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 Recipe
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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!

Chocolate Chip Banana Bread

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.

More Bread Recipes

Moist and delicious banana bread loaded with chocolate chips
5 from 3 votes

Chocolate Chip Banana Bread

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
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.


  • 2 cups (256 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 5 ripe bananas
  • 2 teaspoons vanilla extract
  • ½ cup (113 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • 1 cup semi-sweet chocolate chips


  • Preheat oven to 325°F and grease a 9×5-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 55-70 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 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.

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Photography by The PKP Way.

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Reader Comments

  1. Thanks 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.

  2. This 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!

  3. So the butter and sugar are not creamed first? Butter is chunky in batter unless I missed something can you clarify?

  4. This 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!!

  5. Hi do we have to double the ammount of flour ex. 256gr x 2 = 512 grms ?

    Thanks so much
    Marthese Cilia

    1. Instead 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.

  6. I 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!

  7. I 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?

  8. I 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 !!!!!????

  9. Can 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.

5 from 3 votes (1 rating without comment)

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