Chocolate Chip Banana Bread is a wonderful twist on a classic favorite. It’s moist and fluffy, packed with ripe bananas and sprinkled with melty chocolate chips that add just the right touch of sweetness and fun texture. The smell alone will make your kitchen feel cozy and inviting.
I love making this bread when I have some overly ripe bananas sitting on the counter. It’s such a comforting treat that feels like a little hug in every slice. Whenever I bake it, I sneak a few chocolate chips before it’s even cooled—can’t help myself!
My favorite way to enjoy this banana bread is slightly warmed with a spread of butter or a little peanut butter melted on top. It’s perfect for breakfast, an afternoon snack, or even a simple dessert. Sharing it with friends and family always brings smiles, and leftovers (if there are any!) taste just as good the next day.
Key Ingredients & Substitutions
Bananas: Ripe bananas with brown spots are the best as they add natural sweetness and moisture. If you don’t have enough bananas, you can mix in a little unsweetened applesauce to keep the bread moist.
Butter & Sour Cream: Butter adds richness, but you can use oil (like vegetable or coconut oil) for a softer crumb. Sour cream or yogurt keeps the bread tender and moist. Greek yogurt works well too.
Chocolate Chips: Semi-sweet chips give a nice balance to the sweetness of bananas. If you prefer, swap with dark chocolate chips, white chocolate, or even nuts for some crunch.
Flour: All-purpose flour keeps it light. You can use whole wheat flour for a nutty flavor but expect a denser texture. If gluten-free, try a blend designed for baking with xanthan gum added.
How Do You Make Sure the Banana Bread Stays Moist and Doesn’t Turn Out Dry?
Keeping banana bread moist is all about balance and gentle mixing. Here are my tips:
- Use ripe bananas: They add natural moisture and sweetness.
- Don’t overmix: Once you add the flour, fold gently until just combined to avoid developing gluten that makes bread tough.
- Add moisture boosters: Sour cream or yogurt gives a tender crumb. Don’t skip it unless you have a good substitute.
- Watch baking time: Check the bread starting at 60 minutes. Overbaking dries it out, so remove it when a toothpick comes out with a few moist crumbs.
- Cool properly: Let it cool in the pan briefly, then on a wire rack. This keeps steam from making the crust soggy but traps inside moisture.
Equipment You’ll Need
- 9×5 inch loaf pan – I suggest a standard size so the bread cooks evenly and slices neatly.
- Mixing bowls – you’ll need one for wet ingredients and one for dry, making the process easier.
- Whisk or spoon – helps mix ingredients smoothly without lumps.
- Rubber spatula – perfect for folding and scraping batter from bowls.
- Toothpick or cake tester – handy to check if the bread is baked through.
Flavor Variations & Add-Ins
- Use dark chocolate or white chocolate chips instead of semi-sweet for different flavors.
- Mix in chopped nuts like walnuts or pecans for extra crunch and texture.
- Add a teaspoon of cinnamon or nutmeg to the batter for a warming spice note.
- Fold in blueberries or raspberries for a fruity twist that pairs well with bananas.
Chocolate Chip Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup (120ml) sour cream or plain yogurt
- 1 cup (180g) semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, allow about 15 minutes to cool before slicing and enjoying your delicious chocolate chip banana bread.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or spoon to beat the softened butter and sugar together until the mixture becomes light and fluffy.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, then mix in the vanilla extract. This helps keep the batter smooth and tied together.
5. Add Bananas and Sour Cream:
Stir in the mashed bananas and sour cream (or plain yogurt), mixing well so everything comes together nicely.
6. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Mix gently just until combined — a few lumps are okay!
7. Add Chocolate Chips:
Carefully fold in the chocolate chips, reserving a few to sprinkle on top before baking.
8. Bake:
Pour the batter evenly into your prepared loaf pan. Sprinkle the reserved chocolate chips over the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool and Serve:
Let the banana bread cool in the pan for 10-15 minutes, then remove it and place on a wire rack to cool completely. Slice and enjoy warm or at room temperature!
Can I Use Frozen Bananas for This Banana Bread?
Yes! Just thaw frozen bananas completely and mash them well before mixing. They work perfectly and add extra moisture to the bread.
Can I Substitute Yogurt for Sour Cream?
Absolutely! Plain yogurt, including Greek yogurt, makes a great substitute for sour cream and keeps the bread moist and tender.
How Should I Store Leftover Banana Bread?
Store leftover slices in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temp before enjoying.
Can I Add Nuts or Other Mix-Ins?
Definitely! Walnuts, pecans, or dried fruit like raisins pair nicely with banana and chocolate chips. Add about ½ cup and fold them in with the chocolate chips.