This easy chocolate chip banana bread recipe is simple to make and delicious! We use milk chocolate chips because they are sweeter than the semi-sweet chocolate chips used in many recipes. Therefore, this milk chocolate banana bread is a wonderful sweet dessert or snack. If you kids love milk chocolate candy… then they will LOVE milk chocolate banana bread!
Easy Chocolate Chip Banana Bread
Our recipe is simple & easy to make. It should take you only 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. For more delicious banana bread ideas, please visit our main section on Banana Bread Variations. You will also find a printable and “pin-able” recipe at the bottom of this page. If you liked this recipe, please leave a comment below and give us a 5 star rating. Thanks!
Ingredients – Easy Chocolate Chip Banana Bread Recipe
- 8 Tablespoons – Butter (softened)
- 2 – Large Eggs
- 3 – Bananas (ripe & large sized) – This should equal 1 1/2 cups of mashed bananas
- 2 Cups – Flour (all purpose flour)
- 1 Cup – Granulated White Sugar
- 1 Teaspoon – Vanilla Extract
- 1 Teaspoon – Baking Soda
- 1 Teaspoon – Baking Powder (aluminum free)
- 1/2 Teaspoon – Salt
- 1 Cup – Milk Chocolate Chips (morsels)
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.
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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 eggs, bananas and butter together.
- 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. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
- 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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Related Bread Dad Sections
- Banana Bread Recipes
- Bread Machine Recipes
- Bread Recipes – Oven-baked, etc.
- Cookie Recipes
- Sweet “Quick Bread” Recipes
Tips – Easy Chocolate Chip Banana Bread Recipe
- The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
- Here is a quick summary on 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”.
- 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.
- Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, your banana bread with chocolate chips might turn out to be a little dry.
- To avoid any recipe problems (i.e. the banana bread is too dry or too wet), you should use exactly 1 1/2 cups of mashed bananas. FYI – 3 large bananas can vary in size. Therefore, it is safer to measure the exact amount of mashed bananas when making any banana bread recipes.
- 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!
- For extra milk chocolate flavor and a more “chocolaty” appearance, you can press a handful of chocolate chips into the top of the banana bread AFTER you remove it from the bread pan (while the banana bread is still hot).
- If you don’t have milk chocolate chips, 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).
- This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the 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 tooth pick.
- 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.
- If you are looking for a gluten free version of this recipe, please try our Gluten Free Chocolate Chip Banana Bread Recipe.
- 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 4 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 4 banana bread is more likely to be overbaked.
- Make sure that your oven has been completely preheated. If the oven has not been properly preheated, this quick bread could come out undercooked. Use a portable oven thermometer to check the interior oven temperature.
- 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.
If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes! Jump to comment section
Related Bread Dad Sections
- Banana Bread Cookbooks
- Bread Machines – My favorites!
- Bread & Baking Equipment
- Bread & Dessert Mixes
- Dutch Ovens
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.
Reference Sources
- Wikipedia, Banana Bread
- Wikipedia, Types of Chocolate
Easy Chocolate Chip Banana Bread Recipe (Milk Chocolate)
This easy chocolate chip banana bread recipe is simple to make and delicious! We use milk chocolate chips because they are sweeter than semi-sweet chocolate chips used in many recipes. Therefore, this milk chocolate banana bread is a wonderful sweet dessert or snack. If you kids love milk chocolate candy… then they will LOVE milk chocolate banana bread! This recipe is for a 2lb loaf. For more great banana bread recipes, please visit BreadDad.com
Servings: 12 Slices
Calories: 332kcal
Ingredients
- 8 Tablespoons Butter (softened)
- 2 Eggs (large)
- 3 Bananas (ripe & large sized)
- 2 Cups Flour (all purpose flour)
- 1 Cup Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder (aluminum free)
- 1/2 Teaspoon Salt
- 1 Cup Milk Chocolate Chips (morsels)
Instructions
- Preheat oven to 325 degrees F.
- Grease bread pan.
- Mash bananas with a fork.
- Soften butter in a microwave.
- Stir eggs, bananas and butter together.
- 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. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
Legal Disclaimer
The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Slice | Calories: 332kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 303mg | Potassium: 226mg | Fiber: 3g | Sugar: 26g | Vitamin A: 299IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg
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