Chocolate Chip Banana Bread Recipe: Moist Easy & Quick Bread

There’s something wonderfully comforting about a slice of chocolate chip banana bread—warm, fragrant, and just sweet enough to feel like a treat without tipping into dessert territory. This recipe gives you a loaf that’s moist, tender, and dotted with melty chocolate in every bite. If you’ve been looking for a go-to banana bread that feels special but is simple to pull off, you’re in the right place. I’ll guide you through each step, share helpful tips, and show you how to get that golden crust with a soft, custardy interior. Expect a loaf that slices beautifully, keeps well, and makes your kitchen smell like a dream.

What Makes This Chocolate Chip Banana Bread a Keeper

It’s the combination of sweetness from ripe bananas and pockets of chocolate that makes this loaf so inviting. The batter is quick to stir together and forgiving, and a touch of yogurt (or sour cream) keeps it plush for days. The result is a banana bread that’s not dry, not overly dense, and full of balanced flavor—great for breakfast, a coffee break, or a friendly gift. Best of all, you don’t need special equipment or fancy steps—just a bowl, a whisk, and a loaf pan.

What You’ll Need: Ingredients and Why They Matter

• 3 large very ripe bananas (about 1 1/4 cups mashed): The riper the better—brown and spotty bananas add moisture and deep banana flavor.
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled: Adds richness and tenderness; melted butter makes mixing easy and yields a plush crumb.
• 3/4 cup (150 g) granulated sugar: Sweetens and helps create a golden crust.
• 1/4 cup (50 g) light brown sugar: Adds a hint of molasses depth and extra moisture.
• 2 large eggs, at room temperature: Bind the batter and contribute to structure and a soft, cake-like texture.
• 1/3 cup (80 g) plain yogurt or sour cream: Keeps the loaf tender and moist; the gentle acidity helps with lift.
• 1 teaspoon vanilla extract: Enhances the banana and chocolate notes.
• 1 1/2 cups (190 g) all-purpose flour: Forms the structure; use a light hand when measuring to avoid a dense loaf.
• 1 teaspoon baking soda: The main leavening agent; works with the acidity in bananas and yogurt to help the bread rise.
• 1/2 teaspoon fine sea salt: Balances sweetness and sharpens flavors.
• 1 teaspoon ground cinnamon (optional): Adds cozy warmth without overpowering the banana.
• 1 cup (170 g) semisweet chocolate chips (or chunks): The star mix-in; choose a chip you love, or chop a good bar for melty pockets.
• 1/2 cup (60 g) chopped walnuts or pecans (optional): Adds texture and a toasty note that complements the bananas and chocolate.
• Flaky sea salt for sprinkling (optional): A tiny pinch on top intensifies chocolate flavor and balances sweetness.

How to Make It: A Simple, Guided Walkthrough

1. Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling so the bread lifts out easily.
2. Mash the bananas. In a large bowl, mash the ripe bananas until mostly smooth with small lumps for texture. You should have about 1 1/4 cups.
3. Whisk in wet ingredients. Add the melted butter, granulated sugar, brown sugar, eggs, yogurt (or sour cream), and vanilla. Whisk until silky and combined. Don’t overbeat—just mix until you no longer see streaks.
4. Combine dry ingredients. In a separate bowl, whisk the flour, baking soda, salt, and cinnamon (if using). This helps distribute the leavening evenly.
5. Bring the batter together. Sprinkle the dry mixture over the wet mixture and fold gently with a spatula until just combined. A few streaks of flour are okay at this stage.
6. Add chocolate (and nuts, if using). Fold in the chocolate chips and nuts, taking care not to overmix. Reserve a small handful of chips for sprinkling on top, if you like.
7. Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. Scatter on the reserved chips and a light pinch of flaky salt for contrast.
8. Bake. Place on the center rack and bake for 55–65 minutes, or until the top is deeply golden, the loaf springs back lightly to the touch, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
9. Tent if needed. If the top is browning quickly around the 40-minute mark, loosely tent the loaf with foil to prevent over-browning while the center finishes baking.
10. Cool in the pan briefly. Set the pan on a wire rack and cool for 15 minutes; this helps the structure set so slices hold together nicely.
11. Lift and cool completely. Use the parchment to lift the loaf from the pan. Cool for at least 30 minutes before slicing—warm is fine, but too hot and it will crumble.
12. Slice and serve. Use a serrated knife for clean slices. Enjoy as-is, or warm lightly and spread with a little butter or almond butter.
13. Store well. Once fully cool, wrap the loaf tightly. It keeps at room temperature for 2–3 days, or in the fridge for up to a week. It also freezes beautifully for up to 3 months.

When Will It Be Ready? Timing & Prep Notes

This recipe is straightforward and mostly hands-off once it’s in the oven. Here’s a quick timeline so you can plan:

• Prep time: 15–20 minutes (mashing bananas, mixing batter, prepping pan)
• Bake time: 55–65 minutes, depending on your oven and pan
• Rest time: 15 minutes in the pan + 30 minutes out of the pan before slicing
• Total time: About 1 hour 45 minutes, including cooling
• Yield: 1 loaf (about 10–12 slices)

The bread is ready to enjoy once it’s warm but not piping hot—that’s when slices hold their shape, the chocolate is still soft, and the crumb is at its best.

Little Secrets for Banana Bread Success

• Use very ripe bananas. Bananas with lots of brown speckles (or even fully brown skins) give more flavor and moisture. If yours aren’t ripe, microwave peeled bananas in 20-second bursts to soften, or roast unpeeled bananas at 300°F (150°C) for 15–20 minutes until blackened, then cool and use.
• Measure flour lightly. Spoon flour into the measuring cup and level it off. Packed flour leads to a dense loaf. If you have a scale, weigh 190 g for accuracy.
• Don’t overmix. Overmixing develops gluten, which can make the bread tough. Fold gently and stop as soon as you don’t see dry patches.
• Balance the chocolate. Semisweet chips keep the loaf from becoming too sweet, but you can mix in a few dark chocolate chunks for depth. If you love sweetness, milk chocolate works—just reduce the granulated sugar by 2 tablespoons.
• Tent to prevent over-browning. If the top is done before the center, loosely cover with foil. This is especially helpful with darker metal pans, which conduct heat faster.
• Toast the nuts (if using). A quick toast in a dry skillet until fragrant makes a big difference in flavor and crunch.
• Try a flavor boost. A pinch (1/4 teaspoon) of espresso powder amps up the chocolate without tasting like coffee. A whisper of nutmeg or cardamom is lovely too.
• Let it rest. Banana bread’s flavor deepens after a few hours. If you can, bake it the day before and slice the next morning—it’s worth the wait.
• Freeze in slices. Wrap individual slices and freeze so you can thaw one at a time. Pop a frozen slice into a toaster oven for a quick, cozy snack.

Nutrition at a Glance

These are approximate values for one slice when the loaf is cut into 12 pieces. Actual numbers may vary based on your ingredients and serving size.

If you’d like to lighten it up, you can reduce the chocolate chips to 3/4 cup, swap half the butter for unsweetened applesauce, or use part whole-wheat pastry flour. Keep in mind this may slightly change the texture.

Your Top Questions, Answered

Can I use frozen bananas?

Yes. Thaw frozen bananas in a bowl (they release liquid), then use both the fruit and the juices in the batter for full flavor. If there’s an excessive amount of liquid, discard just a tablespoon or two so the batter isn’t too runny.

How should I store and reheat leftovers?

Wrap the cooled loaf tightly in plastic or place in an airtight container. Keep at room temperature for up to 3 days, or refrigerate for up to a week. To rewarm, toast slices in a toaster oven or warm in a 300°F (150°C) oven for 8–10 minutes.

Can I make muffins instead of a loaf?

Absolutely. Divide the batter into a lined 12-cup muffin pan and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out with a few moist crumbs. It’s the same batter, just faster.

A Warm Send-Off

There’s a quiet joy in baking something simple that makes everyone’s eyes light up, and this chocolate chip banana bread does exactly that. It’s easy to stir together, forgiving if your bananas are extra ripe, and wonderfully adaptable to your tastes. Whether you serve it warm with coffee or tuck a slice into a lunchbox, this loaf brings a bit of comfort to the day. I hope it becomes a staple in your kitchen, the kind of recipe you turn to when you want something reliable, cozy, and shared with the people you love.