Chocolate Chip Banana Bread

Posted on February 23, 2026

This moist, chocolatey loaf is pure comfort food — easy to make, perfect for breakfast or a snack, and a total Pinterest keeper. Chocolate Chip Banana Bread brings ripe bananas and melty chips together into one simple loaf you’ll want to bake again and again. If you love chocolate-studded bakes, you’ll also enjoy these blueberry chocolate chip cookies for another cozy treat.

Why You’ll Love This Chocolate Chip Banana Bread :

Ridiculously moist and tender thanks to ripe bananas.
Quick mix-and-bake method — minimal hands-on time.
Family-friendly: kids love the chocolate, adults love the flavor.
Great for meal prep: slices freeze and reheat beautifully.
Pin-worthy: looks rustic and irresistible on a breakfast board.

Ingredients Needed :

Wet ingredients

1 egg, beaten
1/3 cup melted butter
3 ripe bananas, mashed
1 teaspoon vanilla extract

Sweetener

3/4 cup sugar

Dry ingredients

1 cup all-purpose flour
1 teaspoon baking soda
pinch of salt

Topping / Mix-ins

1/2 cup chocolate chips

Step-by-Step Instructions :

Preheat your oven to 350°F (175°C) and grease a 4×8 inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until smooth.
Stir the melted butter into the mashed bananas.
Mix in the sugar, egg, and vanilla extract.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour and stir until just incorporated. Do not overmix. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.

If you want a chocolate-fruit combo for dessert trays, try serving slices alongside chocolate and raisin treats for variety.

Serving Suggestions Chocolate Chip Banana Bread

Warm a slice and spread a little butter for a classic treat.
Serve with plain Greek yogurt and fresh berries for a balanced breakfast.
For a party, cut into cubes and serve with coffee or tea on a dessert board.
Toast slices lightly and add cream cheese for a tangy contrast, or pair with crunchy snacks like chocolate-covered potato chips for a fun sweet-salty combo.

Tips for Success Chocolate Chip Banana Bread

Use very ripe bananas (lots of brown spots) for the best sweetness and moisture.
Don’t overmix after adding flour — overworking the batter makes dense bread.
Room-temperature egg and melted butter incorporate more smoothly.
If your top browns too fast, tent with foil for the last 10–15 minutes of baking.
Fold in chips gently so they stay dispersed; chill chips briefly so they don’t all sink.
For a flavor twist, try adding a sprinkle of cinnamon or a handful of chopped nuts — and if you’re feeling bold, a tiny smear of raspberry-chipotle sauce on the side makes an adventurous brunch plate.

Variation (if any)

Chocolate Banana Swirl: melt 2 tbsp chocolate and swirl into batter before baking.
Nutty Banana Bread: fold in 1/3 cup chopped walnuts or pecans.
Banana Muffins: divide batter into a lined muffin tin and bake 18–22 minutes at 350°F.

FAQs

Q: Can I use frozen bananas?
A: Yes — thaw and fully drain excess liquid, then mash before using. Slight extra moisture may shorten baking time.

Q: How do I know when the loaf is done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.

Q: Can I halve the recipe for a smaller loaf?
A: You can, but check baking time earlier (around 40-50 minutes) since a smaller loaf bakes faster.

Q: How should I store leftover banana bread?
A: Wrap cool slices tightly and keep at room temperature up to 3 days, or freeze up to 3 months.