Great for beginners and for using up bananas that have seen better days, Chocolate Chip Banana Bread is perfect for an easy weeknight dessert, a quick breakfast, or for when it’s your turn to bring snacks.
Chocolate Chip Banana Bread
Not only is this recipe the most delicious, but it is quite easy! You can prepare the entire thing in one bowl. (and who doesn’t love less clean up?) The bread is saturated with banana flavor (5 whole bananas!) and the chocolate chips make it completely irresistible. Try adding chopped walnuts along with the chocolate chips. Absolutely sublime!
How long does chocolate chip banana bread last?
Freshly baked banana bread will keep well for about 1 week in the refrigerator. To maximize the shelf life of banana bread, cover with foil or plastic wrap and place in a plastic bag to prevent drying out. I like to cover with a piece of parchment paper and then place in a sealable plastic bag. Freshly baked banana bread will last for about 1 to 2 days at normal room temperature. (We are lucky if a loaf lasts longer than a day!)
Can you freeze chocolate chip banana bread?
Yes! Just wrap banana bread tightly with aluminum foil or plastic freezer wrap and place in heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date.
Chocolate Chip Banana Bread
- Prep Time: 15m
- Cook Time: 1h 10m
- Total Time: 1h 25m
- Serves: 12
Ingredients
- 2 cups (256g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 very ripe bananas
- 2 teaspoons vanilla
- 1/2 cup (113g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 cup semi-sweet, milk, or dark chocolate chips (or a combination)
Instructions
- Pre-heat oven to 325°F and grease a 9x5-inch loaf pan. (use glass or a light colored pan if possible)
- In a large bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand-held mixer), add the bananas and roughly mash. (There can be chunks, you do not want them pureed) Add the butter, sugars, vanilla, and eggs. Mix until combined.
- Slowly add the flour mixture. Mix just until combined.
- Fold in the chocolate chips by hand. Pour the batter into the prepared loaf pan. Place on a rimmed baking sheet and bake for 55 to 70 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are fine, you do not want to see wet batter on the toothpick.
- Allow to cool in the pan for 20 minutes. Run a thin knife along the edge of the loaf to loosen and invert onto a cooling rack. Flip the loaf right side up and allow to cool completely before slicing.
Photography by The PKP Way.
Hi Amanda, everything u bake is just simply delicious and easy, God bless you
looks so easy and simple, I should try this one. Thankyou for this recipe!
Made your butterscotch brownies tonight for my mom. They are the best. Now I must try this recipe. Mom just gave me all of her bread ready bananas. Yay!!!
This looks great! Have a question, the 5 bananas I’m guessing are average size? If they’re larger, do you think 3 would be enough. I’ve always measured the mashed bananas in cups, so wasn’t sure.
hi Amanda, do you know if I can substitute the egg with something else? I would love to try this recipe however my daughter is allergic to eggs
Applesauce is a great egg substitute
It says in step two to mix in cinnamon as well but it’s not in the ingredients list, do you add cinnamon of so how much?
Thank you
Alliegh Rodriguez
Never mind this is a different recipient from what I was just reading, I’m not sure how but my phone kicked me over to this one. And now I can’t get back
I am going to have to try this
In the directions it says to mix the cinnamon and salt in but there’s no mention of cinnamon or salt in the ingredients section. There’s also no mention of the white or brown sugar in the directions section. I’m absolutely still making this. It sounds so good!
There’s no cinnamon in the recipe. The directions call to add “sugars”. 🙂
LOVE your recipes! so do the rest of the family, AND my work colleagues! Thank you for sharing these pieces of yumminess
When is the butter added please? THANKS!
Look at number 3 of instructions…
This looks very good, will definitely try this. Thanks for the recipe Amanda.
Looks like a good recipe. I’ll try it but the bananas used in the video were not nearly ripe enough. Let them get completely black & it will yield a very much better flavor! Using them too soon looses about half the flavor. You can also toss them in the freezer once they go black & freeze them in the skin until ready to use.
Hi thank you for the delicious recipes. Absolutely divine. Unfortunately, I am unable to taste any because I am vegetarian and don’t eat eggs. Pls if possible, can you share some eggless recipes. I would really appreciate it. Thank you.
Have you done this GF?
Awesome recipes easy to follow, I couldn’t ask for more. Thank you, easy to follow your baking skill for sharing these pieces of yumminess LOVE it!scrumptioussavorylusciousheavenlydeliciousdelectable
Looks devine
Love this recipe. Could this recipe be used to make them muffins?
Your recipes are beautiful am so going to try this Banana bread. Thank you for the recipes 🙂
WIsh you would just give how many cups of bananas instead of 5 bananas cause a person doesn’t know if it’s suppose to be small, medium or large bananas!!!