Easy Chocolate Chip Banana Bread

This easy chocolate chip banana bread recipe is simple to make and delicious! I use milk chocolate chips because they are sweeter (but semi-sweet chocolate chips are okay too!!). Chocolate chip banana bread makes a wonderful & easy dessert or snack. Therefore, if your kids love milk chocolate candy… then they will LOVE milk chocolate chip banana bread!

Easy Chocolate Chip Banana Bread

Recipe Sections

• Ingredients
• Instructions
• Helpful Tips

My recipe is simple & easy to make. It only takes me about 10-15 minutes or so to prepare and clean up. Please be aware that this is an oven-baked chocolate chip banana bread recipe. It is not made with a bread machine. FYI – At the bottom of the page, you will find a printable and “pin-able” recipe.

Ingredients – Easy Chocolate Chip Banana Bread Recipe

• 1 1/2 Cups – Mashed Bananas (riped) – 345 grams – This is roughly 3 large bananas
• 8 Tablespoons – Unsalted Butter (softened) – 115 grams
• 2 – Large Eggs – 114 grams – Not extra large or jumbo eggs
• 1 Cup – Granulated White Sugar – 200 grams
• 2 Cups – All Purpose Flour – 240 grams
• 1 Teaspoon – Vanilla Extract – 5 milliliters
• 1 Teaspoon – Baking Soda – 5 grams
• 1 Teaspoon – Baking Powder – 4 grams
• 1/2 Teaspoon – Salt – 3 grams
• 1 Cup – Milk Chocolate Chips (morsels) – 170 grams – Of course, you can use semi-sweet chocolate chips instead of milk chocolate chips (if you want a less sweet banana bread)

Servings – Roughly 12 slices

Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Mix Banana Bread Batter and then Stir in Chocolate Chips

Instructions – Easy Chocolate Chip Banana Bread Recipe

• Preheat oven to 325 degrees F.
• Grease bread pan.
• Mash bananas with a fork.
• Soften butter in a microwave.
• Lightly beat eggs.
• Stir bananas, butter, eggs & sugar together. Stir until completely blended.
• Mix in remaining ingredients (except the chocolate chips). Stir until batter is completely mixed.
• Add the chocolate chips to the batter. Stir in chips until fully mixed into batter.
• Pour batter into bread pan.
• Bake in the oven for 65-70 minutes or until golden brown.
• Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common banana bread problems.

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Tips – Easy Chocolate Chip Banana Bread Recipe

• The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
• Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• This recipe is part of Bread Dad’s series on easy Banana Bread Recipes such as no butter banana bread, blueberry banana bread and cranberry banana bread.

• Use RIPE bananas for the BEST taste. Ripe bananas are soft and usually have a yellow exterior (skin) covered with many small black spots. Hard yellow/green(ish) bananas are too starchy and have much less banana flavor. Perfectly yellow bananas look great but are usually not fully ripe yet.
• Banana sizes differ a lot. Therefore, to avoid potential recipe problems (i.e. the banana bread is too dry or too wet), you should use EXACTLY 1 1/2 cups of mashed bananas. It is safer to measure the exact amount of mashed bananas (with a measuring cup or kitchen scale) when making banana bread recipes (versus using 3 random-sized bananas).
• FYI – 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours!

• If you don’t have milk chocolate chips (or want a less sweet chocolate chip banana bread), you can use regular SEMI-SWEET chocolate chips. The banana bread will still taste nice… just not as great as our milk chocolate banana bread!!!
• Optional – If you find milk chocolate chips too sweet and semi-sweet chocolate chips too bitter, you can mix the two types of chips together (i.e. 1/2 cup of milk chocolate chips and 1/2 cup of semi-sweet chocolate chips). This allows you to create the perfect chocolate chip blend based on your family’s taste preferences. Just shift the chocolate chip percentages (i.e. 2/3 milk chocolate & 1/3 semi-sweet) around based on your family’s “sweetness index”. My thanks to Dash for suggesting this idea!
• Optional – If you want to make a slightly different chocolate chip banana bread, you should try using mini chocolate chips (versus standard-sized chocolate chips). The smaller chips seem to spread out more throughout the banana bread. “Normal” sized chocolate chips are heavier and tend to sink more in the batter.
• Optional – Another fun banana bread variation is to create a chocolate chip banana nut bread. For example, you can use a 50/50 blend of chocolate chips and chopped walnuts when making this recipe (1/2 cup of chocolate chips and 1/2 cup of chopped walnuts). Check out Bread Dad’s Chocolate Chip Walnut Banana Bread recipe for more information.
• Optional – Visit Bread Dad’s espresso banana bread recipe if you want to make a coffee-flavored chocolate chip banana bread.
• Optional – You can also make chocolate chip blueberry banana bread or chocolate chip cranberry banana bread. Replace 50% of the chocolate chips with fresh blueberries or cranberries. For example, to make chocolate chip blueberry banana bread you would use 1/2 cup of chocolate chips and 1/2 cup of fresh blueberries (instead of the 1 cup of chocolate chips called for this recipe).
• Visitors – What do you add to make your chocolate chip banana bread even better or more unique? Ground cinnamon? Dark chocolate chips? Chopped walnuts? Please leave your banana bread tips & suggestions in the comment box below.

• If you want a moister chocolate chip banana bread, you can replace the butter in the recipe with a neutral-flavored vegetable oil (such as canola oil or corn oil). Of course, you will lose the buttery flavor added by the butter. You would replace the butter with the vegetable oil on a 1:1 basis. Therefore, for this recipe, you would replace the 8 tablespoons of butter with 1/2 cup of vegetable oil.
• This doesn’t happen often but if the top of the banana bread looks too moist or undercooked, you should try the “toothpick test”. Gently push a long wooden skewer or toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the skewer or toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a skewer or toothpick.
• Instead of the “toothpick test”, some people like to use a bread thermometer to test if their banana bread is done. Generally, a “quick bread” (i.e. banana bread or pumpkin bread) is done when the internal temperature reaches 200-205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading.
• Make sure that your oven has been completely preheated. If the oven has not been properly preheated, this quick bread could come out undercooked. I like to use a hanging oven thermometer to check my oven temperature and ensure that it has been properly preheated.

• Consider “greasing” your bread pan with butter (even if it is non-stick) because the chocolate chips may stick to the bread pan after melting during the baking process. Melted chocolate chips can sometimes make it difficult to get the banana bread out of the bread pan without breaking (unless the bread pan has been greased with butter). When greasing the pan, please give extra attention to the bottom of the bread pan (which is hard to reach with a silicon spatula). For extra protection, some people like to use baking parchment paper. They line the bread pan with baking parchment paper before pouring the batter into the pan. This makes it much easy to lift the banana bread out of the bread pan without breaking.
• Baking parchment paper will also help you to avoid disturbing (smudging) any warm/soft chocolate chips on top of the bread when you lift the banana bread from the bread pan.

• Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. An electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy.
• This recipe uses all purpose flour. Do not use bread flour to make banana breads or they are more likely to turn out dense and/or gummy. Banana bread recipes work best with all purpose flour.
• Long-term storage – If you want to keep your banana bread for more than 1-2 days (depending on your home’s temperature & humidity), you will need to freeze it. Please read Bread Dad’s How To Freeze Banana Bread for more details.

• Please use the suggested 9 x 5 bread pan to make this recipe. If you start using different sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior bread ratios (thus the need for different baking lengths), smaller pans are more likely to overflow, etc.
• Use a metal bread pan (and not a glass bread pan) to make this banana bread recipe. Items in glass pans bake faster than in metal pans and this can lead to overbaked banana breads.
• This recipe is based on using a traditional oven (which most people have) and NOT a convection oven. Convection ovens blow air around inside the oven and this bakes things faster than in a traditional oven. Therefore, if you use a convection oven, your banana bread is more likely to be overbaked.

• In case you are interested, here is a quick summary of the difference between milk chocolate and semi-sweet chocolate. Semi-sweet chocolate is a kind of dark chocolate and is slightly bitter due to a higher percentage of cocoa. In contrast, milk chocolate has a sweeter & creamier flavor and lower cocoa percentage versus semi-sweet chocolate. Moreover, according to Wikipedia, “Milk chocolate is solid chocolate made with milk added in the form of powdered milk, liquid milk, or condensed milk… Semisweet and bittersweet are terms for dark chocolate traditionally used in the United States to indicate the amount of added sugar. Typically, bittersweet chocolate has less sugar than semisweet chocolate”.
• If you are looking for a gluten free version of this recipe, please try our Gluten Free Chocolate Chip Banana Bread Recipe.

• If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
• You should always try to use relatively FRESH baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to the rising problems and/or leave small bitter clumps in your banana bread with chocolate chips.
• Always wear oven mitts when dealing with a hot oven and hot bread pan.
• For more easy banana bread recipes (i.e. blueberry, cranberry, chocolate chip, vegan, oatmeal, etc.), please visit Bread Dad’s main Banana Bread Recipes section.

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Questions – Banana Bread with Chocolate Chips

What type of chocolate chips can I use in banana bread?

You can use almost any type of chocolate chip in banana bread. You will find great banana bread recipes that use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, white chocolate chips, mini chocolate chips, etc. You can even create banana breads that use combinations of different chocolate chips in order to achieve different levels of sweetness & flavor. Use your family’s favorite type of chocolate in order to create your own special chocolate chip banana bread.

However, be aware that some types of chocolate (i.e. white chocolate) have lower melting points than semi-sweet chocolate chips. They are more likely to melt and “run/bleed” if they are used on the top of a banana bread.

If you liked this recipe, please leave a comment below. It is ALWAYS great to hear from someone who has enjoyed our recipes! Jump to comment section

Reference Sources

• Wikipedia, Banana Bread
• Wikipedia, Types of Chocolate

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• Chocolate Banana Bread
• Chocolate Chip Banana Bread Muffins
• Chocolate Chip Walnut Banana Bread
• No Butter Banana Bread
• No Butter Chocolate Chip Cookies
• Walnut Banana Bread

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