Chocolate Chip Banana Bread

Tender, moist banana bread is packed with mini chocolate chips for a special breakfast or afternoon snack. This chocolate chip banana bread is a hit with kids and adults alike!

My family is obsessed with banana bread. We almost always have a handful of overripe bananas on our counter waiting to be turned into some sort of baked good, so I end up making some sort of banana bread on a regular basis.

Elle asks for it all the time, Eric gets excited every time I add a crunchy cinnamon sugar coating, and the baby loves to snack on it too.

You know what else my family loves? Chocolate chips. So it really made sense to combine two of their favorite things to make this chocolate chip banana bread.

My favorite chocolate chip banana bread recipe

If you’ve been here long enough, you’ve probably seen me say that Dominique Ansel’s banana bread is my favorite classic banana bread ever. It’s tender, buttery, moist, and has more bananas than most recipes, which equals more fantastic banana flavor.

I love it so much that I’ve used it as the base for a number of variations, including cranberry banana bread, zucchini banana bread, and even brown butter pumpkin bread.

So when I wanted to make chocolate chip banana bread for my kids, you know who I turned to.

After all, what’s better than combining all the wonders of my favorite banana bread with dark chocolate chips?

And kids weren’t the only ones who appreciated it. It was a success for us adults too!

If you’re a fan of my Chocolate Ganache Banana Bundt Cake, Chocolate Chip Banana Oatmeal Cookies, Mini banana muffinsor even simply frozen chocolate covered bananasyou will love this Chocolate Chip Banana Bread.

How to prepare Banana Bread with chocolate chips

One of the many reasons I love this recipe is because you don’t have to break out the mixer to make it. Just grab a couple of bowls, a whisk and a spatula and you’ll be good to go!

Ingredients you will need

To prepare my Banana Bread with chocolate chips you will need:

• 2 cups granulated sugar
• 2 cups all-purpose flour
• ¾ teaspoon of baking soda
• ¾ teaspoon of cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 3 large eggs, at room temperature
• 2 cups mashed ripe bananas, about 4 large bananas
• 14 tablespoons melted unsalted butter
• 1 ¼ cups mini chocolate chips
• 2-3 tablespoons coarse sugar (optional)

Many banana bread recipes call for 2 or 3 bananas. This uses 4 bananas for 2 whole cups of mashed bananas. That means this bread packs a lot of banana flavor!

Make sure you know how to measure flour correctly before making this bread. It will help it come out perfect every time.

If 14 tablespoons of butter seems like a lot to you, you’re not wrong. But I promise this bread is worth every delicious bite! Consider it a special treat.

Preparing this recipe

This recipe makes a 10-inch loaf, so you’ll need to grease a 10×5 inch loaf pan. I know it’s not the most common size pan, but I promise it’s worth it because you’ll want to come back to this Chocolate Chip Banana Bread so often.

For the batter, whisk together the sugar, flour, baking soda, cinnamon, salt, and baking powder in a large bowl.

In another bowl, whisk together the eggs and mashed bananas. Pour this mixture over the dry ingredients and mix until well combined.

Now add the melted butter and mix until fully incorporated. Add the mini chocolate chips and pour the mixture into the previously prepared mold.

If you want a crunchy sugar coating, sprinkle a little coarse sugar on top of the batter.

Bake in the oven at 180°C for approximately 1 hour and 10 minutes. The bread is ready when a toothpick or cake tester inserted into the center comes out clean.

Let the bread cool for at least an hour before baking it!

Storage Tips

Wrap the chocolate chip banana bread tightly in foil and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.

You can also freeze it for long-term storage. Wrap the entire loaf in a layer of plastic wrap followed by a layer of foil, or wrap individual slices in plastic wrap and store in a zip-top freezer bag.

Freeze for up to one month. Let the bread thaw at room temperature for a couple of hours, or place individual (unwrapped) slices in the microwave for 30 to 60 seconds to thaw and warm.

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