Chocolate Chip Banana Bread

5 from 120 votes

This chocolate chip banana bread is moist, fluffy, and takes minutes to prep! One bowl, no eggs, and no dairy, it’s truly the best quick bread recipe.

banana bread with chocolate chips.

It’s no secret that we love a good banana bread.

We’ve made the classic, a low carb version, and even one with 3 ingredients. Our favorite, however, is banana bread with chocolate chips.

Why this recipe works

  • No eggs needed. Unlike most quick bread recipes, this one skips out on the eggs, but you’d never tell. 
  • Just 2 minutes prep. Seriously, the oven takes care of all the hard work, so there is very little hands-on time. 
  • Moist and fluffy. This nails the texture department and is what you’d expect from any good banana bread. 
  • Easily made gluten free. With just a few swaps, you can make this a loaf suitable for celiacs! 

What we love about this recipe is just how versatile it is! Enjoy a slice for a sweet breakfast, with a cup of coffee for afternoon tea, or something comforting after dinner.

Ingredients needed

The beauty of this quick bread is just how simple the ingredient list. You probably already have everything in your pantry right now. Here is what you’ll need:

  • Bananas– the browner your bananas are, the sweeter they will be! 
  • All-purpose flour– You can use regular all-purpose flour or gluten-free all-purpose flour. Be wary of the brands of gluten-free flour you use, as some have additives in it that can make sweet bread gummy. 
  • Sugar– I recommend sticking to white sugar (table sugar, monk fruit sweetener), or use part white and part brown sugar. Using all brown sugar (or coconut sugar) will yield a heavier loaf, and also have a very strong flavor. 
  • Baking soda– To help the bread rise and have that gorgeous dome shape we love!
  • salt-
  • Butter- Replaces the need for any oil in the recipe, while keeping the bread buttery and super moist. 
  • Milk– Any milk or dairy-free milk will work- I’ve used oat milk, unsweetened almond milk, and soy milk. 
  • Vanilla extract– A must for any good banana bread recipe!
  • Apple cider vinegar– This helps the bread rise and be fluffy, without the need for any eggs! 
  • Chocolate Chips– Use a mix of chocolate chunks and chocolate chips to ensure the chocolate is dispersed between the entire loaf. Be sure to reserve a few to top the bread with it.
  • Walnuts– Optional, but highly recommended. There is nothing I love more than the chocolate/walnut combination. 

How to make chocolate chip banana bread

Making this banana bread is so simple and needs no fancy kitchen gadgets to prepare! It follows a 3-step process, and the oven takes care of all the hard work.

Step 1- Make the batter

In a large mixing bowl, combine your dry ingredients and mix well. Mash your bananas, and add those to the bowl, along with the other wet ingredients. Mix until just combined, as we don’t want to over-mix it! Using a rubber spatula, fold through the chocolate chips and walnuts (if using them).

Step 2- Place in the pan

Transfer to a loaf pan and top the bread with extra chocolate chips and walnuts.

banana chocolate chip bread batter.

Step 3- Bake time

Now we bake! Bake the chocolate chip banana bread for around 45-50 minutes, or until a skewer comes out clean from the center. Oven makes and models vary, so you may find your banana chocolate chip bread taking a little longer to cook. Once cooked, remove from the oven and let cool completely in the pan.

Remember, the banana bread continues to cook as it cooled! 

chocolate chip banana bread.

Tips to make the best recipe

  • Do not over-mix the batter, as that can really affect whether the banana bread rises beautifully, or sinks. I know it is tempting, but avoid it! 
  • Mash the bananas with a fork, instead of blending it, as the extra lumps will give the bread an even more delicious texture.
  • Always line the loaf pan with parchment paper, instead of just greasing it. This bakes the banana bread more evenly and avoids any potential for it to stick. Also, use more than necessary, so that there is an inch on each side ‘overhanging’. This makes removing the cooked banana chocolate chip bread from the loaf pan seamless. 

Storage instructions

To store: Leftover slices can be stored at room temperature, covered, for up to one week. If you’d like it to keep longer, store it in the refrigerator for up to two weeks.

To freeze: Place the cooled bread in a ziplock bag and store it in the freezer for up to 6 months.

Chocolate chip banana bread recipe.

More banana bread recipes to try

Frequently Asked Questions

Is this recipe vegan?

When made with dairy free butter and dairy free milk, this recipe is suitable for vegans.

How do you keep chocolate chips from sinking in banana bread?

To combat this, you should ALWAYS fold through the chocolate chips at the end of the recipe preparation, instead of all at once.

Alternatively, you can toss the chocolate chips in a few tablespoons of flour. This stops them from sinking to the bottom.

Can you cook banana bread in a glass pan?

Yes, you can cook or bake your banana chocolate chip bread in a glass pan, but be wary that the heat distributes differently. To combat this, bake the banana bread at 170C/325F to compensate. 

Is this recipe gluten free?

Swap out the all purpose flour for a gluten free blend and this recipe is then suitable for celiacs.

chocolate chip banana bread recipe.

Chocolate Chip Banana Bread With 2 Minutes Prep | No Eggs Needed

Learn how to make the best chocolate chip banana bread with just 2 minutes prep! Moist, fluffy, and no eggs needed.
5 from 120 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 12 Slices
Calories: 226kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Line a loaf pan with parchment paper, reserving a few inches on each side overhanging.
  • In a large mixing bowl, add your flour, sugar, salt, baking soda and mix well. Add your mashed bananas, softened butter, vanilla extract, apple cider vinegar and mix of choice, and mix until just combined. Using a rubber spatula, fold through your chocolate chips of choice.
  • Transfer your batter into the lined loaf pan. Top with extra chocolate chips and bake for 45-50 minutes, or until a skewer comes out just clean from the center.
  • Remove banana chocolate chip bread and allow to cool in the pan completely.

Notes

* White sugar is best, but to keep it sugar free, use monk fruit sweetener (granulated). You can also use half brown sugar/coconut sugar and half white sugar. Avoid using all brown sugar, as the flavor will be too deep.
** If you follow a vegan diet, use dairy free butter and milk.
TO STORE: Leftovers will keep at room temperature, covered, for up to one week. To keep it longer, refrigerate it. 
TO FREEZE: Place the cooled bread in a ziplock bag and store it in the freezer for up to 6 months. 

Nutrition

Serving: 1slice | Calories: 226kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Sodium: 195mg | Potassium: 22mg | Fiber: 5g | Vitamin A: 360IU | Calcium: 19mg | Iron: 2mg | NET CARBS: 24g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

42 thoughts on “Chocolate Chip Banana Bread

  1. Hi Arman! Have made a couple of your “2-ingredient” recipes while quarantined with my family in NY – thumbs up all round!!!

    Was wondering if maple syrup or honey could be used as the sweetener for this banana bread? (That’s all I have in the house!)

    Thanks!
    Pauline

  2. This banana bread is seriously SO yummy!! A bit crispy on the outside, but still moist inside. My only question is I cooked the bread WAY longer than 45-50 min. it was in the oven for about 90 min. total.. Ended up tenting the top with foil to prevent to top from over cooking and bumping the temperature up a bit. Has anyone else experienced cooking way longer? Any-who, bread came out amazing and will be making again!

    1. Hi! Ahhh not sure why it took so long- I’ve known some ovens can take up to 60-65 minutes- Was your heat on the lower end? Hopefully we can troubleshoot this 🙂

  3. hmm.. I use a gas oven so if anything I would of thought it would of been faster! I’ll have to make it again and see if it is consistent with the baking time for me. 🙂

  4. This recipe is delicious! This is the first banana bread recipe I have been successful at making. The bread came out just like in the pictures. I baked it for exactly 45 mins. I accidentally over mixed the ingredients and was afraid it wasn’t going to rise while baking but it didn’t seem to have a huge effect. The bread rose beautifully, came out slightly crispy on the outside and moist on the inside. Simply delicious! Thank you for all your amazing recipes!!!

  5. Hi All…
    I wanted this so bad but didn’t want to use sugar or oil so I soaked 10 dates..1/2 banana and a peeled green apple and blended it..i just skipped the oil..came out anazing!!!!!

  6. Hi, I was just wondering if I would need to make a double batch if I wanted to make a 3 layered 6 inch cake? And if so, would you recommended doubling everything? Or adding less flour, less this, more that, etc.

    Thanks in advance!

  7. This is only my second attempt at baking gluten free and vegan. My bread came out pretty well and tasting great. Two issues: the top sank some in center. The toothpick came out clean but once I cut into it, the lower center all the way through was still raw, uncooked. I put it back in for another 6 minutes. My oven cooks hot so for me I need to cook this recipe for about 60 minutes at 350.

    Love all the helpful tips you offer and great questions too, thank you!

    1. Hi Pamela- It sounds like it could be your oven. I’d recommend you remove the loaf halfway through and cover with tin oil do it doesn’t overcook the top.

  8. 5 stars
    Delicious recipe! Used almond milk, butter and sugar, took about 55 minutes to bake, the very center is a little underdone but still tasty and loved the crunchy top! Used butterscotch chips instead of chocolate, great flavor combo!

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