Best Chocolate Chip Banana Bread Recipe Soft, Moist & Easy

There’s something irresistibly comforting about a warm slice of chocolate chip banana bread recipe. This classic recipe takes the familiar flavors of moist banana bread and elevates them with the addition of sweet, melty chocolate chips. Whether you’re baking for a cozy breakfast, a midday snack, or a crowd-pleasing dessert, this recipe is guaranteed to become a household favorite.

What makes this banana bread stand out? It’s the perfect blend of soft texture, rich banana flavor, and bursts of chocolate in every bite. And the best part? You likely already have all the ingredients in your kitchen.

Chocolate Chip Banana Bread (1) — Chocolate Chip Banana Bread

Why You’ll Love This Recipe

It’s incredibly easy to make, even for beginners.
Uses simple, pantry-staple ingredients.
Ready in just over an hour from start to finish.
Versatile enough to be served for breakfast, dessert, or a sweet snack.

Looking for a traditional version of banana bread without the chocolate? Check out this classic banana bread recipe from Simply Recipes. Or if you’re after a richer variation, you might like this double chocolate banana bread from Sally’s Baking Addiction.

Ingredients Breakdown

Here’s what you’ll need for the best chocolate chip banana bread:

3 ripe bananas, mashed (the riper, the better)
1/2 cup unsalted butter, melted
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional)
1 cup semi-sweet chocolate chips (plus extra for topping)

Chocolate Chip Banana Bread (2) — Chocolate Chip Banana Bread

Ingredient notes:

Use overripe bananas with lots of brown spots for maximum sweetness.
Brown sugar adds moisture and depth of flavor compared to white sugar.
Cinnamon is optional but adds a warm note.
You can substitute sour cream or Greek yogurt for a richer texture.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mash bananas in a large bowl until smooth.
Add melted butter, brown sugar, eggs, and vanilla. Mix until well combined.
Whisk together dry ingredients (flour, baking soda, salt, cinnamon) in a separate bowl.
Add dry ingredients to the wet mixture. Stir until just combined—do not overmix.
Fold in chocolate chips gently.
Pour batter into the loaf pan, spreading evenly. Sprinkle a few extra chocolate chips on top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.

Chocolate Chip Banana Bread (4) — Chocolate Chip Banana Bread

Tips for the Best Chocolate Chip Banana Bread

Use bananas that are very ripe—almost black—for optimal sweetness and moisture.
Toss chocolate chips in a little flour before folding them in. This prevents them from sinking to the bottom.
Let the bread cool completely before slicing for the cleanest cuts.
Store in an airtight container at room temperature for up to 4 days.

Variations to Try

Want to switch things up? Try these delicious twists:

Add 1/2 cup chopped walnuts or pecans for crunch.
Swap in dark chocolate or white chocolate chips.
Make it gluten-free by using a 1:1 gluten-free baking flour.
Pour the batter into a muffin tin and bake at 350°F for 18–22 minutes for banana bread muffins.

Serving Suggestions

Serve warm with a pat of butter or a smear of cream cheese.
Pair with a hot cup of coffee or chai tea.
Toast slices and top with peanut butter or Nutella for a sweet breakfast.

Common Mistakes to Avoid

Overmixing the batter: This can make the bread dense and tough.
Using bananas that aren’t ripe enough: They won’t provide the same level of moisture or sweetness.
Skipping pan prep: Always grease or line the pan to prevent sticking.
Overbaking: Keep an eye on the bread starting at 55 minutes. Overbaking dries it out.

Frequently Asked Questions

How do you know when chocolate chip banana bread is done?
Insert a toothpick or skewer into the center of the loaf—if it comes out clean or with just a few moist crumbs, it’s done. If there’s wet batter, bake for 5–10 minutes more and check again. Also, the top should be golden brown and slightly cracked.

What is the number one mistake made when making banana bread?
Overmixing the batter. This activates the gluten in the flour, resulting in dense, rubbery banana bread instead of a tender crumb.

Why does my banana bread fall apart?
This usually happens if it was sliced before cooling fully. Banana bread needs time to set. It can also fall apart if there’s too much banana or not enough binding agent (like egg or flour).

Does chocolate chip banana bread need to be refrigerated?
Not right away. You can store it at room temperature, tightly wrapped, for up to 4 days. For longer freshness, refrigerate it for up to a week or freeze it for up to 3 months.

Why is my banana bread so mushy in the middle?
It may have been underbaked or had too much moisture from overly large bananas or added ingredients. Make sure to measure correctly and check for doneness with a toothpick.

Why does my banana bread not taste good?
This could be due to underripe bananas, not enough sugar, or not using quality ingredients like real butter or vanilla extract. Always use overripe bananas for the best flavor.

What makes banana bread moist?
Overripe bananas are key. Adding a bit of sour cream or Greek yogurt also helps, as does not overbaking the loaf.

How to keep banana bread from getting soggy?
Cool completely before wrapping. Store in a paper towel-lined airtight container. Avoid sealing it while it’s still warm, as this traps moisture.

How long should you let banana bread cool before cutting?
Let it cool in the pan for 10–15 minutes, then transfer to a wire rack and cool for another 30–60 minutes. Cutting too early can cause the bread to crumble or appear undercooked.

Is it better to wrap banana bread in foil or plastic wrap?
Plastic wrap is better for short-term storage as it retains moisture. For longer storage, wrap in plastic first, then in foil, and freeze.

Can I leave banana bread out to cool overnight?
Yes, but loosely tent it with foil or a clean kitchen towel to allow air circulation while keeping it covered. Avoid airtight containers while it’s still warm.

Why is my banana bread still gooey after an hour?
Your oven temperature might be off, or the loaf may be too thick in the center. Make sure you’re using the right size pan and check your oven with an oven thermometer for accuracy.

Conclusion

There’s a reason chocolate chip banana bread continues to be a favorite in kitchens everywhere—it’s the perfect combination of simplicity, nostalgia, and indulgence. With just a few basic ingredients and one mixing bowl, you can transform overripe bananas into a moist, flavorful loaf filled with gooey, melted chocolate chips. This recipe not only delivers on taste, but it’s also reliable, quick, and endlessly customizable to fit your preferences or dietary needs.

Whether you’re baking on a lazy Sunday morning or need a sweet addition to a brunch spread, this banana bread fits the bill. The rich banana flavor pairs beautifully with the sweetness of chocolate, making each bite a little moment of comfort. Plus, the flexibility of this recipe means you can easily add nuts for crunch, swap in different types of chocolate, or even turn the batter into muffins for grab-and-go convenience.

What truly sets this recipe apart is how forgiving and versatile it is. Beginner bakers can count on it for consistent results, while experienced cooks can experiment with flavors and additions. Even better, it stores well, can be frozen for later, and tastes just as good the next day—if not better.

If you’ve been searching for the perfect chocolate chip banana bread recipe, this one is your answer. It checks all the boxes for flavor, texture, and ease. Bake it once, and chances are, it’ll become your new go-to. Don’t forget to share a slice—you might just inspire someone else to start baking too.