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Sliced banana bread with chocolate chips on a white plate, accompanied by a whole loaf and more slices in the background.

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
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Breakfast, Lunch, Snack
Cuisine: American
Keyword: Banana Bread with Chocolate Chips
Servings: 10
Calories: 398kcal
Author: Mandy Applegate

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°C) and grease or line an 8x4-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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