banana bread recipe with chocolate chips can solve about fifty problems at once. No joke. Forgot your neighbor’s birthday? Boom, you’re covered. Kids melting down after school? Works every time. When I first started baking this, years back, my loaves came out dry or the chips sank to the bottom (annoying, right?). I figured it out eventually, thank goodness. Seriously, if you want a no-fuss way to whip up a crowd-pleaser, stick around. If you need a more classic take, I’ve also leaned a lot from this banana banana bread recipe and sometimes throw in ideas from this easy chocolate chip banana bread because who doesn’t want every trick in the book? 
How to Make Chocolate Chip Banana Bread
Okay, so here’s my straightforward, slightly-chaotic process. Grab those bananas—super brown is best. Trust me, if they look almost too ugly to eat, you’re doing it right. Mash them up in a big bowl. Don’t stress about lumps, a few are fine. Dump in one egg (room temp somehow works better), a little melted butter, plus a hearty splash of vanilla.
Mix in sugar. I use brown sugar for that cozy, almost caramel kick. Next up is flour, baking soda, and a pinch of salt. Get that gently folded together—don’t go overboard. That’s how you get a rock for a loaf, ha.
Pour in the chocolate chips. Oh, and sprinkle a few on top too. This tiny trick makes it look five-star, I swear. Plop the messy batter into a greased loaf pan and toss it in the oven. About 50 to 60 minutes later, heavenly smell fills your kitchen. Done. (Just let it cool, if you can stand to wait.)
If you want a guide with more visual help or creative ideas, check out this banana bread recipe too. 
The Secret to Super Moist Banana Bread
All right, I’ll let you in on my magic move. It’s not just about overripe bananas, even though those do most of the work. The real secret? Don’t overmix. Once your flour is mixed in, stop stirring. The more you work that batter, the tougher your bread gets. Also, adding a couple of tablespoons of sour cream or plain Greek yogurt—sounds weird, but wow, it makes a difference.
Sometimes I’m out of yogurt, so I’ve swapped in applesauce or even a splash of milk. Not the end of the world if it’s not exact. Oh, and don’t be shy with the chocolate chips. I use semi-sweet, otherwise it’s cloying (just my two cents).
Whenever I’ve handed out my banana bread recipe with chocolate chips to friends, they say the moistness is on another level. My aunt Becky swears it’s the best she’s tasted, and you know aunts never lie about baked goods.
“I’ve used this recipe so many times now, and every single loaf is mega moist. My husband can polish off half a loaf in an evening. Five stars from us!” — Gina H.
How to Ripen Bananas for Chocolate Chip Banana Bread
Got solid yellow bananas? No problem. I get this all the time. You can speed up ripening. Easiest trick is just toss your bananas in a paper bag, fold the top, and let them sit for a day or two. If you’re as impatient as me, you can pop them in the oven (bake at 300°F, 15-20 minutes till they’re black and mushy).
I’ve even used frozen bananas before. Let them thaw and drain a little liquid before mixing in. They look gross but mash perfectly. Anyway, don’t ever toss out those brown bananas. They’re jackpot for banana bread recipe with chocolate chips.
Once when I panicked last minute for dessert, that oven trick seriously saved my skin—nobody guessed. If you need more creative ripening ideas, just remember the microwave (thirty seconds with the skin on). It ain’t elegant, but it works.
Storing Chocolate Chip Banana Bread
Let’s be real: most loaves don’t last long around here. But if, by some miracle, you have leftovers, here’s what to do. First, cool it totally—warm bread goes mushy if you wrap it too soon. Slip it in plastic wrap or a big zip-top bag, push the air out, and you’re set. It’ll keep soft for three days on the counter.
For longer keeping, fridge is fine, but I swear it dries out a bit. Best thing? Freeze extra slices! Wrap individual pieces, then you can grab just what you need in the morning (it thaws in half an hour, or pop in the toaster).
Once, I forgot a loaf in the freezer for a month. Thought it’d be gross—nope, tasted like I’d baked it that day. Wild.
Tips for Choosing the Best Chocolate Chips
Chocolate chips absolutely matter. Not all brands taste the same. Grab semi-sweet for a good balance (milk is sometimes too sweet for banana bread recipe with chocolate chips if you ask me). And skip those “mini morsels”—the regular size gives nice melty pockets.
- Try chunks if you want gooier bites in the middle.
- Avoid “baking chocolate,” it usually doesn’t have sugar—unless super dark is your thing.
- If you like a little extra crunch, toss in mini chips or some chopped walnuts.
I get fussy about brands (Ghirardelli or Guittard are solid, but use whatever you love). Sometimes I even combine chips and chunks for a super-loaded effect. Worth it.
Want a twist? Check out banana bread brownies for a next-level treat inspired by this banana bread recipe with chocolate chips.
Common Questions
Why does my banana bread sink in the middle?
Oh, I’ve been there! Usually means it wasn’t baked through, or maybe too much moisture. Test with a toothpick. If it comes out with batter, bake longer.
Can I make this recipe gluten-free?
Yup, swap all-purpose flour for your favorite GF flour blend. Add an extra egg if it looks dry.
Can I add nuts?
Totally. I like walnuts or pecans—just toss in a half cup with your chips.
Is it okay to use less sugar?
Sure thing. The bananas are sweet enough. I’ve cut sugar by a third and still got great results.
How do I keep chocolate chips from sinking?
Try tossing them with a spoon of flour before adding to the batter. Works most of the time!
Give This Cozy Banana Bread a Go
If you’ve been hunting for a banana bread recipe with chocolate chips that actually works every single time, hopefully I’ve got you sorted. Don’t be afraid to tweak it for your own kitchen—I’ve tried everything from peanut butter swirl to adding coconut and nobody’s ever complained. For even more tips and different banana bread styles, jump over to Chocolate Chip Banana Bread, or browse this classic MOIST Chocolate Chip Banana Bread – Butternut Bakery version for familiar comfort, and if you love super-moist crumb, Super Moist Chocolate Chip Banana Bread – Eats Delightful just nails it. Seriously, you can’t go wrong—get baking and make your kitchen smell like pure happiness. 
Chocolate Chip Banana Bread
Ingredients
For the Batter
- 3 bananas 3 overripe bananas The riper, the better.
- 1 large 1 egg, room temperature
- ¼ cup 1/4 cup melted butter Can substitute with sour cream or plain yogurt.
- 1 teaspoon 1 teaspoon vanilla extract
- ½ cup 1/2 cup brown sugar Adds a caramel touch.
- 1 cup 1 cup all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- ¼ teaspoon 1/4 teaspoon salt
- 1 cup 1 cup semi-sweet chocolate chips Can include extra for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the overripe bananas until mostly smooth.
- Mix in the egg, melted butter, and vanilla extract until combined.
- Add the brown sugar and mix well.
- Gently fold in the flour, baking soda, and salt until just combined.
- Stir in the chocolate chips, reserving a few for topping if desired.
Baking
- Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
