Posted Dec 22, 2019, Updated May 05, 2024 This chocolate chip banana bread is a recipe that I make almost weekly in our house, and it’s seriously the best chocolate chip banana bread you will ever eat! It’s moist with a perfect crumb and only takes 5 minutes to mix together! Plus it’s so easy to make that my 8 year old daughter regularly whips it up solo, without any supervision from mom! This recipe is true to it’s name, and is loaded with bananas and chocolate chips! It is the perfect way to use overripe bananas! I basically took my best banana bread recipe (which is amazing by the way) and tweaked it a little to make up for the addition of chocolate chips (in volume mostly, so that it still fits into a loaf pan).
Chocolate Chip Banana Bread Recipe: Ingredients and Substitutions
Let’s take a minute to chat about the ingredients used in this choc chip banana bread recipe, and possible substitutions.
Salted Butter. Unsalted butter, vegan butter (like Earth Balance), ghee or coconut oil are all good substitutes. Granulated sugar. white sugar or organic cane sugar are both good choices. Light Brown Sugar. for a bolder, molasses taste use dark brown sugar. All-purpose flour. Bread flour works well. Or substitute up to ½ cup of the flour with whole wheat pastry flour or white whole wheat flour. For a gluten-free version, use 1:1 all purpose gluten-free baking flour. Chocolate Chips. Any variety of chocolate chips works well in this banana chocolate chip bread. I usually opt for semi-sweet chips because I think they have the perfect amount of sweetness for this recipe. I will discuss other mix-in options when we discuss how to make the recipe below.
Looking for a healthier banana bread recipe? Then try my beloved Paleo Banana Bread or this Double Chocolate Chocolate Zucchini Banana Bread! This classic pumpkin bread is another favorite quick bread of ours too!
How to Make Chocolate Chip Banana Bread
We’ll walk through this recipe step-by-step so that you end up with perfect chocolate chip banana bread every single time! Don’t forget to watch the video. The first step in this chocolate chip banana bread recipe is to mash the bananas. Add the whole bananas to a large mixing bowl and use a fork or a potato masher to mash them. Next, mix the wet ingredients together. Be sure the butter is melted and the eggs are room temperature for the best results. To quickly make a cold egg room temperature, submerge the egg in warm water and let it sit for 5-10 minutes. I always recommend adding sugar to the wet ingredients before adding the dry ingredients. Especially in recipes, like this choc chip banana bread, that are mixed by hand. Stir the mixture thoroughly until the sugar is dissolved and there are no lumps. The next step in this chocolate chip banana bread recipe is adding the dry ingredients. You can mix them together in a separate bowl and then add them to the wet ingredients, however that just makes one more dish to clean. So I usually just add the dry ingredients to wet mixture and stir them a little bit on the surface before combining the two. Once the batter is finished, stir in the chocolate chips.
Bake
Next pour the batter into the prepared loaf pan and bake the chocolate chip banana bread in the preheated oven on the lowest rack. The bread is done wheN:
The top is golden-brown and set (not jiggly). The sides of the bread start to slightly pull away from the loaf pan. A cake tester inserted in the center of the bread comes out clean or with very few crumbs. Side note: I am obsessed with this cake tester.
You can also make banana chocolate chip muffins, which are delicious too!
Cool
Let the banana chocolate chip bread cool in the loaf pan on a wire rack for at least 2 hours, or overnight. This will ensure that the loaf doesn’t tear or come apart when it’s removed. To remove the bread from the pan, take a knife or a thin spatula and gently separate the bread from the sides of the loaf pan. Shake the pan to see if you have released the sides. Once the bread is released from the pan, turn it out onto a wire rack to finish cooling (if you only waited 2 hours)!
Serve
Here are a few of our favorite toppings that we like to slather on our warm banana bread:
Peanut butter or any other nut/seed butter. Try making this vanilla peanut butter or vanilla almond butter! Nutella Jam Slather it with this cinnamon honey butter! Butter with a sprinkle of cinnamon sugar Drizzle of honey or maple syrup
Store
Store any leftovers in an an airtight container in the refrigerator for up to 1 week.
Freeze
Freeze either an entire loaf or individual slices by letting the bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
