Chocolate Chip Banana Bread

By Gaby

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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!

Chocolate Chip Banana Bread from www.whatsgabycooking.com (@Whatsgabycookin)

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!!

Chocolate Chip Banana Bread from www.whatsgabycooking.com (@Whatsgabycookin)

Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here

Chocolate Chip Banana Bread

5 from 19 votes
Print Recipe Pin Recipe Review Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast, Snack
Cuisine American
Servings 2 loaves

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.

266 Comments

  1. This looks like the PERFECT banana bread! I am a huge fan. It’s one of my fave things to make. I have way too many recipes for it on my site and always want more. The choc chips are just so adorable on top too. And everything you said – no nuts, not dry, banana-ey – totally agree!

    Reply

    2. Any advice on how to prevent the chocolate chips from sinking down to the bottom? The bread in both pans I made tonight got stuck to the pan from the melted chocolate at the bottom.
      We love this recipe but I can’t figure out what I did wrong this time. I read about using smaller/finer chocolate chips but this hasn’t been an issue in the past using regular nestle chips.
      Thanks for helping out a rookie.

    3. Some of the chips always sink to the bottom, but I sprinkle some on top right before it goes into the oven and most of those stay on top or just slightly sink so they wind up in the middle!

    4. Thanks!
      I think I also over my mashed bananas this time so the mixture may not have been as dense.

  10. I LOVE this! Especially for breakfast. I put my over ripe bananas in the freezer and pull them out when I am feeling the need for banana bread!

    Reply

    1. Hey Nicole! It’s baking soda! The Trader Joes brand of baking soda looks very similar to the regular baking powder container! But not to fear – it’s baking soda! Thanks 🙂

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  28. Yum! Banana bread is one of my faves – you can eat it for dessert AND breakfast! Can’t wait to try it with chocolate chips! Yours looks incredible! Feel free to visit my blog for more great recipes!

    Reply

  30. Just wanted you to know- I made this last night. You recipe is now replacing my current recipe for b bread. Thank u for sharing ur recipe. It was great.

    Reply

  31. This is baking in my oven right now! Will probably not be able to wait for breakfast though…can’t wait to try it! Best part is that the recipe makes two loaves!

    Reply

  33. Does it matter what size loaf pans, 8 or 9? I’m so making this for breakfast tomorrow morning, my kids and I are all about bananas and chocolate chips! 🙂

    Reply

  36. OMG I made this banana bread today and WOW. it was SO good! it was so moist and light- it was amazing. I was so impatient to make the recipe so my bananas weren’t that over ripe- but it really did not make a difference to me. My butter was also straight from the fridge but I just mixed it in the kitchen aid to soften before adding the sugar so it was perfect. I used good quality 70% dark chocolate chips and it was perfect to match the quite sweet cake dough. The only problem is that its so addictive- I mean you eat one piece and because its not very heavy… you just cannot stop. Anyways I would definitely recommend this recipe !!

    Reply

  38. I’ve made this a few times and it is delicious. I think because your recipe calls for more bananas that the usual banana bread recipe. I have made a couple of changes though. I do add a half teaspoon of salt, the banana flavor is improved with this addition. Also, I add the bananas and milk and the flour and soda in a half wet, half dry, half wet, half dry method so you avoid the curdling. Thanks for the banana bread recipe that I always turn to. 🙂

    Reply
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  42. Hi. I followed the recipe but it’s been cooking for over an hour and the middle is still raw
    Any idea why???

    Reply

  43. I try not to eat eggs because they make me sick and I know that bananas can replace eggs in some recipes. Do you think this would work without the eggs?

    Reply

    1. Hi Kayla! I’ve never heard that before – so I don’t know enough to answer that question. But…I bet it would still be delicious!

    2. I’ve made it several times now without the eggs and it comes out perfect. I just use a little more banana.

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    1. that’s just my pizza stone! It stays in there all the time 🙂 Mostly because I’m too lazy to take it out!

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