My chocolate chip banana bread recipe is moist, fluffy, and bursting with mouthfuls of chocolate chips in every bite! It uses pantry staple ingredients and needs very little prep.
Need an excuse to use those poor browning bananas in your kitchen cupboard?
While you could certainly make my healthy banana pancakes, nothing beats a warm loaf of fresh banana bread, especially when chocolate is involved!
I’ve been baking chocolate chip banana bread for over 15 years, ever since my mom shared her tried-and-true recipe with me. Since then, I’ve tested it countless times, tweaking everything from the type of flour to the kind of fat that bakes best, until I landed on a version that’s moist, fluffy, and packed with gooey chocolate chips. One trick I picked up during my culinary school training was using apple cider vinegar to mimic the lift of eggs- so this loaf rises beautifully without them.
The result? A foolproof chocolate chip banana bread that tastes nostalgic, baked up consistently, and has become one of my most requested recipes by family and friends… and now you!
Table of Contents
Why make my banana chocolate chip bread
- One bowl. Which means fewer dishes and a recipe I actually enjoy making on repeat.
- Perfect texture. The bread bakes up light and fluffy with gooey pockets of half-melted chocolate chips in every bite. Seriously.
- Wholesome. There are no eggs in my recipe, and I’ve tested some options to make it dairy-free and/or gluten-free.
- Minimal prep time. The oven does all the heavy lifting. Once the bananas are mashed, you’re less than 5 minutes away from getting it in the pan.
Key Ingredients
Find the printable recipe with measurements below.
- Ripe bananas. I find the browner the bananas are, the sweeter the banana flavor and overall loaf will be.
- All-purpose flour. You can use regular AP flour, white whole wheat flour, or gluten-free AP flour. I’ve tested all three- gluten-free works well, but white whole wheat gives it a slightly heartier texture.
- Sugar. I recommend sticking to white sugar or using a combination of white and brown sugar. Avoid all brown sugar- I tested this, and it made the loaf heavier.
- Baking soda. To help the bread rise.
- Salt. Just a pinch to balance out the sweetness.
- Unsalted butter. I tested this recipe with both butter and coconut oil, and butter always won- it makes the loaf more flavorful and moist.
- Milk. Unsweetened almond milk is my go-to, but any type of dairy or dairy-free milk will work.
- Vanilla extract. A must for banana bread!
- Apple cider vinegar. This helps the bread rise and be fluffy without the need for eggs!
- Chocolate chips. I used a mix of semi-sweet chocolate chips and chocolate chunks to add a fun texture change. Be sure to reserve a few to top the bread.
- Walnuts. Optional, but highly recommended for crunch and nutty flavor.
No ripe bananas? I have you covered
If you only have firm bananas, I’ve got you covered! Here are a few of my top tips for quickly ripening bananas:
- Oven. Bake them at 300°F for 10-15 minutes (in their peels) and let them cool completely before using.
- Overnight. The night before, place them in a brown paper bag. By the morning, they’ll be ripe.
- Microwave. Microwave the bananas in their peels in 30-second intervals until soft. Let them cool completely.
★★★★★ REVIEW
“This recipe is absolutely amazing! I even made it vegan, and it is still wonderful! def recommend” – Starlyn
Recipe tips for success
- Don’t overmix the batter. The more you mix, the more air is lost, resulting in a denser loaf. Mix until just combined (a few streaks of flour are fine).
- Mash the bananas with a fork. I tested both fork mashing and blending, and the fork method left a little texture in the bananas, which made the bread moister.
- Toss the chocolate chips in the flour. To keep them from sinking to the bottom while baking.
- Cover with foil if needed. If the top is browning before the center is cooked, tent the bread loosely with foil around the 30-minute mark.
- Pull it at the right time. In culinary school, I learned that quick breads and other pan-baked goods continue to cook from residual heat even after they’re out of the oven. Pull your banana bread when a toothpick has just a few moist crumbs- it will finish setting and cool.
Frequently asked questions
Yes! You can bake banana bread in a glass pan, but reduce the oven temperature by about 25°F (bake at 325°F) and bake for a little longer. Glass heats more slowly but retains heat longer, which prevents the edges from over-browning.
Yes, you can. Divide the batter evenly into a greased 12-count muffin tin and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. My oven took precisely 18 minutes, but yours may take a little longer.
This recipe calls for four bananas (1 1/2 cups mashed). If you’re short, you can swap the missing amount with unsweetened applesauce or pumpkin puree- About 1/4 cup per missing banana. I’ve tested both, and applesauce keeps the loaf slightly sweet and lighter, while pumpkin gives it a heartier and moister texture.
Stop cooled banana bread in an airtight container for up to 5 days. For longer storage, refrigerate for up to two weeks. To freeze, wrap the cooled loaf (or individual slices) in plastic wrap and store in the freezer for up to 6 months.
Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper, leaving a few inches of overhanging paper on each side.
In a large mixing bowl, add the flour, sugar, salt, and baking soda and mix well. Add the mashed bananas, softened butter, vanilla extract, and apple cider vinegar, and mix until just combined. Using a rubber spatula, fold through the chocolate chips of choice.
Transfer the batter into the lined loaf pan. Top with extra chocolate chips and bake for 45-50 minutes, or until a toothpick comes out mostly clean from the center (a few moist crumbs are great).
Remove the banana chocolate chip bread and allow it to cool in the pan completely before slicing.
- Sugar option: White sugar is best. You can also use half brown sugar/coconut sugar and half white sugar. Avoid using all brown sugar, as the flavor will be too deep.
- Flour: I also successfully tested white whole wheat flour and gluten-free all-purpose flour. If you use the latter, ensure the flour has xanthan gum added. I like Bob’s Red Mill brand.
- Leftovers: Keep at room temperature for five days or in the refrigerator for two weeks. Freeze slices for up to 6 months.
Serving: 1servingCalories: 226kcalCarbohydrates: 29gProtein: 3gFat: 9gSodium: 195mgPotassium: 22mgFiber: 5gSugar: 12gVitamin A: 360IUCalcium: 19mgIron: 2mgNET CARBS: 24g
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