neutral oil like canola or avocado.
Why did my banana bread sink in the middle?
This usually means it was underbaked or the batter was overmixed. Make sure to check with a toothpick and mix gently.
Final Thoughts
This chocolate chip banana bread is the kind of recipe that turns a few overripe bananas into something seriously special. Whether you’re baking it for guests, gifting it to a neighbor, or just keeping it all to yourself (no judgment here), it’s bound to become your new go-to. Cozy, sweet, chocolatey, and oh-so-satisfying—what more could you want?
Chocolate Chip Banana Bread
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Wet Ingredients
- 3 ripe bananas mashed
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1 egg large
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt or sour cream
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Mix-Ins
- 3/4 cup semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Whisk in melted butter, brown sugar, egg, vanilla, and Greek yogurt until smooth.
- Add flour, baking soda, and salt. Stir gently until just combined—don’t overmix.
- Fold in chocolate chips, reserving a few for topping.
- Pour batter into prepared pan and sprinkle with reserved chocolate chips.
- Bake for 55–65 minutes or until a toothpick inserted comes out with moist crumbs. Cool in pan for 10–15 minutes, then transfer to a wire rack.