The Best Chocolate Chip Banana Bread

4.43 from 7 votes
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Chocolate Chip Banana Bread

I can’t be the only one who buys bananas over and over again only to watch them turn from green to yellow to brown all alone on my kitchen countertop. If you know me, you know I hate wasting food! But bananas- they have a secret superpower. When they go “bad” they actually turn reaaaaal good…right into my favorite chocolate chip banana bread recipe!

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chocolate chip banana bread in pan

Why I Love This Chocolate Chip Banana Bread

I love this recipe for several reasons. First, banana bread is one of my favorite baked goods in general. I like that it’s kind of a chameleon? Is it a snack? A dessert? Is it….breakfast with a cup of coffee? Yes to all of the above. 

This chocolate chip banana bread recipe has lower added sugar than typical banana bread recipes and also has more bananas in it!

It’s an easy quick-bread that comes together in just about 10 minutes prep time. It is moist, delicious, and sweet, but not too sweet. Chocolatey if you want it to be, plain if you prefer! It’s overall just a great time, and I can all but guarantee that kids and adults alike will be satisfied with this chocolate chip banana bread recipe.

Ingredients Needed

slices of chocolate chip banana bread

All you need is:

  • 4 large VERY RIPE bananas, mashed (about 1-⅓ cups when mashed)
  • 1 large egg
  • 2 tsp vanilla extract
  • 3 tbsp brown sugar, packed
  • 2 tbsp white granulated sugar
  • 1 heaping tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt (non-iodized if you have it)
  • 1-½ cups all-purpose flour
  • 3 tbsp unsalted butter, melted

Optional: a handful of mini chocolate chips for topping!

How to Make This Recipe

  1. Preheat the oven to 350 degrees F.
  2. Grease a standard 9”x5” loaf pan with butter. If you have parchment paper, cut a rectangle to line the bottom of the pan to prevent any sticking. (I usually put my pan on top of the parchment and trace around the bottom to cut out the right size.)
  3. Mash bananas well in a large mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon. Stir well to combine.
  4. In a separate bowl stir together flour, baking powder, baking soda, and salt. Add to the wet mixture and stir to combine.
  5. Gently stir in melted butter. DO NOT FORGET TO ADD IT! 
  6. Optional: sprinkle mini chocolate chips on top!
  7. Transfer to a loaf pan and bake at 350 degrees F for 35-45 minutes, or until a toothpick comes out clean. If the top is getting too brown, loosely tent til foil over the top for the last bit of baking time.
  8. Allow to cool for 5-10 minutes in the pan. Then carefully remove from the pan and place on a wire cooling rack.
close up of chocolate chip banana bread
chocolate chip banana bread on cooling rack

Recipe FAQs

Can I add anything else into this chocolate chip banana bread recipe?

Sure! You already know you can add or skip the chocolate chips. You could also add in any of your favorite chopped nuts- walnuts or pecans would be great. 

Can I freeze this?

Yes, this chocolate chip banana bread recipe will keep in an airtight container for 2-3 days, in the fridge for a week, and in the freezer for up to 3 months.

pan of chocolate chip banana bread

Tips and tricks

Expert tip

Use black bananas!! The riper the better. You want them to be soft and mushy. Ripe bananas are sweeter and also have a higher antioxidant content- a little nutritional bonus for your chocolate chip banana bread recipe. Ripe bananas are also a great food for fighting constipation!

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Chocolate Chip Banana Bread Recipe

4.43 from 7 votes

Chocolate Chip Banana Bread

By: Kacie Barnes, MCN, RDN, LD
Servings: 12 slices
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
chocolate chip banana bread in pan
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Ingredients 

  • 4 VERY RIPE bananas, large
  • 1 egg, large
  • 2 tsp vanilla extract
  • 3 tbsp brown sugar, packed
  • 2 tbsp white sugar
  • 1 tsp ground cinnamon, heaping
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt, non-iodized if you have it
  • 1.5 cups all-purpose flour, can sub for 1:1 GF flour if needed
  • 3 tbsp unsalted butter, melted
  • mini chocolate chips, for topping

Instructions 

  • Preheat the oven to 350 degrees F
  • Grease a standard 9”x5” loaf pan with butter. If you have parchment paper, cut a rectangle to line the bottom of the pan to prevent any sticking. (I usually put my pan on top of the parchment and trace around the bottom to cut out the right size.)
  • Mash bananas well in a large mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon. Stir well to combine.
  • In a separate bowl stir together flour, baking powder, baking soda, and salt. Add to the wet mixture and stir to combine.
  • Gently stir in melted butter. DO NOT FORGET TO ADD IT!
  • Optional: sprinkle mini chocolate chips on top!
  • Transfer to a loaf pan and bake at 350 degrees F for 35-45 minutes, or until a toothpick comes out clean. If the top is getting too brown, loosely tent til foil over the top for the last bit of baking time.
  • Allow to cool for 5-10 minutes in the pan. Then carefully remove from the pan and place on a wire cooling rack.

Notes

If you want to make this recipe gluten-free, you can use a 1:1 certified gluten-free flour!

Nutrition

Serving: 1sliceCalories: 148kcalCarbohydrates: 25gProtein: 2.6gFat: 3.6gSodium: 250mgFiber: 1.6gSugar: 10g

Nutrition information is calculated by a Registered Dietitian Nutritionist. All nutrient values are approximations, as there are natural variations in ingredients and measurements.

Additional Info

Course: Breakfast, Dessert, Snack
Cuisine: American
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About Kacie Barnes, MCN, RDN, LD

Kacie is a mom of two and a Registered Dietitian Nutritionist with her Masters of Clinical Nutrition. Kacie offers e-guides and e-books, workshops, brand partnerships, and nutrition counseling. Her blog offers nutrition and feeding tips for your little ones.

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8 Comments

  1. 1 star
    Too cake like for me. Not a moist banana bread that I’m used to. Cooked it until it was just done, def wasnt overcooked.

  2. 5 stars
    Sooo good!! I made into 12 muffins instead of bread and they’re delicious. I baked at 325 for around 22 minutes.

  3. Looks great! I’ve tried swapping butter for avocado oil in other recipes because I can’t have dairy at the moment and it worked well! I’ll give it a try with this one.

    What brand of chocolate Chips/type do you recommend that is lower in sugar but not just using other sweeteners?

    Thanks!