I need to tell you something. This chocolate chip banana bread was not planned. One day I had some overripe bananas on my counter.
Too soft to eat, too good to throw away. I thought, why not make banana bread? But then I added chocolate chips, and wow—that was the best decision ever.
Soft, moist, sweet, and full of melted chocolate bites. I honestly think you’ll love it just as much as I do. Let me walk you through everything step by step.
Why You’ll Love This Chocolate Chip Banana Bread
This bread is not just another banana bread. Here’s why it stands out:
- Moist and fluffy: The bananas keep the bread soft and tender.
- Perfect sweetness: No dry, bland bites. Every slice is flavorful.
- Chocolate in every bite: The chocolate chips melt inside, making it taste like a dessert.
- Easy recipe: No special skills, just simple ingredients and one bowl.
If you’re new to baking, this is one recipe you can nail on the first try.
Ingredients You’ll Need
Let’s keep it simple. You don’t need fancy things, just basics you already have at home.
- 3 ripe bananas (the softer and darker, the better)
- 1/2 cup butter (melted)
- 3/4 cup sugar
- 1 egg (beaten)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1/2 to 3/4 cup chocolate chips (your choice, I like semi-sweet)
That’s it. No strange ingredients, nothing complicated.
Step-by-Step Instructions
Step 1: Mash the Bananas
Take your ripe bananas, peel them, and mash them in a big bowl with a fork. Keep them a little chunky, not too smooth. That’s what gives the bread texture.
Step 2: Mix the Wet Ingredients
Add the melted butter to the bananas. Then mix in sugar, egg, and vanilla. Stir well until it looks creamy.
Step 3: Add the Dry Ingredients
Now, sprinkle in baking soda, salt, and flour. Don’t overmix. Stir just until everything blends together. Overmixing makes bread tough.
Step 4: Fold in Chocolate Chips
This is the fun part. Add chocolate chips and fold them in gently. Save a few to sprinkle on top before baking.
Step 5: Bake It
Pour the batter into a greased loaf pan. Bake at 350°F (175°C) for about 50–60 minutes. Check with a toothpick—if it comes out clean (except melted chocolate), it’s done.
Step 6: Cool and Slice
Let it cool for at least 15 minutes before slicing. I know it’s hard to wait, but trust me, it slices better when cooled.
Tips to Make It Perfect Every Time
- Use very ripe bananas: The darker they are, the sweeter your bread.
- Don’t skip the vanilla: It boosts flavor.
- Line your pan with parchment: Makes it easier to remove the bread.
- Add nuts if you like crunch: Walnuts or pecans go really well with this.
Variations You Can Try
Want to make it more exciting? Try these twists:
- Peanut Butter Banana Bread: Swirl in some peanut butter before baking.
- Double Chocolate Banana Bread: Add 2 tablespoons cocoa powder to the flour.
- Healthy Version: Replace half the flour with whole wheat flour and cut sugar a little.
Why This Recipe Works
I’ve tried so many banana bread recipes, and some are too dry, some too sweet, and some too plain. This one just balances everything perfectly. Moist but not soggy. Sweet but not over the top. And those chocolate chips? They make it feel special every single time.
FAQs About Chocolate Chip Banana Bread
Q: Can I use frozen bananas?
Yes, just thaw them first and drain extra liquid before using.
Q: Can I use oil instead of butter?
Yes, vegetable oil or coconut oil works fine, but butter gives the best flavor.
Q: How long does banana bread last?
At room temperature, about 3–4 days. In the fridge, up to a week. You can also freeze slices for up to 3 months.
Q: Can I make muffins with this recipe?
Yes! Just bake them in muffin tins for about 20–25 minutes instead of a loaf.
Q: Do I need a mixer?
Not at all. A fork and a spoon are enough.