Got a couple of spotty, ripe bananas on the counter? Let’s turn them into chocolate chip banana bread that’s ultra moist, tender, and studded with melty chips. I keep it one-bowl and no mixer so you can whisk it together in minutes, even on a busy weeknight. A little brown sugar and vanilla deepen the banana flavor, while just enough baking soda lifts the batter for a bakery-style crumb. Prefer butter’s richness or the lightness of oil? Both work. Bake a loaf for brunch or spoon the batter into muffins for lunchboxes; the slices are freezer friendly for grab-and-go mornings. Ready to mash, fold, and bake?
Key Benefits of Chocolate Chip Banana Bread
One-bowl, no mixer
Whisk, fold, bake. Fewer dishes and a faster cleanup.
Ultra moist crumb
Ripe bananas and a touch of dairy (yogurt or sour cream) keep every slice tender.
Bakery-style rise
Balanced baking soda and acidity lift the loaf so it domes nicely and slices clean.
Chocolate in every bite
Fold in chips or chunks, then sprinkle a few on top for a glossy finish.
Huge banana flavor
Overripe, spotty bananas concentrate sweetness and aroma.
Flexible fats
Butter adds richness; oil gives extra moisture and a softer crumb—both work.
Freezer-friendly
Wrap slices individually for grab-and-go breakfasts and lunchboxes.
Family-approved
Kid-friendly snack, brunch staple, or after-dinner treat with zero complaints.
Customizable
Add nuts, warm spices, or swap pan sizes; it converts easily to muffins for portion control.
In short, it’s a reliable, approachable chocolate chip banana bread that nails comfort, speed, and consistency, every time.
Ingredients for ultra-moist chocolate chip banana bread
3 large ripe bananas, mashed (about 340 g / 1½ cups) — concentrated sweetness and moisture
2 large eggs, room temp — structure and tenderness
½ cup unsalted butter, melted and cooled or ½ cup neutral oil — butter = rich flavor; oil = extra moist crumb
¾ cup packed light brown sugar + ¼ cup granulated sugar — balanced sweetness with caramel notes
½ cup thick Greek yogurt or sour cream — acidity boosts lift and keeps the loaf ultra moist
2 tsp pure vanilla extract — round, bakery-style aroma
1¾ cups (220 g) all-purpose flour — spoon and level for accuracy
1 tsp baking soda — reliable rise in a one-bowl recipe
½ tsp fine salt — sharpens banana and chocolate flavor
1 to 1¼ cups semisweet chocolate chips or chunks — reserve a small handful for the top
Optional add-ins: ½ cup toasted walnuts or pecans, ½ tsp cinnamon, 1 tbsp turbinado sugar for a crisp crust
Smart swaps and notes
Dairy-free: use oil + a dairy-free yogurt alternative.
Gluten-free: a 1:1 baking blend works; start doneness checks a few minutes early.
Less sweet: reduce total sugar by 2–3 tbsp or use darker chocolate (60–70%).
Chip choice: mini chips = even distribution; chunks = pockets of melty chocolate.
Instructions for one-bowl chocolate chip banana bread
Prep the pan and oven
Heat oven to 350°F (175°C). Grease a 9×5 in (23×13 cm) loaf pan and line with a parchment sling for easy release.
Mash ripe bananas
In a large bowl, mash 3 large spotty bananas (about 340 g/1½ cups) until mostly smooth with a few soft bits. These boost moisture and banana flavor.
Whisk in wet ingredients
Add 2 eggs, melted butter or oil (½ cup), brown sugar + granulated sugar, vanilla, and Greek yogurt or sour cream. Whisk until glossy and combined; no mixer needed.
Add dry ingredients
Sprinkle in all-purpose flour, baking soda, and salt (and cinnamon if using). Fold gently with a spatula until just combined. Do not overmix or the crumb toughens.
Fold in chocolate
Stir in 1 to 1¼ cups semisweet chips or chunks, reserving a small handful for topping. Fold only until the chocolate is evenly dispersed.
Fill and finish
Scrape batter into the pan, smooth the top, and scatter reserved chips. For a light crunch, add a little turbinado sugar.
Bake to doneness
Bake 55–65 minutes until a toothpick comes out with a few moist crumbs or an instant-read thermometer reads 200–205°F (93–96°C) in the center. If the top browns early, tent with foil for the last 10–15 minutes.
Cool for the best texture
Rest in the pan 10–15 minutes, then lift onto a wire rack. Cool at least 45–60 minutes before slicing so the ultra-moist, bakery-style crumb sets and the melty chips don’t smear.
Slice and store
Use a serrated knife and a gentle sawing motion. Keep wrapped at room temperature 2–3 days or freeze slices up to 3 months; rewarm briefly for that fresh-from-the-oven feel.
Pro Tips for ultra-moist chocolate chip banana bread
Weigh for consistency
Use 220 g all-purpose flour and about 340 g mashed ripe bananas. Accurate weights protect that bakery-style crumb.
Room-temp is your friend
Eggs and yogurt at room temperature blend faster in a one-bowl batter and trap air for better lift.
Mix just enough
Fold dry ingredients in until the flour disappears. Overmixing develops gluten and toughens slices.
Pan and oven precision
Metal loaf pans brown evenly. If using glass, reduce oven temp by 25°F (15°C) and add a few minutes.
Chip strategy
Reserve a small handful for the top. Mini chips = even distribution. Chunks = gooey pockets of chocolate.
Check doneness like a pro
Aim for 200–205°F (93–96°C) in the center or a toothpick with a few moist crumbs. Tent with foil if the top darkens early.
Let it set before slicing
Cool 45–60 minutes on a rack so the ultra moist interior firms up and the melty chips don’t smear.
Ripeness hack
No ripe bananas? Roast whole bananas at 300°F (150°C) for 15–20 min, cool, then peel and mash for concentrated flavor.
Store smart
Wrap a fully cooled loaf. Keep at room temp 2–3 days or freeze slices up to 3 months for grab-and-go breakfasts.
Easy Variations
Whole-wheat boost
Swap 50% of the flour for white whole-wheat. If the batter seems thick, add 1–2 tbsp milk.
Gluten-free option
Use a 1:1 GF baking blend. Rest the batter 10 minutes before baking for better hydration.
Dairy-free loaf
Choose neutral oil and a thick plant-based yogurt. Same bake time, same tender crumb.
Lower sugar
Reduce total sugar by 2–3 tbsp or use 60–70% dark chocolate for balance.
Nut lovers
Fold in ½ cup toasted walnuts or pecans for crunch and flavor.
Warm spice
Add ½ tsp cinnamon or ¼ tsp espresso powder to deepen banana and chocolate notes.
Peanut butter or hazelnut swirl
Warm 2–3 tbsp nut butter, dollop on top, and gently swirl for ribbons of flavor.
Pan Conversions
Standard loaf (9×5 in / 23×13 cm): 55–65 min
Slightly smaller loaf (8.5×4.5 in / 22×11 cm): 60–70 min
Mini loaves (about 3×5 in / 8×13 cm): 30–40 min
Muffins (12-cup tin): 18–22 min at 350°F (175°C)
Mini muffins: 12–14 min
Serving suggestions for chocolate chip banana bread
A fresh, ultra moist slice is hard to beat, but a few simple add-ons turn it into breakfast, dessert, or an easy brunch star.
Warm it right
Microwave a slice 10–15 seconds for melty chips.
For a crisp edge, toast lightly or warm in a 300°F (150°C) oven 5–7 minutes.
Finish with a tiny pinch of flaky salt to sharpen the chocolate.
Breakfast ideas
Spread with salted butter or peanut butter, add sliced banana or strawberries.
Top with Greek yogurt and a drizzle of honey for extra protein.
Add crunch with granola or toasted walnuts.
Turn day-old slices into quick French toast; sear in a little butter until caramelized.
Dessert upgrades
Warm slice with a scoop of vanilla ice cream or a dollop of whipped cream.
Drizzle chocolate ganache or warm caramel; dust with cocoa or cinnamon.
Add espresso powder to whipped cream for a mocha vibe.
Sips that pair well
Hot coffee, cold brew, or a latte highlight the bakery-style crumb.
Black tea, chai, or a cold glass of milk for kid-friendly balance.
Entertaining platter
Arrange slices on a board with small bowls of nut butter, jam, and chocolate chips.
Offer nuts and fresh berries so guests can customize.
Sprinkle the loaf with turbinado sugar before serving for sparkle.
Lunchbox and make-ahead
Wrap individual slices; they thaw by lunchtime and stay tender.
For cleaner bites, use mini chips inside the loaf and reserve a few for the top.
Lighten or enrich the moment
Want it less sweet? Pair a slice with tart yogurt and berries.
Want it richer? Add a thin smear of mascarpone and a ribbon of honey.
Conclusion
When you want something cozy and foolproof, this chocolate chip banana bread delivers: one-bowl mixing, an ultra moist crumb, and pockets of melty chocolate in every slice. It’s the kind of bake that works on a busy weeknight yet feels special enough for brunch.
Your next easy wins
Try a new spin: toasted walnuts, a cinnamon pinch, or dark chocolate chunks.
Bake it your way: standard loaf, mini loaves, or muffins using the pan conversions above.
Make it last: wrap slices and freeze for grab-and-go breakfasts that reheat in seconds.
Serve smart: warm slightly, add a pat of butter, and finish with a whisper of flaky salt.
If this loaf made your kitchen smell amazing, leave a star rating and a quick note—your feedback helps others bake with confidence. Save or print the recipe for later, and share a photo if you try a variation. Ready for the next bake? Use the same one-bowl method for banana muffins or a nutty breakfast loaf and keep that bakery-style crumb going.
Explore more irresistible bread recipes you won’t want to miss:
Banana Bread Using Frozen Bananas
Chocolate Chip Banana Bread Insanely Good and Comforting
Ingredients
- 3 large ripe bananas mashed (about 340 g / 1½ cups) — concentrated sweetness and moisture
- 2 large eggs room temp — structure and tenderness
- ½ cup unsalted butter melted and cooled or ½ cup neutral oil — butter = rich flavor; oil = extra moist crumb
- ¾ cup packed light brown sugar + ¼ cup granulated sugar — balanced sweetness with caramel notes
- ½ cup thick Greek yogurt or sour cream — acidity boosts lift and keeps the loaf ultra moist
- 2 tsp pure vanilla extract — round bakery-style aroma
- 1¾ cups 220 g all-purpose flour — spoon and level for accuracy
- 1 tsp baking soda — reliable rise in a one-bowl recipe
- ½ tsp fine salt — sharpens banana and chocolate flavor
- 1 to 1¼ cups semisweet chocolate chips or chunks — reserve a small handful for the top
- Optional add-ins: ½ cup toasted walnuts or pecans ½ tsp cinnamon, 1 tbsp turbinado sugar for a crisp crust
Smart swaps and notes
- Dairy-free: use oil + a dairy-free yogurt alternative.
- Gluten-free: a 1:1 baking blend works; start doneness checks a few minutes early.
- Less sweet: reduce total sugar by 2–3 tbsp or use darker chocolate 60–70%.
- Chip choice: mini chips = even distribution; chunks = pockets of melty chocolate.
Instructions
Prep the pan and oven
- Heat oven to 350°F (175°C). Grease a 9×5 in (23×13 cm) loaf pan and line with a parchment sling for easy release.
Mash ripe bananas
- In a large bowl, mash 3 large spotty bananas (about 340 g/1½ cups) until mostly smooth with a few soft bits. These boost moisture and banana flavor.
Whisk in wet ingredients
- Add 2 eggs, melted butter or oil (½ cup), brown sugar + granulated sugar, vanilla, and Greek yogurt or sour cream. Whisk until glossy and combined; no mixer needed.
Add dry ingredients
- Sprinkle in all-purpose flour, baking soda, and salt (and cinnamon if using). Fold gently with a spatula until just combined. Do not overmix or the crumb toughens.
Fold in chocolate
- Stir in 1 to 1¼ cups semisweet chips or chunks, reserving a small handful for topping. Fold only until the chocolate is evenly dispersed.
Fill and finish
- Scrape batter into the pan, smooth the top, and scatter reserved chips. For a light crunch, add a little turbinado sugar.
Bake to doneness
- Bake 55–65 minutes until a toothpick comes out with a few moist crumbs or an instant-read thermometer reads 200–205°F (93–96°C) in the center. If the top browns early, tent with foil for the last 10–15 minutes.
Cool for the best texture
- Rest in the pan 10–15 minutes, then lift onto a wire rack. Cool at least 45–60 minutes before slicing so the ultra-moist, bakery-style crumb sets and the melty chips don’t smear.
Slice and store
- Use a serrated knife and a gentle sawing motion. Keep wrapped at room temperature 2–3 days or freeze slices up to 3 months; rewarm briefly for that fresh-from-the-oven feel.
Notes
Nutrition Information (per serving, estimated)
- Calories: ~320
- Fat: ~12.5 g
- Saturated Fat: ~7 g
- Carbohydrates: ~46 g
- Sugars: ~28 g
- Fiber: ~2 g
- Protein: ~5 g
- Sodium: ~200 mg
FAQs
What kind of bananas work best?
Use very ripe, spotty bananas. They’re sweeter and make the loaf ultra moist. Slightly underripe fruit yields a drier crumb and muted banana flavor.
Can I use frozen bananas?
Yes. Thaw completely, drain excess liquid, then mash. Measure by volume (about 1½ cups/340 g) so the batter isn’t watery.
How do I ripen bananas fast?
Bake whole bananas at 300°F (150°C) for 15–20 minutes, cool, then peel and mash. Or place them in a paper bag with an apple for 24–48 hours.
Why did my loaf sink in the middle?
Common causes: underbaking, expired leavening, or overmixing. Bake to 200–205°F (93–96°C) internal temp and stop mixing as soon as the flour disappears.
How do I keep chocolate chips from sinking?
Use mini chips or toss chips with 1 tsp flour before folding in. Batter that’s too thin also sinks mix-ins, so measure bananas and flour accurately.
Butter or oil—what’s better?
Butter gives rich flavor; oil makes an extra tender crumb. Both work for chocolate chip banana bread. Choose based on taste preference.
Can I reduce the sugar?
Yes. Reduce by 2–3 tbsp without hurting texture. For a less sweet loaf, use 60–70% dark chocolate and skip the turbinado topping.
Gluten-free or dairy-free options?
Use a 1:1 gluten-free baking blend and oil plus a thick dairy-free yogurt. Start doneness checks a few minutes early.
Egg substitute for a vegan version?
Replace 2 eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water; rest 5 minutes). Texture will be a bit denser but still tender.
Can I bake muffins or mini loaves?
Yes. Standard muffins: 18–22 minutes at 350°F (175°C). Mini loaves: 30–40 minutes. Bake until a toothpick shows a few moist crumbs.
How should I store and freeze it?
Wrap the cooled loaf or slices and keep at room temperature 2–3 days. Freeze slices up to 3 months; rewarm briefly for melty chips.
High-altitude adjustments?
At elevation, increase oven temp by 15°F (8°C), reduce baking soda slightly (about ⅛ tsp), and add 1–2 tbsp extra liquid. Test early for doneness.