Banana Chocolate Chip Bread is a classic recipe that I remember making all the time with my mom growing up. It’s the perfect recipe for those overripe bananas on your counter.
I have a habit of asking people what the first thing was that they ever cooked as a kid. You might be surprised (or not) by how often the answer is either chocolate chip cookies or banana bread. Where those two classics meet is the inspiration for today’s recipe.
While some people may look at the spotty bananas on their kitchen counter as being past their prime, I actually get excited because they’re the perfect excuse for making banana bread. Personally, I can’t even begin to tally the number of banana bread loaves I made when I was little. Part of the appeal to me, both back then and now, is that baking banana bread is easy, fun to do and most of all, delicious.
I often make this recipe with Kenya and Chloe. They take turns mashing the bananas, measuring the dry and wet ingredients, dumping everything in the mixing bowls and of course, sneaking in as many bites of chocolate chips as they can — while I lounge, read the paper and have my coffee (wait, I dreamt that last part — that never happens!).
Back to reality. The kids love watching me pour the batter they helped make into the loaf pan, but not as much as they enjoy sitting in front of the oven and watching intently as it bakes into a mound of chocolate banana goodness — which tends to get eaten up faster then it took to make!
Making different breads like Chocolate Zucchini Bread, Pumpkin Pear Bread or even classic Honey Wheat Bread is such a fun activity to do with your kids! Tag me @weelicious on social media and let me know if you make any of them!
Banana Chocolate Chip Bread
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 3 small bananas, mashed
- 1/3 cup milk
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup + more for topping chocolate chips (you can also sub chopped walnuts, dried cherries, mini chocolate chips, etc)
- Preheat oven to 350º F.
- Place butter and sugar in the bowl of a standing mixer and cream together for 3 minutes of until light and fluffy.
- Add eggs one at a time then the bananas, milk and vanilla.
- In a separate bowl whisk the flour, baking soda and salt.
- Gradually add the dry ingredients to banana mixture followed by the chocolate chips and mix until just combined.
- Pour the batter into a greased loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for 10 minutes and then remove to a cooling rack.
- Cool and serve.
- * To freeze: Wrap the bread and then place in a labeled zipper bag for up to 3 months.
We love this recipe! Thankful it’s so forgiving with my toddlers help ☺️
I really miss having the nutrition values listed recipe. WI
So glad to hear you enjoy this recipe, and that you’ve had success making it as a loaf and muffins!
I made this recently and it was delicious and moist. I also added 1/4 tsp cinnamon and 1/8 tsp nutmeg for extra flavour. I have made the loaf but I also used this recipe for muffins and cooked them at 350 for 22-25 mins.
I wonder if this would be good with coconut oil instead of butter?
Wanted to know if this bread can be cooked in an 8×8 pan OR WHAT SIZE loaf pans do I NEED? How do I switch time ZOR temp. On the bread recipe also?? Thank you!!
This was amazing!!! I used a cup of whole wheat flour and a cup of AP flour, and added an extra banana (I had four brown bananas I wanted to use up). It tasted amazing, and even looked beautiful!
Salted or unsalted Butter?
I haven’t tested it in this recipe, but when I need gluten-free goodies I use King Arthur Flour all-purpose gluten free blend!
I wanted to know if I could substitute with gluten free flour. My youngest has a gluten intolerance. If so, what would be the measurements.
Here is a chocolate chip banana muffin recipe that uses honey or agave instead of sugar! http://b12.ba4.myftpupload.com/2011/05/25/banana-chocolate-chip-muffins/
I can’t eat sugar. Can I replace it for Agave? If so, in what proportions? Thanks!,
I will give it a try..looks yummy!
We use this recipe as mini muffins. I always have all the ingredients on hand for this one. Cook for 10-12 minutes.
Just wanted to chime in that we LOVE this banana bread at our house. I changed it up a bit by: using a mixture of greek yogurt and Earth Balance to replace the butter, used a mixture of WW pastry flour and Oat flour to replace the all purpose flour and took the sugar out and replaced it with stevia.
It is by far my kiddos favorite thing to snack on! Thanks Catherine!!
First time Ive made anything from your website and I must say its delicious! I didnt have any chocolate chips but still yummy without. Time to try out some more of your recipes that Ive been admiring now. Keep up the great work Catherine.
[…] Next to cupcakes, bread is my second favorite edible gift to give to family and friends. I normally bake large loaves, but when I came across this mini bread pan, I couldn’t resist its cuteness. Everything just seems cuter when it’s miniature, am I right? I usually make classic banana bread, but decided to add chocolate chips this time for extra sweetness. To make them more personal I wrapped small strips of parchment paper around the middle and tied tiny alphabet charms to each one with colorful string. All of these items can be found at your local craft store and this simple, delicious recipe can be found here. […]
I always put my baked goods on the bottom or second from bottom rack in the oven because heat rises and baked goods in the top of the oven can overcook! Flax seed mixed with water seems to be the most popular egg replacement.
I’m a beginner in baking. Which rack in the oven shd these be placed? Could I replace eggs with flax seed meal in this recipe?
It PAINS me that I just searched my pantry and don’t have any chocolate chips! Guess I’ll try it without them – my husband says banana bread without chocolate chips is better than no banana at all 🙂
I’ll be honest, I’m curious to see how this compares to the wheat germ banana muffins, which is our all time favorite muffin around here… it’s hard to beat, especially knowing it’s got that extra nutritional punch.
Just finished baking this…sooo yummy for my 18 mo old and me! I used whole wheat pastry flour instead and added dried cranberries! My husband will be delightfully surprised when he gets home later.
I slice the banana bread before freezing it, so I can just thaw it slice by slice as needed for breakfast, snack, lunch, etc…
Ahh will make these today with Peanut Butter chips! (that’s what I have on hand and…. YUM!)
Thank you for all your fun recipes and stories! My 22 month old has started taking an interest in helping me cook and I love using your recipes with her! We will definitely making this recipe but probably use the mini muffin pan with 1 loaf pan.
My son & I just made your banana wheat germ muffins last night. Will have to wait for more bananas to turn before we try this. Can’t wait!
This will be a perfect treat for my wee-one who isn’t feel good and home from school today. Great timing!
You could cook them for 20 minutes in regular greased muffin tins or try this recipe: http://b12.ba4.myftpupload.com/2011/05/25/banana-chocolate-chip-muffins/
Sounds wonderful! If I made them into mini muffins would I just use the same cooking time as your banana wheat germ muffins?