Chocolate Chip Banana Bread

We’ve all been there—staring at those overripe bananas on the counter. 🍌 Before you toss them, you have to try this chocolate chip banana bread. It’s incredibly moist, loaded with melty chocolate, and honestly, it’s the only way I want to eat my bananas from now on! It's basically a hug in a loaf pan.

One of the best things about this chocolate chip banana bread is that it’s a true quick bread—no yeast, no rising, and absolutely no stress. It's the perfect "anytime" bake that comes together in one bowl with just a few pantry staples. Whether you’re a beginner or a pro, this foolproof method guarantees a moist, tender crumb every single time.

We aren't skimping on the goods here either. Just like my Pumpkin Chocolate Chip Bread and Chocolate Chip Zucchini Bread, this banana quick bread is loaded with extra chocolate chips because, let's be real, more is more.

The natural sweetness from those overripe bananas pairs perfectly with the melty chocolate, creating a rich flavor profile that feels way more gourmet than the effort it requires. It’s a total upgrade to your standard breakfast loaf.

This chocolate chip banana bread is a total crowd-pleaser that stays fresh for days—if it even lasts that long! It’s incredible served warm with a smear of salted butter, but it’s just as good the next day as a grab-and-go snack. Because it’s a sturdy quick bread, it also freezes beautifully, so you can always have a cozy treat ready to go.

🥘Ingredients

• all-purpose flour- spooned and leveled for best results
• sugar- along with the bananas, adds essential sweetness and helps create a tender crumb
• baking soda, baking powder, & salt- the leavening agents make the bread rise, while salt enhances all the other flavors
• overripe bananas- these provide the signature flavor, natural sweetness, and a lot of moisture
• eggs- use at room temperature for easier mixing
• buttermilk & vegetable oil- this combination is the secret to an incredibly moist and soft texture
• pure vanilla extract- adds warmth and depth to the overall flavor profile
• mini semi-sweet chocolate chips- provide bursts of melty chocolate in every bite

See recipe card for quantities.

🔪Instructions

1. Step 1: Combine dry ingredients in medium mixing bowl; set aside. Whisk wet ingredients until just combined in a separate, large bowl.

2. Step 2: Add dry ingredients to the large bowl; stir until just combined (mixture will be lumpy).

3. Step 3: Stir in chocolate chips.

4. Step 4: Transfer mixture to loaf pan lined with parchment paper; sprinkle additional chocolate chips on top; bake.

Hint: The secret to a tender quick bread is to mix the wet and dry ingredients just until combined. Overmixing develops too much gluten, which can lead to a tough or rubbery loaf.

🥣Substitutions

• Make it dairy-free - easily swap the buttermilk for a dairy-free milk like almond or oat milk mixed with a teaspoon of lemon juice; you can also use dairy-free chocolate chips to keep it completely vegan-friendly while maintaining that melty texture.
• Buttermilk substitute hack - combine ⅓ cup of milk (whole or 2%) with 1 teaspoon of lemon juice or white vinegar; let it sit for about 5–10 minutes until it looks slightly curdled
• Alternative fats - for a slightly different flavor profile, you can substitute the vegetable oil with melted coconut oil or browned butter. This adds a nutty richness to the quick bread that makes it feel even more gourmet

📖Variations

• Make it nutty - add a half cup of chopped walnuts or pecans to the batter for a delicious crunch that perfectly complements the soft quick bread texture
• Double the chocolate - for the ultimate indulgence, swap half a cup of the flour for cocoa powder to turn this into a rich double chocolate banana bread
• Warm & spiced - mix in a teaspoon of ground cinnamon and a pinch of nutmeg to give your loaf a cozy, autumn-inspired flavor profile

See Carrot Bread for another easy quick bread that's a breakfast favorite.

🍽Equipment

• 9x5 inch loaf pan (lined with parchment paper for easy removal)
• large mixing bowl & medium mixing bowl
• whisk
• rubber spatula
• measuring cups & spoons
• fruit/veggie masher
• long cake tester
• wire cooling rack

🍶Storage

Room Temperature: Store your banana bread in an airtight container or wrapped tightly in plastic wrap for up to 3–4 days.

Refrigerator: You can keep it in the fridge for up to one week, though it may dry out slightly faster.

Freezing: This bread stands up perfectly to freezing! Wrap individual slices or the whole loaf in foil and place in a freezer bag for up to 3 months.

🗨️FAQ

🥄Related

Looking for other recipes like chocolate chip banana bread? Try these:

📋Recipe

Chocolate Chip Banana Bread

Kitchen Ready Betty

Turn those overripe bananas into a cozy, one-bowl bake with this moist chocolate chip banana bread that guarantees a tender crumb every time. It’s an easy, foolproof quick bread loaded with melty chocolate chips, making it the perfect upgrade for your next breakfast or snack.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting time 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Course Breakfast, Desserts

Cuisine American

Servings 12

Calories 389 kcal

Equipment

• 9x5 inch metal loaf pan (lined with parchment paper for easy removal)
• measuring cups
• measuring spoons
• medium mixing bowl
• large mixing bowl
• whisk
• fruit/veggie masher
• rubber spatula
• foil
• long cake tester
• wire cooling rack

Ingredients

  

1x2x3x

• 1 & ¾ cups plus 2 tablespoon all-purpose flour spooned and leveled for best results
• 1 & ½ cups white sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 1 cup mashed overripe bananas
• 2 eggs use at room temperature for easier mixing
• ⅓ cup buttermilk *or use vinegar/lemon juice + milk; see recipe notes
• ½ cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup mini semi-sweet chocolate chips divided

Cook ModePrevent your screen from going dark

Instructions

 

• Adjust oven rack to lower third of oven. Preheat oven to 350 degrees.
• In a medium bowl, combine flour, sugar, baking soda, baking powder, and salt; set aside.
• In a separate large bowl, combine mashed bananas, eggs, buttermilk, oil, and vanilla; stir until just combined (mixture will be lumpy).
• Add dry ingredients to wet ingredients bowl; stir until just combined.
• Fold in ¾ cup chocolate chips; do not overmix.
• Pour batter into prepared loaf pan; top with remaining ¼ cup chocolate chips.
• Bake for 35 minutes, then loosely cover pan with tented foil. Bake for an additional 25-35 minutes, or until loaf tests done.
• Allow the bread to cool for 15 minutes, then lift it up out of the pan, using the parchment paper ends as handles. Cool completely on wire rack (about 1 hour).

Notes

Don't overmix the batter! Overmixing leads to the release of too much gluten, which causes the bread to be chewy.

This is a very dense batter. You want to make sure the bread bakes all the way through before removing it from the oven. Use a long cake tester and insert it in the center of the loaf to test for doneness. It will have some moist crumbs on it, but there shouldn't be any gooiness from the batter.

Applying a tented sheet of foil halfway through baking helps to prevent the top crust from over-browning.

Store your banana bread in an airtight container or wrapped tightly in plastic wrap for up to 3–4 days, or freeze for up to 3 months in proper freezer-safe packaging.

*Buttermilk substitute hack - combine ⅓ cup of milk (whole or 2%) with 1 teaspoon of lemon juice or white vinegar; let it sit for about 5–10 minutes until it looks slightly curdled

Nutrition

Serving: 1 sliceCalories: 389kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 29mgSodium: 274mgPotassium: 219mgFiber: 3gSugar: 35gVitamin A: 73IUVitamin C: 2mgCalcium: 38mgIron: 2mg

Keyword banana bread, banana bread with chocolate chips, bananas, bread, chocolate chip banana bread, chocolate chips, quick bread

Tried this recipe?Let us know how it was!

_{Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.}