Chocolate Chip Banana Bread

The best Chocolate Chip Banana Bread! Moist and soft, sweetened with brown sugar, and filled with chocolate chips. Several pan sizes to choose from and baking tips to help you get this recipe perfect every time! A delicious way to use overripe bananas.

If you’ve been on the hunt for the best Chocolate Chip Banana Bread, good news… your search is over. I took my popular Banana Bread recipe and I turned it into Chocolate Chip Banana Bread. It is moist and soft, loaded with bananas, and filled with chocolate chips. 

Love quick breads? Try my Cinnamon Bread or Blueberry Bread, too!

Prefer muffins? I also have a muffin version of this recipe: Banana Chocolate Chip Muffins. 

Jump to:

• Why you’ll love this recipe
• How to make Chocolate Chip Banana Bread
• Recipe tips
• Serving and storage
• More banana recipes
• Recipe

Why you’ll love this recipe

• Ease: No mixer, no fancy technique. This simple batter comes together in about 10 minutes.
• Flavor: Bananas, vanilla, brown sugar, and chocolate chips. Hello delicious flavor combo!
• Texture: Soft and moist bread, melty pockets of chocolate, and slightly crunchy caramelized brown sugar topping.
• Versatility: This recipe can be made in a square pan (my fave), a loaf pan, or a muffin tin. 
• Convenience: Grab a slice for breakfast, dessert, or a midday snack. This bread keeps well for several days so you’ll have a tasty treat waiting for you whenever you want need it.

How to make Chocolate Chip Banana Bread

This recipe is super easy and it comes together in minutes. Grab a couple bowls, a rubber spatula, and a whisk. Here’s what to do:

• Start by whisking melted butter and brown sugar. Whisk it for a full minute, until completely combined. Add mashed banana, vanilla and eggs and whisk until combined.
• Use a rubber spatula to stir dry ingredients (flour, baking soda and salt) into the wet ingredients. Stir in mini chocolate chips.
• Pour the batter into a greased 9×9 baking pan and spread it into an even layer. Sprinkle brown sugar and chocolate chips over the top of the batter. Bake until a toothpick inserted into the center comes out clean.
• Place the pan on a wire rack to cool.

Recipe tips

• Make sure to use overripe bananas. They should be soft and extra sweet, with brown speckles all over the outside.
• Using brown sugar instead of granulated sugar really takes this recipe up a notch. The brown sugar adds moisture and sweetness inside the bread and it adds a caramel-like finish on top of the bread. Your brown sugar should be fresh and soft.
• Using a square baking pan helps this bread to bake quickly and evenly. Often times bread made in a loaf pan has to bake for a long period of time, and by the time the center of the loaf is baked through the edges are dry and overbaked. Using a square baking pan eliminates this problem and produces consistent results every time. If you’d prefer to use a different size pan you can, see below.
• This is bread is best when it is slightly warm and the chocolate chips are melty and gooey.
• Store leftovers in the fridge and warm slightly right before serving.

Pan sizes

The recipe instructions are for a 9×9 square pan (my preference), but you can also use the following:

• Muffins: Divide batter between 12 greased muffin cups, adjust bake time to about 15 minutes (or until a toothpick inserted into the center comes out clean).
• 8×8 square: Adjust bake time to 35-45 minutes (or until a toothpick inserted into the center comes out clean).
• Loaf pan (9×5): Adjust bake time to 45-55 minutes (or until a toothpick inserted into the center comes out clean).

Serving and storage

Serving: Serve at room temperature or slightly warm. When the bread is warm the chocolate chips get a bit melty and it tastes extra decadent.

Storage: Store tightly covered at cool room temperature for up to 2 days or the refrigerator for up to 4 days. Leftover slices can be frozen up to 2 months and reheated before serving.

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