Chocolate Chip Banana Bread

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

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 fairly certain that this Chocolate Chip Banana Bread was the first recipe I ever learned how to make. 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!

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!

1: It HAS to be moist. No one likes dry banana bread.

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 tastes 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!!

Chocolate Chip Banana Bread from (@Whatsgabycookin)

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread


  • 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


  1. Pre-heat your oven to 350 degrees F.
  2. In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined.
  3. Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
  4. Add the milk and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
  5. 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.
  6. Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans.
  7. 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.


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  1. I only had one pan and it’s a large one, not sure how long to put it in for so just going to keep checking it, will update x

  2. Hi Gaby… Curious what you would suggest as the best substitute for the eggs? My toddler is allergic 🙁

    1. KAREN – Use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with 1/2 teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil i

    2. I usually just use a little more banana and it comes out delicious. Banana is a common replacement for eggs in recipes for vegans.

  3. Yuuuuuum. I’ve been craving banana bread lately, and somehow found my way here with drool all over my chin (a little TMI, sorry.) Need to make this ASAP!

  4. This was Great Gaby! I had to swap about 1/2 cup maple syrup for some of the sugar and used a blend of AP and WW flour. I’ve never used my stand mixer for banana bread before, but I loved the texture of this recipe which I’m sure is due to the mixer and order of ingredients. Love your recipes!

  5. Great recipe! Second time making it in a week. I reduced the sugar to just 1 cup and it still have the right amount of sweetness.

  6. Liz from Oz here… don’t have a stand mixer- but the hubby sorted the mixing part! Cadbury chocolate bits!

  7. Has anyone tried this recipe with peanut butter? Would love to add some PB-goodness in there but don’t know if I would have to modify the recipe to accommodate 🙂 Thanks!

  8. How many servings is in this recipe? And do you know about how many calories there are per serving?

  9. 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

  10. 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!

  11. 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

  12. 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. 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.

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

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

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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 !

  18. 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!

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