This chocolate chip banana bread recipe is an old family favorite that we have loved for years. This recipe is perfect, moist, and turns out every time.
This chocolate chip banana bread recipe is based on my grandmothers classic banana bread. It was one of her party or family get together staples and it’s amazing! I’ve made a few changes and love this current version I make.
I like to use very ripe bananas when I make this chocolate chip banana bread recipe. Like in the picture above. You can use normally ripe bananas, but I don’t think they give as good of a texture or as much banana flavor to the bread. Check out this tip for ultra-fast banana ripening!
This chocolate chip banana bread recipe starts by creaming a stick of butter and some sugar together. I actually prefer to use my handheld beaters for this recipe, or you could use a kitchen aid mixer with the whisk attachment.
Imma need to hit the weight set more if I’m going to be able to cream butter and sugar together for 2 minutes by hand. HA. The picture above is what it should look like when properly creamed – light and fluffy!
Then you whisk in 2 eggs, these also need to be whisked for a hot minute. Can you imagine how toned my arms would be if I actually did this by hand? Maybe that should be my new fitness goal.
After the eggs are properly creamed together, it should be light and ultra smooth and fluffy like this pictures. Doesn’t it look just beautiful???
Now, this is a little different than grandma and most chocolate chip banana bread recipes. I actually think the bread bakes up better and has a better texture if the bananas aren’t mashed up.
I simply toss them in the batter and let the mixer do the work for me.
The end product looks like this – there are chunks but they bake up super smooth and the bread isn’t full of banana chunks. I would not be down for that. I’m not a chunk lover.
And that sounds weird.
It’s fine, you get me.
Then you just mix in the dry ingredients! Now – as with any cake, dessert bread, quick bread, etc. – DO NOT over mix at this stage!! Before, we were incorporating air into the batter by whipping the butter, sugar, and eggs.
Now that we are mixing the flour in, we don’t want to over-mix and make the cake tough. So mix until everything is just combined.
I like to fold the chocolate chips in by hand, that way I can give the bowl a good scrape and make sure it’s all combined. Also, don’t be like me and reserve a little flour to toss with your chocolate chips. That will keep them from sinking in the batter.
It’s a pretty thick batter, but you can see in the pictures how mine fell a bit and there are more towards the bottom of the loaf than at the top.
Sprinkle the top with jumbo chips, and pop it into the oven! Your house is going to smell amazing.
And now you’re singing that song from Moana.
You’re double welcome.
Oh, and I also like to take mine out of the oven a taaaaaad bit early so the top is still gooey. I know, ew. But I love it! So your loaf will probably be more rounded on top if you let it bake properly 🙂
Chocolate Chip Banana Bread
- 1/2 cup butter 1 stick, softened
- 1 cup sugar
- 2 eggs
- 3 bananas ripe
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 2/3 cup chocolate chips semi-sweet
- Preheat oven to 350 degrees F.
- Cream butter and sugar together for 2-3 minutes until light and fluffy.
- Add 2 eggs and cream together again for 1-2 more minutes.
- Add the vanilla and ripe bananas, whole, to the bowl. Mix until combined and the bananas are mixed in.
- Add the dry ingredients, less 2 tablespoons, to the bowl and mix until just combined – do not overmix.
- Toss the chocolate chips with the remaining 2 tablespoons of flour. Fold the chocolate chips into the batter.
- Pour into a greased loaf pan (see note) and bake for 45-50 minutes, or until a toothpick comes out with a few crumbs on it.
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