Homemade Banana Bread with Chocolate Chips

I love making this Banana Bread with Chocolate Chips for family brunches and gatherings. It’s one of those recipes that’s easy enough to make on a whim but special enough to share, and everyone always goes for a second slice. You don’t need any fancy ingredients or extra time in the kitchen, which makes it perfect for those laid-back mornings when you just want something homemade without the fuss.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Banana Bread with Chocolate Chips with Step-By-Step Instructions

Making this banana bread is simple with my straightforward steps.

Preheat and Prep

Start by preheating your oven to 350°F (180°C).

Grease or line an 8×4-inch loaf pan with parchment paper. A little prep now means an easy cleanup later.

Mix the Wet Ingredients

In a large mixing bowl, combine the sugar, mashed bananas, oil, eggs, and vanilla extract. Stir it all together until you’ve got a smooth, creamy mixture. This is where the magic begins!

Add the Dry Ingredients

Add the flour, baking powder, baking soda, and a pinch of salt to the bowl.

Whisk until everything is nicely combined. Don’t overmix—keeping it simple is key here.

Fold in the Chocolate

Now for the good stuff! Add in those chocolate chunks and gently fold them into the batter so every slice will have bits of melty chocolate goodness.

Pour and Decorate

Pour the batter into your prepared pan. Take that extra banana, slice it lengthwise, and place it on top of the batter.

If you like, sprinkle on a few extra chocolate chunks. For a marbled effect, use a knife to swirl the batter slightly, giving it a beautiful touch.

Bake It

Pop the pan in the oven and bake for 55 to 60 minutes. The smell will be amazing!

You’ll know it’s done when a toothpick inserted into the center comes out mostly clean (a few crumbs are just fine).

Cool, Slice, and Enjoy

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Slice, serve, and enjoy every gooey chocolatey bite!

Recipe Notes and Expert Tips

Here are some of my top tips to make sure your banana bread turns out perfectly:

• Go for Super Ripe Bananas: Those speckled, overripe bananas you’ve been saving are perfect for this recipe. They add sweetness and moisture that really make this bread irresistible.
• Avoid Overmixing: Stir until just combined. Overmixing can make the bread a little too dense.
• Chocolate Lovers: If you’re a chocolate lover, don’t hold back! Throw in a few extra chunks or even some chocolate chips. They’ll melt beautifully in the bread and add pockets of gooey chocolate in every bite.
• Swirling Tip: For a beautiful look, swirl the batter with a knife just a few times—don’t go overboard!
• Check Your Pan Size: An 8×4-inch pan gives you the best thickness and even bake for this recipe.
• Toothpick Test: A few crumbs are okay when testing; you just don’t want wet batter sticking to the toothpick.
• Cool It Right: Letting the bread cool completely before slicing is key for neat slices and a better texture. Slicing too early can make the bread a little gummy, so try to be patient (even though it’s tempting!).

How to Store Leftover Banana Bread with Chocolate Chips

To keep your banana bread as fresh and delicious as possible, store any leftovers in an airtight container at room temperature for up to 3 days.

For longer storage, you can freeze banana bread to enjoy later. Wrap each slice (or the whole loaf) tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep well in the freezer for up to 2 months.

When you’re ready to enjoy it, thaw a slice at room temperature or warm it in the microwave for a few seconds to bring back that soft, freshly-baked feel.

More Easy Breakfast Recipes for You to Try at Home

Here are a few more of my favorite breakfast recipes you might enjoy!

• Creamy Banana Avocado Bread
• Breakfast Burrito
• Easy Pumpkin Pancakes
• Breakfast Bagel Sliders
• Cinnamon French Toast Casserole

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Homemade Banana Bread with Chocolate Chips

Banana Bread with Chocolate Chips is one of those recipes that just hits the spot every time. Made with ripe bananas and plenty of chocolatey goodness, it’s cozy, comforting, and perfect for any time of day. With just a few basic ingredients, you can whip up a loaf that’s ideal for sharing at family brunches or keeping all to yourself! Easy to make and always a crowd-pleaser, this banana bread has a way of disappearing fast.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Course: Breakfast, Lunch, Snack

Cuisine: American

Keyword: Banana Bread with Chocolate Chips

Servings: 10

Calories: 398kcal

Author: Mandy Applegate

Equipment

• Loaf pan
• Cooling rack

Ingredients

• 1 cup ripe bananas mashed
• 1 banana for decoration additional
• 2 cups all-purpose flour
• 1 ½ cups sugar
• 1 tablespoon vanilla extract
• ½ cup chopped chocolate
• A pinch of salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup oil
• 2 eggs

US Customary – Metric

Instructions

• Preheat your oven to 350°F (180°C) and grease or line an 8×4-inch loaf pan with parchment paper.
• In a large bowl, combine the sugar, mashed bananas, oil, eggs, and vanilla extract, mixing until well combined.
  1 cup ripe bananas, 1 ½ cups sugar, 1 tablespoon vanilla extract, ½ cup oil, 2 eggs
• To the same bowl, add the flour, baking powder, baking soda, and a pinch of salt. Mix just until the dry ingredients are fully incorporated with the wet ingredients.
  2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, A pinch of salt
• Fold in the chopped chocolate, stirring gently to distribute it evenly through the batter.
  ½ cup chopped chocolate
• Pour the batter into your prepared loaf pan. Take an additional banana, slice it lengthwise, and place it on top of the batter. If you’d like, sprinkle some extra chocolate on top. Swirl the knife gently through the batter for a marbled effect.
• Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Add an optional chopped banana for decoration on top if you'd like. Slice, serve, and enjoy!
  1 banana for decoration

Notes

• Go for Super Ripe Bananas: Those speckled, overripe bananas you’ve been saving are perfect for this recipe. They add sweetness and moisture that really make this bread irresistible.
• Avoid Overmixing: Stir until just combined. Overmixing can make the bread a little too dense.
• Chocolate Lovers: If you’re a chocolate lover, don’t hold back! Throw in a few extra chunks or even some chocolate chips. They’ll melt beautifully in the bread and add pockets of gooey chocolate in every bite.
• Swirling Tip: For a beautiful look, swirl the batter with a knife just a few times—don’t go overboard!
• Check Your Pan Size: An 8×4-inch pan gives you the best thickness and even bake for this recipe.
• Toothpick Test: A few crumbs are okay when testing; you just don’t want wet batter sticking to the toothpick.
• Cool It Right: Letting the bread cool completely before slicing is key for neat slices and a better texture. Slicing too early can make the bread a little gummy, so try to be patient (even though it’s tempting!).

Nutrition

Calories: 398kcal | Carbohydrates: 63g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 33mg | Sodium: 111mg | Potassium: 190mg | Fiber: 2g | Sugar: 40g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg

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