This Chocolate Chip Banana Bread is super moist and loaded with chocolatey goodness. And the best part you only need one bowl to make it.
All you need to do is mix all the ingredients in a bowl, pour it into a loaf pan, put it in the oven and you’re done!
Baking with no clean up makes me a happy camper.
What Ingredients Do You Need To Make Chocolate Chip Banana Bread?
This chocolate chip banana bread uses common ingredients that you probably already have in your pantry.
- Bananas: Make sure to use really ripe bananas for this recipe. Overripe bananas that are spotted and soft are perfect.
- Butter: This recipe calls for melted butter which means no creaming required. Yay! If you don’t have unsalted butter, you can use salted butter instead. It will still turn out well.
- Sugar: White sugar will work just fine. But if you want to have a more caramelized flavor, you can substitute with brown sugar instead.
- Egg: Just one egg is all you need.
- Vanilla Extract: Make sure to use real vanilla extract to get that homemade taste.
- Baking Soda: Baking soda helps the banana bread rise and fluff up. Make sure your baking soda is fresh and not expired.
- Salt: A pinch of table salt brings out the flavor of the bananas and chocolate.
- All-Purpose Flour: The classic AP flour is used here. You can substitute with whole wheat flour if you wish.
- Chocolate Chips: I love using mini chocolate chips here so you get lots of chocolate in every bite. Regular sized chocolate chips tend to sink to the bottom.
What Temperature Do You Bake Banana Bread At?
You should bake banana bread at 350˚F (180˚C).
Banana bread is very dense so it’s best to cook it at a low temperature for longer.
How Long Do You Bake Banana Bread For?
You should bake banana bread for around 50 minutes.
To check if your banana bread is done, stick a skewer into banana bread.
If it comes out clean with no batter on it, it’s done.
Don’t let the melted chocolate fool you, if it has no banana bread batter on it, its done.
How To Store Banana Bread
You can store banana bread in an air tight container or Ziplock bag for up to 4 days.
You can also keep the banana bread in the freezer for up to 3 months.
To keep your banana bread moist, do not pre-slice it when storing it.
Frequently Asked Questions About Banana Bread
Can Bananas Be Too Ripe For Banana Bread?
No. Bananas cannot be too ripe for banana bread.
Banana bread that are too ripe to eat are perfect for banana bread.
Making banana bread is a great way to use up old bananas that you otherwise would have to throw away.
Why Is My Banana Bread So Dry?
The number one reason why your banana bread is dry is overbaking it.
Do not overbake your banana bread! Make sure to do the skewer test at 50 minutes to see if its done.
If it’s well browned at the top and you can really smell the banana bread aroma in your kitchen, it’s done.
Are Banana Breads Good For You?
Banana breads are good for you in moderation.
Despite the name, banana bread is more like a cake than a bread.
Even though it has fruit in it, it’s still a sugary treat that is best enjoyed in moderation.
With that said, this recipe only uses 1/3 cup of butter and 1/2 cup of sugar so it has less fat and sugar than most baked goods.
Should I Cover Banana Bread When Baking?
No. You should not cover your banana bread when baking it.
You want the top to be nice and brown.
Covering the banana bread will prevent the top from browning and make it look less appetizing.
How Much Chocolate Chips Should You Add To Your Banana Bread?
You should add around 1/2 cup of chocolate chips to your banana bread. But this is just a suggestion.
Feel free to add it to your heart’s content.
What Happens If You Put Too Much Banana In Banana Bread?
If you put too much banana in your banana bread, your banana bread will be too dense and soggy in the middle.
Too much banana will prevent your banana bread from rising properly.
Three medium sized bananas (6-7 inches long) are usually the perfect amount for your banana bread.
Chocolate Chip Banana Bread
- 1 Loaf Pan
- 3 Medium-Sized Overripe Bananas
- 1/3 cup Melted Unsalted Butter
- 1/2 cup Sugar
- 1 Egg
- 1 tsp Pure Vanilla Extract
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Mini Chocolate Chips
- Preheat oven to 350˚F (180˚C).
- In a mixing bowl, mash the bananas until smooth.
- Melt the butter in the microwave in 30 second increments and mix it into the banana mixture until well combined.
- Add the sugar, egg, vanilla and mix until well combined.
- Add the baking soda, salt, and flour and mix just until no lumps are visible. Do not overmix.
- Add in the mini chocolate chips and gently fold into the batter.
- Pour the batter into a greased loaf pan or a parchment-lined loaf pan. Add additional chocolate chips to the top if you wish.
- Bake for 50 to 55 minutes or until a toothpick comes out clean.
- Remove the banana bread from the pan and allow it to cool completely before serving.