Chocolate Chip Banana Bread is a warm, sweet treat that feels like a big hug in every bite. It combines the soft, moist texture of ripe bananas with melty pockets of chocolate chips that make it extra special. This bread is simple, comforting, and perfect for anytime you want a little something sweet but not too fancy.
I love making this bread when I have a few bananas starting to get too ripe—it’s a great way to use them up! Adding chocolate chips is my favorite twist because it gives just the right amount of sweetness without overpowering the banana flavor. I usually sneak in an extra handful of chips because, well, it’s hard to resist.
Best of all, this bread is wonderful fresh from the oven with a little butter melted on top, or toasted the next day for a cozy breakfast. It’s the kind of recipe that makes your whole kitchen smell amazing and brings everyone to the table. I always find it’s a crowd-pleaser, whether for a simple snack or a casual get-together.
Key Ingredients & Substitutions
Ripe Bananas: The star of banana bread! Use very ripe bananas with brown spots for the best sweetness and moisture. If you’re in a pinch, mashed overripe pumpkin or applesauce works in a pinch but will change the flavor.
Butter vs. Oil: Butter adds rich flavor and helps create a tender crumb. You can swap with an equal amount of neutral oil like vegetable or canola for a slightly lighter bread.
Sour Cream or Yogurt: This adds moisture and slight tang, boosting softness. If you want dairy-free, try coconut yogurt or a little mashed avocado, though texture will shift a bit.
Chocolate Chips: Semi-sweet chips balance the sweetness of bananas well. Feel free to swap for dark, milk, or even white chocolate chips. Adding chopped nuts too is great if you like some crunch.
How Do You Get Moist, Tender Banana Bread Without Overmixing?
The key is gentle folding and not overworking the batter. Overmixing makes the bread tough and dense.
- After mixing wet and dry ingredients separately, add the dry to wet gradually.
- Fold the flour in with a spatula using a light hand, just until the last bits disappear.
- Stop mixing as soon as you see no more dry streaks—some lumps are okay.
- Gently fold in the chocolate chips last so they don’t break or melt into the batter.
This careful technique keeps the bread soft and tender with a nice crumb, not thick or chewy. Patience here really pays off!
Equipment You’ll Need
- 9×5 inch loaf pan – This size gives the bread enough room to rise evenly and makes slicing easier.
- Mixing bowls – Use one large and one medium bowl for mixing ingredients separately.
- Electric mixer or whisk – An electric mixer makes creaming butter and sugar quicker, but a good whisk works fine too.
- Measuring cups and spoons – Precise measurements help get the texture just right.
- Spatula – Perfect for gently folding in ingredients and scraping batter into the pan.
- Parchment paper or butter and flour for greasing – Keeps the bread from sticking when baking and removing.
Flavor Variations & Add-Ins
- Mix in chopped nuts like walnuts or pecans for extra crunch and flavor.
- Use different chocolates: dark, milk, or even white chocolate chips create unique sweetness profiles.
- Add a teaspoon of cinnamon or nutmeg to the batter for warm spice notes that complement bananas.
- Swirl in peanut butter or caramel sauce before baking for added richness and visual appeal.
How to Make 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 (175g) semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 60 to 70 minutes to bake. After baking, allow 15 minutes for the bread to cool before slicing. In total, plan for roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and lightly dust with flour, 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 aside for later.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each egg is fully blended before adding the next. Stir in the vanilla extract for extra flavor.
5. Combine Bananas and Sour Cream:
Fold the mashed bananas and sour cream into the wet mixture gently until just combined. This adds moisture and tenderness to your bread.
6. Add Dry Ingredients Carefully:
Gradually pour the dry mixture into the wet ingredients. Use a spatula to fold everything together gently until just combined—be careful not to overmix to keep your bread tender.
7. Add Chocolate Chips:
Fold in the chocolate chips evenly throughout the batter. Save a handful to sprinkle on top before baking for a melty, chocolatey finish.
8. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it out evenly. Sprinkle the extra chocolate chips on top. Bake in the preheated oven for 60 to 70 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.
9. Cool and Serve:
Let your bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool fully before slicing. Enjoy your moist, chocolate chip-studded banana bread plain or with a little butter on top!
Can I Use Frozen Bananas for This Recipe?
Yes! Just thaw frozen bananas completely and drain any excess liquid before mashing. This helps keep the bread from getting too wet.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for about a week. You can also freeze slices wrapped tightly for up to 3 months.
Can I Substitute the Butter with Oil?
Absolutely! Use an equal amount of neutral oil like vegetable or canola oil. Oil keeps the bread moist but will slightly change the flavor and texture.
What’s the Best Way to Prevent Sinking in the Middle?
Make sure your bananas aren’t too watery, don’t overmix the batter, and check that your baking soda is fresh. Baking too long or at a temperature that’s too low can also cause sinking.
