Chocolate Chip Banana Bread

Chocolate Chip Banana Bread is the ultimate comfort bake that turns overripe bananas into something absolutely magical! With pockets of melty chocolate in every bite and a moist, tender crumb, this easy banana bread recipe is about to become your new favorite way to use up those brown bananas sitting on your counter.

Love More Recipes? Try My Banana Bars with Cream Cheese Frosting or this Banana Muffins next.

Why You’ll Love This Recipe

Moist, tender, and packed with sweet banana flavor and melty chocolate chips in every slice. It’s the perfect way to use up ripe bananas while creating a cozy, comforting treat. Whether enjoyed for breakfast, a snack, or dessert, this bread is always a favorite

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Ingredient List

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 very ripe bananas, mashed (about 1½ cups)
• ½ cup sour cream or plain Greek yogurt

Add-Ins

• 1 cup chocolate chips (semi-sweet or milk chocolate)
• Optional: ½ cup chopped nuts (walnuts or pecans)

Substitution Notes:

• Butter: Can swap with vegetable or coconut oil for a dairy-free option
• Sour cream/yogurt: These are interchangeable — use what you have!
• Sugar: Light brown sugar works beautifully and adds a hint of molasses flavor
• Chocolate chips: Dark chocolate, white chocolate, or even butterscotch chips would be delicious

Why These Ingredients Work

Let me tell you why each ingredient plays such an important role in creating that perfect loaf:

Very Ripe Bananas are the star of the show. Those brown-spotted beauties are sweeter and more flavorful than their yellow counterparts. They mash easily and distribute evenly throughout the batter, giving you intense banana flavor in every bite.

Sour Cream or Greek Yogurt is my secret weapon for ultra-moist banana bread. The tanginess balances the sweetness while the fat content creates that tender, almost cake-like crumb that keeps people coming back for slice after slice.

Melted Butter adds rich flavor and moisture without requiring any special equipment. It blends seamlessly into the batter and gives you that golden, slightly crispy edge we all love.

Both Baking Soda and Baking Powder work together to give you the perfect rise and a light, fluffy texture. The baking soda also reacts with the acidity in the bananas and sour cream for extra lift.

Chocolate Chips create those gooey, melty pockets of chocolate heaven. They’re non-negotiable in my book — this is what takes banana bread from “nice” to “I need the recipe NOW!”

Essential Tools and Equipment

Here’s what you’ll need to make this recipe a breeze:

• 9×5-inch loaf pan — this is the standard size for perfect banana bread
• Large mixing bowl for wet ingredients
• Medium mixing bowl for dry ingredients
• Whisk for mixing
• Fork or potato masher for mashing bananas
• Rubber spatula for folding and scraping
• Parchment paper or cooking spray for the pan
• Toothpick or cake tester to check doneness
• Wire cooling rack for cooling

How To Make Chocolate Chip Banana Bread

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). This gives it plenty of time to reach the right temperature while you mix your batter. Grease your 9×5-inch loaf pan generously with butter or cooking spray, or line it with parchment paper for easy removal. Trust me, there’s nothing worse than banana bread that sticks to the pan!

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Make sure everything is well combined — this ensures your leavening agents are evenly distributed throughout the batter. Set this bowl aside for now.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk together the melted butter (make sure it’s slightly cooled so it doesn’t scramble the eggs!) and granulated sugar until well combined. Add the eggs one at a time, whisking after each addition until fully incorporated. This helps create a smooth, emulsified batter. Stir in the vanilla extract, mashed bananas, and sour cream or yogurt until everything is smooth and creamy.

Step 4: Bring It All Together

Here’s where the magic happens! Add your dry ingredients to the wet mixture and gently stir with a rubber spatula just until you don’t see any more dry flour streaks. This is super important — overmixing develops gluten, which makes your banana bread tough and dense instead of tender and fluffy. A few small lumps are totally fine! Fold in the chocolate chips and nuts until they’re evenly distributed throughout the batter.

Step 5: Bake to Perfection

Pour your batter into the prepared loaf pan and smooth the top with your spatula. Pop it in the oven and bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. If you notice the top is browning too quickly, loosely tent it with aluminum foil to prevent burning while the inside finishes baking.

Step 6: Cool and Enjoy

Let the banana bread cool in the pan for about 10–15 minutes. This makes it easier to remove without falling apart. Then transfer it to a wire rack to cool completely.

You Must Know

Your bananas MUST be very ripe — I’m talking brown spots all over, almost black. If your bananas are still yellow or just slightly spotted, let them sit out for a few more days. The riper they are, the sweeter and more flavorful your bread will be.

Personal Secret: I always add an extra handful of chocolate chips on top of the batter right before baking. It creates this beautiful chocolate-studded crust that makes every slice Instagram-worthy!

Pro Tips & Cooking Hacks

• Room temperature eggs blend better: Take your eggs out of the fridge 30 minutes before baking, or place them in a bowl of warm water for 5 minutes.
• Don’t have ripe bananas? Speed up the process by baking them (unpeeled) at 300°F for 15-20 minutes until the skins are black. Let them cool, then use as directed.
• Prevent a domed top: Create a shallow trench down the center of your batter before baking. This helps it rise more evenly.
• Check doneness early: Ovens vary wildly! Start checking at 55 minutes to avoid overbaking.
• Mix chocolate chips with flour: Toss your chocolate chips in a tablespoon of flour before folding them in. This prevents them from sinking to the bottom.

Flavor Variations / Suggestions

Peanut Butter Chocolate Chip: Swirl ¼ cup of creamy peanut butter into the batter before baking for a PB&J vibe.

Double Chocolate: Replace ¼ cup of flour with cocoa powder and use dark chocolate chips for serious chocolate lovers.

Tropical Twist: Add ½ cup of shredded coconut and swap half the chocolate chips for white chocolate.

Nutty Delight: Toast your walnuts or pecans before adding them — it intensifies their flavor and adds amazing crunch.

Cinnamon Spice: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to your dry ingredients for a warm, cozy flavor.

Espresso Chocolate: Add 1 tablespoon of instant espresso powder to enhance the chocolate flavor.

Make-Ahead Options

This banana bread is perfect for meal prep! You can make the batter the night before and store it covered in the fridge, then bake it fresh in the morning. Just add about 5 extra minutes to the baking time since the batter will be cold.

For longer storage, wrap cooled slices individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months in the freezer. Just thaw at room temperature or pop a slice in the microwave for 20-30 seconds for a warm treat anytime!

You can also freeze the whole loaf by wrapping it tightly in plastic wrap, then aluminum foil. It’ll stay fresh for up to 3 months.

Recipe Notes & Baker’s Tips

About mashing your bananas: I prefer to leave a few small chunks in my mashed bananas rather than making them completely smooth. Those little pieces create pockets of intense banana flavor throughout the bread.

The toothpick test: When checking for doneness, a few moist crumbs on the toothpick are perfect — you don’t want it to come out completely clean or your bread might be overbaked and dry.

Pan size matters: Using a different size pan will affect baking time. An 8×4-inch pan will need longer (check at 70 minutes), while muffin tins will bake much faster (check at 18-20 minutes).

Butter temperature: Make sure your melted butter has cooled slightly before adding the eggs. If it’s too hot, it can cook the eggs and create a scrambled texture in your batter. Aim for warm, not hot!

Serving Suggestions

This chocolate chip banana bread is incredible on its own, but here are some of my favorite ways to serve it:

• Warm with butter: Slice it thick, toast it lightly, and spread with salted butter. Heaven!
• Breakfast power combo: Pair a slice with your morning coffee and scrambled eggs for a balanced breakfast.
• Dessert upgrade: Serve warm slices with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
• Afternoon snack: Toast a slice and spread with cream cheese or Nutella for an indulgent treat.
• Brunch star: Cut into smaller slices and serve alongside fresh fruit and yogurt.

How to Store Your Chocolate Chip Banana Bread

Room Temperature: Wrap the cooled banana bread tightly in plastic wrap or aluminum foil, or store in an airtight container. It’ll stay fresh and moist for 2-3 days on your counter.

Refrigerator: For longer storage, wrap well and refrigerate for up to 1 week. Let slices come to room temperature before eating, or warm them slightly in the microwave.

Freezer: This bread freezes beautifully! Wrap the whole loaf (or individual slices) tightly in plastic wrap, then aluminum foil, or place in freezer bags. It’ll keep for up to 3 months.

Reheating: For the best texture, let frozen slices thaw at room temperature for about an hour. You can also microwave individual slices for 20-30 seconds, or toast them lightly for a crispy exterior and warm, gooey center.

Allergy Information

Contains: Wheat (gluten), eggs, dairy (butter, sour cream/yogurt)

May contain: Tree nuts (if using walnuts or pecans), depending on chocolate chip brand

Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure your baking powder and baking soda are certified gluten-free.

Dairy-Free Option: Replace butter with coconut oil or vegetable oil, and use dairy-free yogurt (coconut or almond-based) in place of sour cream.

Egg-Free Option: Replace each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes). Note: texture may be slightly denser.

Nut-Free: Simply omit the optional nuts and ensure your chocolate chips are processed in a nut-free facility if you have severe allergies.

Questions I Get Asked A Lot

Can I use frozen bananas?

Absolutely! Just thaw them completely and drain any excess liquid before mashing. Frozen bananas actually work great because they’re usually super ripe when you freeze them, which means maximum flavor!

My banana bread sank in the middle — what happened?

This usually means the batter was overmixed or the oven temperature was too low. Make sure your oven is fully preheated and mix just until the dry ingredients disappear into the wet ingredients.

Can I make this without sour cream or yogurt?

Yes! You can substitute with an equal amount of mashed banana (so you’d use about 4 bananas total), buttermilk, or even mayonnaise in a pinch. The texture might be slightly different, but it’ll still be delicious.

How do I know when my bananas are ripe enough?

Look for bananas that are heavily spotted with brown or even mostly black on the outside. The flesh should be very soft and sweet. If you can’t wait, bake unpeeled bananas at 300°F for 15-20 minutes to speed up ripening.

Can I make muffins instead of a loaf?

Definitely! Fill muffin cups about ⅔ full and bake at 350°F for 18-22 minutes. This recipe makes about 12-14 muffins. Check them at 18 minutes with a toothpick.

Why is my banana bread gummy in the center?

This happens when the bread is underbaked. Even if the top looks done, the center needs more time. Make sure your toothpick comes out with just a few moist crumbs, not wet batter. Also check that your oven temperature is accurate with an oven thermometer.

💬 Tried this recipe? Leave a comment and rating below! I absolutely love hearing how your banana bread turned out and what variations you tried.