Real Recipes From Real Home Cooks ®

chocolate chip banana bread

a recipe by
Beth Pierce
Old Monroe, MO

A quick and easy decadent Chocolate Chip Banana Bread made with simple pantry ingredients many of which you may already have on hand.

serves 10
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For chocolate chip banana bread

  • 1 3/4 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1/2 c
    unsalted butter softened
  • 1/4 c
  • 1/2 c
    packed brown sugar
  • 1 1/2 tsp
    vanilla extract
  • 2
    large eggs room temperature
  • 3
    very ripe bananas mashed
  • 1
    cup semisweet chocolate chips (plus more for the top)

How To Make chocolate chip banana bread

  • 1
    Preheat the oven to 350 degrees. Grease a 9×5 inch loaf pan.
  • 2
    Whisk together the flour, baking soda, and salt in a medium bowl. Set that aside for a few minutes.
  • 3
    In a large bowl stir together the softened butter, sugar, and brown sugar. Add the vanilla and eggs one at a time stirring just until combined. Add the flour mixture in several intervals mixing until almost combined. Fold the chocolate chips and bananas into the batter mixing just until combined.
  • 4
    Pour into the prepared pan and bake for about 55-65 minutes or until a toothpick inserted in the center come out clean with just a few moist crumbs. Cool for 10-15 minutes before inverting to a wire rack.
  • 5
    NOTES If you have any shortening grease the loaf pan with it. If not, than grease with butter. Use good quality chocolate chips like Ghirardelli or Guittard. Soften that butter for at least 1 hour. You need it fairly soft to stir the batter together. Stir the mixture just until combined. Quick bread can become tough if stirred too much. Use very ripe bananas. The riper the better as they add so much flavor and are easier to combine. For an over the top presentation top with a handful of chocolate chips before baking. You will need to cool the loaf slightly longer before removing it from the pan because the chocolate chips are still soft. Be very careful taking the loaf out of the pan but with a little patience it can be done. Store on the counter in plastic wrap or in a zipper storage bag for up to 4 days. Freeze the whole loaf or slices in heavy duty freezer bags for up to 3 months. Thaw on the counter overnight.