Chocolate Chip Banana Bread

This chocolate chip banana bread recipe is truly a must-try! It’s wonderfully simple to make, incredibly moist, and packed with rich banana flavor and sweet chocolate chips in every bite. Whether you’re a beginner baker or someone who loves quick, homemade treats, this recipe is perfect for you. All you need are a couple of ripe bananas and a few pantry staples, and you’ll have a warm, delicious loaf ready in under an hour.

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what makes this recipe special?

What makes this banana bread recipe extra special is its soft, cake-like texture and the perfect balance between sweetness and richness. The chocolate chips melt into the batter, giving it little pockets of creamy goodness, while optional mix-ins like pecans and golden raisins add crunch and a hint of fruity chewiness. It’s versatile enough to enjoy for breakfast, serve as an afternoon snack, or pair with a cup of tea or coffee for dessert.

Best of all, it’s a no-fuss recipe—no mixers, no fancy tools—just a bowl, a fork, and a little bit of time. It’s the perfect way to use up overripe bananas and fill your kitchen with the cozy aroma of fresh baking. So grab those bananas and let’s get started on your new favorite banana bread!

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chocolate chip banana bread ingredients

Ripe bananas provide natural sweetness and a moist, tender texture to the bread.

All-purpose flour gives the banana bread its structure and soft crumb.

Sugar, sweetener, or honey adds the perfect amount of sweetness to balance the flavors.

Egg helps bind the ingredients together and adds richness.

Vegetable oil keeps the bread extra moist and tender without making it heavy.

vanilla extract enhances the flavor with a warm, aromatic note.

Baking soda helps the bread rise and gives it a light, fluffy texture.

salt sharpens the flavors and balances the sweetness.

Milk chocolate chips add bursts of creamy chocolate throughout the bread.

Pecans provide a satisfying crunch and a hint of buttery flavor.

Golden raisins add chewy texture and a touch of fruity sweetness.

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How to Make Chocolate Chip Banana Bread?

1. Preheat your oven to 340°F (170°C) and lightly grease a loaf pan or line it with parchment paper.
2. Mash the bananas in a large mixing bowl until they are very smooth with no large lumps.
3. Add the sugar, egg, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
4. Pour in the vegetable oil, then sprinkle in the salt and baking soda. Stir everything gently.
5. Add the flour to the bowl and mix just until the batter is smooth and thick. Avoid overmix

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chocolate chip banana bread storage

• At room temperature:
  Once the banana bread has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.
  
• In the refrigerator:
  To keep it fresh a little longer, you can refrigerate the bread. Wrap it well to prevent it from drying out. It will last for up to one week in the fridge.
  
• In the freezer:
  For longer storage, wrap the loaf (or individual slices) tightly in plastic wrap and then place it in a freezer-safe bag or container. It will stay good for up to 3 months.
  To enjoy, thaw the bread at room temperature or warm individual slices in the microwave for about 20–30 seconds.

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Frequently Asked Questions

1. Can I use frozen bananas?

Yes! Just thaw them completely and drain any excess liquid before mashing. Frozen bananas are often even sweeter, which makes the bread extra flavorful.

2. Can I substitute the vegetable oil?

Absolutely. You can replace it with melted butter, coconut oil, or even applesauce for a slightly healthier option.

3. What if I don’t have milk chocolate chips?

You can use dark chocolate chips, white chocolate chips, or even chop up a chocolate bar. Feel free to get creative!

4. Can I leave out the pecans and raisins?

Of course! Both are optional. If you prefer a simpler banana bread, you can skip them without affecting the texture.

5. How should I store the banana bread?

Store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.

6. Can I make muffins instead of a loaf?

Yes! Simply pour the batter into a muffin tin and bake at the same temperature for about 18–22 minutes, or until a toothpick comes out clean.

7. Why is my banana bread dense and not fluffy?

Overmixing the batter can cause the bread to become dense. Make sure to mix just until the flour disappears into the batter.

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Tips and Tricks

• Use overripe bananas:
  The riper, the better—brown, spotty bananas add more sweetness and moisture.
  
• Don’t overmix the batter:
  Stir just until everything is combined. Overmixing can make the bread dense or rubbery.
  
• Measure flour correctly:
  Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and dry out the bread.
  
• Add toppings before baking:
  Gently press the extra chocolate chips and pecans on top of the batter so they don’t sink during baking.
  
• Let it cool completely:
  Cooling the bread in the pan for about 10–15 minutes before transferring it to a wire rack helps it set and slice cleanly.
  
• Customize it your way:
  Swap in walnuts, dried cranberries, or even shredded coconut. This recipe is super flexible!
  
• Use parchment paper:
  Lining your pan with parchment makes for easy removal and less cleanup.

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More recipes to try

chocolate ganache cake

coconut cake recipe

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