Chocolate Chip Banana Bread
Chocolate chip banana bread is pure comfort in every bite—warm, gooey, and loaded with melty chocolate. Trust me: if you’ve got 2 overripe bananas, 10 minutes, and a mixing bowl, you’re halfway to greatness.
In my restaurant days, I spent hours perfecting elaborate soufflés and tempering chocolate until it shone like glass. But when I came home? I wanted something simple, satisfying, and soul-soothing.
That’s how this banana bread became a regular in my personal kitchen. It checks every box: moist, sweet but not too sweet, with just enough chocolate to make it feel like a treat. Plus, it’s one of those “dump, stir, bake” situations that never lets you down.
The sour cream (or yogurt) keeps the crumb incredibly tender. Switching out butter for oil makes it even easier and, honestly, just as tasty. Enjoy bakery-level deliciousness without the bakery-level stress.
What Makes This Banana Bread the Best You’ll Ever Bake
This recipe is your classic banana bread—already a sure winner—leveled up with melty chocolate chips and a hint of tang from fermented dairy. This kind of bake feels fancy but is wildly economical.
Eat it for breakfast, pack it in lunches, enjoy it with ice cream for dessert, or just grab a slice while standing at the counter like I do. No judgment here.
How to Make Chocolate Chip Banana Bread
- Preheat the oven to 350℉ (175℃). Grease a non-stick loaf pan with baking spray and set aside.
- Moist Ingredients – Next, in a small bowl, whisk the eggs, mashed bananas, sugar (brown and white), sour cream, and vanilla. (Photo 1)
- Dry Ingredients – Stir the flour, baking powder, baking soda, and salt well in another bowl. (Photo 2)
- Combine – Gradually add the wet ingredients to the dry and whisk until thoroughly combined. (Photos 3-4)
- Assemble – Add the melted butter and mix thoroughly, then fold in the chocolate chips. Scrape down the sides as you mix. (Photo 5)
- Pour your batter into the prepared loaf pan and bake it for 55-65 minutes (a toothpick inserted into the middle should come out clean). (Photo 6)
- Rest – Let it cool for 10 minutes before slicing and serving.
Recipe Variations
- Go nuts! Toss in ½ cup of chopped walnuts or pecans for a little crunch.
- Get chocolatey. Swap 2 tablespoons of flour for cocoa powder and add dark chocolate chips for a double-chocolate dream.
- Make it mini. Create your own chocolate chip banana bread muffin recipe. Bake the batter in muffin tins for grab-and-go versions—just lower the bake time to 20-25 minutes.
Tips and Tricks
- The riper the bananas, the better. Peels with a good amount of browning mean ultra-sweet, flavorful bread.
- Please don’t overmix this one! Stir until ingredients are just combined to keep your loaf tender.
- Check early, and trust your nose. Ovens vary. If your kitchen smells like heaven at 50 minutes, start testing.
- Resist the temptation and let it rest for at least 10 minutes. It holds together better when you slice it, and it tastes better.
Make-Ahead and Storage Instructions
I see you, make-ahead queen! This bread actually tastes better the next day. Wrap it and let it sit overnight for maximum flavor payoff.
As for storage, this loaf will stay good for 2-3 days in an airtight bread container at room temperature. It keeps for a week in the fridge; just warm it up a little before serving. And it freezes great wrapped in plastic and foil as individual slices or the whole loaf for 3-6 months.
What Goes With Chocolate Chip Banana Bread
A hot cup of coffee, spiced pumpkin latte, or chai tea latte is always a winner with this bread as breakfast or an afternoon snack. For a really indulgent treat, smear a slice with peanut butter or drizzle it with caramel sauce. For dessert vibes, plate it up with pineapple ice cream, fresh berries, and a dollop of whipped cream.
More Recipes to Go Bananas For
Watch How to Make It
[adthrive-in-post-video-player video-id=”AevuCMff” upload-date=”2019-09-07T14:14:05.000Z” name=”Chocolate Chip Banana Bread” description=”Chocolate Chip Banana Bread – a super easy and moist banana bread perfect for anytime of the day prepared in just 5 minutes. NO MIXER required and it’s studded with chocolate chips. You’ll never have any bananas to go to waste!”]
This blog post was originally published in September 2018 and has been updated with additional tips, new photos, and a video
Chocolate Chip Banana Bread
Ingredients
- 2 large eggs
- 2 large bananas, mashed (about 1 cup)
- ½ cup (100g) brown sugar
- ½ cup (100g) granulated sugar
- ¼ cup (60g) sour cream or plain yogurt
- 1 teaspoon (5ml) vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon (5g) baking powder
- 1 teaspoon (5g) baking soda
- ½ teaspoon (3g) salt
- ½ cup (113g) unsalted butter, melted (or replace with oil)
- 1 cup (175g) chocolate chips
Instructions
- Preheat oven to 350℉ (175℃). Grease a loaf with baking spray and set aside.
- Whisk the eggs, mashed bananas, sugar (brown and white), sour cream, and vanilla in a small bowl.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the wet ingredients to the dry ingredients and whisk until thoroughly combined.
- Pour in the melted butter and thoroughly mix, then fold in the chocolate chips. Scrape down the sides as you mix.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let it rest for 10 minutes before slicing and serving.
Tips & Notes:
- No sour cream? You can substitute it with Greek yogurt, plain yogurt, and buttermilk
- All-purpose gluten-free flour works well with this recipe, though the texture might be a little different
- Mix toffee bits with the chocolate chips for a tasty twist
- Top this with cream cheese frosting for a decadent dessert
- Please remember that nutritional information is a rough estimate and can vary greatly based on the products used
This recipe is so easy. I wasn’t sure how it would come out because it’s a little different than some other banana bread recipes I’ve tried. But my family loved it!
Thank you, Kim! I’m happy your family loved it 🙂
It’s amazing every time I make this! Thank you!
You are welcome.
I tried this and it came out soooooo nice. Thank you immaculate bites. I’m now recreating your kitchen on my home. Your recipes are so easy to follow
Thank you so much for your kind words, Ronke.
Happy cooking!
Hello immaculate bites I really want to try this but wondering if I can reduce the sugar content?
Hello there! You sure can.
I made this yesterday…. it was amazing. Thank you
Yay!!! I am glad this was a hit with you, Evelyne! 🙂
Thank you for sharing!
You’re welcome, Myla :)!
How long would I cook and temp if I made muffins instead
Bake for about 20 to 25 minutes or until toothpick inserted in center comes out clean.
Hello-
Made this today. I used 1/2 cup Oat flour & 1 1/2 c. white flour. I also used mini chips- 3/4 c. and sprinkled a few on top. Also on top Turbinado sugar and chopped pecans. Really great!! This recipe is a keeper!
Thank you for sharing. I appreciate it. So happy it turned out well for you. =)
You’re recipes have made cooking fun again. Right now at this very time I have this recipe, Chocolate Chip Banana Bread in the oven. I’ve tried the Jambalaya recipe and loved it! And planning to try the Brunswick Stew next! Thank you soooooo much!
I am so glad you are having fun cooking again! I can’t wait for you to try out the other recipes! Happy Cooking!
Hi,
The recipe looks very nice. Can I substitute 2 more bananas instead of 2 eggs.
Hi Sathya. If you are aiming for a completely eggless bread, then yes, you can substitute the 2 eggs for 2 more bananas. Happy cooking!
Tried this today for the first time, came out wonderful! You are making me into quite the chef.
Thank you so much Imma!
Steve,
Toronto Canada
Hi Steve,
I think you are an under cover.. And it shows every time you cook.
Much love!!
What is two cups of flour in kgs please
Should be .24 kg or 240 grams!
If I wanted to make four small loaves , how long would I bake them and at what temperature?
You would use the same temperature and adjust cooking times to about 25 minutes or more.
what size loaf pan?
I used a9x5 Loaf Pan.
Hi,
What kind of yogurt do you use (Greek, plain)
Thank you,
Christine
Hi, Christine. I would usually go for Greek yogurt. But either of them works fine.
Do you have recipe for chocolate banana bread?
Or please help me with the amount of chocolate for this recipe.
Now a family bread and so easy to make
We do love it, too, especially my son.
Tried it today, it turned out great. Thanks Imma
So happy to hear it worked out well for you Juliet.
Another hit in my house. Made it this weekend and it was delicious. With a subtle taste of banana and warm chocolate. Very moist.
Keep em coming 🙂
Hello,
Can I use vegetable or canola oil in this recipe. Thank You.
Yes you can! 🙂
Love you so much
Love you too!!!
wie lecker ist das denn – habe das Rezept gleich ausgedruckt – Morgen gehe ich Bananen kaufen .
Awesome! Do let me know how it works out for you. Thanks