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
Banana recipe was so delicious and moist. I made this recipe with nuts for one loaf and no nuts for other loaf. Everyone loved it and I will make again with the chocolate chips and try cranberries and apricots.
Hello Jen, on your banana bread do you use all purpose flour if so do you use baking power?
Hey Annette – I use all purpose flour!
Do you use baking power?
I love your easy and delicious recipes..
I have had great success with all I have tried.
Saying this, I don’t like all the bouncing Ads, as they are very distracting…..to the point of getting frustrated just trying to see it.
Please continue sharing but in a much calmer way.
I’ve made your recipe many times because everyone just loves it and ask for it. I add 1/4 cup unsweetened cocoa and 3/4 cup brown sugar to give it even more chocolate flavor. Super yummy 😋😋😋
So yummy and delicious! I added some chopped walnuts for a crunch. Anyway, it certainly doesn’t stay around our house too long! Thanks for the recipe
Only 1 1/3 tablespoons of milk?? Bananas vary in size so just 3 any size? Thank you!
Yes and yes!!
Made the 3 ingredient banana breakfast cookies. They’d taste great but are a little on the pale side & a little wet on the bottom. I cooked the full 18 min. I also only got twelve cookies from the batch. They weren’t thick just bigger than your picture They taste great and I would make them again for sure. The second batch I made I added a bunch of nuts & seeds instead of the chips and they are great too. Very versatile recipe.
Love this recipe. I have made it as loaves and muffins and been happy both times. The instructions are great. Today I added cocoa to the batter so we’ll see how it turns out. Waiting for them to cool. 🙂
I wanted to drop you a thank you for this recipe. The instructions are so easy to follow and as a beginning baker that’s appreciated. I have made this twice now as loaves and muffins and it has turned out absolutely perfect both times. I went with a more bitter chocolate but that’s just a preference thing. 🙂
Thanks so much!!! So glad you liked the recipe!
how long would you bake in mini pans?
Looks amazing, Thank you dear 🙂