This Easy Chocolate Chip Banana Bread is made in one bowl—no mixer needed. It bakes up super moist and studded with plenty of chocolate chips for a decadent breakfast or snack.
Classic banana bread is a perfect way to use overripe bananas. Adding chocolate chips turns it into a richer treat that’s still easy to make.
Overripe Bananas
The secret to great banana bread is using overripe bananas. When the peel is heavily speckled and at least half browned, the fruit inside will be soft and full of flavor.
Many grocery stores set aside ripe bananas for baking, or you can speed up ripening by placing bananas in a brown paper bag with an apple or ripe banana.
Using Frozen Bananas
If you’re not ready to bake, freeze overripe bananas for later. Break peeled bananas into pieces and freeze in a zip-top bag for smoothies, cakes, or quick breads.
Thaw frozen bananas in the refrigerator overnight or microwave for about 30 seconds. If excess liquid accumulates after thawing, drain off about half before using.
How to Make Easy Chocolate Chip Banana Bread
This recipe comes together in one bowl with simple utensils—no stand mixer required.
Preheat the oven to 350°F. Grease and flour an 8.5×4.5-inch (1 lb) loaf pan, or line the bottom with parchment and spray the sides. A baking spray with flour works well.
- In a large bowl, mash bananas with a fork until smooth—no large chunks remain.
- Stir in melted butter, sugar, the egg, and vanilla until combined.
- Whisk together flour, baking soda, and salt, then fold the dry ingredients into the wet mixture until the flour barely disappears.
- Fold in the chocolate chips, then pour the batter into the prepared pan. Top with a few extra chips if desired.
- Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too fast, tent loosely with foil for the last 10–15 minutes.
- Let the loaf cool in the pan for 5 minutes, then invert onto a wire rack and cool completely before slicing.
Serving and Storing
Slice the bread with a serrated knife for clean cuts. Store leftovers wrapped in plastic or in an airtight container at room temperature for up to one week. Refrigeration speeds drying and is not recommended for storage.
Freezing Instructions
Freeze a whole loaf or individual slices. Double-wrap the loaf with plastic wrap and foil, or wrap slices individually with plastic and place them in a freezer bag. Freeze for up to three months and thaw at room temperature before serving.
More Banana Recipes
- Banana Oatmeal Chocolate Chip Cookies
- Banana Coconut Cookies
- Coffee Cake Banana Bread
- Banana Crumb Muffins
- Banana Toffee Cupcakes
- Berry Banana Bread with Cream Cheese Icing
- Banana Chocolate Chip Muffins with Sour Cream
- Banana Zucchini Mini Muffins
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Easy Chocolate Chip Banana Bread
Ingredients
- 1 ½ cups (345 g) mashed bananas (about 3 overripe bananas)
- ⅓ cup (75 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar (adjust to taste)
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups (180 g) all-purpose flour, stir, spoon & level
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (170 g) chocolate chips (semi-sweet, milk, or dark)
Instructions
- Preheat oven to 350°F. Butter and flour an 8.5×4.5-inch (1 lb) loaf pan, or line the bottom with parchment and spray the sides.
- In a large bowl, mash bananas until smooth. Add melted butter, sugar, egg, and vanilla; mix until combined.
- Stir together flour, baking soda, and salt. Fold the dry ingredients into the wet batter until the flour barely disappears. Fold in the chocolate chips.
- Pour batter into the prepared pan and bake 50–60 minutes, until a toothpick in the center comes out clean. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Cool in the pan for 5 minutes, then invert onto a wire rack and cool completely. Slice with a serrated knife and serve.
Notes
- Store bread at room temperature in plastic wrap or an airtight container for up to 1 week. Refrigeration will dry it out faster.
- To freeze: double-wrap the whole loaf with plastic and foil, or wrap individual slices in plastic and place in a freezer bag. Freeze up to 3 months and thaw at room temperature before serving.
Nutrition
Disclaimer: Nutritional values are estimates.
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