Chocolate Chip Banana Bread

There's something about ripe bananas sitting on the counter that calls to me—when their skins are nearly all brown and they're softer than I'd eat them straight, that's when I know it's time to bake. I started making this chocolate chip banana bread on a lazy Sunday morning when my neighbor stopped by with a loaf she'd just pulled from the oven, and I was hooked by the smell alone. Now it's become my go-to whenever I need something warm and comforting, or when I'm running late and need a breakfast I can actually be proud of. The chocolate chips melting into the crumb is where the magic lives.

I'll never forget bringing this to my book club when I was nervously presenting for the first time, and someone asked for the recipe before I'd even sat down. That loaf sat on the coffee table and disappeared in pieces while we talked, and honestly, it gave me more confidence than my actual presentation did. Now my friends text me asking when I'm baking it next.

Ingredients

• All-purpose flour (2 cups): This is your structure, so don't skip sifting or at least aerate it before measuring—packed flour makes dense bread.
• Baking soda (1 teaspoon): Works with the banana's natural moisture to give you that tender crumb, but don't confuse it with baking powder.
• Salt (1/2 teaspoon): Just a whisper, but it wakes up the chocolate and deepens the banana flavor.
• Unsalted butter (1/2 cup, melted): Let it cool slightly so it doesn't scramble the eggs—this is important.
• Granulated sugar (3/4 cup): The sweetness balances the banana without making it cloying.
• Eggs (2 large): These bind everything together and give the bread its lift.
• Vanilla extract (1 teaspoon): A small amount that rounds out all the flavors without announcing itself.
• Ripe bananas (3, mashed): Overripe is the goal here—soft enough to practically dissolve, almost brown on the outside.
• Semi-sweet chocolate chips (3/4 cup): Not too dark, not milk chocolate—this balance is what makes it work.

Instructions

Get your oven ready:

Preheat to 350°F and grease your loaf pan generously, or line it with parchment paper if you're worried about sticking. This small step means the difference between a bread that slides out and one you're scraping at with a spatula.

Combine the dry team:

Whisk flour, baking soda, and salt in a medium bowl until even. The whisking matters because it distributes the baking soda so you don't get any bitter pockets.

Build your wet base:

In a larger bowl, whisk melted butter and sugar together until they look combined and slightly fluffy. Add your eggs one at a time, then the vanilla, and notice how it all starts coming together.

Add the bananas:

Stir in your mashed bananas gently—you want them incorporated but not beaten to death. Some little chunks are actually fine and add texture.

Fold, don't mix:

This is where patience pays off: gradually fold the dry ingredients into the wet ingredients with a spatula using a gentle hand. Stop folding the moment you don't see dry flour anymore—overmixing makes tough bread, and that's the one thing to avoid here.

Add the chocolate:

Fold in most of the chocolate chips, holding back a small handful for the top. Save those reserved chips to scatter over the batter before baking so they get glossy and beautiful.

Get it in the oven:

Pour the batter into your prepared pan, smooth the top gently, and scatter those reserved chips across the surface. Into the oven it goes for 50 to 60 minutes.

Know when it's done:

Test with a toothpick in the center—it should come out clean or with just a few melted chocolate streaks. If the top is browning too fast, you can tent it with foil for the last 15 minutes.

Cool with patience:

Let it rest in the pan for 10 minutes—this keeps it from falling apart—then turn it out onto a wire rack. Let it cool completely before slicing, though I know the temptation is strong.

Save

There was a morning when I burned the bottom of a loaf because I'd forgotten to line the pan, and instead of throwing it out, I scraped off the burnt bits and served it to my daughter anyway. She ate half of it plain before I could even slice it properly, which somehow meant more to me than any perfect loaf I've made. That's when I realized this recipe isn't precious or fussy—it's forgiving in the way that good food should be.

The Science of Sweetness

Banana bread is one of those bakes where the fruit itself is doing half the work—it's bringing moisture, natural sugar, and a subtle flavor that you can't replicate any other way. The riper the banana, the more the starches have converted to sugar, so those nearly-black beauties sitting on your counter aren't past their prime, they're at their peak. I learned this the hard way after years of making dense, dry banana bread, and now I actually seek out the most bruised bananas at the store because they're usually cheaper too.

Texture and the Art of Gentle Folding

The difference between a tender crumb and a tough, rubbery loaf comes down to one thing: respecting the batter. When you're folding the dry ingredients in, imagine you're tucking them gently into the wet mixture rather than stirring like you mean it. A few streaks of flour at the end are actually your friends—they mean you stopped just in time. This took me years to internalize, but now I can feel the moment to stop just by the resistance of my spatula.

Making It Your Own

The beauty of this recipe is that it's a canvas waiting for your signature move. Some mornings I add a pinch of cinnamon or nutmeg if I'm feeling warm and cozy, and other times I'll fold in some chopped walnuts alongside the chocolate for texture and earthiness. The recipe stays the same, but it becomes reflective of what you're craving and what you have on hand, which is when baking stops feeling like following instructions and starts feeling like cooking.

• A 1/2 teaspoon of cinnamon or a pinch of nutmeg adds a gentle warmth that makes the whole house smell like a hug.
• Swap half the chocolate chips for chopped walnuts or pecans if you want something nuttier and less sweet.
• Store it wrapped tightly at room temperature for three days, or freeze individual slices for up to two months and thaw them whenever the craving hits.

Save

This banana bread has become my kitchen signature, the thing I make when I want to say thank you without words, or when I need to prove to myself that I can still make something good. Every loaf is a small moment of comfort that somehow means more than its ingredients suggest it should.

Questions & Answers

→ What makes the bread moist and tender?

The ripeness of bananas combined with melted butter and careful mixing keeps the bread moist and tender.

→ Can I substitute chocolate chips with other add-ins?

Yes, chopped walnuts or a mix of nuts and chocolate chips add texture and flavor variety.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center; it should come out clean or with a few melted chocolate streaks.

→ What is the best way to store the bread?

Keep the sliced bread wrapped tightly at room temperature for up to 3 days, or freeze for longer storage.

→ Can I add spices to enhance flavor?

A touch of cinnamon can add a warm, spicy note enhancing the overall flavor profile.