A moist, decadent Chocolate Chip Banana Bread made quickly and easily with simple ingredients. Don’t throw away those over-ripe bananas. They are perfect for this delicious quick bread recipe with semi-sweet chocolate chips and bananas. Enjoy a fresh warm, baked slice of the best banana bread recipe with a cup of hot coffee.
Family and friends rave about this easy banana bread recipe. There is just something delicious about loaves of freshly baked bread plump full of chocolate and bananas.
How to make Chocolate Chip Banana Bread
Start by whisking together the flour, baking soda, and salt in a medium bowl. Set that aside for a few minutes. Then in a large bowl, stir together the softened butter, sugar, and brown sugar. Add the vanilla and eggs one at a time, stirring until combined. Then add the dry ingredients to the wet ingredients in a few intervals mixing until almost combined. Now add the chocolate chips and bananas, mixing just until everything is combined.
Then pour the batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick inserted in the center come out clean with just a few moist crumbs. Let the loaf cool for 10-15 minutes before inverting to a wire rack.
Recipes notes and helpful tips
- If you have any shortening grease the loaf pan with it. If not, then grease with butter or coat with cooking spray.
- Use good quality chocolate chips or dark chocolate chips like Ghirardelli or Guittard.
- Soften that butter for at least 1 hour. You need it fairly soft to stir the batter together.
- Stir the mixture just until combined. Quick bread can become tough if stirred too much.
- For the best flavor and texture, use very ripe bananas. The riper, the better, as they add so much flavor and are easier to combine.
- If desired, add 3/4 cup chopped nuts like pecans or walnuts.
- For an over-the-top presentation, top with a handful of chocolate chips before baking. You will need to cool the loaf slightly longer before removing it from the pan because the chocolate chips are still soft. Be very careful taking the loaf out of the pan, but with a little patience, it can be done. Or make a parchment paper sling to help remove the bread from the pan,
- Store on the counter in plastic wrap or in a zipper storage bag for up to 4 days.
- Freeze the whole loaf or slices in heavy-duty freezer bags or 2 layers of plastic wrap, followed by a layer of aluminum foil, for up to 3 months. Thaw on the counter overnight.
Can you freeze mashed bananas for banana bread?
Mash those overripe bananas and freeze them for future loaves of banana bread and other banana recipes. Measure the correct amount for your recipe and freeze in heavy-duty zipper bags for up to 3 months. Use them in Banana Pancakes, Banana Fritters, and Banana Cake.
More quick bread recipes you will love!
Best Chocolate Chip Banana Bread Recipe
Ingredients
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter softened
- 1/4 cup granulated sugar
- ½ cup packed brown sugar
- 1 ½ teaspoon vanilla extract
- 2 large eggs room temperature
- 3 very ripe bananas mashed
- 1 cup semisweet chocolate chips plus more for the top
Instructions
- Preheat the oven to 350 degrees. Grease or coat with cooking spray a 9x5 inch loaf pan.
- Whisk together the flour, baking soda, and salt in a medium bowl. Set that aside for a few minutes.
- In a large bowl, stir together the softened butter, sugar, and brown sugar. Add the vanilla and eggs one at a time stirring just until combined. Add the flour mixture to the wet ingredients in several intervals mixing until almost combined. Fold the chocolate chips and bananas into the batter, mixing just until combined.
- Pour the batter into the prepared pan and sprinkle the top with about 1/4 cup chocolate chips. Bake for 55-65 minutes or until a toothpick inserted in the center come out clean with just a few moist crumbs. Cool for 10-15 minutes before inverting to a cooling rack.
Notes
- If you have any shortening grease the loaf pan with it. If not, then grease with butter or coat with cooking spray.
- Use good quality chocolate chips or dark chocolate chips like Ghirardelli or Guittard.
- Soften that butter for at least 1 hour. You need it fairly soft to stir the batter together.
- Stir the mixture just until combined. Quick bread can become tough if stirred too much.
- For the best flavor and texture, use very ripe bananas. The riper, the better, as they add so much flavor and are easier to combine.
- If desired, add 3/4 cup chopped nuts like pecans or walnuts.
- For an over-the-top presentation, top with a handful of chocolate chips before baking. You will need to cool the loaf slightly longer before removing it from the pan because the chocolate chips are still soft. Be very careful taking the loaf out of the pan, but with a little patience, it can be done. Or make a parchment paper sling to help remove the bread from the pan,
- Store on the counter in plastic wrap or in a zipper storage bag for up to 4 days.
- Freeze the whole loaf or slices in heavy-duty freezer bags or 2 layers of plastic wrap, followed by a layer of aluminum foil, for up to 3 months. Thaw on the counter overnight.
Nutrition
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Pearlie
Amazing banana bread! So moist and was pure bliss with a cup of coffee. Thank you for another incredible recipe.
Beth Pierce
The pleasure is all mine, Pearlie!
Neely Moldovan
Our neighbors brought us some when we moved into our house and I hae been craving it since!
khoingn | The Broad Life
Great bread and so easy to make. The family really enjoyed it! Thanks for sharing the recipe!
Dana
This chocolate chip banana bread recipe was amazing. I love to make banana bread or muffins with my daughter, and adding chocolate chips makes it much better! I’d love to try a muffin version of this.
Stephanie
Yum! I came across this recipe just as I was about to throw away a few overripe bananas. Delicious combo of flavors in this chocolate chip banana bread!