Chocolate Chip Banana Bread is like baking a big sweet hug you can eat! Sweet banana and lots of melty chocolate make this a wonderful treat!
Warm and comforting, Chocolate Chip Banana Bread is a simple bread to make and is great for breakfast, snack or dessert! Ripe bananas, chocolate chips, and typical pantry staples are all you need to create this delicious family favorite.
Two of my favorite things
There is no way you can go wrong when you make up this simple, family favorite, Chocolate Chip Banana Bread- it’s a must have in this house! My kids love to help make it too, by smashing the bananas and dumping in more chocolate chips than the recipe calls for (which I’m way ok with!). But of course our favorite part is eating this delicious homemade bread. The warm, inviting smell of banana and chocolate brings everyone to the kitchen!
Other Recipes to Serve with Chocolate Chip Banana Bread
- If you’re hooked on chocolate and banana then you won’t want to miss out on making a Chocolate Peanut Butter Banana Smoothie! It’s especially delicious for breakfast!
- We all need more of these flavors for breakfast so bake up a big batch of Chocolate Peanut Butter Banana Cookies to start the day off right.
Dry Ingredients: For this recipe, you will need all-purpose flour, baking powder, baking soda, and brown sugar. Cinnamon and salt will also be used in this bread.
Wet Ingredients: You will need vegetable oil, honey, room temperature eggs, and vanilla extract.
Bananas: You will need very ripe bananas for this recipe. If you have frozen ripe bananas then those will work too, just let them thaw overnight so that they are at room temperature when you’re ready to bake.
Chocolate: Chocolate chips are needed for this bread and mini chips are preferred but go with what you like or have on hand. If you’d like this bread to be on the sweet side then you could use milk chocolate chips or semi-sweet chips, or perhaps use dark chocolate chips for a less sweet breakfast bread.
How to Make Chocolate Chip Banana Bread
STEP ONE: Preheat the oven to 350 degrees F and grease two 9×5 loaf pans. In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
STEP TWO: Using a stand mixer, puree the bananas. Add the eggs, honey, brown sugar, oil, and vanilla extract and beat until everything is well combined.
STEP THREE: Slowly add the dry ingredients to the mixer until well mixed, scraping the sides as needed. Mix in the chocolate chips and then pour an even amount of batter into each loaf pan. You can also sprinkle more chocolate chips over the top of each loaf if you’d like.
STEP FOUR: Bake the loaves for 55-60 minutes or until a tester comes out clean. Allow the loaves to cool for 20 minutes before removing them from the pan to cool completely.
Tips for Success
- This recipe makes two loaves of Chocolate Chip Banana Bread so if you’d like to save the second loaf to enjoy later then simply wrap the loaf in two layers of plastic wrap, once completely cooled, and store in the freezer. Allow it to come to room temperature before slicing or slice the bread before you freeze it.
- The more ripe the banana, the sweeter the bread will be! If you have some bananas that have been hanging out a little too long, don’t be scared of them, just bake up a loaf of this bread! Remember that frozen bananas will work too, just let them come to room temperature first.
- Are you someone who loves nuts in their banana bread? You can add walnuts or pecans to this recipe by swapping out 1/2 cup of the chocolate chips or just adding in 1/2 cup of chopped nuts. I like this second option because I’m all about the chocolate!
Can bananas be too ripe to eat?
Bananas have a wide range of ripeness and are good to eat or bake with, even when they have black peels. The more ripe a banana is the sweeter it is, as the starches convert to sugar during ripening. For baking, bananas with brown streaks and/or spots are ready for baking. But again, you can wait until your banana peels are black if you know that is how you like them. Bananas can’t be too ripe but they can be moldy so check your banana for mold spots or a smell.
What do I do if the bread looks cooked but the middle isn’t done?
Sometimes our oven temperatures can be off without us knowing and therefore it’s a little hotter than our bread would like. If the top of the bread looks well done but the tester is coming out wet, try making a tent of aluminum foil to go over the top of the bread. This should help the middle continue to cook without the top getting well done. Also, make sure to stick a tester deep into the middle of the bread to ensure that the middle of the bread is cooked through.
More sweet loaves to love!
- Double Chocolate Banana Bread
- Pumpkin Banana Bread
- Banana Zucchini Bread
- Banana Nut Bread
- Peanut Butter Chocolate Chip Banana Bread
- 4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 over-ripe bananas
- 4 large eggs at room temperature
- 1 cup vegetable oil
- 1 cup honey
- 3/4 cup brown sugar lightly packed
- 1 tablespoon vanilla extract
- 1 1/2 cups mini chocolate chips plus extra for topping if desired
- Preheat your oven to 350 degrees F and generously grease two 9-inch x 5-inch loaf pans. Set aside.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In a large bowl, beat the bananas until they are pureed. (You can use a large bowl and hand mixer, but it is quicker with the stand mixer.)
- Add the eggs, oil, honey, brown sugar, and vanilla to the bananas and beat until well combined.
- Slowly add the dry ingredients into the wet and mix until combined, stopping to scrape down the sides as needed.
- Add the chocolate chips to the bowl and stir in by hand with a rubber spatula or wooden spoon.
- Divide the banana bread batter evenly between the two prepared loaf pans. (see note) If you are adding additional chocolate chips to the top, sprinkle as much as you like over the top now.
- Bake one loaf for 55-60 minutes or until a toothpick in the center of the loaf comes out clean. (It is not recommended to bake both loaves at the same time, so leave one pan on the counter while you wait. Do not refrigerate the batter while the first loaf is baking.)
- Allow the banana bread to cool in the pan on a wire rack for about 20 minutes. Then remove the bread from the pan and allow it to cool to room temperature before slicing. (If you put additional chocolate chips on the top be careful when removing the bread from the pan as they are melty and will smudge easily.)
- This recipe makes 2 loves of bread. The nutritional information is based on each loaf being cut into 8 slices.
- Once completely cooled you can tightly wrap a loaf twice (all the way around) with plastic wrap and freeze it for up to 1 month.
- A quick tip to ensuring the batter is evenly divided into both pans is to stand a knife vertically in the middle of one pan and then use the same knife as a guide as you fill the other pan. The batter should reach the same level on the knife.
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