There’s something about the smell of banana bread baking that instantly warms the heart and the home. As a little girl, I remember my grandmother transforming overripe bananas into golden loaves speckled with chocolate chips, filling the house with aromas of vanilla and cocoa. This chocolate chip banana bread is more than a recipe—it’s a piece of that memory, served warm with a pat of butter or a drizzle of honey.
This recipe combines the naturally sweet, moist texture of bananas with decadent dark chocolate chips for a slice that’s rich, tender, and absolutely irresistible. It’s quick to whip up, beginner-friendly, and makes your whole kitchen smell like a bakery.
Drawing from your love for banana-based recipes (like the Peanut Butter Banana Bread with Chocolate Chips, and Chocolate Chip Banana Cookies) and chocolatey treats (like the Healthy Brownie Baked Oatmeal), this banana bread is a must-bake. Let’s get started!
Table of Contents
Why You’ll Love This Recipe
- Perfectly Moist – Thanks to ripe bananas and just the right amount of butter.
- Packed with Chocolate – Each bite bursts with melted chocolate chips.
- One-Bowl Wonder – Less mess, less stress.
- Easy to Make: Simple ingredients and straightforward steps.
- Customizable – Add nuts, change chips, go gluten-free or dairy-free!
- Freezer-Friendly – Bake once, enjoy for weeks.
What you will need + Smart Substitutions
- 3 ripe bananas, mashed
Tip: Frozen bananas also work—just thaw and drain any excess liquid. Swap: Use 1 cup applesauce, pumpkin puree, or mashed avocado (different flavor). - ¾ cup dark chocolate chips
Swap: Use semi-sweet, milk, or white chocolate, or try a mix! - 1½ cups all-purpose flour
Alternate: Go for whole wheat or gluten-free flour blends. - ½ cup granulated sugar
Alternative: Coconut sugar or light brown sugar for depth. - ½ cup unsalted butter, melted
Dairy-Free Option: Try coconut oil or vegan butter. - 2 large eggs
Vegan Sub: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) or ½ cup applesauce for vegan. - 1 tsp vanilla extract Swap: Use ½ tsp almond extract or a vanilla bean (scraped).
- 1 tsp baking soda Swap: Use 2 tsp baking powder, though slightly less dense.
- ¼ tsp salt
- 1 dried banana, sliced (for topping – optional but eye-catching!) Swap: Use fresh banana slices (may brown), banana chips, or omit.
Step-by-Step Instructions with Tips
Prep Time
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment for easy cleanup.
Baking Tip: Butter your pan generously for a golden crust.
Mix the Wet Ingredients
In a large bowl, mash the bananas well. Stir in melted butter, sugar, eggs, and vanilla extract until smooth.
Tip: A fork or whisk works fine—no need for electric mixers!
Combine the Dry
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients.
Tip: Stop mixing as soon as the flour disappears to avoid tough bread.
Chocolate Time
Gently fold in the chocolate chips. Pour the batter into your loaf pan and smooth the top.
Garnish & Bake
Lay the dried banana slices over the top. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Presentation Tip: Slightly press banana slices into the batter so they bake into the crust.
Cool & Slice
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, slice and enjoy!
Tip: Cool fully to prevent crumbling when slicing.
Topping Suggestions
- Peanut Butter Drizzle – Just melt and swirl over the top!
- Extra Chocolate Chips – Sprinkle on before baking.
- Crushed Walnuts or Pecans – Add texture and richness.
- Shredded Coconut – For a tropical vibe.
Nutritional Information (Per Slice – Serves 10)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 36 g |
| Sugar | 16 g |
| Fiber | 2 g |
| Protein | 5 g |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Unsaturated Fat | 5 g |
| Trans Fat | 0 g |
| Cholesterol | 60 mg |
| Sodium | 200 mg |
Storage & Reheating Instructions
Storing:
- Room Temperature: Up to 3 days in an airtight container.
- Fridge: Keeps for 1 week.
- Freezer: Slice, wrap individually, and freeze for up to 3 months.
Reheating:
- Microwave: 15 seconds for a warm slice.
- Toaster: Gives a delicious crispy edge—perfect with butter.
Ingredient Substitutions Recap
- Bananas → Applesauce: Sweet, moist alternative.
- Dark Chocolate Chips → Milk Chocolate: Sweeter chocolate option.
- All-Purpose Flour → Gluten-Free Flour: Dietary-friendly structure.
- Butter → Coconut Oil: Dairy-free richness.
- Dried Banana → Banana Chips: Crunchy topping substitute.
What to Serve It With
- Hot Coffee or Tea – Classic and comforting.
- Greek Yogurt & Honey – Balanced and protein-rich.
- Whipped Cream or Ice Cream – Dessert upgrade!
- Fresh Berries: Strawberries or blueberries for tartness.
- Nut Butter Spread – Adds protein and flavor depth.
- Milk: Dairy or plant-based, perfect for pairing.
- Hot Chocolate: Rich and cozy for indulgence.
FAQs
Can I make gluten-free chocolate chip banana bread?
Yes, use a 1:1 gluten-free baking mix.
Can I use frozen bananas for banana bread?
Totally. Just thaw, drain, and mash well before using.
How do I keep banana bread from drying out?
Store it tightly sealed and avoid overbaking—check at the 50-minute mark.
Can I add other mix-ins in banana bread?
Absolutely! Chopped nuts, dried fruits, or even a swirl of Nutella work great.
How can I reduce sugar?
Use ¼ cup sugar and add a few more chocolate chips or a drizzle of honey on top.
Moist Chocolate Chip Banana Bread
Equipment
- 9×5-inch loaf pan
- Cooking spray or oil (for greasing)
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Spatula or whisk (for mixing)
- Fork or potato masher (for mashing bananas)
- Measuring cups and spoons
- Wire rack (for cooling)
- Optional: Parchment paper (for easier removal)
Ingredients
- 3 ripe bananas mashed
- ¾ cup dark chocolate chips
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 1 dried banana sliced (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix mashed bananas, melted butter, granulated sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt, then stir into the banana mixture until just combined.
- Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
- Arrange sliced dried banana on top of the batter, then bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
There’s something undeniably nostalgic and heartwarming about banana bread, and this version, packed with chocolate chips and made with love, brings joy with every bite. Whether you’re baking for a weekend brunch, a school snack, or a cozy afternoon treat, this recipe has you covered.
Did you try this moist chocolate chip banana bread recipe? I’d love to see your take! Share your baking pics or tweaks in the comments—or tag me on Instagram. Happy baking, and remember: when life gives you ripe bananas, make something amazing. 🍌🍫
