Chocolate Chip Banana Bread is made in one bowl with simple ingredients! It’s perfectly soft and moist, with a crisp top and melty chocolate chips in every bite. This is the perfect quick baking project for a weeknight, or to make with your kids!
This recipe was originally published in April of 2020, but I’ve just updated it to make the recipe easier and more delicious, and to give new photos. A few folks have reached out asking for the old version of this recipe, which used sweetened condensed milk – I’ve included the old version of the recipe below the recipe card at the very bottom of this post.
If this is your first time making banana bread, never fear – this easy recipe has been a staple in our home for years and I’ll walk you through each simple step.
Why you’ll love this Chocolate Chip Banana Bread recipe:
- Plush Banana Bread – This moist chocolate chip banana bread has a super plush texture!
- Chocolate Chips – We’re adding lots of chocolate chips to make this loaf of banana bread extra rich and delicious.
- Easy Quick Bread – This quick bread comes together quickly, in one bowl! It’s the best Chocolate Chip Banana Bread – points for flavor, points for ease!
Ingredient Overview:
- Bananas – Use bananas that are very ripe – if they’re brown on the outside, they’re perfect! This is one of our favorite ways to use up overripe bananas (smoothies or these healthy banana muffins are great too!)
- All-purpose flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
- Granulated sugar – Granulated sugar adds a bit of sweetness and helps keep the bread moist.
- Eggs – Use large eggs.
- Cinnamon – Cinnamon adds depth of flavor, but if you aren’t a fan of cinnamon you can omit it.
- Chocolate Chips -Semi-sweet chocolate chips are the perfect addition to banana bread. Use semi- sweet chocolate chips or dark chocolate chips – milk may be a bit too sweet here.
Ingredient Substitutions:
- Dairy-free – Use dairy-free butter and chocolate chips to make this recipe dairy-free.
- Gluten-free – I have not tested a gluten-free version of this recipe but I would start with gluten-free all-purpose flour if you want to try it.
- Chocolate Chips – Feel free to use mini chocolate chips, or swap half the regular size for mini chips.
How to Make this Banana Bread Recipe Step-by-Step:
Step 1: Mash your Bananas. Peel and mash bananas on a cutting board with a fork. Set aside.
Step 2: Mix up the Banana Bread Batter. Start with your wet ingredients. Cream the butter in a large bowl (or medium bowl) with an electric mixer. Mix in the sugar, then mix in the eggs, vanilla, mashed bananas, and water.
Step 3: Mix in the dry ingredients until just combined, then stir in the chocolate chips with a rubber spatula.
Step 4: Bake the Banana Bread. Spread batter into a standard loaf pan and add extra chocolate chips on top! The hardest part of this recipe is waiting for it to bake! Your kitchen will start to smell SO amazing as this bakes in the oven. Bake the banana bread as directed in the recipe card below.
Once it’s a deep golden brown, and a toothpick inserted into the center of the banana bread comes out with just a bit of moist crumb, it’s done! Let the whole loaf cool for as long as you can possibly bear, on a wire rack, before digging in and cutting a big slice. But, let’s be honest – eating banana bread warm is the only way!
Serving + Storing this Recipe:
Let banana bread cool just until you can handle it, before slicing and enjoying. Or, let it cool completely if you don’t like warm banana bread (is that even a thing?!). Store the cooled loaf in an airtight container or covered with aluminum foil at room temperature for 3-4 days.
Just imagine digging in to those melty puddles of chocolate, that crisp golden brown lid, and that soft, springy bread. Perfection! Be sure to slather some butter on top of your warm slice! I’ve even been known to spread nutella on mine for a mid-day snack.
Expert Success Tips:
- Don’t Over Bake – Follow the doneness indicators given in the recipe card below to ensure the perfect bake on this chocolate banana bread.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQS:
If they’re not fully brown, they’ll still work! You can use bananas at varying stages of ripeness, from very ripe to overripe.
Pop your bananas on a foil-lined baking sheet, with the peels on, and bake at 300 degrees F for about 20 minutes. This will ripen the bananas up quickly. Peel them, drain some of the excess liquid off, and mash them up for use in this recipe.
Yes! You’ll need two loaf pans if you make a double batch, as it will make two loaves.
Yes. I’d recommend baking it in a 6-inch cake pan if you have it, otherwise stick to the standard loaf pan – you’ll just have a loaf that’s half the height. Be sure to start with 20-25 minutes on the bake time, adding more time gradually until done.
Recipe Variations:
- Nuts – Feel free to add 1/2 cup chopped nuts in place of some of the chocolate chips, or in addition to! Try walnuts or pecans. You can also swap all the chocolate for nuts if you prefer that.
Special Tools:
- Loaf Pan – Use a metal loaf pan for this recipe, as it conducts heat better than glass.
- Cordless Mixer – I love using my cordless mixer!
More Quick Bread Recipes to Love:
- Skillet Irish Soda Bread
- Zucchini Bread with Honey Butter
- One-Bowl Raspberry Lemon Bread
- Best Pumpkin Bread
- Classic Beer Bread with Salted Honey Butter
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
One-Bowl Chocolate Chip Banana Bread
Ingredients
- 1/3 cup salted butter, softened at room temperature 75 grams
- 1 cup granulated sugar 210 grams
- 2 large eggs
- 3 medium overripe bananas, peeled & mashed 240 grams
- 1/2 tsp vanilla extract
- 1/3 cup water
- 1 and 2/3 cups all-purpose flour, spooned & leveled 217 grams
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips + more for topping
Instructions
- Prep: Preheat oven to 350° F. Spray a 9-inch bread pan with nonstick spray and line with parchment paper for easy removal.
- Mash Banana: Mash banana on a cutting board and set aside.
- Make the Batter: Cream the softened butter in a large mixing bowl on high speed until creamy, about 30 seconds. Add the sugar and cream together with the butter on high speed, about 1 minute. Mix in the eggs, banana, vanilla, and water until just combined (it will be lumpy). Mix in the dry ingredients until just combined, and stir in the chocolate chips last.
- Bake: Pour the batter into greased loaf pan. Top with an extra sprinkle of chocolate chips. Bake for 60-70 minutes. When done, the bread will be deep golden brown and a toothpick inserted into the outside will come out clean, and will have some moist crumbs or come out clean when inserted into the center.
- Serve + Store: Enjoy while warm! Slather on some butter and you're in business. Cover leftovers tightly and store at room temp for 3-4 days or in the fridge for 6-7 days.
Notes
Nutrition
A few folks have reached out saying that they really enjoyed the old version of this recipe, which was slightly different and used sweetened condensed milk. Here’s the old version for those that wanted it – enjoy!
- 3 medium bananas
- 2/3 cup sweetened condensed milk
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips, plus more for topping
Follow the directions as given above, but start by adding the mashed banana, sweetened condensed milk, eggs, and sugar to the bowl. Whisk to combine, then fold in the dry ingredients, then the vegetable oil, then the chocolate chips. Bake at 350 F for 1 hour to 1 hour 20 minutes. Follow the same doneness cues as given above.
Candace says
This bread is down right delicious!! I added walnuts and that took it up a notch. Even my picky eaters asked for thirds! Thank you for sharing.
Stephanie Simmons says
Thanks so much, Candace!
Marie B says
Absolutely delicious! Proportions are perfection! The baking tip for the bananas worked perfectly as well!
Stephanie Simmons says
So glad you enjoyed this banana bread! 🙂
Tommy says
What happened to the recipe that had sweetened condensed milk ? That was my favorite , lol . I tried this recipe and prefer the old recipe better . Can you send me the recipe that has the sweetened condensed milk please ? This banana bread is very good , But we here in my house really liked the old one better . Thank you for all your work that you do here .
Stephanie Simmons says
Hi Tommy! Thanks so much for trying both versions – I love to hear that! I’ve just updated the post to include the old version of the recipe below the recipe card, at the very bottom. Happy baking!
Nicole says
I subbed gluten free flour and it was perfect. Your “breads” never disappoint. Thank you!
Stephanie Simmons says
Thanks so much, Nicole! Please be sure to leave a comment & star rating on any of my other recipes you’ve tried – it is incredibly helpful and greatly appreciated! 🙂
Chris in Panamá says
This is the BEST banana bread recipe for its taste and ease of making. I made it my own by increasing the chocolate chips to 1 full cup and adding a large handful of craisins (dried cranberries). Sinfully delicious!
Stephanie Simmons says
Thanks for your kind comment, Chris! Glad to hear you enjoyed this banana bread and that you made it your own.
Beth says
This was the perfect recipe to use up my ripe bananas and an open can of sweetened condensed milk! Very tasty with a very nice texture!
Jane says
Hi I am not seeing sweetened condensed milk in the recipe. Did I miss something
Thanks
Stephanie Simmons says
Hi Jane! The old recipe called for it, but I was called away in the middle of updating the blog post – the recipe is accurate, but I need to finish tidying up the blog post, apologies! Please let me know how you enjoy the bread. ☺️
Alisa says
Hi I loved the condensed milk recipe “old recipe”, is there any chance you can share it somewhere again or is there a way to reach out and email it? I loved it!
Stephanie Simmons says
hi Alisa! I’ve just added the old recipe back to this post, below the recipe card at the very bottom of the page. Thanks for letting me know you loved it – that always makes my day! 🙂
Diane says
Question can you add walnuts in place of chocolate chips
Stephanie Simmons says
Yes that should be fine!
Mark Gaub says
I am not a morning person. But if something would get me out of bed – this amazing banana bread would. I get bananas, chocolate, and bread all together. This will get me up and going. And it is good for lunch or a pick me up later in the day!
Stephanie Simmons says
I agree – this is good for any meal! 🙂