The best Chocolate Chip Banana Bread recipe (2024)

The best Chocolate Chip Banana Bread recipe (1)

The best Chocolate Chip Banana Bread. This easy to make, super moist banana bread recipe will be your go-to recipe anytime you have overripe bananas on your counter!

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The best Chocolate Chip Banana Bread Recipe ever! It is super moist and loaded with melted chocolate chips and fresh ripe bananas! See why this banana bread recipe has been shared millions of times and everyone agrees, not only is it fool-proof, it is the best around!

The best Chocolate Chip Banana Bread recipe (2)

This is the Best Chocolate Chip Banana Bread Recipe!

We always have bananas sitting on the counter in our house. When the bananas begin to get a little bit brown and start getting a little overripe, no one will eat them. This can only mean one thing…banana bread time!

I swear I think my family may intentionally let the over rippen just so I will make a banana bread. However, let me tell you this… all banana breads are not created equal. Ask anyone and they will tell you they have the best banana bread recipe, but trust me on this one… they are wrong. This is THE BEST Banana Bread Recipe ever!

The best Chocolate Chip Banana Bread recipe (3)

Why you’ll love this Banana Chocolate Chip Bread Recipe

It is an easy-to-make, super moist banana bread recipe and I promise it will be your go-to recipe! This recipe makes TWO loaves, one for now and one for later – WIN WIN!!

Banana Bread Chocolate Chip Recipe Ingredients

  • Unsalted butterat room temperature
  • Sugar
  • Eggs
  • Milk
  • Bananas (see our tips below on how to speed up the ripening process)
  • Flour
  • Baking soda
  • Chocolate chips

Chocolate Chip Banana Bread Recipe Substitutions and Variations

  • Walnuts
  • 1/4 teaspoon of cinnamon or nutmeg
  • Coconut flakes
  • Sprinkles (make it festive!)
  • Sprinkle some powdered sugar on top
The best Chocolate Chip Banana Bread recipe (4)

How To Make Banana Chocolate Chip Bread

  1. Using a hand mixer or a stand mixer, combine sugar and butter. Add in the eggs and blend. Add milk and bananas and mix for about 1 minute.
  2. Add flour and baking soda and mix until blended and then fold in the chocolate chips.
  3. Spray 2 loaf pans with non-cook spray and divide the batter. Split the batter into the two pans.
  4. Bake in the oven at 350 degrees for 45 minutes. You should be able to take a knife or a toothpick inserted into the middle of the loaf and they should come out clean.
  5. Remove from the oven and let cool on a wire rack for about 30 – 45 minutes. Remove from pan and serve

PRO-TIP: I serve one and freeze one… wrap in plastic wrap and then with tin foil and freeze)

The best Chocolate Chip Banana Bread recipe (5)

How to quickly ripen bananas

There are a few ways to do this, depending on how much time you have.

Super quick method using the Microwave: One way to quickly ripen bananas is using your microwave. Leave the banana in the peel and poke the banana using a fork on all sides. Pop it in the microwave for about 30 – 45 seconds (use about 15-second intervals until desired ripeness.) It won’t look pretty on the outside, but should be ripe on the inside! Let it cool (it may be hot).

12-24 hour method using a paper bag: If you have a little more time, place the bananas in a brown paper bag. TheEthylene will build up and circulate within the bag and speed up the ripening process.

15 – 30 minutes method using oven: If you have a few minutes to spare, try the oven method to ripen your bananas. The bananas cannot be too green for this method. Grab a cookie sheet and place the unpeeled bananas in the oven at 300 degrees for about 15-30 minutes until the peels are shiny and black.

The best Chocolate Chip Banana Bread recipe (6)

How to Store This Banana Bread Chocolate Chip Recipe

You can store this banana bread on the counter at room temperature for about 3-4 days. Put in a plastic container with a locking lid. Place it on or under a piece of paper towel to absorb the moisture from the bread.

  • Fridge – You can store it in the fridge for about a week. Wrap it in plastic wrap to contain the moisture.
  • Freezer – Wrap in plastic wrap and then in tin foil. Freeze for up to 3 months. Let it defrost on your counter

Can I freeze Banana Bread?

Yes, you can freeze yourbanana bread. As I mentioned, the recipe makes two loaves of bread. One for now, one for later! You can wrap the extra loaf in plastic wrap and then in aluminum foil and freeze it. Pull it out and let it thaw and it will be ready to serve at a later date!!

Does Chocolate Chip Banana Bread need to be refrigerated?

No, it will last longer in the fridge, but it does not need to be refrigerated.

The best Chocolate Chip Banana Bread recipe (7)

FAQs for Banana Chocolate Chip Bread Recipe

How do you make banana chocolate chip muffins?

You can easily make these into muffins! If you want to make full-size banana bread muffins, I would follow the instructions below, but bake them for about 25 minutes (bake them until a toothpick inserted into the center comes out clean.)
I have a great mini banana bread muffin recipe that you can follow step-by-step here.

How to keep the chocolate chips from sinking in your bread?

This batter is pretty thick, so they generally don’t sink. However, if you are worried, toss them in a little bit of flour and that should keep them put! This will work with other breads and cakes, as well! I also like to sprinkle some on the top of the bread after it is in the loaf pan!

Can bananas be too ripe for Banana Bread?

Overripe bananas are not always safe to eat straight, but they can be used safely for baking. However, if they are black, it is time to throw them out.
When I have ripe bananas sitting on the counter and no time to make a loaf of banana bread, I will freeze the bananas (see tip below)

Can I freeze overripe bananas to use later in banana bread?

Yes! I like to peel my overripe bananas and break them up into pieces and throw them a ziplock bag and freeze them. Then, just thaw them when ready to use!

What are the best chocolate chips for Banana Chocolate Chip Bread?

We typically use semi-sweet chocolate chips in our banana bread. However, you can use milk chocolate or even dark chocolate chips.

Do you put baking soda or baking powder in banana bread?

Be sure to use baking soda when making banana bread, not baking powder. However, baking powder can be substituted if you are in a pinch.

How do you keep banana bread moist?

The secret is the banana to flour ratio. This banana breads ratio is perfect for a moist and delicious banana bread. If your banana bread is dry, you may have added too much flour.

Why is my banana bread soggy?

A soggy banana bread may be again due to the flour to banana ratio. In the case of soggy banana bread, you may have too much banana.

Why is my Banana Bread not moist?

Usually due to over mixing the batter or too much flour.

More Banana Recipes You’ll Love

  • Frozen Chocolate Dipped Bananas
  • Easy Banana Split Dessert Cups
  • Banana Nut Bread No Bake Energy Bars
  • Oreo Banana Cream Pie
  • Baked Banana Oatmeal
  • Biscoff Banana Cream Pudding
  • Banana Fluff Parfait
  • Banana Cream Pie Bites
  • Cream Cheese Banana Bread

4.82 from 77 votes

The best Chocolate Chip Banana Bread recipe (8)

Banana Chocolate Chip Bread Recipe

Author — Jennifer Fishkind

Serves — 12

The best Chocolate Chip Banana Bread. This easy to make, super moist banana bread recipe will be your go-to recipe anytime you have overripe bananas on your counter!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Ingredients

  • ¾ cup unsalted butter at room temperature
  • 1 ½ cups sugar
  • 2 eggs
  • 1 ⅓ tablespoons milk
  • 3 ripened bananas
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ bag chocolate chips totally your preference on how much you like

Instructions

  • Preheat oven to 350 degrees

  • In a large bowl, combine the sugar and the butter. Use a mixer on low until combined.

  • Add eggs and blend.

  • Add milk and the bananas and mix for about 1 minute. The batter may look at little lumpy – that’s ok!

  • Add the flour and the baking soda and mix until blended. Fold in the chocolate chips.

  • Spray 2 loaf pans with non-cook spray and divide the batter. Pour the batter into the two pans.

  • Bake for 45 minutes (mine took a little longer, but my ovens are not so great). You should be able to take a knife or a toothpick inserted into the middle of the loaf and the they should come out clean.

  • Remove from the oven and let cool on a wire rack for about 30 – 45 minutes. Remove from pan and serve

  • (I serve one and freeze one… wrap in plastic wrap and then with tin foil and freeze)

Video

Nutrition Info

Calories: 383kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 114mg | Potassium: 141mg | Fiber: 1g | Sugar: 37g | Vitamin A: 445IU | Vitamin C: 2.6mg | Calcium: 30mg | Iron: 1.4mg

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The best Chocolate Chip Banana Bread recipe (9)

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The best Chocolate Chip Banana Bread recipe (2024)

FAQs

Is baking soda or powder better for banana bread? ›

Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.

Why is my banana bread not fluffy? ›

You Measure Flour the Wrong Way

Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread.

Why is my banana bread so moist? ›

Using more bananas makes the bread more moist and flavorful.

The more bananas you use, the more moist and flavorful your loaf will be.

Should I wrap banana bread in foil or Saran Wrap? ›

Once the loaf is fully cooled, wrap it in plastic wrap. Then, wrap the loaf in aluminum foil. This will ensure it's airtight and will keep the loaf from drying out and avoid freezer burn.

Why use both baking soda and baking powder in banana bread? ›

Basically, the reason for both is because sometimes you need more leavening than you have acid available in the recipe. It's all about balance. Another reason to use both baking powder and baking soda is because they affect both browning and flavor.

What happens if you add too much banana to banana bread? ›

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

How can I make my bread fluffier instead of dense? ›

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

How to make bread more moist? ›

Bread Making Tips For Softer Bread
  1. Do Not Over-Knead Your Dough. ...
  2. Ensure Dough is Well Hydrated. ...
  3. Lubricate With Oil. ...
  4. Add Sugar. ...
  5. Add Eggs. ...
  6. Reduce Baking Time. ...
  7. Create Steam in Oven. ...
  8. Add Milk.
Mar 27, 2023

Why does my banana bread not taste good? ›

Using too many bananas can make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have extra bananas leftover, feel free to freeze them and use them another time, but I repeat, do not put them in the batter just because they are there.

Why is my banana bread still gooey in the middle? ›

But if you try to use up all your bananas without paying attention to the ratio of other ingredients, your bread can turn out damp, soggy, and mushy. Contrary to what one may think, there is such a thing as using too many bananas in a banana bread.

Why is my banana bread still gooey after an hour? ›

Bake for longer: If the center of your banana bread is still gooey, you may need to bake it for a longer time. Check the bread every 5-10 minutes by inserting a toothpick into the center. If it comes out with moist crumbs, continue baking until the toothpick comes out clean or with a few dry crumbs.

What is the best wrap for banana bread? ›

Plastic wrap will make especially moist quick breads (pumpkin, banana) gummy, while aluminum foil tends to crinkle and looks a little too pulled-from-the-freezer. Waxed paper or parchment is the way to go here.

Should banana bread be refrigerated? ›

Refrigerating banana bread can dull flavor and impact the texture, says Roszkowski, which is why some bakers prefer room temperature storage, but refrigerating also extends the life of banana bread.

Do you leave banana bread in the tin to cool? ›

Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Remove from pan and cool another 10 minutes.

What happens if I use baking powder instead of baking soda in banana bread? ›

Baking Powder: Baking powder in banana bread gives the loaf its rise and fluffy texture. It's the best replacement for baking soda in banana bread.

What happens if you use baking powder instead of baking soda in bread? ›

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Does baking powder or baking soda make bread fluffy? ›

Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

Which is better baking powder or baking soda? ›

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

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