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My chocolate chip banana bread recipe is moist, fluffy, and bursting with mouthfuls of chocolate chips in every bite! It uses pantry staple ingredients and needs very little prep.
Craving more banana bread recipes? Try my strawberry banana bread, ginger banana bread, and protein banana bread next.
Need an excuse to use those poor browning bananas in your kitchen cupboard?
While yes, you could make my healthy banana pancakes, nothing beats a warm loaf of fresh banana bread, especially when there’s chocolate involved!
Table of Contents
Why I love this recipe
- The perfect texture. The bread is light and fluffy, and the half-melted chocolate chips add the perfect texture change to take it over the top.
- Easy to make diet-friendly. There are no eggs in this recipe, and it’s easy to make dairy-free AND gluten-free if desired.
- Minimal prep time. Seriously, the oven takes care of all the hard work, so there is very little hands-on time.
- Made in one bowl. And you know what that means? Clean-up is a breeze!
★★★★★ REVIEW
“This recipe is absolutely amazing! I even made it vegan, and it is still wonderful! def recommend” – Starlyn
Ingredients needed
- Ripe bananas. The browner your bananas, the sweeter the banana flavor!
- All-purpose flour. You can use regular AP flour, white whole wheat flour, or gluten-free all-purpose flour if you prefer.
- Sugar. I recommend sticking to white sugar or using part white and part brown sugar. Using all brown sugar will yield a heavier loaf with a stronger flavor.
- Baking soda. To help the bread rise.
- Salt. Just a pinch to balance the other ingredients.
- Unsalted butter. Replaces the need for oil in the recipe while keeping the bread buttery and super moist. To keep it vegan, use oil or dairy-free butter.
- Milk. Unsweetened almond milk is my standby, but any type of dairy or dairy-free milk works.
- Vanilla extract. A must for banana bread!
- Apple cider vinegar. This helps the bread rise and be fluffy without the need for eggs!
- Chocolate chips. I used a mix of semi-sweet chocolate chips and chocolate chunks to add a fun texture change. Be sure to reserve a few to top the bread.
- Walnuts. Optional, but highly recommended!
All out of ripe bananas?
If you’re craving banana bread but only have firm bananas, I’ve got you covered! Here are a few of my top tips for quickly ripening bananas:
- Oven. Bake them at 150C/300F for 10-15 minutes (in their peels) and let them cool completely before using.
- Overnight. The night before, place them in a brown paper bag. By the morning, they’ll be ripened.
- Microwave. Microwave the bananas in their peels in 30-second intervals until soft. Let them cool completely.
How to make chocolate chip banana bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F. Line a loaf pan with parchment paper, reserving a few inches overhanging on each side.
Step 2- Mix. In a large bowl, stir together the dry ingredients. Add the remaining ingredients (except the chocolate) and whisk to combine. Fold in the chocolate chips and nuts if using.
Step 3- Bake. Pour the batter into the prepared pan, sprinkle with extra chocolate chips, and bake for 45-50 minutes or until a toothpick inserted comes out clean. Let the bread cool in the pan completely.
Arman’s recipe tips
- Run out of bananas? This recipe requires roughly 4 bananas, but if you come up short, make it up with unsweetened applesauce or pumpkin puree. I do this all the time!
- Don’t overmix the batter. The more you mix, the more air is lost, resulting in a dense loaf.
- Mash the bananas with a fork. I tested this and blending the bananas, and I found the fork method left some texture to the bananas and made for a moister loaf.
- Toss the chocolate chips in flour. To keep them from sinking to the bottom.
- Cover the bread with aluminum foil. If you notice the top of the bread is browning before the center is cooked, lightly tent it in foil around the 30-minute mark.
- Make banana bread muffins. Pour the batter into a greased muffin tin and bake for 18-24 minutes or until a toothpick comes out clean.
Storage instructions
To store: Leftover slices can be stored in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
To freeze: Wrap leftover bread in plastic wrap, store it in a freezer bag, and freeze for up to six months.
Frequently asked questions
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 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.
More banana loaves and baked goods
Chocolate Chip Banana Bread
Video
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
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/4 cup milk
- 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
Originally published February 2023, updated and republished August 2024
Walnuts suit the best here? What about almonds?
I’ve tried your almond flour banana bread…really good. Just wondering if I can make this one with almond flour. I’m paleo.
Thanks!
I’ve tried other egg free banana bread recipes and they were always dry-until I found this recipe! I’ve made this banana bread multiple times and it always turns out great. I use gluten free Namaste flour, no sugar, dairy free milk, add ground cinnamon, and replace the butter with coconut oil (1:1 so 1/2 cup of coconut oil. Warm up the milk before hand and mix it in with the coconut oil to keep it from solidifying). Thank you for the recipe!
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.
This recipe is absolutly amazing! I even made it vegan, still wonderful! def recommend!
It was super yummy & so easy to make. Nice & moist.
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!
Thanks, Alice! Butterscotch chips sounds like a fabulous addition!
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.
Everyone LOVED this recipe and were all shocked that it didn’t have eggs! I made it vegan
Yum!!!
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!
How ripe do the bananas have to be?
The browner the better.
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!
Can I use oil instead of vegan butter?
I haven’t tried, but I don’t see why not! 🙂
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!
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.
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!
Hi Mariel! I’ve never tried this so you’ll need to experiment and see!
Can this be made in a bread machine? Kitchen gutted for renovation, so I’m without an oven 🙃
Not that I’ve tried!
May I ask what gluten free flour you would recommend for this recipe?
Thanks so much,
Kristina
Bob’s gluten free flour that contains added xanthan gum
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!!!!!
So glad it worked!
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!!!
You are so welcome, Daisy-Thank you for the feedback 🙂
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. 🙂
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!
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 🙂
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!
Ok, thanks for replying 🙂
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
Hi Pauline- I haven’t tried that- you could add some and then also add a little extra flour to combat the extra liquid.
If I make these in a muffin tin, how much should I reduce the cook time?
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.
Can I use almond flour?
Not for this recipe, but you can make this one instead- https://thebigmansworld.com/healthy-flourless-banana-breakfast-cake/