There’s something magical about the aroma of banana bread baking in the oven—it instantly wraps me in comfort.
This chocolate chip banana bread is my go-to on rainy mornings or lazy weekends, when all I want is a slice of something warm, sweet, and nostalgic.
With ripe bananas, melty chocolate chips, and a soft crumb, this loaf never lasts long on my counter.
It’s cozy, satisfying, and just the right balance of indulgent and wholesome.
Why You’ll Love This Recipe
Rich banana flavor pairs perfectly with gooey chocolate chips
Soft, moist texture that holds up even days later
Simple ingredients—most are pantry staples
Great for breakfast, snack, or dessert
Easy to freeze and make ahead
What You’ll Need (Ingredient Highlights)
Ripe bananas – The riper, the better! They bring natural sweetness and moisture.
Chocolate chips – Semi-sweet chips melt beautifully and balance the sweetness.
Unsalted butter – Adds richness and that classic homemade taste.
Vanilla extract – Rounds out the flavors with a warm, cozy note.
All-purpose flour – The base for a tender but sturdy loaf.
Leavening agents – Baking powder and soda work together for the perfect rise.
Pro Tips Before You Start
Use bananas with lots of brown spots—they’re sweeter and mash easier.
Don’t overmix the batter once you add dry ingredients; it keeps the bread tender.
Sprinkle extra chocolate chips on top before baking for a pretty finish.
Let the bread cool completely before slicing for cleaner cuts.
How to Make Chocolate Chip Banana Bread
Step 1: Preheat and Prep
Preheat your oven to 350°F (180°C).
Grease a 9×5-inch loaf pan or line it with parchment.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat together the sugar and softened butter until light and fluffy.
Step 4: Add Eggs and Bananas
Beat in the eggs one at a time.
Stir in the vanilla extract and mashed bananas.
Step 5: Combine Wet and Dry
Gradually mix the dry ingredients into the wet mixture until just blended.
Step 6: Fold in the Chocolate Chips
Gently fold in the chocolate chips, saving a few to sprinkle on top if desired.
Step 7: Bake
Pour the batter into the prepared loaf pan.
Bake for about 60 minutes, or until a toothpick comes out clean.
Step 8: Cool and Slice
Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
What to Serve It With
A warm cup of coffee or tea
A smear of peanut butter or almond butter
Vanilla Greek yogurt for a protein-packed breakfast
Variations / Substitutions
Swap chocolate chips for chopped walnuts or pecans
Add a teaspoon of cinnamon for warmth
Use brown sugar instead of white for deeper flavor
Make it dairy-free with vegan butter or coconut oil
Storage & Leftovers
Room temperature: Store in an airtight container up to 3 days
Fridge: Wrap tightly and refrigerate for up to 1 week
Freezer: Freeze slices individually for up to 2 months—just thaw and toast!
FAQs
Can I use frozen bananas?
Yes, just thaw and drain any excess liquid before mashing.
Can I make this into muffins?
Absolutely—bake at 350°F for about 20–25 minutes in a muffin tin.
What if I don’t have chocolate chips?
You can use chopped chocolate bars or leave them out entirely.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.
Why is my banana bread dense?
Overmixing the batter can lead to a dense loaf—mix gently and just until combined.
How do I know when it’s done?
A toothpick inserted in the center should come out clean or with moist crumbs.
Can I double the recipe?
Yes, but use two loaf pans and check for doneness around the 60-minute mark.
Final Thoughts
This chocolate chip banana bread is everything I want in a homemade treat—easy, satisfying, and cozy.
It’s the kind of recipe I reach for again and again because it always delivers.
Whether you eat it warm from the oven or toasted the next day, it brings instant comfort with every bite.
Chocolate Chip Banana Bread
Ingredients
Method
- Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat sugar and softened butter until fluffy.
- Add eggs one at a time, then mix in vanilla and mashed bananas.
- Gradually combine dry ingredients with the wet mixture until just blended.
- Fold in chocolate chips.
- Pour batter into the prepared pan and sprinkle remaining chocolate chips on top.
- See full steps with tips & photos → https://theboatshedcafe.com/chocolate-chip-banana-bread-2/
Notes
- Use overripe bananas with lots of brown spots for the richest flavor.
- For extra moisture, you can add 2 tablespoons of sour cream or Greek yogurt to the batter.
- Swap chocolate chips for chopped walnuts or mix in both for a nutty twist!
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.