Can I use frozen bananas for this recipe?

Absolutely! Frozen bananas work wonderfully in banana bread. Just thaw them completely, drain any excess liquid, and mash them as normal. The natural freezing process actually breaks down the cell walls in bananas, making them even easier to mash and incorporate into your batter.

Why did my banana bread sink in the middle?

A sunken middle usually means the bread wasn't quite done baking. Banana bread is dense by nature, so it needs adequate time to cook through. Next time, try baking for 5-10 minutes longer, and make sure your oven temperature is accurate with an oven thermometer. Also, avoid opening the oven door frequently during baking.

Can I make this without chocolate chips?

Definitely! The base banana bread recipe is delicious on its own. You can leave out the chocolate chips entirely or substitute with nuts, dried fruit, or even blueberries for a different twist. The baking time remains the same.

How ripe should my bananas be?

The riper, the better! Look for bananas that are heavily spotted or even black on the outside. They should be soft to the touch and smell sweet. These overripe bananas have converted more starch to sugar, resulting in sweeter, more flavorful banana bread. If your bananas aren't ripe enough, you can speed up the process by placing them in a paper bag with an apple overnight.

Chocolate Chip Banana Bread Recipe

Name: Chocolate Chip Banana Bread Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 Tablespoons unsalted butter, softened; 3/4 cup light brown sugar, packed; 2 large eggs, room temperature; 1/3 cup sour cream, room temperature; 2 cups mashed ripe bananas (about 5 medium bananas); 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup mini semi-sweet chocolate chips

This incredible Chocolate Chip Banana Bread combines the comforting sweetness of ripe bananas with melty chocolate chips for a treat that’s impossible to resist. Moist, tender, and bursting with flavor, this banana bread comes together quickly with simple ingredients you likely already have in your pantry. Perfect as a breakfast treat, afternoon snack, or dessert, it’s sure to become a staple in your baking rotation!

Why You’ll Love This Recipe

Simple Ingredients: Uses everyday pantry staples that you probably already have on hand.
Quick Prep: Takes just 10 minutes to prepare the batter before it goes into the oven.
Customizable: Easily adaptable to your preferences – adjust the sweetness, try different chocolate varieties, or add nuts for extra crunch.
Beginner-Friendly: Straightforward instructions make this perfect for novice bakers.
Crowd-Pleaser: This recipe has that perfect balance of banana flavor and chocolate goodness that everyone loves.

Ingredients You’ll Need

All-purpose flour: Creates the structure of the bread while keeping it tender. Tossing some with the chocolate chips prevents them from sinking.
Baking soda: Our leavening agent that helps the bread rise and become fluffy.
Salt: Enhances all the flavors and balances the sweetness.
Light brown sugar: Adds moisture and a subtle caramel flavor that pairs beautifully with bananas.
Unsalted butter: Provides richness and a tender crumb. Make sure it’s properly softened for the best texture.
Eggs: Act as binders that help hold everything together while adding structure.
Sour cream: The secret ingredient that makes this bread incredibly moist and tender.
Ripe bananas: The star of the show! The riper they are, the sweeter and more flavorful your bread will be.
Vanilla extract: Adds depth of flavor and enhances the overall taste profile.
Mini chocolate chips: Distributes chocolate throughout every bite. You can use regular-sized chips too, but minis spread more evenly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this banana bread your own? Try these delicious twists:

Nut Lover’s Version: Add 1/2 cup of chopped walnuts or pecans for texture and nutty flavor.
Spiced Banana Bread: Include 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg for a warm, spiced version.
Triple Chocolate: Use a mix of semi-sweet, milk, and white chocolate chips for a decadent treat.
Healthier Swap: Replace half the all-purpose flour with whole wheat flour for added fiber.
Banana Chocolate Chip Muffins: Pour the batter into a muffin tin instead of a loaf pan. Reduce baking time to about 18-22 minutes.

How to Make Chocolate Chip Banana Bread

Step 1: Prep Your Ingredients

Preheat your oven to 350°F and prepare your loaf pan with baking spray. Toss chocolate chips with a tablespoon of flour (this prevents them from sinking to the bottom). In a separate bowl, combine the remaining flour with baking soda and salt.

Step 2: Cream the Butter and Sugar

Beat the softened butter and brown sugar together until light and fluffy, about 3 minutes. This incorporates air into the mixture, which helps create a tender crumb.

Step 3: Add Wet Ingredients

Add eggs one at a time, mixing well after each addition. Then mix in the sour cream, mashed bananas, and vanilla until combined. The mixture might look slightly curdled—that’s completely normal!

Step 4: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet ingredients until just combined. Overmixing can make your bread tough, so stop mixing as soon as the flour disappears. Fold in those flour-coated chocolate chips.

Step 5: Bake to Perfection

Spread the batter into your prepared loaf pan and sprinkle extra chocolate chips on top for a beautiful finish. Bake for 60-65 minutes, covering loosely with foil at the 30-minute mark to prevent over-browning. The bread is done when a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy warm or at room temperature!

Pro Tips for Making the Recipe

Flavorful and Crispy: These chimichangas are bursting with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. They’re also perfectly crispy on the outside and juicy on the inside.
Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
Versatile: You can easily customize these chimichangas with your favorite fillings and toppings.
Freezer-Friendly: You can assemble these chimichangas ahead of time and freeze them for a quick and easy meal later on.

How to Serve

This versatile banana bread can be enjoyed in many ways:

As a Breakfast Treat

Slice and toast lightly, then spread with a thin layer of butter or cream cheese for a delightful morning meal.

For Dessert

Warm a slice in the microwave for 15 seconds and top with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Afternoon Snack

Serve with a cup of coffee or tea for the perfect mid-day pick-me-up.

Special Occasions

Transform it into a simple dessert by dusting with powdered sugar or topping with a thin cream cheese glaze.

Make Ahead and Storage

Storing Leftovers

Store cooled banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The flavor actually improves after a day as the ingredients meld together!

Freezing

This bread freezes beautifully! Wrap the entire loaf or individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.

For best results, slice the bread before freezing so you can grab individual portions as needed.

Reheating

Thaw frozen slices at room temperature for about an hour, or microwave from frozen for 20-30 seconds. You can also toast thawed slices for a crispy exterior and warm interior.

FAQs

Can I use frozen bananas for this recipe?

Absolutely! Frozen bananas work wonderfully in banana bread. Just thaw them completely, drain any excess liquid, and mash them as normal. The natural freezing process actually breaks down the cell walls in bananas, making them even easier to mash and incorporate into your batter.
Why did my banana bread sink in the middle?

A sunken middle usually means the bread wasn’t quite done baking. Banana bread is dense by nature, so it needs adequate time to cook through. Next time, try baking for 5-10 minutes longer, and make sure your oven temperature is accurate with an oven thermometer. Also, avoid opening the oven door frequently during baking.
Can I make this without chocolate chips?

Definitely! The base banana bread recipe is delicious on its own. You can leave out the chocolate chips entirely or substitute with nuts, dried fruit, or even blueberries for a different twist. The baking time remains the same.
How ripe should my bananas be?

The riper, the better! Look for bananas that are heavily spotted or even black on the outside. They should be soft to the touch and smell sweet. These overripe bananas have converted more starch to sugar, resulting in sweeter, more flavorful banana bread. If your bananas aren’t ripe enough, you can speed up the process by placing them in a paper bag with an apple overnight.

Final Thoughts

This Chocolate Chip Banana Bread hits all the right notes – it’s moist, flavorful, and filled with melty chocolate in every bite. The combination of ripe bananas and chocolate is truly unbeatable, making this bread perfect for everything from breakfast to dessert. Whether you’re a seasoned baker or trying your hand at homemade banana bread for the first time, this recipe is sure to become a favorite that you’ll come back to again and again. Give it a try the next time you have some overripe bananas on your counter – I promise you won’t be disappointed!

Chocolate Chip Banana Bread Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Yield: 12 slices 1x
Category: Bread
Method: Baking
Cuisine: American

Print Recipe

Description

This Chocolate Chip Banana Bread is the ultimate comfort treat! Perfectly moist, sweet, and full of rich banana flavor, it’s elevated with bursts of semi-sweet chocolate chips in every bite. Whether enjoyed warm or at room temperature, this crowd-pleaser is perfect for breakfast, a snack, or dessert.

Instructions

Prepare the Oven and Pan
Preheat the oven to 350°F. Spray a 9×5 loaf pan with baking spray and set it aside. In a small bowl, toss the chocolate chips with 1 tablespoon of flour to prevent them from sinking in the batter. Set aside.
Mix the Dry Ingredients
In a large bowl, stir together the remaining flour, baking soda, and salt. Set aside.
Cream Butter and Sugar
Cream the softened butter and brown sugar together in a stand mixer or with a hand mixer for about 3 minutes until light and fluffy.
Add Eggs and Wet Ingredients
Beat in the eggs one at a time, ensuring the first is fully incorporated before adding the next. Add the sour cream, mashed bananas, and vanilla extract. Mix until all the wet ingredients are well combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Use a large spoon to combine until just mixed—be careful not to over-mix. Fold in the chocolate chips until evenly distributed throughout the batter.
Pour Batter into the Pan
Spread the batter evenly into the prepared loaf pan. Optionally, sprinkle extra chocolate chips on top for a decorative touch.
Bake the Bread
Bake for 60-65 minutes. At the 30-minute mark, loosely cover the bread with foil to prevent over-browning. The bread is ready when a toothpick inserted into the center comes out clean.
Cool and Serve
Remove the bread from the oven and cool it in the pan on a wire rack for 10 minutes. Carefully remove the bread from the pan and let it cool completely before slicing. Serve warm or at room temperature for the best flavor experience.

Notes

For the best flavor, use ripe bananas that are heavily spotted or slightly blackened.
Chocolate chips are optional—feel free to leave them out or substitute with your favorite mix-ins, like nuts or dried fruits.
This bread freezes beautifully. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container for up to 3 months.
Double the recipe to share with friends or save additional loaves for later.
You can substitute mini chocolate chips with regular ones or dark chocolate chunks depending on your preference.