Chocolate Chip Banana Bread
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A soft chocolate chip banana bread that’s loaded with melty chocolate chips, topped off with a sprinkle of sugar, and (most importantly) loaded with ripe bananas for the best possible flavor! This banana bread is easy to make and I included a video just above the recipe showing you exactly how it’ s done!
This Chocolate Chip Banana Bread recipe is my kind of bread recipe.
Partly because it’s loaded with melty semisweet chocolate chips in every. single. bite.
Partly because it’s not a “true” bread, and absolutely no yeast is required (while I’m working on getting friendlier with yeast, like with these honey wheat rolls, it’s still just a smidge out of my comfort zone).
Partly because of the incredible flavor from super ripe bananas and a strategic combo of butter and oil (more on that below) and the well-sugared topping that I promise is not overkill.
All of these things come together for the Chocolate Chip Banana Bread of your dreams (you do dream about banana bread too, right?).
Let’s dig in.
A word on butter vs. oil in baking
You’ll notice that I use both butter and oil in this recipe, and there is a good reason for that… I’ve mentioned it once or twice before in many of my muffin recipes as well as my vanilla cake recipe.
I love butter. I love the flavor it gives my baked goods and the amount that I spend on butter each month could be a car payment. I love the stuff.
But… but… butter is not always better (😱).
When it comes to certain recipes like cakes/muffins (usually baked goods that are confined to a tin, not cookies, which would spread terribly if you substituted oil), oil is actually generally a better choice for moister, softer baked goods. Both oil and butter are fats, but butter is generally composed of around 15% water, and this water can actually cause your cakes to be drier (seems counter-intuitive, doesn’t it!). However, because I love the flavor that butter imparts in my baked goods, I’ve found what I feel is a healthy compromise — half butter and half oil.
This combination gives you a soft, moist chocolate chip banana bread that still has a killer, slightly buttery flavor.
So for those of you who were thinking of asking: I do not recommend substituting the oil in this recipe for the butter. Please don’t do it, your chocolate chip banana bread will likely come out too dense and drier than is ideal.
More Tips for Making Chocolate Chip Banana Bread
- The riper your bananas are, the better and more flavorful your banana bread will be! They should be very brown and spotty, even more-so than the ones I used in my video below (I never seem to have perfectly ripe bananas when I go to make a video — I use them all up in my recipe testing).
- Do not over-mix your batter! This is important, use a spatula and a gentle hand, and a few flour streaks in the batter is OK. To help avoid over-mixing, I like to stir the chocolate chips into the batter when I’m about halfway through stirring in the dry ingredients.
- Top everything off with coarse sugar (or, just regular granulated sugar!). This is optional but I love the effect it adds to the chocolate chip banana bread — the top of the bread is my favorite part!
Enjoy!
If you like this recipe, be sure to check out my popular banana muffins and my banana cake, too!
How to Make Chocolate Chip Banana Bread
Chocolate Chip Banana Bread
Ingredients
- ¼ cup (57 g) unsalted butter, melted
- ¼ cup (60 ml) avocado, canola or vegetable oil
- ½ cup (100 g) brown sugar
- ½ cup (100 g) sugar
- 1 ½ cups (385 g) mashed bananas, this was about 3 large bananas or 4 small for me
- 2 large eggs, lightly beaten room temperature preferred
- 1 Tablespoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 cup (170 g) semisweet chocolate chips
- Coarse sugar for sprinkling, optional
Instructions
- Preheat oven to 350F (175C) and prepare a 9x5x3" pan by greasing and flouring the sides and 1" up the bottom of the pan. shake out excess flour. Set aside.
- Combine melted butter, canola oil, and sugars. Stir in 1 ½ cups mashed bananas¼ cup (57 g) unsalted butter, ¼ cup (60 ml) avocado, canola or vegetable oil, ½ cup (100 g) brown sugar, ½ cup (100 g) sugar, 1 ½ cups (385 g) mashed bananas
- Stir in eggs and vanilla extract.2 large eggs, 1 Tablespoon vanilla extract
- In a separate, medium-sized bowl, combine flour, baking powder, baking soda, and salt, and stir until well-combined2 cups (250 g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoons baking soda, ¾ teaspoon salt
- Gradually add the dry ingredients to the wet until just combined -- do not over-mix. A few streaks of flour remaining in the batter is OK.
- Gently fold in chocolate chips.1 cup (170 g) semisweet chocolate chips
- Pour batter evenly into prepared baking pan and sprinkle generously with sugar (if desired).Coarse sugar for sprinkling
- Bake in 350F (175C) oven for 65-75 minutes or until a toothpick inserted in the center comes out clean/without wet batter.
- Allow to cool for 10 minutes before running a knife around the inside of the pan and inverting onto a cooling rack to cool before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi Sam,
I just wanted to let you know how amazing this, and all of your recipes are. Your blog is my go-to for everything and has been for many years! Your recipes have never failed me. I make this banana bread for my partner weekly and it never lasts in my house for more than a day. Thank you for such great recipes and for always being a staple in my kitchen!
You’re very welcome, Hayley! Thank you so much for your support! I’m so glad you’ve been enjoying everything so much. 🙂
So good! Super moist and perfectly sweet
I’m so glad you enjoyed it so much, Megan! 🙂
Hi Sam, just wondering why this recipe doesn’t use milk?
Hi Rachel! This recipe has enough moisture from the bananas and oil, so the milk wasn’t necessary here 😊
This recipe is amazing! I really appreciate the tips because it really does make difference in the final product. So good!
I’m so glad you enjoyed it so much, Shannon! It’s great to hear that the tips were helpful as well. 🙂
This tastes sooo good, but it rose a lot while baking and spilled out of the pan. I cleaned it up a bit and it baked fine afterwards, but all of the edges were burnt and the bread was extremely soft (not raw) and crumbly, it fell apart when I took it out of the pan. Do you know what I should’ve done differently?
I did use a glass pan and just greased it, didn’t use flour on the sides.
Hi Tessa! Do you know if the glass pan was a true 9×5″ in size? I’m wondering if it’s smaller and that was why it overflowed. I don’t think it’s from not flouring it.
It was delicious when warm from the oven and now even better the next day. I used 1/2 cup chocolate chips and 1/2 cup of finely diced walnuts. I used Turbinardo sugar on top and it added a nice crunchy texture to the soft moist bread. 65 minutes in the oven was perfect for me.
Have used this recipe dozens of time, full loaves or minis. So easy, no electronic devices needed. This recipe is delicious! Everyone loves this bread. I use 1/2 cup mini chips and some times include walnuts. Wonderful to eat toasted or not.
I’m so glad everyone enjoys it so much, Lori! 🙂
Hi, do we have to make any adjustments when making this dish with a glass pan? I don’t have a metal pan.
It will need to bake longer, hard to say exactly how long without having tried it but keep an eye on it.
Just used this recipe but did it for muffins, 25 mins to perfection! Love all of your stuff, Sam, I will definitely be making this again!
Thank you so much, Claire! I’m so glad you enjoyed it! 🙂
very nice and taste
Simply Awesome !! You are becoming my baking Guru..The chocolate chip banana bread tasted heavenly!!
Thank you so much! I’m glad you enjoyed it. 🙂