Banana bread with chocolate chips is a one bowl quick bread made from three mashed ripe bananas, melted butter, sugar, an egg, and a cup of flour, studded with a full cup of chocolate chips and baked for about an hour. It takes ten minutes of prep, sixty five minutes in the oven, and cuts into eight thick slices.
Melted butter means you can stir everything by hand, and the bananas supply most of the moisture and sweetness. Folding in the chips and sprinkling extra on top gives a bakery style look, with melted pockets of chocolate in every slice. The loaf smells wonderful while it bakes and is just as good the next day.
Table of Contents
Why You Will Love Banana Bread with Chocolate Chips
A single bowl and a spoon are all you need.
Ripe bananas make the crumb sweet and moist.
A full cup of chips fills every slice.
What You Need for Banana Bread with Chocolate Chips
- The batter is three ripe bananas, half a cup of melted butter, half a cup of sugar, one beaten egg, and one teaspoon of vanilla extract.
- The dry part is one cup of all purpose flour, one teaspoon of baking soda, and a quarter teaspoon of salt, with one cup of chocolate chips and extra for the top.
Ripe bananas. They give sweetness and moisture.
Melted butter. It makes a tender, rich crumb.
Egg. It binds the batter.
Baking soda. It lifts the loaf.
Chocolate chips. They melt into pockets of chocolate.
How to Make Banana Bread with Chocolate Chips
1. Heat the oven. Heat the oven to 350 degrees F and grease a loaf pan.
2. Mash. Mash the bananas in a large bowl until smooth.
3. Mix. Stir in the melted butter, then the sugar, beaten egg, and vanilla.
4. Add the dry ingredients. Mix in the baking soda and salt, then add the flour and stir just until combined.
5. Fold and bake. Fold in the chips, pour the batter into the pan, sprinkle extra chips on top, and bake for sixty to sixty five minutes until a toothpick comes out clean.
Use very ripe bananas, the kind with black speckles. They are sweeter, easier to mash, and they give a stronger flavor. If your bananas are still yellow, set them in a warm spot for a day or two, or roast them briefly in the oven until the peels turn dark.
Stir the flour in only until it disappears. A few small lumps are fine, and overmixing makes the loaf tough. Do not taste the raw batter, since it contains raw egg and raw flour, and wash your hands and tools after mixing. Cool the loaf in the pan for ten minutes before turning it out onto a wire rack.
Serving Ideas for Banana Bread with Chocolate Chips
Serve slices warm with a pat of butter, or cool with a cup of coffee. For more banana bakes, try super moist banana bread, banana bread cookies, chocolate nut banana bread, or overnight cinnamon rolls.
Notes and Swaps for Banana Bread with Chocolate Chips
Flag the allergens. This loaf contains wheat, egg, and milk, and the chocolate may contain soy, so check every label.
Do not taste raw batter. Do not taste the raw batter, since it contains raw egg and raw flour, and wash your hands and tools after mixing.
Check the doneness. A toothpick should come out clean apart from melted chocolate.
Toss chips in flour. It keeps them from sinking.
Cover the top. Foil stops over browning.
Use a metal pan. It bakes evenly.
Cool before slicing. The crumb sets.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of baked goods.
For extra flavor, add a pinch of cinnamon or a handful of chopped walnuts. Mini chocolate chips spread more evenly through the batter, while dark chocolate chunks give bigger melted pockets. Each change keeps the same baking time.
You can bake the batter as twelve muffins for about twenty minutes at the same temperature, or in a smaller pan for a taller loaf that needs a few more minutes. If the top browns too fast, cover it loosely with foil for the last twenty minutes.
Storing Banana Bread with Chocolate Chips
Cool the loaf completely, then wrap it and store at room temperature for up to three days. Refrigerate for up to a week, or freeze whole or sliced for up to three months. Warm a slice in the toaster to melt the chips again and bring back the fresh baked taste.
Questions About Banana Bread with Chocolate Chips
How ripe should bananas be for banana bread with chocolate chips?
They should be soft and heavily speckled.
Can you make banana bread with chocolate chips ahead of time?
Yes. It keeps for three days.
Can you freeze banana bread with chocolate chips?
Yes, for up to three months.
Can I use oil instead of butter?
Yes, in the same amount.
Why did my loaf sink?
It was underbaked or the oven door opened early.
Banana Bread with Chocolate Chips
Equipment
- 9×5 inch loaf pan
- Large bowl
- Wire rack
Ingredients
Main Ingredients
- 3 ripe bananas mashed
- ½ cup butter melted
- ½ cup sugar
- 1 large egg beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup all purpose flour
- 1 cup chocolate chips plus extra for the top
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease a pan.
- Mash. Mash the bananas.
- Mix. Stir in the butter, sugar, egg, and vanilla.
- Dry. Mix in the baking soda, salt, and flour.
- Bake. Fold in the chips and bake 60 to 65 minutes.
