Overripe bananas on the counter signal one thing: it’s time for banana bread—made even better with pockets of melted chocolate chips. This decadent banana bread recipe with chocolate chips transforms speckled bananas into an irresistibly moist loaf that fills your kitchen with warm, sweet aromas. The batter comes together in a single bowl, requires everyday pantry staples, and bakes into a tender crumb studded with gooey chocolate. Perfect for breakfast, an afternoon pick-me-up, or a late-night treat, this quick bread delivers bakery-level richness without complex steps or special equipment. Grab those bananas, preheat the oven, and let’s bake a loaf everyone will love.
Table of Contents
Why You’ll Love This Recipe
- Ultra-moist crumb – Ripe bananas, brown sugar, and melted butter keep every slice soft for days.
- One-bowl ease – Wet and dry ingredients mix in minutes; no mixer or extra dishes.
- Chocolate in every bite – Flour-dusted chocolate chips stay suspended for even pockets of gooey melt.
- Foolproof texture – Baking soda balances banana acidity, giving reliable rise and tender crumb.
- Quick prep – Ten minutes to mix, less than an hour to bake; perfect for busy schedules.
- Custom friendly – Swap in walnuts, dark chocolate chunks, or bake the batter as muffins.
Ingredients
- 3 medium overripe bananas (about 1 cup mashed) – the darker the peel, the sweeter and moister the loaf
- ½ cup unsalted butter, melted and cooled – adds rich flavor and tender texture
- ¾ cup packed light-brown sugar – provides moisture and caramel notes
- ¼ cup granulated sugar – balances sweetness and aids browning
- 2 large eggs, room temperature – give structure and lift
- 1 teaspoon pure vanilla extract – deepens overall flavor
- 1 ¾ cups all-purpose flour, spooned and leveled – forms the batter base
- 1 teaspoon baking soda – reacts with banana acidity for proper rise
- ½ teaspoon fine sea salt – sharpens and balances sweetness
- ½ teaspoon ground cinnamon (optional) – adds warm spice
- ¾ cup semi-sweet chocolate chips (tossed with 1 teaspoon flour) – stay suspended and melt into gooey pockets
- 2 tablespoons extra chocolate chips – sprinkle on top before baking for a bakery look
Optional add-ins: ½ cup chopped walnuts, dark-chocolate chunks, or mini chips for varied texture and flavor.
Instructions
Step 1 – Preheat and Prepare Pan
- Set oven to 350 °F / 175 °C so it reaches full temperature before the batter goes in.
- Lightly grease a 9 × 5-inch loaf pan. Line it with parchment, letting two long edges hang over for easy lifting. This keeps the moist banana bread from sticking and makes cleanup simple.
Step 2 – Mash Bananas
- Peel the overripe bananas and place them in a large mixing bowl.
- Mash with a fork until mostly smooth with a few small lumps—about 30 seconds. Smooth mash distributes sweetness evenly; small pieces add banana bursts.
Step 3 – Blend Wet Ingredients
- Pour ½ cup melted, cooled butter over the mashed bananas.
- Add ¾ cup brown sugar and ¼ cup granulated sugar. Whisk until combined, about 20 seconds.
- Crack in 2 room-temperature eggs and stir until the mixture looks glossy.
- Mix in 1 teaspoon vanilla extract for depth.
Step 4 – Add Dry Ingredients
- Sprinkle the dry ingredients directly over the wet mixture:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 1 ¾ cups all-purpose flour
- Use a silicone spatula to fold gently. Turn the bowl and lift from the bottom until no dry streaks remain. Over-mixing develops gluten and can make the loaf tough, so stop as soon as you see an even batter.
Step 5 – Fold in Chocolate Chips
- In a small dish, toss ¾ cup semi-sweet chocolate chips with 1 teaspoon flour. This light coat helps chips stay suspended in the batter.
- Fold floured chips into the batter just until they’re evenly distributed.
Step 6 – Fill Pan and Top
- Scrape batter into the prepared loaf pan. Smooth the top with the spatula.
- Sprinkle 2 tablespoons extra chocolate chips over the surface for a bakery-style look.
Step 7 – Bake
- Place pan on the center rack. Bake 50–55 minutes, depending on your oven.
- Start checking at 50 minutes. Insert a toothpick in the center: a few moist crumbs are fine, but wet batter means it needs more time.
- If the top browns early, tent loosely with foil during the last 10 minutes to prevent over-browning while the center finishes baking.
Step 8 – Cool Properly
- Remove pan from oven; let loaf rest 10 minutes to set the structure.
- Use parchment overhang to lift bread onto a wire rack. Cooling here prevents a soggy bottom.
- Allow loaf to cool at least 1 hour before slicing. Warm bread may crumble; cooling locks in moisture and yields neat slices.
Step 9 – Slice and Enjoy
- Use a serrated knife to cut the loaf into 10–12 slices.
- Serve plain, slathered with butter, or lightly toasted for melty chocolate pockets.
Your moist chocolate chip banana bread is ready—rich banana flavor, gooey chocolate chips, and a tender crumb that stays fresh for days.
Pro Tips and Variations
- Use super-ripe bananas – Speckled or black-spotted fruit delivers deeper flavor and a naturally sweeter, moister crumb.
- Bring ingredients to room temp – Let melted butter cool slightly and warm cold eggs; this prevents a curdled batter and encourages an even rise.
- Dust chocolate chips in flour – Toss chips with 1 teaspoon flour before folding in so they stay suspended instead of sinking to the bottom.
- Fold gently, don’t over-mix – Stop stirring as soon as the dry streaks vanish; over-mixing toughens the loaf.
- Foil-tent if browning early – Lay foil loosely over the top during the last 10 minutes if the crust darkens too quickly.
- Add walnut crunch – Stir ½ cup chopped walnuts into the batter with the chips for rich, nutty texture.
- Brown-butter upgrade – Brown the butter, cool it, then use in place of melted butter for a toasty caramel note.
- Muffin adaptation – Scoop batter into 12 lined muffin cups and bake at 350 °F for 20–22 minutes for grab-and-go treats.
- Gluten-free option – Substitute a 1:1 gluten-free flour blend; add ¼ teaspoon xanthan gum if your blend lacks it to maintain structure.
- Double-chocolate twist – Use mini chips in the batter and sprinkle dark chocolate chunks on top for extra gooey pockets.
Serving Suggestions
- Warm with butter
Slice the banana bread and toast lightly. Spread with a pat of salted butter to melt into the moist crumbs and soften the chocolate chips. - Breakfast parfait
Cube cooled banana bread and layer with Greek yogurt, fresh berries, and a drizzle of honey. The chocolate chips add a dessert-like touch. - Coffee break treat
Pair a slice with a strong espresso or cold-brew coffee. The bold roast balances the sweet, rich loaf. - Dessert plate
Top a warmed slice with a scoop of vanilla ice cream, a spoonful of caramel sauce, and a sprinkle of chopped walnuts for a quick sundae. - Lunchbox snack
Wrap individual slices in parchment. They stay moist at room temperature and make an easy mid-day pick-me-up. - Brunch board addition
Serve banana bread with petite muffins, fresh fruit, cheese bites, and cured meats to create a brunch board that blends sweet and savory flavors.
These serving ideas showcase the loaf’s versatility—from breakfast to dessert—while letting its moist texture and gooey chocolate shine.
Conclusion
This decadent banana bread with chocolate chips proves that simple pantry staples can create bakery-quality comfort at home. Overripe bananas, brown sugar, and melted butter guarantee a supremely moist crumb, while flour-dusted chocolate chips stay suspended for gooey bites in every slice. One bowl, ten minutes of prep, and a reliable 350 °F bake turn forgotten bananas into a loaf that delights at breakfast, snack time, or dessert. Keep the recipe handy for those inevitable ripe-banana moments—each time, you’ll enjoy a rich, tender bread that stays fresh for days and freezes beautifully for future cravings.
Banana Bread Recipe with Chocolate Chips
Ingredients
3 medium overripe bananas (about 1 cup mashed) – the darker the peel, the sweeter and moister the loaf
½ cup unsalted butter, melted and cooled – adds rich flavor and tender texture
¾ cup packed light-brown sugar – provides moisture and caramel notes
¼ cup granulated sugar – balances sweetness and aids browning
2 large eggs, room temperature – give structure and lift
1 teaspoon pure vanilla extract – deepens overall flavor
1 ¾ cups all-purpose flour, spooned and leveled – forms the batter base
1 teaspoon baking soda – reacts with banana acidity for proper rise
½ teaspoon fine sea salt – sharpens and balances sweetness
½ teaspoon ground cinnamon (optional) – adds warm spice
¾ cup semi-sweet chocolate chips (tossed with 1 teaspoon flour) – stay suspended and melt into gooey pockets
2 tablespoons extra chocolate chips – sprinkle on top before baking for a bakery look
Instructions
Step 1 – Preheat and Prepare Pan
- Set oven to 350 °F / 175 °C so it reaches full temperature before the batter goes in.
- Lightly grease a 9 × 5-inch loaf pan. Line it with parchment, letting two long edges hang over for easy lifting. This keeps the moist banana bread from sticking and makes cleanup simple.
Step 2 – Mash Bananas
- Peel the overripe bananas and place them in a large mixing bowl.
- Mash with a fork until mostly smooth with a few small lumps—about 30 seconds. Smooth mash distributes sweetness evenly; small pieces add banana bursts.
Step 3 – Blend Wet Ingredients
- Pour ½ cup melted, cooled butter over the mashed bananas.
- Add ¾ cup brown sugar and ¼ cup granulated sugar. Whisk until combined, about 20 seconds.
- Crack in 2 room-temperature eggs and stir until the mixture looks glossy.
- Mix in 1 teaspoon vanilla extract for depth.
Step 4 – Add Dry Ingredients
- Sprinkle the dry ingredients directly over the wet mixture:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- Use a silicone spatula to fold gently. Turn the bowl and lift from the bottom until no dry streaks remain. Over-mixing develops gluten and can make the loaf tough, so stop as soon as you see an even batter.
Step 5 – Fold in Chocolate Chips
- In a small dish, toss ¾ cup semi-sweet chocolate chips with 1 teaspoon flour. This light coat helps chips stay suspended in the batter.
- Fold floured chips into the batter just until they’re evenly distributed.
Step 6 – Fill Pan and Top
- Scrape batter into the prepared loaf pan. Smooth the top with the spatula.
- Sprinkle 2 tablespoons extra chocolate chips over the surface for a bakery-style look.
Step 7 – Bake
- Place pan on the center rack. Bake 50–55 minutes, depending on your oven.
- Start checking at 50 minutes. Insert a toothpick in the center: a few moist crumbs are fine, but wet batter means it needs more time.
- If the top browns early, tent loosely with foil during the last 10 minutes to prevent over-browning while the center finishes baking.
Step 8 – Cool Properly
- Remove pan from oven; let loaf rest 10 minutes to set the structure.
- Use parchment overhang to lift bread onto a wire rack. Cooling here prevents a soggy bottom.
- Allow loaf to cool at least 1 hour before slicing. Warm bread may crumble; cooling locks in moisture and yields neat slices.
Step 9 – Slice and Enjoy
- Use a serrated knife to cut the loaf into 10–12 slices.
- Serve plain, slathered with butter, or lightly toasted for melty chocolate pockets.
Notes
FAQs
Why did the chocolate chips sink in my banana bread?
Chips can drop if the batter is thin or the chips are heavy. Tossing them in 1 teaspoon of flour before folding keeps them suspended, and avoiding over-mixing maintains a thicker batter that holds mix-ins in place.
How do you store chocolate banana bread?
Cool completely, then wrap the loaf tightly in plastic or place slices in an airtight container. Keep at room temperature up to 3 days, refrigerate up to 1 week, or freeze (well-wrapped) for 3 months.
What causes banana bread to crack on top?
Cracks form as the batter rises: the exterior sets first, then expanding steam splits the surface. This is normal and indicates good oven spring; it won’t affect moisture inside.
What temperature do you bake chocolate banana bread?
Bake at 350 °F / 175 °C. This moderate heat cooks the center through while allowing the loaf to brown evenly without drying out.
Do chocolate chips melt when baking?
Semi-sweet chips soften and partially melt, creating gooey pockets, but stabilizers help them hold their shape so they don’t disappear into the batter.
Does banana bread need to cool?
Yes. Let the loaf rest at least 1 hour after baking. Cooling sets the crumb, prevents gumminess, and makes clean slicing easier while retaining moisture.
