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 www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@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

Ingredients
  

  • 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

Instructions
 

  • 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.

276 Comments

  1. I used this recipe to make muffins, and weirdly the butter bled out the bottom while baking. So when I removed the muffins from the baking tin, their was butter pooled in the bottom of each one. Any ideas why this would happen?

    1. that’s so weird!! I’ve never had that happen to me / made them into muffins dozens of times!

    1. 5 stars
      I just tried it with coconut oil, yesterday (I was out of regular butter), and I don’t recommend it…the taste was good, but it was pretty dense, compared to when I’ve done the recipe without any substitutions. this is the one banana bread recipe that is absolutely PERFECT the way it is!

  2. 5 stars
    This is the best ever!
    Years ago I had a recipe that called for a few tablespoons of milk – it was the best. Well someone borrowed the book and I have been searching for a similar recipe for years.

    This is it – moist and simply amazing with or without the chocolate.

    Thanks Gaby!

  3. This is a great chocolate chip banana bread recipe. I’ve made it countless times as a loaf and as muffins. Everyone in the family loves it.

  4. 5 stars
    I have NEVER ever put anything so decadent and delicious in my mouth called “Banana Bread”. Are you sure this is banana bread? 🙂

    Crazy good.

  5. 5 stars
    Great recipe! All ages loved it. I made these 2 changes: 1-used 1/4 less sugar; 2-added 1t cinnamon. Still plenty sweet and cinnamon added a nice touch! I am sure I added extra chocolate chips!!

    1. 5 stars
      Forgot! In addition to my comment where I cut sugar 1/4 and added 1t cinnamon, I also used all purpose gluten free flour. No one noticed! and the texture/taste were great!

  6. 5 stars
    I did something crazy. I used leftover hard chocolate buttercream frosting in place of the chocolate chips just to use it up. I think it injected an insane amount of butter into the already buttery goodness of this recipe. The result is INCREDIBLE. Highly recommend.

    I’m also looking forward to making this recipe as written with chocolate chips! I just found Gaby last month and have been sooooo impressed with every single thing I’ve made. Thank you!

  7. 5 stars
    Aloha, Gaby!
    As we all enjoyed your double chocolate chip banana bread, I also tried this recipe!
    This is another EXCELLENT banana bread:) Thanks for wonderful recipes, ALWAYS!
    (I reduced sugar to 1/2 cup for people who can’t eat too sweet cakes, then, they also enjoyed this bread!)

  8. 5 stars
    Fantastic! And I forgot to add extra chips on top…it didn’t matter it was so good and banana eee……moist !!
    And easy recipe!! Yay Gaby..why did it TAKE ME SO LONG TO MAKE??

  9. OH MY GOD i cant stop with this freaking bread, im suppose to be dieting and then this! so good loved it!!!!!

  10. Hi, I’m just wondering why no salt in the recipe? I never make anything baked without at least a pinch? Otherwise perfect!!

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