Chocolate Chip Banana Bread

Enjoy the best chocolate chip banana bread with this simple recipe. Perfect for using overripe bananas, this easy-to-make bread is moist, flavorful, and studded with rich chocolate chips! Whether enjoyed fresh from the oven or saved for later, it’s a delightful treat for any occasion.

Jump to Recipe Print Recipe

While I often make this recipe to use up old bananas, I also buy bananas just to make this recipe! It’s so good to freeze for busy mornings, or just to enjoy on its own as a treat. Between this recipe and my 3-ingredient pumpkin muffins, we always have a quick frozen breakfast on hand.

The BEST Chocolate Chip Banana Bread

If you love chocolate and banana bread, this chocolate chip banana bread is about to be your new favorite! Whether you enjoy it as a cozy breakfast, an afternoon snack, or a late-night treat, this recipe is a guaranteed winner. Plus, the melty chocolate chips in every bite make it even better!

Tips for the BEST Chocolate Chip Banana Bread

This recipe is so easy to make, but there are a few things to know that will make the experience even better!

1. Wait to Remove – When you take it out of the oven, let it cool on a cooling rack for 10-15 minutes before removing it from the pan. After that, you should be able to just tip the pan upside down, with your hand over the loaf, and it should gently slide into your palm.
2. Wait to Slice – Let the chocolate chip banana bread cool for another 5-10 minutes before trying to cut it. It will still be warm, so you get the full effect of fresh-from-the-oven chocolate chips, but will cut easier without falling apart. Only cut what you’re going to eat right away, then store it as a whole loaf otherwise.
3. Doubling the Recipe – If you’re cooking more than one loaf at a time, you may need to cook them for a little longer. I usually cook two loaves at once and need to bake them for about an hour and fifteen minutes as opposed to just an hour. Just do the toothpick test, and you’ll be fine!

Instructions

This recipe can easily be doubled or tripled so that you can freeze some for later! I like to slice my bread before freezing, but that’s up to you! Get the full, printable recipe at the end of the post.

1. Prep – Preheat your oven to 350 degrees.
2. Mix – Combine all the ingredients, except for the chocolate chips and optional nuts, into a large mixing bowl. Use an electric mixer and mix all the ingredients until they have a relatively smooth consistency. Some bits of banana are fine, but no large chunks.
3. Add – Then add your chocolate chips and nuts, and use a large spoon to fold them into the mixture.
4. Pour – Fill a greased standard-size loaf pan with the finished batter.
5. Dress – Top the batter with an additional handful of chocolate chips and optional nuts right before putting it in the oven.
6. Bake – Bake at 350 for 45-60 minutes, or until a toothpick comes out clean.
7. Cool – Let cool for 10-15 minutes before removing from the pan.

How to keep the chocolate chips from sinking

The trick is to mix chocolate chips into the batter, and then also add some to the top of the loaf right before baking. This will make sure your entire loaf is full of chocolate from top to bottom. And there’s not much better than ooey gooey chocolate chips in warm banana bread fresh from the oven!

I also love how warm chocolate chip cookies come out of the oven with the chocolate all melty, and this chocolate chip banana bread recipe reminds me of that.

How to freeze chocolate chip banana bread

Yes! It’s actually very easy to freeze banana bread, and due to the texture and density of the loaf itself it freezes much better than traditional loaf bread too.

To freeze your banana bread, wrap it tightly in saran wrap and then put it in a heavy duty freezer bag. You can JUST do one or the other, but I like to have a doubly fail-safe method and use this every time.

I like to slice my chocolate chip banana bread before freezing, but you don’t have to. However, if you do so, it will allow you to grab a few slices if you want, instead of defrosting the entire loaf.

How to defrost chocolate chip banana bread

If you’ve chosen to freeze some of your loaves, as I do often, you will also need to know how to defrost the chocolate chip banana bread loaves. To defrost it, stick it in the fridge overnight, or let it sit at room temperature for 6-8 hours. Easy! If you’re in desperate need of a piece, just remove a slice from the freezer and either toast it or pop it in the oven at 350 for about 5 minutes.

Even More Easy Recipes to Try

• No Bake Chocolate Oatmeal Cookies
• Easy Baked Chocolate Donuts
• 3-Ingredient Pumpkin Muffins

The BEST Chocolate Chip Banana Bread

Enjoy the best chocolate chip banana bread with this simple recipe. Perfect for using overripe bananas, this easy-to-make bread is moist, flavorful, and studded with rich chocolate chips! Whether enjoyed fresh from the oven or saved for later, it’s a delightful treat for any occasion!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Course: Dessert

Cuisine: American

Keyword: chocolate chip banana bread, chocolate chip banana bread recipe

Servings: 10 slices

Calories: 354kcal

Author: Victoria Pruett

Cost: $10

Ingredients

• 3 bananas (very ripe is best)
• 1 1/4 cup flour
• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 2 tablespoons cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts optional
• 1/2 cup mixed chocolate chips and nuts for topping

Instructions

• Preheat your oven to 350 degrees.
• Add all the ingredients except for the chocolate chips and nuts to a large mixing bowl.
• Use an electric mixer and mix all the ingredients until they have a relatively smooth consistency. Some bits of banana are fine, but no large chunks.
• Then add in your chocolate chips and nuts, and use a large spoon to fold them into the mixture.
• Pour the mixture into a greased standard-size loaf pan.
• Top the batter with an additional handful of chocolate chips and nuts right before putting in the oven.
• Bake at 350 for 45-60 minutes, or until a toothpick comes out clean.
• Let cool for 10-15 minutes before removing from the pan.

Notes

1. Nuts are optional, so leave them out if you don't want them.
2. If baking more than one loaf, plan to bake them for 10-15 minutes longer than a single loaf. Just bake until the toothpick comes out clean.
3. To freeze, wait until the loaves reach room temperature, and then wrap them in saran wrap, place them in a freezer bag, and freeze until you're ready to eat.
4. To thaw a frozen loaf, put it in the fridge overnight, or let it sit at room temperature for 6-8 hours.
5. Don't slice the whole loaf. It stores better as a whole loaf, so slice what you want to eat right away, and store the rest of the loaf whole.
6. Store in a cool dry place for up to a week.

Nutrition

Serving: 1slice | Calories: 354kcal | Carbohydrates: 47g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 313mg | Potassium: 242mg | Fiber: 3g | Sugar: 28g | Vitamin A: 364IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

Have you tried this?Let us know how it went!

Pin this for Later