Chocolate Chip Banana Bread

Why You’ll Love This Recipe

• Easy to Prepare. Banana bread is a classic quick bread that’s easy to whip up fast.
• Uses Overripe Bananas. If you bought bananas and forgot to eat them before they went mushy, make some banana bread with them.
• Budget-Friendly. This recipe uses basic pantry ingredients for a tasty snack.

How to Make Chocolate Chip Banana Bread

If you’re craving something sweet to snack on, this banana bread with chocolate chips is perfect for indulging in. You can find the full, printable recipe card at the bottom of this post.

Key Ingredients 

• All-Purpose Flour. This flour gives this bread structure and lightness.
• Bananas. Overly ripe brown bananas are perfect for banana bread.
• Eggs. Large and room-temperature eggs are best for baking.
• Yogurt. Adds a tangy flavor. Use plain, unsweetened yogurt.
• Brown Sugar. Used to give this bread a caramelized flavor that goes perfectly with the bananas.
• Butter. Cold and unsalted butter is best for baking.
• Chocolate Chips. Dark chocolate chips will add that yummy chocolate flavor without being overly sweet.
• Powdered Sugar. Gives it a touch of sweetness without overpowering it.

Step-by-Step Instructions

1. Preheat the Oven. Preheat the oven and grease and line two 1-pound loaf pans with parchment paper.

Note: The 1-pound loaf pans are a little smaller (8.5″ x 4.5″) than the older loaf pan I used for many years (9″ x 5″). This recipe will make enough batter so the bread will rise just to the top of the 1-pound loaf pans. You could get all of the batter into a 9″ x 5″ loaf pan, but it will likely crest well above the rim of the pan by the time it’s done and you’ll have huge slices.

2. Make the Batter. Blend the bananas and melt the butter. Add the ingredients to a bowl with brown sugar and eggs, and stir to combine. Combine the dry ingredients in a separate bowl, add them to the wet ingredients, and combine. Add the chocolate chips to the batter.

3. Bake the Banana Bread. Fill each of the loaf pans with half the mixture. Bake until a toothpick inserted into the center of the cake comes out clean. Let cool in the loaf pan for few minutes before placing the bread on a cooling rack.

Recipe Tips, Variations, and Substitutions

• Add some peanut butter or Nutella. For a different flavor add something yummy that goes well with bananas like peanut butter or Nutella and swirl it into the top of the batter before baking.
• Give it some texture. Add some walnuts or another nut to the batter for a different texture and added flavor.
• No overripe bananas? Use yellow bananas and bake them in the oven on a baking sheet until they are mushy.

Storage Recommendations

Homemade banana bread can be stored in an airtight container at room temperature for up to four days. You can also freeze this bread for up to 3 months.

Try These Other Bread Recipes

• Healthy Apple Bread – A whole wheat quick bread with a center filled with tender sliced apples.  
• Blueberry & Nectarine Scones – Buttery scones that are bursting with blueberry flavor and sliced nectarines.
• Sweet Potato Cinnamon Rolls – Soft and fluffy vegan cinnamon rolls with a sweet potato twist.
• Lemon Raspberry Loaf Cake – A moist and crumbly loaf cake full of lemony raspberry flavor that’s vegan and delicious!
• Chocolate and Ginger Loaf Cake – A comforting loaf cake that combines swirls of chocolate and ginger cake batter with an orange glaze.

Print Recipe

5 from 2 votes

Chocolate Chip Banana Bread

Treat yourself to pure bliss with this Chocolate Chip Banana Bread. This classic combines moist banana goodness with a hidden layer of indulgent chocolate. Perfect for snacking or dessert. Savor the delightful fusion of comfort and luxury in every heavenly bite!

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Baking, Dessert

Cuisine: American

Diet: Vegetarian

Keyword: chocolate chip

Servings: 2 loaves

Calories: 1917kcal

Cook ModePrevent your screen from going dark

Equipment

• 2 1-pound loaf pans
• 2 mixing bowls large
• 1 sifter

Ingredients

• 2 1/4 cups all-purpose flour
• 3 tsp. baking powder
• 1 tsp. soda bicarbonate 
• 3 bananas mashed ripe (use spotty brown bananas for best results – no green bananas here!)
• 2 eggs
• 250 ml yogurt plain, unsweetened
• 1/2 cup brown sugar
• 1/2 cup butter
• 1 cup dark chocolate chips
• powdered sugar dusting, optional

US Customary – Metric

1x2x3x

Instructions

• Preheat the oven to 285°F (140°C). Grease and line two, 1lb loaf pans with parchment paper.
• Blend the bananas until they are completely liquid with no solid lumps.
• In a saucepan or the microwave, melt the butter and leave to one side to cool slightly. Add the butter to a mixing bowl, add the brown sugar and stir thoroughly. Add the eggs, blended bananas, and yogurt, then beat together so that you have one well-combined wet mixture.
• In a separate bowl, sift the flour, baking powder and bicarbonate of soda together so they are evenly distributed. Add to the wet mixture and beat with a hand mixer so that the batter is smooth with no lumps. Add the chocolate chips and stir so they are evenly distributed.
• Fill each of the lined loaf pans with half the mixture. The pans should be roughly half full. Bake for 50 minutes to 1 hour until a toothpick inserted into the center of the cake comes out clean. Let cool in the loaf pan for 15 minutes then turn out onto a cooling rack to cool completely.

Nutrition

Calories: 1917kcal | Carbohydrates: 261g | Protein: 34g | Fat: 85g | Saturated Fat: 60g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 303mg | Sodium: 1387mg | Potassium: 1703mg | Fiber: 12g | Sugar: 112g | Vitamin A: 1906IU | Vitamin C: 16mg | Calcium: 978mg | Iron: 10mg

Images by Lauren Caris Short.