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.
Leftover bananas on hand and have a sweet tooth?
Sure, you could make some fluffy banana pancakes or a healthy banana cake, but nothing beats a loaf of warm, moist banana bread, especially if there is some chocolate involved!
Table of Contents
Incredible banana chocolate chip bread
I know that everyone claims they have the best recipe for banana bread with chocolate chips but trust me on this: you’ll fall in love with this recipe. I made it for all my neighbors when I first moved into my new neighborhood and let’s just say we are all VERY good friends now!
- You don’t need eggs. 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. The mouthfuls of chocolate chips are very much welcomed (if you want even more chocolate, double chocolate banana bread is a winner!).
- Easily made gluten free. With just a few swaps, you can make this a loaf suitable for celiacs!
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 white whole wheat flour for a more nutritional boost.
Dietary swap
If you follow a gluten free diet, you can use the same amount of gluten free baking flour that contains xanthan gum.
- Sugar– I recommend sticking to white sugar or use part white and part brown sugar. Using all brown 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.
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!
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.
- If you are watching your carbs or sugar, try a coconut flour or almond flour banana bread instead.
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.
More banana bread recipes to try
Frequently Asked Questions
When made with dairy free butter and dairy free milk, this recipe is suitable for vegans.
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.
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.
Swap out the all purpose flour for a gluten free blend and this recipe is then suitable for celiacs.
Chocolate Chip Banana Bread
Ingredients
- 2 cups all-purpose flour gluten-free, if necessary
- 1 cup sugar * See notes
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 cups banana approximately 4 bananas
- 1/2 cup butter softened ** See notes
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/4 cup milk ** See notes
- 1/2 cup chocolate chips
- 1/4 cup walnuts optional
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
Nutrition
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Wow well done! Vegan, yet super delicious. Thank you
made this recipe over 5 times Yummmmmi
My go-to recipe for banana bread. It’s very very good.
By the way, point 2 in the instructions, says “mix of choice” instead of “milk of choice”.
Delicious! So moist, fluffy and a crispy outer layer. I also added a tablespoon of ground flax seeds and a handful of craisins. Thank you.
Okay, thank you so much!
Hi Arman! I love your recipes so much! I just had a question:
In your nutrition section, you said that one slice is 226kcal. But I looked up how many calories is 1 kcal, it said that it was 1000, but it seems wrong that a slice of the bread is 226,000 calories 😂 Could you correct it for me – I don’t really understand. I’m sure that I’m just missing something really big haha
Thanks!
Hi! It is just 226 calories.
Could erythritol be used instead of sugar?
You are welcome to experiment and see.
Hi I like the recipe, but you please let me which of gluten free all purpose flour is good to use for cakes and cookies thank you
I like Bob’s Red Mill gluten free flour with added xanthan gum.
Do you know what the outcome would be without sugar? Bananas and dairy free chocolate chips have a lot of sugar. Plus, if I added raisins – more sugar. I’m trying to stay away from granulated sugar!(addicted)😩
Hello, can I use eggs and if so how many?
Thanks,
Patti
Not that I’ve tried!
I followed all the directions but substituted almond flour for regular flour and baked for 60 mins and the bread still came out super soggy and did not rise. ;-(
Any thoughts why?
Hi Christina- There is no almond flour in this recipe. I’m not surprised it didn’t turn out if you used alternative ingredients.
Amazing banana bread!!
Best banana bread I’ve ever made and my family loves it! I used 3/4 of white sugar and 1/4 of brown sugar instead, and it made it so good!
LOVE IT 😀 Thanks, Grace!