Chocolate Chip Banana Bread is the kind of baking project you can start on a quiet afternoon and have ready by the time the kettle boils again. It’s soft, moist, lightly sweet, and dotted with melty chocolate in every slice. Nothing flashy here. Just a reliable, cozy loaf that uses those spotty bananas on the counter and turns them into something you’ll want for breakfast, an afternoon snack, or, let’s be honest, dessert.

Ingredients for this Chocolate Chip Banana Bread

3 very ripe bananas, mashed well (about 1 1/4 cups)
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon (optional, but lovely)
3/4 to 1 cup semisweet chocolate chips, plus a small handful for the top
Optional add-in: 1/2 cup chopped walnuts or pecans

Instructions

Heat the oven to 350°F, 175°C. Line a 9 x 5 inch loaf pan with parchment, letting a little overhang for easy lifting. Lightly grease the sides.
Mash the bananas in a large bowl until mostly smooth. A few small lumps are fine.
Whisk in the melted butter, granulated sugar, brown sugar, eggs, and vanilla. The mixture should look glossy and a bit loose.
In a separate bowl, whisk the flour, baking soda, salt, and cinnamon.
Tip the dry ingredients into the wet. Fold gently with a spatula just until you don’t see streaks of flour. No need to beat it smooth. A tender loaf likes a light hand.
Fold in the chocolate chips and nuts if using. Save a small handful of chips for the top.
Scrape the batter into the pan, smooth the top, and sprinkle on those extra chips.
Bake 55 to 65 minutes, until the top is set, and a toothpick inserted in the center comes out with a few moist crumbs. If the loaf is browning too quickly, tent loosely with foil around the 45-minute mark.
Cool in the pan for 10 to 15 minutes, then lift onto a rack and let it cool to just warm before slicing. Hard to wait, I know. Worth it.

Storage tip: Wrap the cooled loaf and keep at room temperature up to 3 days. For longer storage, slice and freeze, then toast or warm in the oven when the craving hits.

Cook and Prep Times

Prep time: 15 minutes
Bake time: 55 to 65 minutes
Cooling time: 45 minutes
Total time: About 1 hour 55 minutes

Nutritional information

Approximate per slice, based on 10 slices and without nuts:

Calories: ~320
Carbohydrates: ~42 g
Protein: ~4 g
Fat: ~15 g
Saturated fat: ~9 g
Fiber: ~2 g
Sugar: ~23 g
Sodium: ~230 mg

These numbers are estimates. Ingredients and brands vary, so use a nutrition calculator if you need exact details.

Frequently asked questions

Can I use frozen bananas?

Yes. Thaw them in a bowl, then drain off excess liquid before mashing. They’ll look a little spooky when thawed, but they bake up beautifully and often give extra banana flavor.

How do I make this dairy-free or gluten-free?

Dairy-free: Use melted coconut oil or a neutral oil instead of butter, and choose dairy-free chocolate chips. Gluten-free: A good 1:1 gluten-free all-purpose flour blend works well. Let the batter rest 10 minutes before baking to hydrate the flour, and check for doneness near the 55-minute mark.

Why did my banana bread turn out dense or gummy?

Usually it’s one of three things: too much mashed banana, overmixing the batter, or underbaking. Measure the banana by volume if you can, fold the dry ingredients in gently, and bake until a tester comes out with just a few moist crumbs. Also, make sure your baking soda is fresh.