Chocolate Chip Banana Bread is incredibly soft and tender, loaded with gooey chocolate chips that stay perfectly distributed throughout. It's easy to make and bursting with rich banana flavor—simply perfect!
Looking for more recipes to make with ripe bananas? Try my favorite walnut smoothie, mini banana muffins or carot cookies recipe.
I took my popular eggless banana bread recipe and made a small tweak by adding chocolate chips. All I did was swap ½ cup of yogurt for 2 eggs and then stirred in the chocolate chips. The result was incredible!
It was so delicious that I baked this loaf three days in a row, sharing it with my neighbors. The original recipe was already fantastic, so it didn’t need much—just a simple swap made it even better! It’s just so good.
One important thing to remember is to measure the mashed bananas. I recommend using about 2 very large bananas or 3 medium ones, but be sure to mash them first and then measure to ensure you have the right amount.
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Secret to soft and tender banana bread
The riper the bananas, the better! Overripe bananas add natural sweetness and moisture, helping to keep the bread soft.
Yogurt or sour cream adds moisture and fat, helping to create a soft, tender crumb, while it's tanginess balances out the sweetness.
Brown sugar adds more moisture than white sugar and enhances the flavor with deeper caramel notes that complement the natural sweetness of the ripe bananas. I go into more detail in brown sugar dessert recipes.
Using oil instead of butter is another key ingredient for making banana bread that stays moist for days.
Table of contents
How to make banana bread with chocolate chips?
👩🍳 Don't have ripe bananas? I explain three different proven methods for ripening bananas faster in banana recipes.
ake for 1 hour and check for doneness by inserting a toothpick in the center. If the center is still wet, bake in 5 minute intervals until done.
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How to store?
- At room temp: The texture is best when the chocolate chip banana bread is eaten fresh, but it can be stored, tightly wrapped with plastic wrap for up to four days.
- In the fridge: after a day at room temp I’d recommend storing the bread sealed in the fridge for up to 5 days. Let it come to room temperature before eating.
Freezing and Thawing
- To freeze the whole bread: Let the chocolate chip banana bread cool completely, wrap tightly in plastic wrap and freeze the whole loaf for up to 3 months.
- To freeze individual slices - Make thick slices after the bread has cooled completely, stack 2 to 4 slices on top of each other, wrap them in two layers of plastic wrap. Place all wrapped slices in one or two zipper bags and freeze for up to 2 months.
- To thaw: Remove one of the pre packaged slices or the whole loaf, and place on the kitchen counter for several hours or overnight.
Recipe tips
- Use ripe bananas. Ugly over ripe bananas with dark yellow skin and brown spots makes the best banana bread.
- Measure your mashed banana. It helps you bake the perect banana bread.
- Use a neutral oil like vegetable or canola oil.
Recipe FAQs
Absoloutely! Just omit the chocolate chips to make a plain banana bread or use chopped walnuts instead.
There could be several reasons for this. The bread may have been underbaked and removed from the oven too soon. And another common cause is overmixing the batter can cause the bread to rise too quickly in the oven, then collapse as it cools.
The bread is naturally sweet from the bananas and brown sugar, so no additional sweetness is needed. We used our favorite semi-sweet chocolate chips, as we do in all our chocolate chip recipes. Milk chocolate chips might be too sweet, but bittersweet chocolate chips would also make a great addition. You might also love our chocolate chip banana muffins.
More ways to chocolate chips
Chocolate Chip Banana Bread
Equipment
Ingredients
Dry ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 1 ¼ cups mashed banana 2 very large
- 2 large eggs at room temperature
- 1 cup packed light brown sugar
- ½ cup sour cream or yogurt
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup semi sweet chocolate chips plus more for top
Instructions
- Preheat oven to 350°F (180°C) and spray the bottom and sides of a 9x5x3 inch loaf pan with non stick cooking spray or brush with melted butter.
- Whisk all dry ingredients in a medium bowl and set aside.
- Into another larger bowl, add all wet ingredients (except chocolate chips) and whisk until very smooth.
- Add the dry ingredients and chocolate chips and stir until combined.
- Transfer batter into the prepared pan, smooth top, and sprinkle chopped some more chocolate chips on top, if desired.
- Bake for 50 to 60 minutes or until a tooth pick inserted in the middle comes clean. Place pan on a wire rack and cool completely.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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