There’s something comforting about warm banana bread fresh from the oven—the sweet aroma, the tender crumb, and of course, melty chocolate chips in every bite.
This recipe is one I go back to again and again.
It’s incredibly easy to make, uses basic pantry ingredients, and the results are always crowd-pleasing.
Why You’ll Love This Recipe
Perfectly moist and tender – thanks to ripe bananas and butter
Rich flavor – a delicious mix of banana, vanilla, and brown sugar
Chocolate in every slice – melty chips make it irresistible
Easy to make – one bowl, no fuss
Customizable – add nuts, cinnamon, or your favorite mix-ins
What You’ll Need (Ingredient Highlights)
Bananas – The riper, the better! They bring moisture and sweetness.
Melted butter – Adds rich flavor and keeps the loaf tender.
Brown sugar – Adds depth and a hint of molasses.
Eggs & vanilla – For structure and warmth in flavor.
Flour, baking soda, salt – The dry base that holds everything together.
Chocolate chips – Semi-sweet or dark work beautifully.
Optional: walnuts or cinnamon – For extra crunch or spice.
Pro Tips Before You Start
Use overripe bananas with lots of brown spots for maximum sweetness.
Don’t overmix the batter—stop once you no longer see streaks of flour.
Want a crunchy top? Sprinkle a few extra chocolate chips before baking.
Let it cool completely before slicing for clean cuts and best texture.
How to Make Banana Chocolate Chip Bread
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a large bowl, mash the bananas.
Stir in the melted butter, brown sugar, eggs, and vanilla until smooth and well blended.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Step 4: Mix Everything Together
Gently fold the dry mixture into the wet ingredients just until combined.
Be careful not to overmix.
Step 5: Add the Chocolate Chips
Fold in the chocolate chips and walnuts (if using).
The batter will be thick and slightly lumpy—perfect.
Step 6: Fill the Pan and Bake
Pour the batter into the prepared pan.
Smooth the top and sprinkle on a few chocolate chips if desired.
Step 7: Bake to Perfection
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Step 8: Cool and Slice
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
What to Serve It With
A hot cup of coffee or tea
A smear of peanut butter or cream cheese
Greek yogurt for a protein-packed breakfast
A scoop of vanilla ice cream for dessert
Variations / Substitutions
No chocolate chips? Try chopped dark chocolate or dried fruit.
Nut allergy? Leave out the walnuts or replace with sunflower seeds.
Want it gluten-free? Use a 1:1 gluten-free flour blend.
Like it spiced? Add nutmeg or pumpkin spice for a cozy twist.
Storage & Leftovers
Room Temp: Store in an airtight container for up to 3 days.
Fridge: Keeps well for up to a week—just let it come to room temp before serving.
Freezer: Wrap slices individually and freeze for up to 3 months. Thaw overnight or microwave briefly.
FAQs
Can I use frozen bananas?
Yes, thaw them completely and drain any excess liquid before using.
What’s the best way to mash bananas?
Use a fork or potato masher—no blender needed.
Why is my banana bread dry?
It may be overbaked. Check early and use very ripe bananas.
Can I make this into muffins?
Absolutely! Bake at 350°F for about 18–22 minutes.
Can I reduce the sugar?
Yes—try using ½ cup instead of ¾ cup if your bananas are extra sweet.
How do I know it’s done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I add peanut butter?
Swirl in ¼ cup for a banana-chocolate-peanut butter combo!
Final Thoughts
This banana chocolate chip bread is one of those comforting recipes you’ll always want on hand.
It’s sweet, moist, and foolproof—even on busy mornings or lazy weekends.
I love slicing a piece, warming it slightly, and enjoying it with coffee. It’s like a cozy hug in bread form.
Banana Chocolate Chip Bread
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Grease or line a 9×5-inch loaf pan.
- In a large bowl, mash bananas.
- Stir in butter, sugar, eggs, and vanilla.
- In another bowl, whisk flour, baking soda, salt, and cinnamon.
- Mix dry ingredients into wet until just combined.
- See full steps with tips & photos → https://theboatshedcafe.com/banana-chocolate-chip-bread/
Notes
- For extra-moist texture, use very ripe bananas with lots of brown spots.
- Swap butter with coconut oil or add Greek yogurt for variation.
- Great for freezing—wrap slices individually and store up to 3 months.
