Chocolate Chip Banana Bread

We’ve all been there. When we bought the bananas, they were barely yellow. And yet, now, somehow, the brown spots are already multiplying. Banana bread to the rescue!

All our banana bread recipes are excellent ways to use up extra-ripe bananas. While there are lots of delicious things you can mix in for banana bread upgrades, you can’t go wrong with chocolate chips.

This easy chocolate chip banana bread recipe makes a scrumptious, moist loaf full of melted chocolate goodness. What’s not to love?

Chocolate Chip Banana Bread Ingredients

• Bananas: It’s best to use really ripe (even brown!) bananas for banana bread. If your bananas are not quite ripe enough, here’s how to quickly ripen bananas.
• Butter: Let the butter soften to room temperature for easy creaming. No time to wait for the butter to soften? We have some tips on how to soften butter quickly.
• Sugar: You can use all granulated sugar, or use a mixture of white and brown sugar.
• Eggs: Eggs contribute to the structure, stability and tender texture of baked goods. For the best results, use room-temperature eggs.
• Milk: Milk helps to ensure this loaf stays moist as it bakes.
• Flour: Use all-purpose flour in this recipe. For precise measuring, spoon the flour into the cup measure, then level the top with the flat edge of a knife.
• Leaveners: Baking soda and baking powder work together to make the bread rise.
• Chocolate chips: While this recipe calls for semisweet chocolate chips, you can also use milk chocolate or bittersweet chocolate chips.

Directions

Step 1: Make the batter

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Preheat the oven to 350°F. In a large bowl, cream the butter and sugar until light and fluffy, then beat in the egg. In a separate small bowl, combine the bananas and milk. In a third bowl, whisk together the flour, baking powder and baking soda. Add the flour mixture alternately with the banana mixture to the butter mixture.

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Fold in the chocolate chips. Pour the batter into a greased 9×5-inch loaf pan.

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Step 2: Bake the bread

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Bake the banana bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Remove from a pan, and let cool completely on a wire rack.

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Editor’s Tip: It will be tempting to cut right into this loaf out of the oven. But let it cool completely to allow everything to settle properly. Use a serrated knife for clean slices, too.

Recipe Variations

• Make a gluten-free loaf: Add 1 cup chocolate chips to this gluten-free banana bread recipe.
• Add nuts: For a little crunch, fold in 1/2 cup chopped pecans, walnuts or hazelnuts after adding the chocolate chips to the batter.
• Add some warming spice: Stir up to 1 teaspoon ground cinnamon, ground ginger and/or ground nutmeg into the flour mixture.

How to Store Chocolate Chip Banana Bread

Cover and store your chocolate chip banana bread at room temperature for up to one to two days. Or store it, wrapped tightly, in the refrigerator for up to five to seven days.

How to Freeze Chocolate Chip Banana Bread

To freeze chocolate chip banana bread, let the bread cool to room temperature. To freeze the loaf whole, wrap in a double layer of plastic wrap followed by a layer of foil. Follow the same method to freeze individual slices of bread. Place in a freezer bag, and label with the contents and date. Chocolate chip banana bread can be frozen for up to three months. Thaw it in the refrigerator. You can rewarm slices in the toaster oven or microwave.

Chocolate Chip Banana Bread Tips

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Can you use frozen bananas in this chocolate chip banana bread recipe?

Yes, you can use frozen bananas in this banana bread recipe. For the best results, first let the bananas thaw in the refrigerator. Remove any excess liquid, lightly mash the bananas and add to the recipe.

Why did my banana bread sink in the middle?

You may have added too much baking soda or baking powder to the recipe. Too much of either ingredient may cause the bread to rise too much, causing it to deflate once out of the oven. Be sure to carefully measure and level off the filled measuring spoons before adding the baking powder and baking soda to the other dry ingredients.