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I’ve baked this Chocolate Chip Banana Bread dozens of times and it’s my go-to when bananas get too spotty. The crumb stays tender, the chocolate pockets melt into the banana flavor, and it’s forgiving for everyday bakers. If you like variations, I also keep a quick reference for other banana treats like this banana bread when I want a plain loaf.

Why Make This Recipe

It’s reliably moist — ripe bananas and a touch of yogurt or sour cream keep the crumb soft without oiling the edges.
Kid-friendly and portable — great for school lunches, picnics, or a quick breakfast.
Uses pantry staples and rescues overripe bananas, reducing waste and saving money.
Balanced sweetness — brown sugar and dark chocolate chips add depth without being cloying.
Personal note: I love this loaf because it’s forgiving — even when I slightly overmix, a short rest before baking helps the texture recover. Also, if you want cookie inspiration, try these banana chocolate chip cookies.

Recipe Overview

Prep time: 15 minutes
Cook time: 50–60 minutes at 350°F (175°C)
Total time: 1 hour 15 minutes (including cool time)
Servings: 8–10 slices from a standard 9×5-inch loaf pan
Difficulty: Easy — suitable for beginner bakers
Method: Creaming or melted butter method, fold-in technique, bake until a skewer comes out with a few moist crumbs.

For a vegetable-twist idea, this method closely mirrors a quick bread like chocolate chip zucchini bread: chocolate chip zucchini bread recipe.

My Experience Making This Recipe

I tested this loaf across several oven types (conventional and convection) and found that convection reduces baking time by about 5–10 minutes. I also learned that using bananas at different ripeness levels changes sweetness and moisture, so I aim for bananas that are heavily freckled but not liquidy.

How to Make Chocolate Chip Banana Bread

This recipe uses basic creaming (or melted butter for a denser loaf), mashed ripe bananas, and a gentle fold of dry ingredients to avoid gluten overdevelopment. Expect to cream butter and sugar (or mix melted butter with sugar), add eggs, mashed bananas, and vanilla, then fold in flour, baking soda, salt, and chocolate chips. Pour into a greased 9×5-inch pan, bake at 350°F (175°C) until a toothpick inserted in the center comes out with a few moist crumbs—about 50–60 minutes.

Quick ingredient guide (tested proportions):

1 3/4 cups (220 g) all-purpose flour
1 tsp baking soda
1/2 tsp fine salt
1/2 cup (115 g) unsalted butter, softened (or melted)
3/4 cup (150 g) brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
3 medium very ripe bananas, mashed (about 1 1/2 cups)
1/4 cup (60 g) plain yogurt or sour cream (optional for extra moistness)
1 cup (175 g) semi-sweet chocolate chips

Equipment recommendations: 9×5-inch loaf pan, mixing bowl, rubber spatula, whisk, metal or silicone loaf pan brush for greasing, and a cooling rack.

Expert Tips for Success

Use room-temperature eggs and butter when creaming; they emulsify better and trap air for lift. For a quicker path, melt butter and cool slightly before combining — yields a denser, moister crumb.
Measure flour by weight (220 g) or use the spoon-and-level method to avoid a dry loaf from packing flour into the cup.
Don’t overmix after adding the flour: fold until just combined to prevent a tough crumb from developed gluten.
Toss chocolate chips in a tablespoon of flour before folding in to keep them suspended rather than sinking.
If the top browns too quickly, tent loosely with foil after 30–35 minutes; this allows the center to finish without burning the crust. For creative ideas, I sometimes swap chocolate for mashed avocado in muffins like these avocado chocolate chip muffins to keep a tender texture.

How to Serve Chocolate Chip Banana Bread

Warm a slice for 10–15 seconds in the microwave and spread a little butter or peanut butter for breakfast.
Serve slightly warm with a scoop of vanilla ice cream for an easy dessert.
Slice and toast for an afternoon snack, then top with ricotta and a drizzle of honey for a grown-up twist.
Pack slices for brunch or casual gatherings; you can dress them up with edible flowers or a light dusting of powdered sugar — for holiday fusion, pair with gingerbread-inspired treats such as gingerbread pumpkin chocolate chip bars.

Storage and Reheating Guide

Room temperature: Wrap cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigerator: Store in an airtight container for up to 5 days; bring to room temperature before serving to restore softness.
Freezing: Slice and individually wrap with plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw slices overnight in the fridge or at room temperature for a few hours.
Reheating: Microwave a single slice for 10–20 seconds or reheat in a 325°F (160°C) oven for 6–8 minutes (wrapped in foil) to revive moisture without overbrowning.

Recipe Variations

Gluten-free: Substitute a 1:1 gluten-free flour blend (weigh two cups ≈ 240 g) and add 1/4 tsp xanthan gum if the blend lacks it. Expect slightly different texture.
Dairy-free: Replace butter with melted coconut oil or a neutral vegetable oil (use 3/8 cup oil), and swap yogurt for dairy-free yogurt.
Healthier swap: Reduce brown sugar to 1/2 cup and add 1/4 cup chopped walnuts for texture and heart-healthy fats.
Double chocolate: Replace half the all-purpose flour with 1/4 cup unsweetened cocoa powder and add dark chocolate chunks for a richer loaf.

Nutritional Highlights

Bananas provide potassium and natural sweetness, cutting down the need for excess added sugar.
Adding nuts increases protein and healthy fats; yogurt or whole eggs add calcium and vitamins.
Allergen info: contains wheat (gluten), eggs, dairy, and soy (in some chocolate chips). For nut-free diets omit walnuts and check chocolate chips for traces.

Troubleshooting Common Issues

Soggy middle: The loaf may be underbaked or very dense from too much liquid. Test with a skewer; if it has wet batter, bake 5–10 minutes longer and tent with foil if the top is browning.
Dense or heavy crumb: Overmixing after adding flour or using too much flour causes this. Use the fold-and-stop approach—stop when streaks of flour disappear.
Chips sink to the bottom: Toss chips in a tablespoon of flour before folding in, and fold gently to distribute evenly.

Frequently Asked Questions

Q: How ripe should the bananas be?
A: Heavily freckled to completely brown bananas are ideal because they’re sweeter and mash easily. Aim for 3 medium bananas (about 1 1/2 cups mashed). If bananas are underripe, add 1–2 tbsp of honey or increase sugar slightly.

Q: Can I halve the recipe for a smaller loaf or bake muffins instead?
A: Yes. Halve ingredients and use a 5×3-inch loaf pan, reducing bake time to about 35–45 minutes. For muffins, fill liners 2/3 full and bake at 350°F (175°C) for 18–22 minutes.

Q: Should I use melted butter or softened butter?
A: Both work. Softened butter creamed with sugar yields a lighter, airier crumb. Melted butter produces a denser, moister loaf. Choose based on your preferred texture.

Q: How do I prevent the top from cracking or doming too much?
A: A slight dome is normal. Avoid overfilling the pan and ensure oven temperature is accurate (use an oven thermometer). For a flatter top, press batter level in the pan and bake at a slightly lower temp (340°F/170°C) for a few extra minutes.

Conclusion

If you want another well-tested approach to this classic loaf, check this reliable Chocolate Chip Banana Bread recipe for a slightly different technique and variations.