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Closeup of a loaf of chocolate chip banana bread
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5 from 5 votes

Chocolate Chip Banana Bread

The BEST Chocolate Chip Banana Bread! Moist and soft, sweetened with brown sugar, and filled with chocolate chips.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 9
Calories 215kcal


  • ½ cup unsalted butter, melted and cooled slightly
  • 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
  • cup plus 3 tablespoons chocolate chips (mini or regular size) divided
  • 2-3 tablespoons brown sugar, for topping


  • 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 ⅔ cup 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 2-3 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.



*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 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.


Calories: 215kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 207mg | Potassium: 141mg | Fiber: 1g | Sugar: 22g | Vitamin A: 385IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg