Chocolate Chip Banana Bread

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5 from 342 votes
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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.

chocolate chip banana bread.

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
  1. Incredible banana chocolate chip bread
  2. Ingredients needed
  3. How to make chocolate chip banana bread
  4. Tips to make the best recipe
  5. Storage instructions
  6. More banana bread recipes to try
  7. Frequently Asked Questions
  8. Chocolate Chip Banana Bread (Recipe Card)

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. Like my vegan banana bread, 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! 

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 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! 

banana chocolate chip 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. 
  • If you are watching your carbs or sugar, try a coconut flour or almond flour banana bread instead.

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.

banana bread with chocolate chips.

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

5 from 342 votes
This chocolate chip banana bread recipe is moist, fluffy, and bursting with mouthfuls of chocolate chips in every bite! There are no eggs needed, and the batter uses pantry staples.
Servings: 12 Slices
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes

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. 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: 1sliceCalories: 226kcalCarbohydrates: 29gProtein: 3gFat: 9gSodium: 195mgPotassium: 22mgFiber: 5gVitamin A: 360IUCalcium: 19mgIron: 2mgNET CARBS: 24g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    I was searching for a moist vegan banana bread recipe and this turned out great! I used gluten free Namaste flour, no
    sugar, and added cinnamon. Delicious! Thanks got the recipe.

  2. 5 stars
    So yummy! I had a go to banana bread recipe for so long that had a ton of eggs in it and it was delicious but I became allergic to them a couple years ago. I’ve been searching for a good eggless recipe and this is it!

    I used bobs 1 to1 gf flour and I also only did 1/2 c of sugar. I also used butterscotch chips and pecans since it’s what I had on hand and definitely do not regret it! I used some veggie oil to oil my glass pan instead of parchment and had no problem with sticking.

    Will be making over and over thank you!

  3. 5 stars
    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”.

  4. 5 stars
    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.

  5. 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!

  6. 5 stars
    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

  7. 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)😩

  8. 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?

    1. Hi Christina- There is no almond flour in this recipe. I’m not surprised it didn’t turn out if you used alternative ingredients.

  9. 5 stars
    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!

  10. 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!

  11. 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.

  12. 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!

  13. 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!!!!!

  14. 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!!!

  15. 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. 🙂

  16. 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 🙂

      1. I fed this to my family and they ate the whole loaf in one night. It was sooooo freaking good especially warm out the oven with some homemade vanilla ice cream! Definitely will make this again!

  17. 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

    1. Hi Pauline- I haven’t tried that- you could add some and then also add a little extra flour to combat the extra liquid.

    1. I haven’t tried this in a muffin tin, but as a general rule of thumb, aim for 15-20 minutes, depending on your oven make.