Do chocolate chips taste good in banana bread?

Absolutely! They add melty, rich sweetness that pairs beautifully with the banana flavor. Chocolate chip banana bread is a total crowd-pleaser and feels a little more indulgent than the classic version.

What is the number one mistake made when making banana bread?

Overmixing the batter. Don’t Overmix: Stir just until the dry spots disappear. Overdoing it can make your loaf dense or chewy instead of soft and tender. Gentle folding is key.

Why did the chocolate chips sink in my banana bread?

Chips may sink if the batter is too thin. You can toss them in a teaspoon of flour before folding them in to help keep them suspended throughout the loaf.

What's the secret to good banana bread?

Overripe bananas, room temperature ingredients, and not overbaking. And of course, a generous handful of chocolate chips doesn’t hurt. A great banana bread should be moist, flavorful, and have a tender crumb.

Can I use frozen bananas?

Yes! Just thaw them fully and drain off any excess liquid before mashing. They’re just as sweet (sometimes even more so) and perfect for baking.

Easy Chocolate Chip Banana Bread Recipe

Description

This moist, tender Chocolate Chip Banana Bread is loaded with ripe bananas and melty chocolate chips—perfect for breakfast, snacks, or dessert.

Ingredients

Scale

1/2 cup (8 Tbsp) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs, at room temperature
3 medium/large very ripe bananas, mashed (about 1 3/4 cups)
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips, divided

Instructions

Preheat & Prep: Preheat oven to 350˚F. Grease and flour a 9.25” x 5.25” loaf pan or line with parchment paper for easier removal.
Cream Butter & Sugar: In a large bowl, use a paddle attachment or hand mixer to beat the softened butter and sugar until fluffy and pale in color.
Add Eggs & Banana: Lightly beat the eggs. Mash the bananas until chunky and stir them in along with the vanilla extract. Mix until well blended.
Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture and stir just until combined. Do not overmix.
Add Chocolate Chips: Fold in 3/4 cup of the chocolate chips. Pour batter into the prepared pan and sprinkle the remaining 1/4 cup on top.
Bake: Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top darkens too quickly.
Cool & Serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Slice once completely cooled or serve warm if you can’t wait!

Notes

Use very ripe bananas—brown and spotty for maximum sweetness and moisture.
Mini chocolate chips or chunks can be used instead of regular chips.
Store covered at room temperature for 2–3 days or refrigerate for up to 5 days.
This loaf freezes well. Wrap tightly and store for up to 2 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 22g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

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