Chocolate Chip Banana Bread

If you’re searching for the perfect homemade banana bread recipe, this chocolate chip banana bread is a must-try. It’s moist, rich in flavor, and studded with sweet chocolate chips that make every slice irresistible. Perfect for breakfast, snacks, or dessert, this easy quick bread recipe is a family favorite and comes together in just about an hour. Using simple pantry staples, it’s an excellent way to use up ripe bananas and turn them into a bakery-style treat right at home.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 cup chocolate chips
• ½ cup melted butter
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 ⅓ cups mashed bananas (about 3 medium ripe bananas)

Instructions

1. Preheat your oven to 350°F and grease an 8×4-inch loaf pan with nonstick spray or line with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the chocolate chips to coat them with flour.
3. In another medium bowl, mix the melted butter, brown sugar, granulated sugar, and vanilla. Beat in the eggs one at a time, then fold in the mashed bananas.
4. Combine the wet mixture with the dry ingredients, stirring gently until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the loaf to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely before slicing.

Serving and Storage Tips

• Serving: Enjoy banana bread warm, at room temperature, or lightly toasted. It’s delicious on its own but pairs wonderfully with butter, cream cheese, or even a drizzle of peanut butter. You can also serve it with coffee or tea for a cozy snack or breakfast.
• Storage at Room Temperature: Wrap the cooled loaf in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days.
• Refrigeration: If you’d like it to last longer, store the bread in the refrigerator for up to 1 week. To keep it moist, wrap in foil or plastic wrap before placing it in an airtight container.
• Freezing: For longer storage, wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temperature or warm individual slices in the microwave for 20–30 seconds before serving.

Variations

1. Double Chocolate Banana Bread – Add 2 tablespoons of cocoa powder to the dry ingredients and replace some of the chocolate chips with chocolate chunks for extra indulgence.
2. Nutty Banana Bread – Fold in ½ cup chopped walnuts, pecans, or almonds for crunch and a nutty flavor that complements the bananas.
3. Peanut Butter Swirl Banana Bread – Swirl ¼ cup creamy peanut butter into the batter before baking to create a marbled peanut butter and banana bread.
4. Coconut Banana Bread – Stir in ½ cup shredded coconut (sweetened or unsweetened) to add texture and a tropical twist.
5. Berry Banana Bread – Replace half of the chocolate chips with blueberries, raspberries, or strawberries for a fruity variation.
6. Spiced Banana Bread – Increase cinnamon to 1 teaspoon and add ¼ teaspoon nutmeg and ¼ teaspoon allspice for a warm, spiced loaf perfect for fall.
7. Marble Banana Bread – Mix ½ of the batter with 2 tablespoons cocoa powder, then swirl the chocolate batter into the plain batter for a pretty marble effect.
8. Gluten-Free Banana Bread – Replace the all-purpose flour with a cup-for-cup gluten-free flour blend for a version everyone can enjoy.
9. Zucchini Banana Bread – Fold in 1 cup grated zucchini to sneak in some extra veggies and moisture.
10. Banana Muffins – Instead of a loaf pan, divide the batter into a muffin tin and bake for 18–22 minutes for perfect grab-and-go treats.

FAQs

1. Can I use frozen bananas? Yes, thaw them first, drain excess liquid, then mash and use as directed.
2. Do I need to use both sugars? The combination of brown and granulated sugar gives a deeper flavor, but you can use one type if preferred.
3. Why coat chocolate chips in flour? This prevents them from sinking to the bottom of the bread while baking.
4. Can I make this recipe egg-free? Yes, substitute each egg with ¼ cup unsweetened applesauce or 1 flax egg (1 tbsp ground flax + 3 tbsp water).
5. What if my bananas aren’t ripe enough? Place them in a paper bag overnight or bake them unpeeled at 300°F for 15 minutes until blackened and soft.
6. Can I bake this in a larger pan? A 9×5 loaf pan works too, but reduce baking time by about 5 minutes.
7. How do I know the bread is done? A toothpick inserted in the center should come out clean or with just a few moist crumbs.
8. Can I reduce the sugar? Yes, cut the sugar by ¼ cup without affecting texture much, but sweetness will be lighter.
9. Why is my bread dry? Overbaking or too much flour can cause dryness; measure flour correctly using the spoon-and-level method.
10. Can I make this recipe dairy-free? Absolutely—use dairy-free butter and dairy-free chocolate chips.

Chocolate chip banana bread is the ultimate comfort bake—moist, flavorful, and studded with gooey chocolate in every bite. With easy steps, simple ingredients, and plenty of variation options, this recipe is perfect for beginners and seasoned bakers alike. Whether you enjoy it fresh out of the oven, toasted with butter, or as a sweet snack, this banana bread will quickly become a household favorite.

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