Chocolate Chip Banana Bread - Ultra-moist, loaded with chocolate, and packed with real banana flavor

If you’ve been searching for that banana bread—the one that’s moist, flavorful, and speckled with melty chocolate chips in every bite—you’ve landed in the right place. This recipe is tried, tested, and totally loved in my kitchen. It's soft, rich, and full of that nostalgic banana bread flavor, but with a delicious twist: chocolate chips. Lots of them.

I make this loaf whenever I have bananas that are starting to look a little too sad. And without fail, it always makes the house smell amazing and disappears way too fast. Plus, it’s simple enough to make on a weekday but special enough to share (if you feel like sharing).

Why You’ll Love This Banana Bread ?

Super moist and soft — melts in your mouth
Chocolate chips in every bite — just the right amount of sweetness
No fancy tools required — just a bowl, spoon, and loaf pan
Perfect use for ripe bananas — no food waste here
Stays fresh for days — even better on day two
Freezer-friendly — save a loaf for later (if it lasts that long)

Ingredients For Chocolate Chip Banana Bread :

Wet Ingredients :

¾ cup unsalted butter, melted and slightly cooled
1½ cups sugar (you can do 1 cup white + ½ cup brown for deeper flavor)
2 large eggs, room temperature
1⅓ tablespoons milk (any milk works—regular or plant-based)
3 ripe bananas, mashed (should equal about 1½ cups)

Dry Ingredients :

2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
Pinch of salt
¾ to 1 cup chocolate chips, plus extra for topping (any type you like)

Tips for Moist, Flavorful Banana Bread :

Use super ripe bananas. The spottier and softer, the better—they add more sweetness and moisture.
Measure your bananas. After mashing, you want about 1½ cups total.
Melted butter = moist crumb. It blends better with the banana for a softer texture.
Don’t overmix the batter. Stir just until everything comes together—this keeps it tender.
Add extra chocolate chips on top. They’ll melt into the surface and look bakery-perfect.

How to Make Chocolate Chip Banana Bread :

Preheat oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mix the wet ingredients: In a large bowl, whisk together the melted butter and sugar until smooth and slightly fluffy. Add the eggs one at a time, whisking well after each. Stir in the milk and mashed bananas until fully combined.
Combine wet and dry: Add the dry ingredients to the wet and gently mix just until you don’t see any more dry flour. Be careful not to overmix.
Fold in chocolate chips: Use a spatula to fold in the chocolate chips. You can adjust the amount to your taste.
Bake: Pour the batter into your prepared loaf pan and sprinkle a few extra chocolate chips on top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
Cool: Let the bread cool in the pan for about 30 minutes, then carefully lift it out and transfer to a wire rack to cool completely.

Variations & Substitutions :

Want to add nuts? Fold in ½ cup chopped walnuts or pecans with the chocolate chips.
Dairy-free? Use dairy-free butter and chocolate, and plant-based milk.
Lower sugar version: Use 1 cup sugar or sub half with coconut sugar.
Add a swirl: Try swirling in a few tablespoons of peanut butter or Nutella before baking.
Go gluten-free: Use a 1:1 gluten-free flour blend.

What to Serve With It :

A mug of coffee or chai
Fresh fruit or yogurt on the side for breakfast
A drizzle of peanut butter or a pat of salted butter
Toasted with a sprinkle of cinnamon sugar

Storage & Freezing Tips :

Room temp: Wrap tightly in foil or plastic wrap and store for up to 3 days.
Fridge: Keeps well for 4–5 days—just let it come to room temp before serving.
Freezer: Slice and freeze in an airtight container for up to 3 months. To reheat, microwave a slice for 20–30 seconds or warm it in the oven at 300°F.

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📖 Recipe

Chocolate Chip Banana Bread

Olivia

Let the aroma of Chocolate Chip Banana Bread fill your home as you bond with your kids and create lasting memories. With simple steps and endless variations, this recipe is a perfect blend of fun and flavor.

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Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings loaves

Ingredients

Wet Ingredients:
¾ cup unsalted butter room temperature
1 ½ cups sugar
2 eggs
1 ⅓ tablespoons milk
3 ripened bananas
Dry Ingredients:
2 cups flour
1 teaspoon baking soda
½ bag chocolate chips

Instructions

Preheat oven to 350°F (175°C). Grease two loaf pans.
In a large bowl, cream butter and sugar until smooth. Add eggs and mix well.
Stir in milk and mashed bananas until combined.
Gradually add flour and baking soda. Mix until just blended. Fold in chocolate chips.
Divide batter between the pans. Bake for 45 minutes or until a toothpick comes out clean.
Cool for 10 minutes in the pans, then transfer to a wire rack.
Enjoy warm or store for later!

Tried this recipe?Let us know how it was!

This chocolate chip banana bread is the one I keep coming back to—and I think you will too. It’s soft, sweet, cozy, and comforting, and it never fails to satisfy that banana bread craving. Whether you’re baking for your family, your freezer stash, or just yourself, this loaf delivers every time.

Let me know in the comments how it turned out for you—did you add nuts? Use dark chocolate chips? I’d love to hear what twist you tried!

Happy baking,