Deliciously sweet, easy to make, moist chocolate chip banana bread recipe made in one bowl! The BEST banana bread for breakfast or snack.
WAIT! Don’t do it! Don’t throw those ripe bananas away!
You know when you buy bananas at the grocery store that you fully intend on eating but somehow you don’t. You buy 5, one for each weekday. And hey, sometimes you actually do eat all 5 that week! For the most part though, let’s be honest, Friday arrives and there they are, all the bananas, sitting on your counter.
If you’re like me, this has happened to you too in the past. You have all these bananas and are saying to yourself “Ugh, I gotta throw these away. AGAIN.”
BUT I have news for you!
Ripe bananas are the secret to sweet, moist chocolate chip banana bread!
You DO NOT have to throw ripe bananas away! Why? Because the secret to making deliciously moist, sweet and flavorful banana bread is to use very ripe, almost-ready-to-trash bananas.
Trust me.
All you have to do is place them in the freezer until you’re ready to make banana bread (or any other banana recipe, of course). I love making homemade banana bread with frozen bananas. The baked banana bread stays moist and tastes extra sweet. It’s a win win!
How To Keep Chocolate Chip Banana Bread Moist
To make sure banana bread stays moist, you first want to make sure to use very ripe bananas as I mentioned above. They provide the perfect amount of moisture you need for super moist banana bread.
Next, make sure to wrap freshly baked chocolate chip banana bread in plastic wrap or aluminum foil before placing it in the fridge. Doing this will prevent the bread and chocolate from drying out.
How Long Does Banana Bread Last?
The banana bread will keep for about 1 week in the fridge once it’s wrapped in plastic wrap or aluminum foil or 2 days at room temperature.
Video on how to make moist chocolate chip banana bread:
This is my favorite easy chocolate chip banana bread recipe! My mom loves it too except she likes to add walnuts. You can replace the chocolate chips for any nut or not include any add-ins at all. Choose your own adventure. ;)
Now if you’ll excuse me, I’m off to have another slice. It’s just SO GOOD!
Other recipes using bananas:
- Moist Chocolate Banana Bread (No Chocolate Chips!)
- Chocolate Hazelnut Marbled Banana Bread
- Healthy Banana Chocolate Chip Muffins (Dairy-Free, Refined Sugar-Free)
- Super Moist Nutella Stuffed Banana Muffins
- Healthy Double Chocolate Banana Muffins
Ingredients
- 1 stick unsalted butter, , room temperature (1/2 cup)
- 1 cup brown sugar, , packed
- 1 large egg
- 3-4 very ripe bananas, , mashed (frozen bananas are BEST; they're extra sweet)
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a 9x5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with nonstick spray and set aside.
- In a large bowl, cream butter and sugar together for about 2 minutes until smooth. Whisk in the egg then add the mashed bananas and vanilla. Mix, scraping down the sides of the bowl, until well combined.
- Add the flour, baking soda, baking powder, and salt. Mix until just combined. Careful not to over mix. Fold in the chocolate chips.
- Pour the mixture into the loaf pan. Bake for 55-65 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!
Notes
Originally posted in August 2016. Updated photos in January 2018.
YUM!!! This is my fave type of bread and you added chocolate chips? Delish!! Thanks for sharing this amazing recipe
Girl, it really was to die for!
Do u know how many calories a slice is ?
banana bread is hard to mess up (unless you really don’t know what your doing), but this recipe is great especially with peanut butter or chocolate. perfect to serve at your kids tea party or a coffee break. thanks for sharing.
Quick breads are so delicious and easy to make and you just made a classic even better! Bananas and chocolate are one of my favorite flavor combos, thanks for a great recipe!
I totally agree! Thanks so much, Erica!
Sweeeeeeeeeeet! I have oodles of black bananas hanging out my freezer just waiting to be mushed haha! :) Damn, love the caramel action you have with it! Looks amazing!!! :D
Thanks Joyce! Time for a banana mashing partyyy!
This is the best banana bread Ive made. So soft and delicious and light. Just took it out of the oven and half of it is already gone. Not to mention, my house smells amazing. This is a good pair with coffee. Thanks for the recipe
Hi Halima! So happy you enjoyed it! You’re very welcome! :)
It’s in the oven now, I added walnuts since banana but bread is my favorite hopefully it pairs well with the chocolate!
Enjoy! :)
This is delicious. I used leftover bananas from a recent half marathon to make several loaves, and substituted flaxseed-and-water for the eggs in order to make a vegan version. Thank you for sharing!
Awesome!! Thank you!!
Wow that was the best banana bread we’ve ever made. We added one chopped up mackintosh apple
So happy to hear you loved the recipe, Diane! Thank you! :)
Wow!!! This bread is amazing! I was worried since the batter was very thick and sticky. But it turned out perfectly moist and delicious! Thank you – this will be my new go to for banana bread?
** I did add about a tablespoon of coconut oil to the butter and brown sugar mix.
So glad to hear it, Samantha! Enjoy!
omg. so good 100/100 recommended, my coworkers are snobby so i wanted to cheer them up. so good they loved it .
This might sound silly but do you HAVE to use unsalted butter? Or can I use regular butter and just not add the additional salt? *** I have everything I need, except unsalted butter. Trying to not run to the store. Haha
Haha, I understand the excitement. I can’t really say if it will alter the flavor since I’ve never tested this recipe with salted butter. But hey give a try and see what happens! :)
I’ll let you know how it goes! Thanks for getting back to me!
I had the same question…we are in lockdown now due to COVID-19 but I really want to make this recipe. How did the recipe turn out for you using the salted butter?
I used salted butter and only did a 1/8 teaspoon of salt and it turned out great! I also added a half teaspoon of nutmeg and it is amazing! Love this recipe!
Hanna! That makes me so happy! Glad you enjoyed it – woohoo!
Thank you for this recipe my family loved it! Keeping this in my recipes!
I added chocolate chips! By far my favorite banana bread recipe yet!
I just made this for the first time and it was delicious! I ended up having to use raw sugar instead, but still came out amazing! Big hit!
This is a perfect banana bread recipe. I used milk chocolate chips that I had on hand and added an additional 1/2 c of chopped walnuts. Before it completely cooled, half the loaf was gone. Yum! Thank you for a great recipe.
So happy to hear, Deb! Thank you!
Just wanted to know what the reasoning behind using brown sugar is? I’ve always seen bread recipes using only regular white sugar so was wondering if all brown sugar would taste good!
Hi! Brown sugar gives the banana bread a nutty flavor and a beautiful golden color! ;)
Hello, definitely my favouitire banana bread recipe out there ! I was wondering if this would be alright to bake as a cake in round tins ? Any tips if possible would be greatly appreciated. Thanks a lot :)
This is the best banana bread I’ve baked! Sooo moist!
My go to banana bread recipe ever since I found this page!!
Woohoo! So happy to hear that! :)
This was absolutely delicious. Super moist. Instead of chocolate chips I folded in an entire smashed Italian chocolate Easter egg. Hope there are some out there that know what that is. Great use of overripe bananas AND leftover chocolate…if there ever was such a thing. Excellent.
Sounds delicious. So glad you loved it! :)
This is a great recipe! I highly recommend it. I added a 1/2 cup of blueberries to it and it was delicious! I also live in Denver at a high altitude and this recipe worked just great. I forgot to time it so I checked it a couple times as it came close to finishing. The outer edge of the bread was a little crunchy so I might have overcooked it, but it was still SO delicious! I also sprinkled some chocolate chips on the top before baking and it was a great idea. It balanced out the crunchiness perfectly.
I also used olive oil and spread that around the bread pan and then spread some flour on top of that. The bread slipped out easily after baking. So if you don’t have parchment paper or prefer not to use them and go more zero waste, that’s a great option.
Absolutely LOVED this recipe! My son’s soccer team devoured these up before I could even snag me a piece. They all raved how this was the best batch I’ve ever made. I followed the recipe exactly how it’s written and came out perfect. I do live in a high altitude area and I didn’t have to adjust for anything. Thanks a bunch for this delicious recipe. It’s definitely a family favorite now.
So happy to hear, Tracey!! <3
The most AMAZING recipe out there!!! It was such a big hit with my family. This recipe is just perfect..i wouldnt modify it at all. The brown sugar adds a nutty taste and the dark choc chips add the right sweetness balance to it…just pure perfection
This makes me SO happy, Darsha! :)
Take my advice : Use BOTH ~ Chocolate Chips AND Walnuts. Super Ultimate YUM.
Made the bread and my whole family loved it! Can this be made into muffins? If yes how long to bake? Thanks!!
Tricia! So happy to hear! I’ve never made this recipe into muffins so I can’t really say. You can try to bake it for 20 minutes at 350 degrees F. If you insert a toothpick and it’s still wet, keep baking it for a few more minutes until set. Hope that helps!
Hihi, the recipe looks good. Can’t wait to try. Do I need to sift the flour? Can I use semisweet chocolate chips?
No sifting necessary as long as you mix it well. You can use any chocolate you’d like!
Hi Jamie,
I’m keen to try this recipe but could you provide the measurements in metric? As I’m not sure about the weight of 1 stick of butter or 1 cup of sugar. Conversions via google are all different. I live in an area that uses metric instead of the imperial system so it’d really help! Thanks!
Hi ET, I’m not very familiar with the metric measurements. My apologies. I used this guide and came up with the following. For 1 stick of butter, it is 1/2 cup or 100 g. For 1 cup of brown sugar, it is 190 g. Hope that helps!
Decadent and delicious! I’ve been following you on Instagram for a while, but had never tried one of your recipes. After this, I’m sold! Making another load to take to my parents for Thanksgiving, since this one isn’t going to last the weekend in my house ;)
Thanks so much, Mary!! So happy you LOVE it!!
What size loaf pan do you use for this recipe? Is it a 9” x 5”? It looks delicious and I can’t wait to try it!
Yep, the standard size. :)
SO good. I made this as muffins (22mins) The kids were two bites in when they started begging me to make them again. Fluffy, light, perfect!
can you double this?
Easy recipe and it turns out super moist as promised!
this is a great recipe! I only used 2 frozen and very ripe bananas and the bread was perfect! It was just the right amount of sweetness.
How long will the bread take to do in a muffin pan
Had to cook for much longer than 65 minutes but the result was delicious. I put it straight into the freezer for an hour from the oven, and that kept it super moist.
This recipe is on point!!!
It’s in the oven now! I am making 5 small heart shaped loaves. Fingers crossed. Smells delish! I’m certain these will be a hit!
I combined 2 recipes together and it turned out amazing!
Thank young so much for sharing this a amazing recipe! I am only 12 and this is so easy and delicious 😋 I am not sure what attachment i should be using now for my electric mixer ( whisk or batter attachment) I have been using the whisk but should I?
Yes, that’s fine! Great job!
This is the BEST banana bread recipe EVER! It’s my go-to as a thank-you gift for friends. I’ve made it multiple times now, and every time I make it I get rave reviews. I cannot recommend highly enough! I find that it’s best when you butter and salt the pan in lieu of using parchment paper and non-stick spray. Just delicious! Thank you, Jamie!
So happy to hear, Kathy!!
Hi! Thank you for sharing your recipe. I tried it and it’s really delicious, easy to prepare.. God Bless
Absolutely amazing! Huge hit at my family dinner!
My fav banana bread recipe! It’s always a hit and doesn’t last long in my house!
Fabulous! Just made it on a Thursday evening after returning from Hollibobs to find 5 very grumpy bananas who got left behind from the fridge cull. Save to say they all went in fine and we did add the chocolate chips half sweetness, worked a trick. Follow it word for word really well written and not a bother along the way to worry about. Many thanks Bunny
I made this recipe into muffins for my three toddlers, and they are devouring them. I baked at 350 for 18 minutes. I was able to make 18 full-size muffins. They came out of the oven 20 min ago, and half of them are already in our tummies. Thank you for this delicious recipe!
I love the flavor, it is so good- but I keep having a problem. I follow the recipe to the T: correct temperature, correct pan, correct amount of cooking time and the same steps- but it keeps coming out dense and the edges are so hard. I spray and line the pan so sticking isn’t my problem. I’ve tried “aerating” my flour so it wasn’t so packed into the measuring cup (i do not pack the flour, i just scoop and level it off with a knife) . Is there something I could do to help it keep the moisture and not get so hard? For example could I do less flour or less baking powder/soda, I’m just not really sure what I’m doing wrong. If not- it’s still edible and delicious so I’m not too worried, but if there is something different I could do could someone please let me know! :) thank you
I have the exact same problem! But I did notice that she says she puts the bread to cool off in the fridge or freezer right afterwards it comes out of the oven. If you haven’t tried that, maybe that will help? I’m definitely going to try that next one to see if it works
I had this problem too but the second time I made it, I put the batter in 2 separate pans and they were much lighter. I think it gave the bread more room to rise? I’m not sure. either way you make it, still comes out delicious lol
This recipe never fails!! I add walnuts and a lot of chocolate chips. So so yummy! 😋
My go-to banana bread recipe. Everyone who tries this bread falls in love!
Absolutely loved this recipe! I used frozen bananas that were very ripe so I used about half of the brown sugar and thought it turned out perfect! Super moist and delicious… will definitely make again! Thanks for sharing!!
This recipe is amazing! I’ve made it several times now, this time using only two bananas because I keep having the same problem. Although the edges are almost burnt after 55 minutes, the knife never comes out clean. The last few times it was nearly raw in the center but the end slices were delicious! Any ideas? I haven’t cut this loaf yet, it’s fresh out of the oven as I write. I plan on freezing it for a later date. Thank you!
I’ve used your recipe several times now, and it is always excellent. Sometimes I add a tiny bit of almond oil, if I am in the mood – a little goes a long way (!) and creates a different flavor. Also, highly recommended for “magic” butter recipe in legal states. ;)
I put this in muffin tins perfect tiny little breads. Cut the time to 20 mins.
Great recipe! Made this yesterday and the kids loved it. Looks just like your picture too! Thank you so much
There is a mistake in the blog post. This will not keep for a week. You will eat this in a day. Soooo good.
Hahaha! LOVE TO HEAR IT!
Hey there, just wondering if you use a fan forced (convection) oven or conventional? I couldn’t find this info on your FAQs etc. I’m in Australia where most ovens are fan forced. Currently 20 mins into baking this but I’ve lowered the temp from 180°C (350°F) to 160°C as I presume you used a conventional oven :) thank you!! :)
ong This bread was the bomb dot com!
Hellooooo! This was delicious and had a nice browned crust right out of the oven! Works great as a high altitude banana bread recipe too and doesn’t require any substitutions!
So happy you loved it, Mikaela! :)
loveddddd this recipe, best banana bread ever
um can i make this into cake? like maybe a 9 inch round tin?
This bread is amazing. I use mini loaf pans (makes 3) definitely a fav in our house. So moist and sweet. I use frz bananas, then cut up an “almost” over ripe one so there’s some small chunks in batter.
I’ve made this as a large loaf but never mini – how long did you cook the mini loafs for?
Is it ok if I cut this recipe in half? I only have 2 1/2 bananas and I don’t really want to go to the store to buy more if you know what I mean.
Hi! You can actually use the same recipe with the 2 1/2 bananas. The only difference may be a slightly less banana-y flavor but it will still be delicious! :)
All time favorite banana bread recipe!
I have made this recipe so many times and it is just my absolute favorite banana bread ever! So moist and chocolate chip-y and beautiful! My husband begs me to make this every time we let a banana get overripe. Definitely a recipe to keep and make all the time!!
Love this recipe! the best breakfast for me is the peace of banana bread and coffee!)