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Chocolate Chip Banana Bread is my FAVORITE way to eat classic banana bread. It’s LOADED with tons of chocolate chips and will be your new favorite! This is the BEST banana bread recipe; it’s moist and flavorful and full of chocolate. Grab those overripe bananas and let’s get started!
Table of Contents
- This is the BEST Banana Bread Recipe
- Ingredients Needed
- How to make Chocolate Chip Banana Bread
- How to keep chocolate chip banana bread moist
- Chocolate Chip Banana Bread Variations
- Can you freeze Banana Bread?
- Can I make this banana bread into muffins?
- Expert Tips
- FAQ
- Chocolate Chip Banana Bread Recipe Recipe
This is the BEST Banana Bread Recipe
If I had to pick one breakfast indulgence I can’t get enough of, it would be banana bread. I’ve loved this warm and gooey bread since I was a little girl when my mom would make her banana bread on Saturday mornings. We’d all crowd into the kitchen barely waiting for the bread to cool before we attacked it with butter that would melt and drip because the bread was still hot from the oven.
Why you’ll love this recipe
- EASY to make – seriously – one bowl banana bread!
- Uses up all those overripe bananas!
- Turns out perfect EVERY time with TONS of chocolate.
- This bread freezes well – either whole or in slices for easy grab and go breakfast and snack.
Ingredients Needed
- Bananas – the most important part. Use over ripe bananas. They have lots of brown spots.
- Fat – butter or oil. I love using unsalted butter, but you can also use equal parts vegetable oil or liquid coconut oil.
- Sugar – I use granulated sugar in all my banana bread recipes, but you can swap light brown sugar if you prefer.
- Milk – some banana bread recipes use sour cream but I use sour milk. My mom’s recipe calls for sour milk (aka Buttermilk), and if you don’t have buttermilk, it’s easy to make your own. Just mix 1 teaspoon vinegar or lemon juice into the milk and let it sit for 5 minutes. Voila! Buttermilk!
- Baking soda – this recipe uses baking soda instead of baking powder. The acid in the sour milk or buttermilk helps to activate the baking soda causing a nice rise in the loaf.
- Chocolate – Use your favorite kind of chocolate chips in this recipe. I love semi-sweet chocolate chips but you can also use mini chocolate chips.
How to make Chocolate Chip Banana Bread
- Mash your bananas with a fork in a large bowl.
- Cream your butter and sugar with a hand mixer, then mix in the eggs and mashed bananas.
- Add the baking soda,flour, and milk (or milk and vinegar) and mix until it’s nice and thick.
- Then add your chocolate chips.
- Add banana bread batter to a pan that’s bee sprayed with nonstick cooking spray (or grease it with butter/crisco and sugar it). Bake until it’s nice and cracked on the top and a toothpick comes out with just a few crumbs from the center of the crack.
Chocolate Chip Banana Bread Variations
- Milk: use buttermilk OR use milk + 1 teaspoon vinegar or lemon juice. You can also use nondairy milk and add 1 teaspoon vinegar or lemon juice.
- Gluten Free Banana Bread: you can use 1:1 Gluten Free All Purpose Flour in place of the flour
- Whole Wheat: make whole wheat banana bread using 1 cup all-purpose and 1 cup whole wheat flour.
- Chocolate Chip Banana Nut Bread: Reduce chocolate chips inside batter to 1 cup and use 1/2 cup chopped walnuts or pecans.
- Make Blueberry Banana Bread with fresh or thawed frozen berries.
Tip From Dorothy
Expert Tips
- Pan Size: I recommend using a 9×5-inch or 10×6-inch baking pan for this bread. Or, use two 8×4-inch pans or three mini loaf pans.
- You can make chocolate chip banana bread muffins using muffin pans.
- You can substitute soy or almond milk in this bread, but add 1 teaspoon of vinegar so the baking soda is activated.
- It will brown a lot on the outside while it’s baking. If it’s browning too much, reduce the oven temperature by 25°.
- Cooling: Let it cool a bit before slicing or the chocolate chips will create holes in the bread.
- I usually mash my bananas with a fork but you can also use a blender for all the wet ingredients.
- Did you know you can freeze your overripe bananas? I always tend to over buy bananas and they go brown before I eat them. I always freeze them so I can make banana bread whenever I want.
FAQ
I recommend using a 9×5-inch pan for best results. You can also use an 8×4-inch pan and make a couple muffins alongside.
For this recipe you do – the banana bread rises and is nice and fluffy thanks to baking soda and the reaction with the sour milk/buttermilk.
This happens when the bread is not done in the center and it will collapse along the crack. Make sure to test the bread in the center of the crack and the toothpick should come out with just a few crumbs sticking to it.
Test the bread in the center of the crack with a toothpick – it should come out with just a few crumbs sticking to it.
This happens because the chocolate chips are heavier than the batter. Don’t stir them in – fold gently, plus add more on top before baking. You can also toss the chocolate chips with 1 tablespoon of flour to help them not sink.
This can happen when you use a dark coated pan and/or your oven is too hot. If you notice the bread getting too dark, lower the oven temperature to 325°F.
Chocolate Chip Banana Bread Recipe
Ingredients
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 medium overripe bananas
- 2 large eggs
- 7 tablespoons sour milk or buttermilk (To make sour milk: add 1 teaspoon vinegar to milk and let sit 5 minutes)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups (248g) all-purpose flour
- 2 cups (340g) chocolate chips, divided
Instructions
- Preheat oven to 350°. Spray a 9x5with nonstick cooking spray. You can use an 8×4-inch loaf pan and make 1-2 muffins alongside.
- Cream butter and sugar in the bowl of an electric mixer (and hand mixer is okay too).
- Add the bananas, eggs, sour milk, and baking soda to a blender. Mix until liquefied. Alternately, mash the bananas with a fork and then stir the eggs, milk, and baking soda into the bananas.
- Pour half of the banana mixture into the butter mixture with 1 cup of flour and mix until just combined. Repeat with the rest of the liquid and flour. Do not overmix!
- Stir in 1 1/2 cups chocolate chips.
- Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake approximately 50-60 minutes or until a toothpick comes out mostly clean (test right next to the crack).
- Cool at least 10 minutes in pan.
Recipe Video
Recipe Notes
- Pan Size: I recommend using a 9×5-inch or 10×6-inch baking pan for this bread. Or, use two 8×4-inch pans or three mini loaf pans.
- You can make chocolate chip banana bread muffins using muffin pans.
- You can substitute soy or almond milk in this bread, but add 1 teaspoon of vinegar so the baking soda is activated.
- It will brown a lot on the outside while it’s baking. If it’s browning too much, reduce the oven temperature by 25°.
- Cooling: Let it cool a bit before slicing or the chocolate chips will create holes in the bread.
- I usually mash my bananas with a fork but you can also use a blender for all the wet ingredients.
- Did you know you can freeze your overripe bananas? I always tend to over buy bananas and they go brown before I eat them. I always freeze them so I can make banana bread whenever I want.
Recipe Nutrition
Click here for easy ways to use overripe BANANAS
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Chocolate Chip Banana Bread is a heavenly quick bread recipe full or banana flavor and rich chocolate chips. Everyone loves chocolate for breakfast!
Favorite Banana Bread Recipes
Last Updated on May 8, 2023
SAME HERE! I was wondering why my banana bread seemed to missing something. Then I realized salt was not in her ingredient list, yet it’s in her picture and her video. The banana bread still turned out pretty good, just not QUITE right. I’ll have to try it again with salt added.
Super great recipie! Had for dessert with some butter and froze the rest in slices for when the craving hits! Thank you
Hello! I’ve made this recipe a few times, since it only requires 2 bananas. But this is the first time I followed your video a little more. In your video you added half teaspoon SALT and your recipe doesn’t have Salt listed. So I added it this time! I’ll see if I can tell a difference!
Could I substitute oj for the milk?
I have never tried that! Let me know how it works if you do.
I was making your recipe and doing a double batch I noticed that when I clicked on the ingredients list to make a double batch that grams amount did not change you need to fix that because that was confusing to me. The grams amount shows the single batch amount… thank you!
I cannot fix that, unfortunately, the plugin won’t show grams and cups – so I type in the grams myself.
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