This homemade chocolate chip banana bread recipe is soft, fluffy, and moist! It takes only 10 minutes to prep. This banana chocolate chip bread is great for a quick and easy breakfast, afternoon snack, or dessert. It is the perfect way to use up ripe bananas. This classic quick bread recipe is a family favorite and is always so popular!
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Why You’ll Love This Recipe
- This chocolate chip banana bread is quick and easy to make.
- Only one mixing bowl is needed.
- This recipe is made with only pantry staple ingredients. You probably already have everything in your kitchen!
- This bread takes less than an hour from start to finish.
- It has a soft and fluffy texture.
- Feel free to bake this into muffins! Great for a healthy grab-and-go option, for school lunches or individual servings.
- Chocolate and banana go so well together.
- Both kids and adults love this recipe.
- This banana bread recipe can be made gluten-free and dairy free. In addition, it is naturally nut free.
- Check out this Whole Wheat Banana Bread or these Soft Scrambled Eggs for another delicious recipe!
Ingredients & Substitutes
This is a list of the ingredients for chocolate chip banana bread. The recipe card below has the full recipe.
Use ripe bananas. Do not use yellow or green bananas. Ripe bananas have brown spots on them. Fully brown bananas are very naturally sweet.
Two eggs help bind the banana bread together. I have not tried an egg replacement in this specific chocolate chip banana bread recipe.
For the baking fat, use melted coconut oil or melted butter. To keep this dairy-free, use coconut oil. Refined coconut oil has a neutral flavor. Unrefined coconut oil has a slight coconut flavor.
Vanilla extract adds a touch of warmth.
Use either all-purpose flour or gluten-free 1 to 1 flour. Whole wheat flour is another great option. For a grain-free option, make this Almond Flour Banana Bread or this Healthy Zucchini Bread!
Add in a pinch of sea salt for added flavor.
Both baking soda and baking powder help leaven this quick bread.
Maple sugar or light brown sugar add sweetness. For a less processed version, coconut sugar works well too.
Lastly, add sugar free dark chocolate chips to the batter. This adds the chocolate flavor! Feel free to use any type of chocolate chip. In addition, white chocolate chips or chocolate chunks work too.
Taste & Texture
This chocolate chip banana bread is naturally sweet! It is not overly sweet. The taste is banana heavy with hints of chocolate.
The texture is soft, fluffy, and moist. This homemade banana bread recipe is not dry or bland.
How to Ripen Bananas Faster
There are several ways to ripen bananas faster.
Bake the bananas at 300 degrees Fahrenheit for about 10 to 12 minutes. The bananas will taste ripe once they are brown. Allow the bananas to fully cool before mashing and using in this recipe.
Place bananas in a brown paper bag for one to two days before baking. This process releases the chemical ethylene, thus speeding up the ripening.
Leave bananas in a warm, dry spot to help them ripen quicker. Leave them by a windowsill that gets direct sunlight.
How to Make
Step 1
Preheat oven to 350 degrees Fahrenheit. Line a standard bread loaf pan with parchment paper.
Step 2
In a mixing bowl, combine mashed bananas, eggs, melted coconut oil, and vanilla extract. Stir together.
Step 3
Then, add in flour, sea salt, baking soda, baking powder, and maple sugar. Stir to combine.
Step 4
Fold in the sugar free chocolate chips. Reserve a few for the top of the bread.
Step 5
Transfer the batter to the lined loaf pan. Smooth into one even layer. Dot with extra chocolate chips on top.
Step 6
Bake for 45 to 50 minutes or until a toothpick inserted comes out clean.
Step 7
Finally, remove the pan from the oven. Allow the chocolate chip banana bread to cool completely before slicing and serving.
Expert Tips for Success
For best results, use ripe bananas. They are more naturally sweet and easily mashed.
Use melted coconut oil or melted butter. Both work equally as well!
In addition, use either all-purpose flour or gluten-free 1 to 1 flour. If needed, use whole wheat flour.
To keep this recipe refined sugar-free, use coconut sugar.
Do not overbake. Once inserted toothpick comes out clean, remove from oven.
Fully cool bread before slicing into.
Flavor Variations & Add-Ins
Chocolate chips go so well in banana bread! Consider these other flavor variations and add-ins.
Replace chocolate chips with white chocolate chips.
Sprinkle in mini chocolate chips.
Replace chocolate chips with fresh blueberries.
Raspberries work great too.
Use chopped nuts in the batter. Walnuts, pecans, and slivered almonds are great options.
Add in a pinch of cinnamon or nutmeg.
Top with a streusel topping before baking!
How to Serve & Store
Once this chocolate chip banana bread is baked and cooled, serve!
This bread pairs well with coffee, tea, hot chocolate, or a smoothie.
Serve for breakfast, brunch, an afternoon snack or a healthier dessert.
Top with a smear of peanut butter, almond butter, or butter.
Store leftovers covered at room temperature for up to 3 days.
Freeze for 1 month.
Frequently Asked Questions (FAQs)
Yes. Wrap and freeze individual slices or the entire loaf for up to 1 month. Thaw completely before eating.
No, this recipe does not have to be refrigerated. It can be chilled if desired.
Use bananas with brown spots. If they are completely black, they may be too ripe for this banana bread.
Yes. Use gluten-free flour to make gluten-free banana bread.
Sure! Replace brown sugar with a Keto sweetener. Or, use coconut sugar or maple sugar for refined sugar-free.
Feel free to omit the chocolate chips if desired. Replace with walnuts, pecans or dried fruit.
Equipment Needed
Bread Pan: This is the bread loaf pan I use every week!
KitchenAid Stand Mixer: This stand mixer is heavy-duty and great for baking. It is not needed for this recipe, but great to have.
Pre-Cut Parchment Paper Sheets: Use parchment paper to line the loaf pan for easy removal.
Pyrex 3 Glass Mixing Bowls: These glass mixing bowls are sleek, durable, and easy to clean.
Pyrex Glass Measuring Cups: Use these durable glass measuring cups for measuring out all of the ingredients.
You May Also Enjoy
- Whole Wheat Cinnamon Bread
- Banana Ice Cream
- Whole Wheat Pumpkin Bread
- Banana Nut Muffins
- Homemade Banana Pudding
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Chocolate Chip Banana Bread
Ingredients
- 1 ½ cups mashed ripe bananas
- 2 eggs
- ½ cup melted coconut oil (or melted butter)
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour (or gluten-free 1 to 1 flour)
- pinch sea salt
- ½ tsp baking soda
- 1 tsp baking powder
- ¾ cup maple sugar (or light brown sugar)
- 1 cup sugar free chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a standard bread loaf pan with parchment paper.
- In a mixing bowl, combine mashed bananas, eggs, melted coconut oil and vanilla extract. Stir to combine.
- Then, add in flour, sea salt, baking soda, baking powder and brown sugar. Stir together.
- Fold in chocolate chips, reserving a few for the top of the bread.
- Transfer batter into the lined loaf pan. Smooth into an even layer. Dot with extra chocolate chips on top.
- Bake for 45 to 50 minutes or until a toothpick inserted comes out clean.
- Finally, remove from oven. Allow chocolate chip bannaa bread to cool completely before slicing and serving.
Notes
- Use ripe bananas. Do not use green bananas. See the post above for ways to ripen bananas faster.
- Both melted coconut oil and melted butter work well.
- In addition, use either all-purpose flour or gluten-free 1 to 1 flour. Whole wheat flour can be used as well.
- Coconut sugar works well too.
- Do not bake too long. The bread will have a beautiful dome shape in the middle and have golden edges. Insert a toothpick into the bread. If it comes out clean, remove it from the oven.
- Allow the bread to fully cool before slicing into. Store covered at room temperature for up to 3 days.
- Freeze individual slices for up to 1 month.
- To keep this real food, use whole wheat flour, maple sugar, and sugar free chocolate chips.
Enjoy this chocolate chip banana bread recipe!
