Chocolate Chip Banana Bread

The BEST Chocolate Chip Banana Bread! Moist and soft, sweetened with brown sugar, and filled with chocolate chips. My baking tips will help you get this recipe perfect every time! 

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. 

If you’d prefer a different banana recipe, you can try my: Banana Cake, Banana Nut Muffins, Banana Bundt Cake, Banana Crumb Cake, or Homemade Banana Pudding.

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.

Prefer muffins? Try my Banana Chocolate Chip Muffins. 

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 soft 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).

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Chocolate Chip Banana Bread

The BEST Chocolate Chip Banana Bread! Moist and soft, sweetened with brown sugar, and filled with chocolate chips.

5 from 2 votes

Print Pin

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Servings: 9

Calories: 270kcal

Author: Allison - Celebrating Sweets

Ingredients

• ▢ ½ cup unsalted butter, melted and cooled slightly
• ▢ ⅔ cup light brown sugar, lightly packed, make sure it is fresh and soft
• ▢ 2 large eggs
• ▢ 2 cups mashed very ripe bananas (about 3-4 bananas)
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1-¾ cups all purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ½ cup plus 3 tablespoons mini chocolate chips, divided
• ▢ 3 tablespoons brown sugar, for topping

Instructions

• Preheat oven to 350°F.
• In a large bowl, whisk melted butter and ⅔ cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana, and vanilla, whisking until combined.
• In a separate bowl, combine the flour, baking soda and salt. Add dry ingredients to the wet ingredients. Using a rubber spatula, lightly stir the batter until no streaks of flour remain. Stir in ½ cup mini chocolate chips. Be careful not to over mix.
• Lightly grease a 9x9 square baking pan* and add the batter to the pan. Smooth into an even layer. Sprinkle the top of the batter with 3 tablespoons mini chocolate chips and 3 tablespoons brown sugar. Bake for approximately 20-30 minutes, rotating once during the bake time to ensure even baking. The bread is done when a toothpick inserted into the center comes out clean (there might be melted chocolate on it, that's ok). Place pan on a wire rack to cool.

Video

Notes

*PAN SIZES: The recipe instructions are for a 9x9 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).
• 8x8 square: Adjust bake time to 35-45 minutes (or until a toothpick inserted into the center comes out clean). 
• Loaf pan (9x5): Adjust bake time to 45-55 minutes (or until a toothpick inserted into the center comes out clean).

This is bread is best when it is slightly warm and the chocolate chips are soft and gooey. 

Store leftovers in the fridge and warm slightly right before serving. 

Nutrition

Calories: 270kcal | Carbohydrates: 36g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 214mg | Potassium: 134mg | Fiber: 1g | Sugar: 29g | Vitamin A: 407IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

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