Chocolate Chip Banana Bread is a moist, delicious treat that is perfect for breakfast, brunch, or a snack. It is made with bananas and chocolate chips and is sure to please everyone. I make mine mile-high and just love how it rises in the pan! I also have Banana Chocolate Chip Cookies you will love!

Cut into Loaf of Chocolate Chip Banana Bread on a White Counter with Bananas in the Background.

Ingredients & Substitutions

Bananas: This is the best and most flavorful way to use up those leftover bananas. And, if you have over-ripe bananas, freeze them to use when ready to bake the bread. To freeze bananas, peel them, place them in an even layer in a freezer bag, and date the bag. Then, when ready to use, thaw them on the counter (which happens pretty fast). They can look mushy after they have thawed, but the flavor is still there!

Baking Soda: Using the correct amount of baking soda is important in quick bread. It reacts with sour cream to give the bread its rise. Be sure to check the freshness of the baking soda before using it in this recipe.

Sour Cream: Sour cream adds moisture and tanginess to banana bread. In addition, it also reacts with baking soda, giving the bread a super high rise and fluffiness. Be sure it is at room temperature before adding it to the batter.

Chocolate Chips: I used milk chocolate chips for more sweetness, which makes each slice of bread more dessert-like. You could certainly use semi-sweet chocolate chips if that is what you have on hand.

Loaf of Chocolate Chip Banana Bread on a Counter in Front of a Window with a Plant.

Chocolate Chip Banana Bread Variations

There are many variations you can add to chocolate chip banana bread to make it more unique. Here are a few ideas:

  • Nuts: Chopped walnuts, pecans, or almonds give the bread a nice crunch.
  • Coconut: Shredded coconut can add a tropical twist to the bread.
  • Dried Fruit: Chopped dried fruit such as raisins, cranberries, or apricots can add a chewy texture and a hint of sweetness to the bread.
  • Use white chocolate chips, M&M’s, butterscotch chips, or peanut butter chips.
Loaf of Chocolate Chip Banana Bread on a White Counter with a Bread Knife.

Can I Make Banana Chocolate Chip Muffins?

Yes, this recipe will work to make muffins, but I only used 1 1/4 cups chocolate chips (reserving 1/4 cup for the tops of the muffins). Follow the instructions as written, but instead of pouring the batter into a loaf pan, pour it into lined muffin cups. This recipe will make 14 muffins. Top each muffin with reserved chocolate chips and bake for 22-24 minutes, or until an inserted toothpick comes out with a few crumbs but no wet batter.

How To Store Chocolate Chip Banana Bread

Store the bread at room temperature for up to 2-3 days, preferably in a storage container. If you need to store the bread for longer than a couple of days, you can refrigerate it for up to a week. However, storing it in the refrigerator may dry out the bread faster. To keep the bread from drying out, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.

Can I Freeze This Bread?

Yes! In fact, banana bread freezes really well (so make an extra loaf next time)! To freeze the bread, wrap it in plastic wrap and store it in the freezer for up to three months. When ready to enjoy, let it thaw on the counter at room temperature.

More Quick Breads

Loaf of Chocolate Chip Banana Bread on a White Counter with a Bread Knife.
5 from 9 votes

Chocolate Chip Banana Bread

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
A perfect combination of banana and chocolate!

Ingredients

  • 2 cups (250 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 large ripe bananas, (1 ¼ to 1 ½ cups)
  • ¼ cup (57.5 g) sour cream, room temperature
  • 2 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups milk chocolate chips, divided

Instructions

  • Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, including up the sides, and spray with nonstick cooking spray.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  • In a separate bowl, mash the bananas. Stir in sour cream, eggs, melted butter, oil, and vanilla.
  • To the banana mixture, add the flour mixture. Mix until well combined.
  • Fold in 1 cup of chocolate chips.
  • Pour the batter into the prepared loaf pan. Top with the remaining ½ cup of chocolate chips. Bake for 65-70 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
  • Allow the bread to cool in the pan for about 20 minutes before lifting it out to cool completely. Slice and serve.

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Post and recipe updated May 11, 2023.

What the Test Kitchen had to say about this recipe:

Autumn

I am a huge fan of banana bread, but adding chocolate chips takes it to a whole new level. The bread is moist and dense, with just the right amount of banana and chocolate flavors shining through in every bite. I love that it's easy to make with simple ingredients that most people have on hand.

Elizabeth

Yum! Both the banana and chocolate flavors really stood out in every bite of this moist bread. I didn't even need any butter on my slice, it was that good!

Bella

This is the type of banana bread that resonates with me the most. NO nuts! Plus the chocolate chips make it more delightful because, well, its chocolate! The bread is deliciously moist and has a great banana flavor. UPDATE: After adding more chocolate to the bread, the banana flavor still shines through even with all of that chocolate!

Selena

This is a solid banana bread recipe. The banana flavor shines with just a hint of chocolate with the chips. It rises and bakes up just beautifully!

Chocolate Chip Banana Bread Recipe
Slices of Chocolate Chip Banana Bread

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Can you tell me how much mashed banana you should have in cups? In hindsight the bananas I used were pretty large and the inside was gooey even after extra baking time.

  2. This is probably the 3.4.5th maybe recipe I have tried from your site. I love every recipe I’ve made (and so does my family)!!
    This came out perfect, I added a drop more vanilla (that was on accident), and baked it for about 60 mins because my oven runs hotter and also had a darker coated non-stick pan.
    I also substituted all purpose for self- riding and omitted the baking powder, it turned out just wonderful.
    Thank you for making such wonderful recipes!

  3. I had tried several recipes (I volunteer at a horse rescue and they requested a banana bread recipe) this is the best of the best. I don’t put in the chocolate chips. Thank you.

  4. Amanda, Can I substitute the sour cream for unsweetened applesauce? We don’t eat that kind of dairy.
    Thanks!

  5. Can I substitute canola oil in place of butter( need heart smart for my husband)
    If so what would the conversion ratio be?

    Thanks Dian

    1. I would use a healthier oil, such as olive oil, or avocado oil. Even coconut oil is better than canola, in my opinion.

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