Chocolate Chip Banana Bread

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Your quest for the best Chocolate Chip Banana Bread recipe ends here!

If you’re looking for an easy banana bread recipe, look no further! It’s seriously the best banana bread I’ve ever had – and it’s super easy to make. It’s moist, flavorful, and perfect for breakfast or dessert. Plus, it’s so easy to make that even the most novice baker can successfully bake a delicious loaf of banana bread, including kids. So if you’re looking for a delicious and foolproof banana bread recipe, look no further! This one is a winner. Preheat your oven and let’s get started! 🙂

I’m a HUGE banana bread fan. Chocolate Chip Banana Bread in particular. Like I could easily put down an entire loaf of this without any questions. I’m that big of a fan. I’m also fairly certain that this classic banana bread recipe with Chocolate Chips was one of the the first recipes I ever learned how to bake. My guess, my mom taught it to me so I could start making it myself and she didn’t have to make bi-weekly batches because we ate it so quickly. Perks of having a child!

Banana Bread Recipe Ingredients (what you will need):

Full banana bread recipe, measurements, and instructions in the recipe card below

  • Unsalted Butter
  • White Sugar
  • Eggs
  • Milk
  • Bananas
  • All Purpose Flour
  • Baking Soda
  • Chocolate Chips 
Chocolate Chip Banana Bread from (@Whatsgabycookin)

Banana Bread is just one of those recipes that you need in your back pocket. I’ve had plenty of banana bread in my day and this recipe below features everything that I’m looking for!

What to look for in a good banana bread recipe:

  1. It HAS to be moist. No one likes a dry banana bread recipe.
  2. Chocolate. The little chocolate chips give it that extra hint of sweetness.
  3. No nuts. Okay you can add nuts if you want, but I’m partial to a no-nut banana bread! They just get in my way on my quest for the chocolate chips.
  4. It has to taste like banana! Load it up, I usually put in about 4 bananas. It’s the right thing to do.

There’s a video below if you want a step by step tutorial for the most moist banana bread recipe!

Banana Bread Recipe Ingredients:

  • Unsalted Butter
  • White Sugar
  • Eggs
  • Milk
  • Bananas
  • All Purpose Flour
  • Baking Soda
  • Chocolate Chips 

How to make my banana bread recipe?

Part 1 (prep): In a large stand mixer, combine the butter and sugar until combined. Add the eggs, milk and the bananas and mix. The batter will look a little curdled, this is normal. Add the flour and the baking soda and mix until the flour is evenly combines. Add the chocolate chips and give it all a quick stir. Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans.

Part 2 (bake): Transfer the loaf pans to the oven and bake for 45 minutes until a knife can be inserted in the center of the loaf and it comes out clean. Remove the banana bread loafs from the oven and let cool for at least 30 minutes before removing them from the pans and serving. If they need a little more time, continue baking until the knife comes out clean.

How to store banana bread?

Once your banana bread has completely cooled, store in a container with a fitted lid or one covered tightly with plastic wrap. These containers are my absolute favorite Glass Tupperware containers for storing leftovers. Keep the banana bread in the fridge until you’re ready to reheat the leftovers.

Can you freeze banana bread?

You can 100% freeze banana bread. In fact, I usually make a double batch with this banana bread recipe so I can save a loaf or two in the freezer. When we freeze our banana bread, we usually store tit in a ziplock freezer bag. There have been many times when I will be going through our freezer and come across a loaf that I had forgotten about, and its like the best surpirse ever because I know what I will be having for breakfast or dessert for the next couple of days 🙂

How long does banana bread last?

This is a hard question because we usually eat it so fast that is gone after two days. However if you do not devour it right away, banana bread lasts 4 days on the counter and up to a week when stored in the fridge. If you are going to freeze it then you can save it for about 4 months when stored in a ziplock freezer back or airtight container.

Chocolate Chip Banana Bread from (@Whatsgabycookin)

So there you have it! My favorite banana bread recipe that is sure to please. This recipe has been tried and tested by many, so I know that it’s a winner. Be sure to watch the video below for a step-by-step guide on how to make this deliciousness. And if you decide to give it a try, don’t forget to let me know how it turns out!

Looking for more amazing breakfast ideas? Try these:

Chocolate Chip Banana Bread

5 from 27 votes
This easy banana bread recipe is the best I've ever had! Step-by-step video and tips for making your own banana bread at home. It's, moist, has Chocolate chips, and no nuts (unless you really want to add them then I am cool with that). Oh yeah, it also actually tastes like banana!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast, Snack
Cuisine American
Servings 2 loaves


  • 3/4 cup unsalted butter at room temperature
  • 1 1/2 cup white sugar
  • 2 eggs
  • 4 teaspoons milk
  • 4 over ripe bananas
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup chocolate chips plus extra for sprinkling on top


  • Pre-heat your oven to 350 degrees F.
  • In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined.
  • Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
  • Add the milk and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
  • Add the flour and the baking soda and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.
  • Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans.
  • Transfer the loaf pans to the oven and bake for 45 minutes until a knife can be inserted in the center of the loaf and it comes out clean. Remove the banana bread loafs from the oven and let cool for at least 30 minutes before removing them from the pans and serving. If they need a little more time, continue baking until the knife comes out clean.


  1. Just made this. I really think it is aching for a half teaspoon or so of salt. It’s a tinge sweet and I think it would help to bring out the flavor of the bananas more. Thoughts?

    1. I whole heartedly agree. I’ll add salt next time. For now salted butter on top will have to do

  2. I made this recipe with 1 cup sugar and it still turned out perfect and plenty sweet. I think the bananas and chocolate chips already offer a lot of sweetness. I might even try 1/2 or 3/4 cup sugar next time. Very good recipe!

  3. Well, okay Gaby! You’ve convinced me (with your childhood story) that I have to give this recipe a try. So, as soon as the bananas are ready, I’ll test it out. Thank you for telling us the story behind this treat and sharing it with us! Dezi

  4. Super Easy! And, I liked the addition of chocolate chips. I always make Tyler Florence’s recipe, it’s a bit more work. For me this was a tad sweet and a little too much banana. I may try a hybrid of the 2 recipes next time. Anyhow, if I was in a hurry I would make this again with 3 bananas and maybe a pinch of salt. Thank Gaby, love you and 97.5% of your recipes. : )

    1. What size baking pan are you using? And are you splitting the batter into 2 containers for baking?

    2. Hi, Wonderful recipe. Made many times for last couple of months and my kids love it. Thank you for sharing. I too have this “Sinking” issue. Yes, I tried with two bread baking tins, Still the result is same. In the oven it looks perfect. But after taking it out it sinks from middle. Appreciate your advice.

    3. means that it probably need about 5-8 more minutes in the oven to really finish cooking it so it doesnt deflate!

    4. oh yes! it will take much longer to cook. Have you already baked? Can you divide it between 2 baking vessels?

  5. Hello! I need help with my Banana Bread. I copied this great recipe and turned out perfectly fine last night until I baked again today and turned out the middle caving in/sinked. Please help. I’m using a gas oven, btw. I feel so frustrated; it’s my third batch already. I don’t know what’s wrong.

    I need your expertise,please.

    Thank you very much.

    1. it might have just been the fact that todays batch was slightly larger and needed a few more minutes in the oven!

    2. Baking soda may be bad. You can test it by putting a couple tbsp of vinegar in a cup and adding 1/2 tsp baking soda to it. If it fizzes it’s good. If not fizz, no good.

  6. Gaby, loved your recipe! It made for a swell time with some old friends. Keep up the good work and let the good times roll. It is great to bake this recipe while listening to Will and Not Grace 91.5 FM WMFO in Medford at 5am. PEACE AND LOVE HOMIES.

  7. I made this today and the batter made enough for 1 8×4 loaf and 6 muffins. The video shows you putting all of the batter in one loaf pan, but instructions call for two loaf pans. It didn’t seem like I ended up with enough batter for two 8×4 loaf pans 2/3 full. I used 4 bananas.

    I tried one of the muffins and they are very good. Thanks for the recipe. I’m so glad I discovered your blog this last year. It’s been a great resource.

  8. I’ve made this ~10 times now and am in the process for making it again! It’s a big favorite in our house, especially since it makes two loaves! I freeze one for later, and keep one in the fridge for daytime snacks. I reduce the sugar to 1/2 cup and it’s still plenty sweet from the bananas and the chocolate chips.

  9. Just making this now wish I would have read comments before but I went all in with the sugar count -ooo wells ‍♀️ I also used brown sugar because that’s all I had.

    Can’t wait to try !

  10. This came out great! Used it all in one loaf to make it higher, but I only had to bake it a little longer. Four bananas was a great idea!

  11. This recipe is perfection, my kids and everyone else loves it! I use the Nestle chocolate and peanut butter chips and it is yummy…

  12. Hi Gaby! I am making this for a brunch tomorrow and I am hoping to cut down on time in the morning. Do you think I could mix everything tonight and put it in the fridge and then cook it tomorrow?

  13. Omg this is delicious I substituted dark chocolate with toll house white chocalate and added a teaspoon of vanilla extract!! I love all your recipes!! Thank you for sharing:)

  14. This is hands down the best banana bread recipe I’ve ever made. Four bananas, not completely brown, and it’s perfection! Two loaves are not enough!

  15. 5 stars
    So I’ve now made this approximately 30 times (!). I made this last batch with my toddler, and omitted the chocolate chips and reduced the sugar to 1/4 cup (my standard is usually 1/2 cup). It was perfect!

  16. I adore this this recipe, I make it ALL the time. I find the texture is more cake-like, its just lovely and never turns “gummy” like other banana breads. I bake the full recipe in a single bundt pan, and 45 minutes does the trick! My only complaint is that the sugar in the recipe is far too much. Reducing by 1/2 cup yields an equally delicious, moist, gorgeous banana bread that is not cloyingly sweet (as it is with the full 1 & 1/2 cups). I also recommend a pinch of salt, and a bit of cinnamon added in with the dry ingredients. Thank you so much for this excellent recipe!

  17. 5 stars
    This is the BEST banana bread recipe! The chocolate chips sure don’t hurt either. I take this to church Fellowship hour consistently And people rave and ask for the recipe. This freezes well and is great to pull out of the freezer when company comes. Thanks, Gaby!

  18. This is the best banana bread I’ve made. I also prefer chocolate chips to nuts. Made this shortly after welcoming my son to the world so there’d be yummy treats with tea for visitors. This recipe makes a lot so I froze one. Freezes beautifully with no issues! Family and friends could not tell it had been frozen. Win!

  19. Can use flax egg substitute for fresh eggs… 1 egg equals (1 T. Ground flax seed mixed with 3 T. Water)….let sit for 15 min before adding to your ingredients.

  20. What is the recipe if you only have one loaf pan? Also can i still make it if i don’t have a mixer?

    1. yes you can absolutely do by hand! And either cut the recipe in 1/2 and make 1 loaf. Or bake 1 loaf, remove it from the pan and then bake the second loaf!

  21. During quarantine my daughter wants to use this recipe but in cupcake form. How long would I cook in the oven? Same amount of time as the loaf?

    1. totally works in cupcake form. Baking time will be reduced! I’d start at 20 minutes and check and add a few minutes as needed

  22. I watched the video then made the banana bread. It’s rising way over the top of the tin. I looked at the written directions afterwards, and it does say to use 2 tins, but I was going off your video where you just used I tin !!! Oops!!!

  23. Hi Gaby,
    Looking forward to trying this recipe really soon. In the video it looks like you are using two different types of chocolate chips, a lighter and a darker shade. What types of chips did you use (semi-sweet, milk, bittersweet, etc.).

  24. 5 stars
    Gaby’s recipes never disappoint and this was no different! New staple recipe in my home. Cooked with a perfect crispy outside and was moist and plenty of banana flavor. Love that it doesn’t use oil, which usually causes a distinct taste in the density. SO good. Thank you!

  25. Hi gaby, I made this recipe yesterday. I used overripe bananas that I had previously frozen. Love it. Super easy to make and delicious. Thanks very much.

  26. Can I turn this recipe I to muffins? Full disclosure, I’m looking to use a donut pan 🙂
    PS. I love your insta and am always using your last two cookbooks. I always tag you on my goody photos but my account is private… still all my friends and family are now fans too!!

  27. 5 stars
    This banana bread is so legit, I’m actually reviewing something. I’ve made it countless times, and it comes out right every. single. time. In fact, it doesn’t last long around here so I’m thankful the recipe makes two loaves. It’s a winner!

    1. This is my 12 year old son’s favorite banana bread. I have made it at least a dozen times now. Thanks!

  28. 5 stars
    This is my go-to banana bread recipe! I dump the whole thing in a big loaf pan & bake longer. And I add walnuts. But this recipe is the best. My family never wants to try any others. Excellent!

  29. 5 stars
    Normally, it’s a sad day in my house when a bunch of bananas are all brown… not anymore!!! Fast, easy, delicious!!!! Everyone loves it (even the one who didn’t want chocolate chips in the banana bread, which was just crazy talk!) and now I’m really, REALLY looking forward to breakfast tomorrow!

  30. 5 stars
    Great recipe! Banana bread is always hit or miss for me but this one is perfect. Super moist all the way through.

  31. This is so ridiculously good! I mean I couldn’t stop eating and praising this recipe with my mouth full… it’s perfect in every way, not too sweet, deliciously moist, perfect crumb texture (not too dense) and a good balance of banana and chocolate. Thank you for a great recipe that wasn’t hard to execute at all. This one is keeper for sure! I baked mine in a muffin pan and leftover batter in a small cake tin and both bakes came out perfect with golden brown top evenly. I think the muffins took like 18ish mins and the cake tin a bit longer..

  32. I make this ALL the time, and it’s delicious! I’ve made it with and without the chocolate chips and it’s always excellent!

  33. 5 stars
    Okay it hasn’t even come out of the oven yet, but I’m still giving it five stars because I may or may not have licked the mixing bowl/spoon/every surface that had batter on it – SO GOOD. I omitted the chocolate because one of my kids hates chocolate (I birthed him but still unsure how he shares my genetic material) and added walnuts because #protein and nuts are healthy right, which in turn means this bread is healthy. It’s 2021 and I’m on a diet now apparently. A banana bread diet. YUM! Another hot fire recipe, thx Gaby!

  34. I’ve made this banana bread before. No it’s super delicious, this time I have frozen bananas (unpeeled). Can I thaw them in microwave? And if so do I drain the liquid?

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