This chocolate chip banana bread recipe uses simple ingredients that you probably already have on hand. And it makes a double batch, so there is plenty to go around or store in the freezer.
No matter what, we always seem to end up with brown bananas at the end of the week.
Sometimes I’ll peel and freeze them to use in smoothies.
But the perfect way to use them up, is to bake up a couple loafs of the best chocolate chip banana bread.
This easy recipe is for two loaves of moist banana bread. It mixes up in one bowl (yay for less dirty dishes) and uses basic baking ingredients.
It is the perfect snack to enjoy with a cup of coffee, or a quick breakfast!
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Simple Banana Chocolate Chip Bread Recipe
- Over-Ripe Bananas
- Unsalted Butter
- All Purpose Flour
- Vanilla Extract
- Baking Powder
- Baking Soda
- Semi-sweet Chocolate Chips
Check out this chocolate brownie baked oatmeal recipe for another simple chocolate treat to keep on hand!
Peel the bananas and place them in a large mixing bowl. To mash bananas, just take a fork or potato masher, and get to work. Try to get as many of the large chunks out as possible.
Add the melted butter, beaten egg, sugar, and vanilla. Stir well (you can use a hand mixer if you prefer, but I just use a large wooden spoon).
Now you will start to add the dry ingredients to the wet ingredients. Sprinkle the baking soda, baking powder, and cinnamon, and salt over the mixture. Stir.
Add flour and stir to combine until there are no streaks of flour left.
Fold in your chocolate chips.
Feel free to add in extra chocolate chips if you want!
This blueberry muffin bake is another favorite simple breakfast item we like to bake and freeze!
Split the banana bread batter between two greased loaf pans. Bake in a 350 degree oven for 45-50 minutes, or until the center of the banana bread is done.
Allow to cool in the bread pan for 5-10 minutes, and then remove. Place on a wire rack to cool completely – then enjoy!
I hope this will become a family favorite!
To Store Chocolate Chip Banana Bread:
Store any leftovers in an airtight container. The bread should store at room temperature for 3-4 days and in the fridge for about a week.
Take your cooled bread and wrap the whole loaf tightly in plastic wrap. You can then wrap it in aluminum foil or place in a gallon freezer bag.
The bread should remain fresh in the freezer for about a month.
Substitutions or Additions for Chocolate Chip Banana Bread
For all the chocolate lovers out there, you can also make into a double chocolate chip banana bread. Just add 1/2 to 1 cup of cocoa powder to your batter.
You can also add nuts to this recipe, either in addition to or in place of the chocolate chips. Some of our favorites are walnuts and pecans!
Avocado oil and coconut oil are both good substitutions for the butter in this recipe. The coconut oil will leave an aftertaste; however I find that it works well with the banana flavor.
Can I Use Fresh Bananas for Banana Bread?
You can – but for best results you should really use overripe bananas. During the ripening process, the starches are converted to sugar. That means your overripe bananas are sweeter and more appropriate for baking with.
Double Batch Chocolate Chip Banana Bread
- 2 cups mashed ripe bananas about 6 bananas
- 2/3 cup butter melted
- 2 eggs large, beaten
- 2 tsp vanilla
- 1 cup sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon (optional)
- 3 cups all purpose flour
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- Mash peeled bananas in a large mixing bowl.
- Add in the melted butter, beaten egg, sugar, and vanilla. Stir well.
- Sprinkle the salt, baking powder, baking soda and optional cinnamon over the mixture. Stir.
- Add in the flour and stir to combine. Stir until all flour in incorporated. Fold in chocolate chips (and other optional add-ins).
- Split the batter between two greased loaf pans. Bake in preheated oven for 45-50 minutes.