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! This is the best way to use up those leftover bananas. You know the ones that your kids won’t eat because they have started to get a little brown on the outside. This chocolate chip banana bread whips up in minutes. Trust me, this is the best way to eat bananas!
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! You will want to make sure you allow it to cool completely. Just wrap the 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. Bread is typically good for three to six months in the freezer, but the flavor will start to dull after about 1 month. To thaw bread, take it out of the freezer and set it on the counter. Allow it to reach room temperature before you take it out of its packaging. It will re-absorb some of its moisture this way.
Looking for other banana recipes?
Rainbow fruit salad with honey lime dressing
Chocolate Chip Banana Bread
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.
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
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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.
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Allow the bread 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.
Did you make Chocolate Chip Banana Bread?
I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product! Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!
Photography by The PKP Way.
Tina Thottam says
July 5, 2017 at 4:58 amHi Amanda, everything u bake is just simply delicious and easy, God bless you
arlan mari says
June 3, 2018 at 8:48 pmthank u very much mam AMANDA..GOD bless u always. ur post is a big help for us..
Dorothy sprayberry says
September 10, 2018 at 10:02 amI use a cup of crunchy peanut butter in mine so good and use self rising flour instead of all purpose and leave out salt baking powder
Val says
October 7, 2018 at 10:54 pmLove it!
Martha stevenson says
September 11, 2018 at 9:07 pmCan i add nuts and craisans and nut the sugar
Raisa reagan says
September 13, 2018 at 12:23 amOnly have 2 bananas. What can substitute for the thee 3?
Val says
October 7, 2018 at 10:54 pmYes! Yummy!
Risa Saras says
August 9, 2017 at 4:23 amlooks so easy and simple, I should try this one. Thankyou for this recipe!
Daniel Warner says
August 12, 2017 at 1:04 pmMade 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!!!
Lorraine says
April 22, 2018 at 2:44 pmHi
I can’t find the recipe for the brownies??
Lori says
April 18, 2018 at 3:12 pmThis 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.
Carolyn Walker says
April 22, 2018 at 11:35 pmGonna try this looks so good could I use splend Instead of real sugar
Amanda says
April 18, 2018 at 4:46 pmhi 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
Stephanie says
April 20, 2018 at 8:24 pmApplesauce is a great egg substitute
Damari says
June 24, 2018 at 10:08 pmHow much apple sauce
Ruth Woodworth says
April 21, 2018 at 7:18 pmSubstitute for two eggs: 2 Tbsp ground flax seed mixed with 1/3 cup water, mix well & allow to rest for about 3 minutes stirring several times while setting. The mixture will gel to the consistency of beaten eggs.
Val says
October 7, 2018 at 10:56 pmMy son is allergic to chicken and chicken eggs, but not duck or quail. To me 20 years to figure that out.
Alliegh Rodriguez says
April 18, 2018 at 5:15 pmIt 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
Alliegh Rodriguez says
April 18, 2018 at 5:17 pmNever 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
Pat leming says
April 22, 2018 at 3:20 pmRecipe sounds good. I have a good banana walnut bread recipe. I will try this one of yours. But,IM going to try usinlg butterscotch chips chocolate chiplps.
Mary Ebster says
May 27, 2018 at 1:20 pmCan you use bananas that been frozen?
Mary Lou Petrausch says
June 7, 2018 at 9:25 pmI just made this recipe & I used 2 fresh & 2 frozen. Seemed to work fine; still on oven so I’ll let you know if it doesn’t work well.
Charlotte Rhea says
July 24, 2018 at 5:45 pmWhat can you use besides bananas? Health reasons
Thank You
Val says
October 7, 2018 at 10:53 pmI used 3 medium bananas. Came out good. Next time I will try adding some peanut butter. That sounds good.
SHARON STILLWELL says
April 18, 2018 at 5:18 pmI am going to have to try this
Wendy says
April 18, 2018 at 5:30 pmIn 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!
Amanda says
April 18, 2018 at 7:16 pmThere’s no cinnamon in the recipe. The directions call to add “sugars”. 🙂
janet kidd-white says
April 18, 2018 at 5:44 pmLOVE your recipes! so do the rest of the family, AND my work colleagues! Thank you for sharing these pieces of yumminess
Carol Aldrich Machiela says
April 21, 2018 at 6:37 pmNo oil in this recipe. Applesauce is also used to substitute oil. So I assume by using 5 ripe bananas that counts for the oil.
What do your think?
Nancy Battersby says
September 11, 2018 at 12:00 amthe recipe calls for 1/2 cup butter, so that is your oil
Chandra Persaud says
April 18, 2018 at 7:11 pmWhen is the butter added please? THANKS!
kat says
April 20, 2018 at 3:15 amLook at number 3 of instructions…
Gerri Rumold says
September 13, 2018 at 4:40 pmI would like to make a healthy version of this recipe. What do I need to substitute to make this weight watchers friendly?
Louise says
April 18, 2018 at 9:08 pmThis looks very good, will definitely try this. Thanks for the recipe Amanda.
Bonnie says
April 18, 2018 at 10:52 pmLooks 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.
Cindy says
April 24, 2018 at 7:54 pmIt’s easier and no mess if you freeze your bananas without the peels. When thawed, just dump out the fruit (with the juice) and you’re good to go!
Jan says
June 10, 2018 at 4:57 pmAlways peel before freezing, it is difficult to separate the skins when frozen. Just peel and put them in a zip lock bag and freeze.
Reshika says
April 19, 2018 at 10:51 amHi 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.
Nana says
April 21, 2018 at 8:03 pmMy son isi allergic to eggs also so at the health food stores you can buy a powered egg substitute that is great. It has let him enjoy baked things for years.
Demetra says
April 19, 2018 at 3:00 pmHave you done this GF?
marion says
April 19, 2018 at 6:08 pmAwesome 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
Ria Rose says
April 19, 2018 at 8:22 pmLooks devine
ALDA h RAMIREZ says
April 19, 2018 at 11:16 pmLove this recipe. Could this recipe be used to make them muffins?
Heather Stockton says
April 20, 2018 at 1:33 amYour recipes are beautiful am so going to try this Banana bread. Thank you for the recipes 🙂
Diane says
April 20, 2018 at 2:41 amWIsh 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!!!
Brenda Lee says
April 22, 2018 at 1:23 amSounds good
Brenda Lee says
April 22, 2018 at 1:24 amPlan to make it soon
Rosela says
April 22, 2018 at 6:22 amMore bananas is better.
Jo S says
April 22, 2018 at 12:26 pmCan you recommend substitutions to cut back on the amount of butter? I do not seek to eliminate it as I imagine it adds to the flavor. I want to reduce the amount of fat.
Millie says
April 24, 2018 at 4:19 pmHi there. I want to make this but not sure how many eggs to add? Did I miss something in the recipe?
Holly says
April 24, 2018 at 8:19 pmCan you post the nutrition facts for this recipe please?
Sujaya says
April 25, 2018 at 6:38 pmQuantity. One egg how much apple sauce.
Banana apprx how mny cups.
Zeina says
May 3, 2018 at 4:01 pmCan I get the approximate measurements of the bananas in cups?
Cindy Peroceschi says
April 29, 2018 at 11:38 pmI absolutely ???? love your website “ I am baker “ thank you so much for sharing your incredible recipes with us !!!!! Can’t wait to make this Banana Bread ???? !!!!! It looks so delicious ???? Again I am so very glad I found your website !!!!!????
Peggy says
May 17, 2018 at 12:46 pmI cannot have butter or cream . I am anxious to try the chocolate cake as I can have milk and sour cream !! Is there an alternative for the butter in the banana bread?
Sarah Gibbs says
May 27, 2018 at 3:40 amI had to bake this an extra 25 min before it was done in the middle. Ends were, of course, very dry. Middle tasted amazing tho 🙂 Has that been an issue for anyone else? Curious what would cause it. Recipe followed exactly as printed. Thanks!
Maria Shaw says
May 27, 2018 at 2:01 pmIs there a gluten free version that taste as good as the regular recipe?
Selena says
June 24, 2018 at 12:23 pmInstead of regular flour use Bob’s Red Mill Gluten Free 1 to 1 Flour or King Arthur’s Gluten Free Flour. Both are excellent for baking and have xanthan gum included. If you chose another gluten free flour check to see if it includes xanthan. If not you will need to buy that also as it is the thickening ingredient used to help with gluten free recipes.
Aurora says
June 3, 2018 at 4:27 pm1 banana = 1/2 cup
Kalaivani says
June 9, 2018 at 10:22 amI miss going to make
Look simple and tasty
thanks Amanda
Christina says
June 24, 2018 at 2:08 pmWhere did you get your pan that you used in the video?! Love it!
Amanda says
July 2, 2018 at 12:43 pmIn NYC at Fish & Eddies
Marthese says
June 24, 2018 at 6:55 pmHi do we have to double the ammount of flour ex. 256gr x 2 = 512 grms ?
Thanks so much
Marthese Cilia
Sharon says
July 8, 2018 at 8:29 pmThis recipe worked great with Bob’s Red Mill 1-to-1 gluten free flour! DELICIOUS!! They were the best when still warm out of the oven. I feel like goods baked with gf flour do not stay yummy as long as those baked with conventional flour. Eat a few (or several!) while warm, then throw the rest in the freezer for another day.
I made muffins- same temperature, but reduced baking time to 14-15 minutes per 12 muffins. THANKS for the wonderful recipe!!
Paula Mix says
August 8, 2018 at 7:51 pmSo the butter and sugar are not creamed first? Butter is chunky in batter unless I missed something can you clarify?
Pallas says
September 15, 2018 at 3:08 pmRoom temp butter should not be chunky. Recipe specifies room temp.
Paula Mix says
August 9, 2018 at 1:36 pmDo You cream butter and sugar first and then add to banana? Otherwise the butter is chunky?
Nicole says
August 16, 2018 at 12:25 amThis as fantastic! I actually used 2 bananas and a half of a huge zucchini!! Kids and I loved it and they had no idea there were veggies in it!
Verna says
August 19, 2018 at 10:17 amThanks for this delicious recipe. So easy to bake and so yummy. I will try out your other cake recipes soon. Thanks again, you are amazing.
Caroline says
September 9, 2018 at 11:20 amYou can put the chocolat chip into flour it would keep it from going to the bottom. Thanks for the receipe
Regina Falk says
September 11, 2018 at 12:01 pmHello Amanda, lovely baking lessons from you. Can I bake this bread without eggs? What can I substitute with eggs and the baking doesn’t backfire. Thanks n God bless!
Anand says
September 12, 2018 at 11:37 amWat is the substitute for egg in your cakes
Kathy says
September 13, 2018 at 8:04 pmMy granddaughter loves my banana bread. I saw this and had to try it. She raved about it. Super amazing she says. Her favorite thing now. She is only 7.
Nina M Miller says
October 8, 2018 at 7:05 amThank you for the recipe. I’m going to try this soon.
I’ve tried several, they are all good.
Terri says
October 9, 2018 at 3:21 amI have 4 very ripe bananas screaming help!!! I will transform them to banana chocolate chip bread tomorrow. Thanks.
Roby says
February 26, 2019 at 12:00 amThis is delicious and easy. So very moist. Will keep this one to make again.