There’s something magical about the aroma of freshly baked Chocolate Chip Banana Bread filling your kitchen. This recipe combines the rich, gooey goodness of chocolate chips with the sweet, moist crumb of ripe bananas, creating a treat that’s both comforting and indulgent. In just 15 minutes of prep and a little over an hour in the oven, you’ll have a loaf that’s perfect for breakfast, snacks, or dessert.
Every slice offers a decadent balance of flavors and textures—soft, tender bread studded with melty chocolate pockets. It’s a crowd-pleaser that’s easy to make yet feels special. Whether you’re using up overripe bananas or simply craving a warm, homemade treat, this banana bread is sure to delight.
Ingredients for Chocolate Chip Banana Bread
- ¼ cup (57 g) unsalted butter, melted
- ¼ cup (60 ml) canola or vegetable oil (or substitute with melted coconut oil)
- ½ cup (100 g) brown sugar (light or dark)
- ½ cup (100 g) granulated sugar
- 1 ½ cups (385 g) mashed bananas (about 3 large or 4 small bananas)
- 2 large eggs, lightly beaten (room temperature preferred)
- 1 Tablespoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (170 g) semisweet chocolate chips
- Coarse sugar for sprinkling (optional)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5x3″ loaf pan, shaking out excess flour. Set aside.
- In a large bowl, combine melted butter, oil, brown sugar, and granulated sugar. Stir until well mixed.
- Add mashed bananas to the mixture and stir until incorporated.
- Mix in eggs and vanilla extract until smooth.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- Gradually add dry ingredients to the wet ingredients, stirring until just combined. A few streaks of flour are okay—do not over-mix.
- Gently fold in chocolate chips until evenly distributed.
- Pour batter into the prepared loaf pan, spreading it evenly. Sprinkle with coarse sugar if desired.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (no wet batter).
- Cool in the pan for 10 minutes, then run a knife around the edges and invert onto a cooling rack. Cool completely before slicing and serving.
Storage and Reheating Tips
To keep your Chocolate Chip Banana Bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm slices in the microwave for 10-15 seconds for a cozy treat.
Serving Suggestions
This banana bread is delicious on its own, but you can elevate it with a dollop of whipped cream or a drizzle of caramel sauce. For a breakfast twist, serve it warm with a pat of butter or alongside a cup of coffee or tea. It’s also a great addition to brunch spreads or dessert platters!
Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the chocolate chips for walnuts, pecans, or dried fruit for a different flavor profile. You can also use whole wheat flour or a gluten-free flour blend for a healthier or dietary-friendly option. For a richer taste, try adding a tablespoon of cocoa powder to the dry ingredients.
Time-Saving Tips
To save time, mash your bananas the night before and store them in the fridge. You can also measure out your dry ingredients in advance and keep them in a sealed container. If you’re in a hurry, bake the bread in a muffin tin for 20-25 minutes instead of a loaf pan—perfect for grab-and-go portions!
Equipment Guidance
For best results, use a 9×5-inch loaf pan and a sturdy spatula for mixing. A toothpick or cake tester is essential for checking doneness. If you don’t have coarse sugar for sprinkling, regular granulated sugar works just fine. And don’t forget a cooling rack to ensure your bread doesn’t get soggy as it cools!
Chocolate Chip Banana Bread
Ingredients
- 1/4 cup unsalted butter melted
- 1/4 cup canola or vegetable oil
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 1/2 cups mashed bananas this was about 3 large bananas or 4 small for me
- 2 large eggs lightly beaten, room temperature preferred
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup semisweet chocolate chips
- Coarse sugar for sprinkling, optional
Instructions
- Preheat oven to 350F (175C) and prepare a 9x5x3″ pan by greasing and flouring the sides and 1″ up the bottom of the pan. shake out excess flour. Set aside.
- Combine melted butter, canola oil, and sugars. Stir in 1 1/2 cups mashed bananas.
- Stir in eggs and vanilla extract.
- In a separate, medium-sized bowl, combine flour, baking powder, baking soda, and salt, and stir until well-combined.
- Gradually add the dry ingredients to the wet until just combined — do not over-mix. A few streaks of flour remaining in the batter is OK.
- Gently fold in chocolate chips.
- Pour batter evenly into prepared baking pan and sprinkle generously with sugar (if desired).
- Bake in 350F (175C) oven for 65-75 minutes or until a toothpick inserted in the center comes out clean/without wet batter.
- Allow to cool for 10 minutes before running a knife around the inside of the pan and inverting onto a cooling rack to cool before slicing and serving.