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Moist and delicious banana bread loaded with chocolate chips

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.

Course Dessert
Cuisine American
Keyword banana, banana bread, bread, chocolate chip
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 362 kcal


  • 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)


  1. Pre-heat oven to 325°F and grease a 9x5-inch loaf pan. (use glass or a light colored pan if possible)

  2. In a large bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
  3. 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.
  4. Slowly add the flour mixture. Mix just until combined.
  5. 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.
  6. 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.