The best Chocolate Chip Banana Bread Recipe ever! It is super moist and loaded with melted chocolate chips and fresh ripe bananas! See why this banana bread recipe has been shared millions of times and everyone agrees, not only is it fool-proof, it is the best around!
This is the Best Chocolate Chip Banana Bread Recipe!
We always have bananas sitting on the counter in our house. When the bananas begin to get a little bit brown and start getting a little overripe, no one will eat them. This can only mean one thing…banana bread time!
I swear I think my family may intentionally let the over rippen just so I will make a banana bread. However, let me tell you this… all banana breads are not created equal. Ask anyone and they will tell you they have the best banana bread recipe, but trust me on this one… they are wrong. This is THE BEST Banana Bread Recipe ever!
Why you’ll love this Banana Chocolate Chip Bread Recipe
It is an easy-to-make, super moist banana bread recipe and I promise it will be your go-to recipe! This recipe makes TWO loaves, one for now and one for later – WIN WIN!!
Banana Bread Chocolate Chip Recipe Ingredients
- Unsalted butter at room temperature
- Sugar
- Eggs
- Milk
- Bananas (see our tips below on how to speed up the ripening process)
- Flour
- Baking soda
- Chocolate chips
Chocolate Chip Banana Bread Recipe Substitutions and Variations
- Walnuts
- 1/4 teaspoon of cinnamon or nutmeg
- Coconut flakes
- Sprinkles (make it festive!)
- Sprinkle some powdered sugar on top
How To Make Banana Chocolate Chip Bread
- Using a hand mixer or a stand mixer, combine sugar and butter. Add in the eggs and blend. Add milk and bananas and mix for about 1 minute.
- Add flour and baking soda and mix until blended and then fold in the chocolate chips.
- Spray 2 loaf pans with non-cook spray and divide the batter. Split the batter into the two pans.
- Bake in the oven at 350 degrees for 45 minutes. You should be able to take a knife or a toothpick inserted into the middle of the loaf and they should come out clean.
- Remove from the oven and let cool on a wire rack for about 30 – 45 minutes. Remove from pan and serve
PRO-TIP: I serve one and freeze one… wrap in plastic wrap and then with tin foil and freeze)
How to quickly ripen bananas
There are a few ways to do this, depending on how much time you have.
Super quick method using the Microwave: One way to quickly ripen bananas is using your microwave. Leave the banana in the peel and poke the banana using a fork on all sides. Pop it in the microwave for about 30 – 45 seconds (use about 15-second intervals until desired ripeness.) It won’t look pretty on the outside, but should be ripe on the inside! Let it cool (it may be hot).
12-24 hour method using a paper bag: If you have a little more time, place the bananas in a brown paper bag. The Ethylene will build up and circulate within the bag and speed up the ripening process.
15 – 30 minutes method using oven: If you have a few minutes to spare, try the oven method to ripen your bananas. The bananas cannot be too green for this method. Grab a cookie sheet and place the unpeeled bananas in the oven at 300 degrees for about 15-30 minutes until the peels are shiny and black.
How to Store This Banana Bread Chocolate Chip Recipe
You can store this banana bread on the counter at room temperature for about 3-4 days. Put in a plastic container with a locking lid. Place it on or under a piece of paper towel to absorb the moisture from the bread.
- Fridge – You can store it in the fridge for about a week. Wrap it in plastic wrap to contain the moisture.
- Freezer – Wrap in plastic wrap and then in tin foil. Freeze for up to 3 months. Let it defrost on your counter
Can I freeze Banana Bread?
Yes, you can freeze your banana bread. As I mentioned, the recipe makes two loaves of bread. One for now, one for later! You can wrap the extra loaf in plastic wrap and then in aluminum foil and freeze it. Pull it out and let it thaw and it will be ready to serve at a later date!!
Does Chocolate Chip Banana Bread need to be refrigerated?
No, it will last longer in the fridge, but it does not need to be refrigerated.
More Banana Recipes You’ll Love
- Frozen Chocolate Dipped Bananas
- Easy Banana Split Dessert Cups
- Banana Nut Bread No Bake Energy Bars
- Oreo Banana Cream Pie
- Baked Banana Oatmeal
- Biscoff Banana Cream Pudding
- Banana Fluff Parfait
- Banana Cream Pie Bites
- Cream Cheese Banana Bread
- Copycat Magnolia Banana Pudding
Banana Chocolate Chip Bread Recipe
Video
Ingredients
- ¾ cup unsalted butter at room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 ⅓ tablespoons milk
- 3 ripened bananas
- 2 cups flour
- 1 teaspoon baking soda
- ½ bag chocolate chips totally your preference on how much you like
Instructions
- Preheat oven to 350 degrees
- In a large bowl, combine the sugar and the butter. Use a mixer on low until combined.
- Add eggs and blend.
- Add milk and the bananas and mix for about 1 minute. The batter may look at little lumpy – that’s ok!
- Add the flour and the baking soda and mix until blended. Fold in the chocolate chips.
- Spray 2 loaf pans with non-cook spray and divide the batter. Pour the batter into the two pans.
- Bake for 45 minutes (mine took a little longer, but my ovens are not so great). You should be able to take a knife or a toothpick inserted into the middle of the loaf and the they should come out clean.
- Remove from the oven and let cool on a wire rack for about 30 – 45 minutes. Remove from pan and serve
- (I serve one and freeze one… wrap in plastic wrap and then with tin foil and freeze)
Nutrition Info
Found this recipe via Pinterest circa 2014, and it has been a go-to ever since. I’ve made this for friends and family probably 10-12 times over the last 2 1/2 years. Figured I should finally drop a line of recognition and gratitude!
Your message made my day! Thank you!
This is the most delicious banana bread ive evee had. Thanks for sharing
Thanks for sharing- this is in my oven right now… I’m wondering how long o could leave my second loaf in the freezer and what to do when I want to thaw it. Thanks in advance!
First of all – totally jealous! I want one in my oven!! Second, I think you can freeze it for a month or two with no problem… to thaw it, just remove it from the freezer the night before or a few hours before you are ready to eat it.
Not too bad for my first attempt. I ended up using semi sweet chocolate chips because that’s all I had in the house, and substituted the baking soda with instant pancake mix (another rising agent) because I was out of balling soda. I also sprinkled a little cinnamon on top to give it a little extra. I’m pretty proud.
All I have to say is AMAZEBALLS!
Hi Jenn,
Just curious, did you ever make muffins using this recipe? I was just wondering if the oven temp would be the same and also what the cook time would be. 🙂
Thanks,
Melissa
HI Melissa -Actually I have made these into bites. I have used a slightly different recipe, but they are REALLY good! You could use this same recipe and follow these cooking instructions – FYI, these are mini-muffins – LMK what you think! http://princesspinkygirlcom.bigscoots-staging.com/chocolate-chip-banana-bread-bites/
I just made this bread because I had a couple of overripe bananas. It’s delicious! I only used one cup of sugar, 2 bananas, added a bit of cinnamon, and used dark chocolate chips. It made one 9×5 loaf. My husband said it was like a dessert at a restaurant. I’ll be filing this under my “Tried and Loved Recipes” board. Thanks for the recipe!
I’ve made this recipe twice now – it is amazing!! I’m having trouble with it not rising enough though (I am not in a high-altitude area either). Any tips on what to add or do differently? I’ve made it according to the recipe, but when I split it into two pans, it barely rises to a third of the 9×5 loaf pans I use. Will try fitting it in one pan next time, but would love to know how to make two full sized batches at once!
Mine is in the oven and smells so good. The only thing I changed was I added some walnuts.
hi there! Can I substitue Silk for the milk?
Hi Kristen – I really don’t know – I am sure it will change the consistency, but let me know if you try it and how it comes out!