Chocolate Chip Banana Bread Recipe — Moist, Quick & Flavorful

A Winning Banana Chocolate Chip Bread

• Soft and sweet. A blend of brown and granulated sugars enhances the bananas and yields a tender crumb.
• Keeps well. Wrapped tightly, the loaf stays moist for days and the flavors meld over time.
• Flexible add-ins. Try nuts, coconut, or different chocolate types to vary texture and taste.
• Simple to make. This recipe requires only basic mixing — no stand mixer needed.

What You’ll Need

Below are the key ingredients; full amounts are included in the printable recipe card at the end of this post.

• Bananas — about 3 medium very ripe bananas, mashed.
• Brown sugar — light brown sugar is used; dark brown works too.
• Dry ingredients — all-purpose flour, granulated sugar, baking powder, and a pinch of kosher salt.
• Eggs — large eggs at room temperature.
• Butter — melted unsalted butter, cooled slightly before mixing.
• Vanilla — pure vanilla extract or vanilla bean paste.
• Sour cream — full-fat or low-fat at room temperature (Greek yogurt can be substituted).
• Semi-sweet chocolate chips — or chopped chocolate of your choice.

How to Make Banana Chocolate Chip Bread

Mash the bananas thoroughly so the batter is smooth. Follow the steps below to assemble and bake the loaf.

• Preheat and prepare. Heat the oven to 350°F and grease a standard 9×5-inch loaf pan or line it with parchment.
• Mash the bananas. In a large bowl, mash very ripe bananas until smooth.
• Mix wet ingredients. Add light brown sugar, granulated sugar, and eggs to the mashed bananas. Stir in melted butter, vanilla, and sour cream until combined.
• Whisk dry ingredients. In a separate bowl, combine flour, baking powder, and kosher salt.
• Combine. Fold the dry mix into the wet ingredients until just combined; avoid overmixing.
• Add chocolate. Fold in 1 cup of semi-sweet chocolate chips.
• Top and bake. Pour batter into the pan, sprinkle remaining ½ cup chocolate chips on top, and bake 60–70 minutes until a toothpick comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
• Cool. Let the loaf cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• Use very ripe bananas. Yellow bananas with brown spots provide the best flavor and sweetness.
• Greek yogurt swap. Substitute 1/3 cup plain Greek yogurt for the sour cream if needed.
• Let it cool fully. Allow the loaf to reach room temperature before slicing so it sets properly.
• Almond flour boost. Replace 1/4 cup of the all-purpose flour with finely ground almond flour for added moistness and a subtle nutty flavor.

Variation Ideas

Customize the loaf with different add-ins and flavors.

• Nuts: Stir in 1 cup chopped walnuts or pecans for crunch.
• Coconut: Add 1 cup shredded coconut for a tropical twist.
• Milk chocolate: Use milk chocolate chips instead of semi-sweet for a sweeter loaf.
• Spices: Add 1 teaspoon ground cinnamon or try ginger or a spice blend for warmth.
• Optional frosting: For extra decadence, spread cooled slices with cream cheese frosting.

How to Store

Store your banana bread to retain freshness or freeze for later:

• Counter: Wrap tightly or keep in an airtight container at room temperature up to 3 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap cooled slices or the whole loaf in plastic and place in a freezer-safe bag for up to 2 months; thaw in the fridge before serving.

More Banana Recipes To Try

• Banana French Toast
• Hummingbird Cake
• Banana Pudding Cupcakes
• Homemade Banana Pudding