Chocolate Chip Banana Bread because everything is better with chocolate right? This classic banana bread recipe is loaded with mini chocolate chips for a decadent twist.
Who else has this running joke at their house?
ME: “Oh! Save those bananas! I’m going to make banana bread!”
HUSBAND: “Ok, sure you will”
NARRATOR: She did not actually make banana bread.
That is basically how it goes anytime I spy some over-ripe bananas sitting on the counter. I have every intention of turning them into banana bread but I rarely do. I’m not sure why though, because banana bread is an easy quick bread that makes a great breakfast or afternoon snack.
Especially when there are chocolate chips in it, obviously.
What ingredients do you need:
Since is a classic banana bread recipe with the added mix-in of chocolate chips, you’ll need all the classic ingredients: flour, butter, eggs, vanilla, sugar, salt. And of course, over-ripe bananas.
DES’ TIP:Make sure you use over-ripe bananas that are heavily spotted. This will result in the sweet banana bread taste everyone loves! If you don’t have time and need to ripen your bananas fast, check out this tutorial on the spruce eats.
Step by Step Photos and Instructions:
STEP#1: In a medium bowl whisk together flour, baking soda and salt.
STEP #2: In another bowl whisk together eggs, vanilla, butter and mashed bananas. No need to make it smooth, it’ll be quite lumpy because of the bananas.
STEP #3: Add in flour. Mix until well combined. Fold in chocolate chips.
STEP #4: Pour batter into a well greased 9×5 inch bread pan. Sprinkle remaining 1/4 cup of mini chocolate chips over the top. Bake in preheated oven for 55 – 70 minutes or until a toothpick inserted comes out with just a few crumbs on it. Allow to cool several minutes in pan before turning it onto a wire rack to cool completely. Once cool, slice.
My family loves this banana bread for a quick breakfast on the go. It’s also great with my afternoon coffee!
If you love this Chocolate Chip Banana Bread Recipe, you’ll also love these twists on the classic:
Can’t get enough chocolate? Here are some of my favorites!
Pumpkin Cake with Chocolate Ganache
Note: This recipe was originally posted in 2009. It was updated with new photos, step by step instructions and nutrition facts in 2021. Video added 2025.
Servings
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 2/3 cup sugar
- 1/2 teaspoon vanilla
- 1/4 cup butter (melted)
- 3 overripe bananas (mashed)
- 3/4 cup mini chocolate chips (divided)
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl whisk together flour, baking soda and salt.
- In another bowl, whisk together eggs, sugar, vanilla, butter and bananas. Whisk in flour mixture gradually. Fold in the 1/2 cup mini chocolate chips.
- Grease a 9 1/2 x 5 1/2 loaf pan with a little butter and pour in mixture. Sprinkle with remaining 1/4 cup chocolate chips. Cook 55-70 minutes or until a toothpick inserted comes out clean. Bread will be golden brown.
- Remove from oven, cool in pan for several minutes. Remove from pan, place on cooling rack and cool completely before slicing.
Looking forward to making this tomorrow. One thought: When in college, a dear friend used to freeze the older bananas and make banana bread as time allowed. Her budget was just perfect for purchasing the sale ‘older, dark’ bananas to make for youth function deserts. After college, I started doing the same thing. We purchase a bunch, and every time a few are ready for the trash (too dark for our liking) or even better, I freeze them, just as they are. When you are ready to bake with them, just put them out of the freezer a few hours before you need them, and clip off the top of the banana peel and the banana just slides out, soft and ready for blending. They’re perfect. The big joke in our home is our freezer is always full of bananas, so it’s always ‘banana bread time’. Just a thought for you frugal shoppers. It works…promise! Enjoy…Blessings, D
Just stumbled on this blog and recipe last night. Made the bread and it is AMAZING. Thanks so much for sharing. Many people will be happy today because I plan on sharing it!
Looks like the freezing bananas is popular, I wonder why I have never tried it before? Thanks for the tips Anita and Amber!
You’re welcome finsmom!
Horray! My first award! Thank you :)
Now how do I put it on my blog?
I always stick them in a baggy peeled and freeze. You can also mash them in the baggy before you pop them in the freezer (lay flat and stack to save freezer space). I love banana bread! My moms side always sticks the bananas in the freezer…peel and all.
I agree! Banana bread is so fantastic, but add chocolate and it gets better – and yours looks extra tasty! I always leave my bananas a bit too long too, although I just peel and freeze them until I have enough time to make banana bread. Congrats on the Award!
Thanks NAOmni!
You’re welcome Medena! ;-)
Thanks Renee!
Congrats Des on the award! These look amazing!
Can I get a slice of that bread with my award? :)
Thank you so much! What an adorable award! I’m so honored!
Same goes in my house with bananas; my kids always ask for bananas, and they always just end up as a decoration in a fruit bowl until they are not quite so decorative any more :)
Your blog name rocks :)
Ohhh that is a good tip Rita. I just noticed a couple of bananas that look a little past their prime, perhaps I’ll try that. Thanks!
Haha….my husband is the opposite, he knows that when the bananas are growing too many dark spots there is a banana cake on the horizon…. Sometimes , if I don’t feel like baking a cake though, I would sauted the bananas in a bit fof butter, brown sugar and cinnamon. Try it, it’s the fasted way to use up old bananas.