Your quest for the best Chocolate Chip Banana Bread recipe ends here! This is the BEST!
I’m a HUGE banana bread fan. Chocolate Chip Banana Bread in particular. Like I could easily put down an entire loaf of this without any questions. I’m that big of a fan. I’m fairly certain that this Chocolate Chip Banana Bread was the first recipe I ever learned how to make. My guess, my mom taught it to me so I could start making it myself and she didn’t have to make bi-weekly batches because we ate it so quickly. Perks of having a child!
Banana Bread is just one of those recipes that you need in your back pocket. I’ve had plenty of banana bread in my day and this recipe below features everything that I’m looking for!
1: It HAS to be moist. No one likes dry banana bread.
2: Chocolate. The little chocolate chips give it that extra hint of sweetness.
3: No nuts. Okay you can add nuts if you want, but I’m partial to a no-nut banana bread! They just get in my way on my quest for the chocolate chips.
4: It tastes like banana! Load it up, I usually put in about 4 bananas. It’s the right thing to do.
There’s a video below if you want a step by step!!
Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here
Chocolate Chip Banana Bread
Ingredients
- 3/4 cup unsalted butter at room temperature
- 1 1/2 cup white sugar
- 2 eggs
- 4 teaspoons milk
- 4 over ripe bananas
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips plus extra for sprinkling on top
Instructions
- Pre-heat your oven to 350 degrees F.
- In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined.
- Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
- Add the milk and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
- Add the flour and the baking soda and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.
- Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans.
- Transfer the loaf pans to the oven and bake for 45 minutes until a knife can be inserted in the center of the loaf and it comes out clean. Remove the banana bread loafs from the oven and let cool for at least 30 minutes before removing them from the pans and serving. If they need a little more time, continue baking until the knife comes out clean.
Hi Gaby,
Looking forward to trying this recipe really soon. In the video it looks like you are using two different types of chocolate chips, a lighter and a darker shade. What types of chips did you use (semi-sweet, milk, bittersweet, etc.).
Thanks!
I used whatever was in my pantry! But my preference is semi-sweet
Gaby’s recipes never disappoint and this was no different! New staple recipe in my home. Cooked with a perfect crispy outside and was moist and plenty of banana flavor. Love that it doesn’t use oil, which usually causes a distinct taste in the density. SO good. Thank you!
Hi gaby, I made this recipe yesterday. I used overripe bananas that I had previously frozen. Love it. Super easy to make and delicious. Thanks very much.
Can I turn this recipe I to muffins? Full disclosure, I’m looking to use a donut pan 🙂
PS. I love your insta and am always using your last two cookbooks. I always tag you on my goody photos but my account is private… still all my friends and family are now fans too!!
you sure can! just keep your eyes on the baking time. prob 20-15 minutes
This banana bread is so legit, I’m actually reviewing something. I’ve made it countless times, and it comes out right every. single. time. In fact, it doesn’t last long around here so I’m thankful the recipe makes two loaves. It’s a winner!
This is my 12 year old son’s favorite banana bread. I have made it at least a dozen times now. Thanks!
This is my go-to banana bread recipe! I dump the whole thing in a big loaf pan & bake longer. And I add walnuts. But this recipe is the best. My family never wants to try any others. Excellent!
Can we use this recipe for muffins?
sure – you’ll need to adjust the baking time!
Normally, it’s a sad day in my house when a bunch of bananas are all brown… not anymore!!! Fast, easy, delicious!!!! Everyone loves it (even the one who didn’t want chocolate chips in the banana bread, which was just crazy talk!) and now I’m really, REALLY looking forward to breakfast tomorrow!
What size loaf pans? Excited to make these today.
8 1/2″ x 4 1/2″ x 2 3/4″ high
Very awesome and moist
Great recipe! Banana bread is always hit or miss for me but this one is perfect. Super moist all the way through.
This is so ridiculously good! I mean I couldn’t stop eating and praising this recipe with my mouth full… it’s perfect in every way, not too sweet, deliciously moist, perfect crumb texture (not too dense) and a good balance of banana and chocolate. Thank you for a great recipe that wasn’t hard to execute at all. This one is keeper for sure! I baked mine in a muffin pan and leftover batter in a small cake tin and both bakes came out perfect with golden brown top evenly. I think the muffins took like 18ish mins and the cake tin a bit longer..
I make this ALL the time, and it’s delicious! I’ve made it with and without the chocolate chips and it’s always excellent!
Forgot to leave a rating with my comment – FIVE STARS!
I am so inspired to cook and bake more. Your recipe is indeed everything we look for in food.
I only want to make 1 loaf. Do I just halve the amounts of each ingredient?
that is correct
Okay it hasn’t even come out of the oven yet, but I’m still giving it five stars because I may or may not have licked the mixing bowl/spoon/every surface that had batter on it – SO GOOD. I omitted the chocolate because one of my kids hates chocolate (I birthed him but still unsure how he shares my genetic material) and added walnuts because #protein and nuts are healthy right, which in turn means this bread is healthy. It’s 2021 and I’m on a diet now apparently. A banana bread diet. YUM! Another hot fire recipe, thx Gaby!
I’ve made this banana bread before. No it’s super delicious, this time I have frozen bananas (unpeeled). Can I thaw them in microwave? And if so do I drain the liquid?
you can and yes!
I used this recipe to make muffins, and weirdly the butter bled out the bottom while baking. So when I removed the muffins from the baking tin, their was butter pooled in the bottom of each one. Any ideas why this would happen?
that’s so weird!! I’ve never had that happen to me / made them into muffins dozens of times!
Can I replace the butter with coconut oil?
never tried it!!
I just tried it with coconut oil, yesterday (I was out of regular butter), and I don’t recommend it…the taste was good, but it was pretty dense, compared to when I’ve done the recipe without any substitutions. this is the one banana bread recipe that is absolutely PERFECT the way it is!
This is the best ever!
Years ago I had a recipe that called for a few tablespoons of milk – it was the best. Well someone borrowed the book and I have been searching for a similar recipe for years.
This is it – moist and simply amazing with or without the chocolate.
Thanks Gaby!
This is a great chocolate chip banana bread recipe. I’ve made it countless times as a loaf and as muffins. Everyone in the family loves it.
I have NEVER ever put anything so decadent and delicious in my mouth called “Banana Bread”. Are you sure this is banana bread? 🙂
Crazy good.
Espectacular! Love it
Delicious! Made 1 loaf and 12 muffins and I’m ready to make more!
The BEST!
Great recipe! All ages loved it. I made these 2 changes: 1-used 1/4 less sugar; 2-added 1t cinnamon. Still plenty sweet and cinnamon added a nice touch! I am sure I added extra chocolate chips!!
Forgot! In addition to my comment where I cut sugar 1/4 and added 1t cinnamon, I also used all purpose gluten free flour. No one noticed! and the texture/taste were great!
I did something crazy. I used leftover hard chocolate buttercream frosting in place of the chocolate chips just to use it up. I think it injected an insane amount of butter into the already buttery goodness of this recipe. The result is INCREDIBLE. Highly recommend.
I’m also looking forward to making this recipe as written with chocolate chips! I just found Gaby last month and have been sooooo impressed with every single thing I’ve made. Thank you!