This is IT. The PERFECT loaf of Banana Chocolate Chip Bread! Super easy recipe that’s a huge hit every time it’s made.
Surprise your family (and tastebuds) with delightfully moist, healthy, and super chocolatey banana bread. This (I’m not even exaggerating) is the best chocolate chip banana bread recipe EVER!
It’s a perfectly healthy (er, I mean indulgent…) breakfast option with a twist of chocolatey goodness to keep everyone in the family cheery and excited in the mornings. Just have it on the side with your breakfast salad and you’re good. 😉
What I love the most about this great recipe is that it saves your neglected bananas from ending up in the bin. Wasted food makes me sad. Turn it into the best banana chocolate chip bread ever! Oh, and all you need are a few minutes of easy prep time before your oven can take over to do its magic.
Serve it with a cup of tea or coffee, and start your day on a good note! Or make it the dessert it actually is and you can also serve it warm with a scoop of vanilla ice cream. Drizzle some chocolate and caramel sauce on top and there’s your fool proof recipe for happy faces!
Why You Should Try This Recipe
The Most Flavorful Banana Bread Out There. A classic banana bread loaded with extra chocolate chips – I don’t know what else could taste better! Oh, and it smells divine. You wouldn’t want to step out of the kitchen.
Complete Crowd Pleaser. This moist chocolate chip banana bread is popular with kids and adults alike. Serve it as an afternoon snack or a healthy breakfast – it’ll be gone in minutes! I think it’s a great way to get the little ones to eat their bananas.
Simple Ingredients. It’s an easy recipe that comes together in no time AND uses pantry staples! I’m sold!
No Food Wastage. Use up your extra bananas to bake healthy and tasty bread. No more guilt!
Ingredients for Banana Chocolate Chip Bread
🍌Overripe Bananas: Meet the MVP of the recipe – overripe brown bananas. They are sweet, soft, and ready to get mashed! The more ripe they are, the sweeter they are.
🧈Melted Butter: Most baking recipes include unsalted butter. It’s easier to control the amount of salt that way. I have, however, made this recipe with both salted and unsalted butter, and haven’t noticed a difference. Melted butter will soak up all the delicious flavors of other ingredients and give a brilliantly smooth texture.
Light Brown Sugar: Brown sugar brings a subtle caramel flavor to the recipe. But the reason it’s a must in this popular banana bread recipe is the moistness it adds to the bread. I love the soft texture it brings!
Granulated White Sugar: A little more sweetness and moisture won’t hurt.
🥚Eggs: We need two large eggs for this recipe. Room temperature eggs are preferred. Also, beat them with a light hand for the best structure.
Pure Vanilla Extract: Pure vanilla extract adds fabulous flavor to our loaf of banana chocolate chip bread.
Yogurt: That’s my secret star for this recipe. It lends a light, fluffy texture. I use plain, whole milk yogurt. If you add sweetened yogurt, your final result will likely be too sweet. I haven’t tried Greek yogurt here, but I imagine it will work and add more protein, as well.
Whole Wheat Pastry Flour: Well, I gotta keep things a little healthy, too. Plus, whole wheat pastry flour is super fine, resulting in lighter bread. It’s better in baking than the regular whole wheat flour – don’t confuse them.
Leavening Agent: We’ll use baking powder and baking soda both in this recipe. Always check the expiration date before adding these to your recipe. They can mess up the bread’s texture if they’re way too old to use.
Salt: Sprinkle a pinch of salt for that beautiful balance of flavors.
Dark Chocolate Chips: Chocolate chunks will do wonders, too. This is the ingredient that makes this bread different than the classic recipe. I prefer dark chocolate, but you can use semi-sweet chocolate if you prefer.
Scroll to the bottom to find the recipe card that has all the details.
How to Make Perfect Banana Chocolate Chip Bread
- Preheat the oven to 350 degrees. Line a standard sized loaf pan with parchment paper, allowing it to overhang on the sides. Spray the paper and pan with cooking oil. Set aside.
- In a large bowl, mix together the mashed banana and butter. I suggest measuring the bananas before adding them as the amount of bananas needed will vary depending on the size. I’ve needed to use just 3 bananas when I have large bananas, and up to 5 when they are small.
- Add in the sugars and stir to combine.
- Add the eggs and vanilla extract, and stir to combine.
- Add the yogurt, and again, stir to combine.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the bowl with the wet ingredients and stir until everything is combined and no flour spots remain. Do not over mix.
- Fold in 1 cup of the chocolate chips or chocolate chunks.
- Transfer the mixture to your loaf pan and top with the remaining 1/4 cup chocolate chips/ chocolate chunks.
- Bake for 50—60 minutes, until the top of the loaf is golden brown and a toothpick inserted into the center of the loaf comes out clean/with a few crumbs.
- Allow to cool on a baking rack before slicing. Enjoy!
This moist banana bread recipe is one of the easiest to follow. But if you feel there’s even a slight chance of a letdown, go through these tips that I’ve put together.
- Measure your mashed bananas first. Depending on the size of your bananas, it could take anywhere from 3-5 bananas to yield 1 1/2 cups mashed banana. Having the right amount is important, so mash and measure before starting.
- Don’t ever overmix your banana bread batter. It’ll make your bread dense – you don’t want that. Just mix until your wet and dry ingredients are well combined. Otherwise, the center of the banana bread might sink.
- Although it’s tough to resist, allow your banana chocolate chip bread to cool down before you can slice it. Hot bread is usually crumbly.
- If you want to reduce the sugar, try omitted the white sugar rather than the brown sugar.
- It’s okay to use frozen bananas. Just make sure you let them fully thaw first. You can also use an electric mixer or a hand mixer to mash bananas, but I don’t find that necessary. Mixing everything by hand is also super easy here!
Variations You Must Try
- Add some texture. Throw in a few chopped nuts to boost the texture of your bread. I love walnuts but you can add whatever you like. It’ll work!
- Throw in some coconut crunch. Shredded coconut will bring a tropical crunch to the bread. You could sprinkle some on top as well!
- Boost the chocolate element. Add some cocoa powder to the banana mixture for a double chocolate banana bread. It’s super decadent!
Frequently Asked Questions
Is There a Way to Ripen the Bananas Fast?
Yes, there actually is a way to do this if your bananas aren’t quite ready! If you don’t have over-ripe bananas at hand, ripen them yourself! Place your bananas on a baking sheet and slide them in your preheated oven (300°F ) to bake for ten minutes. You’ll know they’re done when the skin turns black. Let the bananas come to room temperature before mashing them.
How to Store Leftover Banana Bread?
I usually keep my leftover bread in an airtight container at room temp, on my kitchen counter. It will be fine for about four days, but does it ever last that long? No, no it doesn’t. I avoid keeping it in the fridge because it gets dried out and not as good.
Can I Freeze Chocolate Chip Banana Bread?
Yep. You can freeze the whole loaf or cut thin slices and store them individually. I strongly recommend using parchment paper to cover them before putting them in a freezer bag. When you’re ready for the banana bread goodness, thaw the bread at room temperature and enjoy!
If you make this Banana Chocolate Chip Bread recipe, or any of my healthy recipes, please leave a star rating when you comment! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram, and I’ll feature you!
Love baking with bananas? Scroll below the recipe card for more delicious banana baked goods!Print
More Recipes for Baking with Bananas