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The Best Chocolate Chip Banana Bread Recipe

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This is the best Chocolate Chip Banana Bread recipe! This chocolate chip banana bread comes together easily and is such a popular recipe in my house! It is moist, delicious, and only takes about 10 minutes to prepare. If you are looking for another easy spin off of this class, make my Strawberry Banana Bread!

chocolate chip banana bread sliced on a cutting board

So, this chocolate chip banana bread recipe is something I’ve had on my blog for a long time. And for some reason I had it in my head that my kids don’t really like banana bread. Don’t ask me why, because I legit have no idea what led me to believe that. Probably one gave me a dirty look one time when I suggested banana bread, and I was so deeply offended that I never made it again. Or something less immature and ridiculous.

But! I loooooooove banana bread. And I recently was posting pictures from this post on social media and decide that this post needed a photo update and a video. So I made a loaf. Actually, I made two loaves because I decided that the original recipe (which called for mini chocolate chips) didn’t photograph as well as the one with full chocolate chips. This was right in the middle of a Cold-a-gedon when we were all trapped in the house together.

My kids: YOU MADE BANANA BREAD?!?!?! CAN WE HAVE SOME?!?!?

Me: Huh? *head tilted like a confused Scooby Doo*

You guys. They like Chocolate Chip Banana Bread. Like a lot.

overhead view of chocolate chip banana bread recipe in a metal bread pan

WHAT MAKES THIS THE BEST CHOCOLATE CHIP BANANA BREAD RECIPE

  • It comes together with just a few simple ingredients. I bet you have most of them already.
  • The prep time on this recipe is only 10 minutes. Which means that you can easily make this for a perfect afternoon snack for children who love banana bread.
  • This banana bread recipe uses yogurt, which keeps it absolutely moist and delicious.
  • You guys. It tastes like cake. CAKE.

front view of the best chocolate chip banana bread recipe on a cutting board

front view of easy chocolate chip banana bread recipe sliced on cutting board

TIPS AND TRICKS FOR THIS CHOCOLATE CHIP BANANA BREAD RECIPE

  • Measure your flour properly. This is key in all baking recipes. Make sure that you scoop the flour into the measuring cup and then level it off. If you scoop right from the flour container you will get too much and you will have a chocolate chip banana bread recipe fail.
  • Make sure that your melted butter has cooled. If you don’t do that, you run the risk of your eggs starting to cook when they get mixed with the hot butter. No one wants that.
  • Use baking soda that is still good. Baking soda needs to be switched out every six months or so. Test it by adding a little to some vinegar. It should bubble immediately, if not replace it.
  • If you want the top to have a really appealing look, throw a couple extra chocolate chips on before putting it in the oven.
  • Test the bread with a toothpick towards the end. Do not insert it directly in the middle of the bread, but slightly off to the side. You want the toothpick to come out clean. If you wait until the top comes out clean, you will risk the edges of the bread being dry. I would rather have a little bit of a gooey top (yummy) than dry sides (yucky). My oven requires 55 minutes for perfect bread.
  • If your bananas aren’t ripe enough for this (you want them to be almost completely black on the outside), put them in a 350 oven for 15 minutes. (Please note that this will make the right constancy, but will result in a slightly less sweet bread.)

I DON’T LIKE YOGURT, CAN I LEAVE IT OUT?

Nope, please don’t do that. The yogurt is like the key and secret ingredient in this recipe. If you leave it out, it will throw everything off. I promise you won’t taste the yogurt. I have two kids who gag at the sight of yogurt, and they can eat an entire loaf of this bread themselves.

If you really don’t like adding yogurt you can replace it with sour cream and the recipe will still work great.

CAN I TURN THIS RECIPE INTO CHOCOLATE CHIP BANANA MUFFINS?

You sure can! With a few little tweaks this recipe becomes amazing Banana Chocolate Chip Muffins.

over head view of slices of easy chocolate chip banana bread recipe

chocolate chip banana bread sliced on a cutting board
Print Recipe
4.85 from 13 votes

The Best Chocolate Chip Banana Bread Recipe

This is the best Chocolate Chip Banana Bread recipe!  This chocolate chip banana bread comes together easily and is such a popular recipe in my house!  It is moist, delicious, and only takes about 10 minutes to prepare.
Prep Time10 mins
Cook Time55 mins
Cooling time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: chocolate chip banana bread, chocolate chip banana bread recipe
Servings: 10 slices
Calories: 384kcal
Author: Lisa Longley

Ingredients

  • 2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3 very ripe bananas mashed well (see note)
  • 3/4 cup sugar
  • 6 TBSPS unsalted butter melted and cooled
  • 2 large eggs at room temperature and lightly whisked
  • 1/4 cup plain yogurt room temperature
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

Instructions

  • Preheat your oven to 350 degrees. Spray a 9 by 5 inch loaf pan well with cooking spray.
  • In a large bowl, whisk together the flour, baking soda, and salt.
  • In a medium bowl, whisk together the bananas, cooled butter, eggs, yogurt, sugar, and vanilla. 
  • Gently fold the wet ingredients into the dry ingredients.  Be careful not to over mix
  • Stir in the chocolate chips until just combined.
  • Pour the bread batter into the prepared pan.  Bake for 55 minutes or until a toothpick inserted slightly off center in the bread comes out with just a few crumbs.
  • Allow the bread to cool in the pan for 10 minutes. Then remove and allow to cool on a cooling rack for 35 minutes before slicing and enjoying.

Video

Notes

If your bananas aren't ripe enough for this (you want them to be almost completely black on the outside), put them in a 350 oven for 15 minutes.

Nutrition

Calories: 384kcal | Carbohydrates: 57g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 229mg | Potassium: 162mg | Fiber: 3g | Sugar: 32g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg

If you are looking for more quick bread:

Strawberry Banana Bread

Apple Cinnamon Streusel Bread

chocolate chip banana bread sliced on a cutting board

collage of the best chocolate chip banana bread recipe

Comments

    • I haven’t tried adding pecans to this recipe. You could try pulling out a 1/2 cup of chocolate chips and replacing them with a 1/2 cup of pecans. If I were going to try adding pecans that what I would do.

      Reply

    • If you do vanilla yogurt, I would keep the vanilla extract the same. It won’t make it over powering vanilla, but if you leave out the extract you will notice the difference.

      Reply

    • Cocoa powder is a dry ingredient that affects the ratios of liquids and dry, so it would be a little like adding more flour. I’m not saying it wouldn’t work, but not having tested it, I can’t say that it would. It’s not the same as just throwing some pecans in. Does that make sense?

      Reply

  10. What type of yogurt do you use? There are so many varieties of plain yogurt along with different fat percentages. I would guess this could affect the baking and the outcome of the banana bread. Would you kindly specify?

    Reply

    • I use full fat yogurt and I’ve also used low fat yogurt. I’ve used multiple different brands, all with the same great results. As long as you don’t use fat free yogurt or greek yogurt you should be fine.

      Reply

  12. Have you tried making muffins instead of bread with this recipe? I know the baking time would be less

    Reply

    • Hi Sue! I have a note about this in the post because I knew people would want to know. I think both the baking time and the ingredient ratios would need to change in order or these to work well as muffins. If I develop that recipe, I will be sure to update the post!

      Reply

  13. This looks really good. But I have to say it is more of a “cake” than a bread. I think it’s only classified bread because it’s made in a loaf pan. I make banana bread a lot as did my Mother. True banana bread is not as loose “cake lie” textured as this is. And it uses Crisco instead of butter. . Also it’s done at 400 instead of 350 and in a floured pan. I will definitely be making this. Choc chips and banana together Don’t get much better than this. 🙂

    Reply

    • It will make it a little more salty. The reason for using unsalted butter is so that when you are baking you can control the amount of salt flavor in the final recipe. I can’t tell you exactly how much to cut back on the salt in the recipe because butter types vary. I would suggest cutting it back to 1/4 teaspoon. That said, I wouldn’t let that hold you back from making this.

      Reply

  16. 5 stars
    I’ve made this 4 times now within a week & a 1/2 timeframe. 3 were sugar free, 1 of those was with strawberry yogurt, and 1 was regular. I used Chobani non fat Greek yogurt for all of them and added nuts to 2 of them. They ALL came out excellent! Thank you for a great recipe. I’ve shared the bread with a few people and everyone has loved it!

    Reply

  19. 5 stars
    Hi!! I made this recipe this morning & used a mini loaf pan (8 compartments)! Baked at 350 degrees for 15-16 min & used mini chocolate chips!
    This is a fantastic recipe! Thank you for sharing!!!

    Reply

  20. Will using Walnuts or pecans instead of chocolate chips be fine as a substitute? Will any ingredients or measurements change?

    Reply

      • 5 stars
        I added chopped Walnuts to mine and it was delicious. I eyeballed it, but it might have been half a cup. I left the chocolate chips the same amount.

        One question, how did you store this once completed cooled? I made two loaves and I want them to last as long as possible. I might actually try freezing one loaf. Have you done that? Did it hold up ok?

        Reply

        • Freezing is a great option Ilse! You could actually cut it completely, freeze the pieces on a piece of wax paper all lined out, and then stack them and put them in a sealable container so you can defrost a piece at a time. Just make sure to use a really air tight container. Otherwise, I usually use a clear plastic reusable container.

          Reply

  21. 5 stars
    So I just made this ad muffins and I used dark chocolate chips with whole wheat flour and chobani banana flavored Greek yogurt and they at fabulous! I also cut the sugar in half and they are still great thanks for a great recipe .

    Reply

  23. Mine stayed raw in the middle too. Even with 20 extra minutes of cooking. this recipe does NOT have enough baking soda to rise properly. Use 1tsp minimum of baking soda, or it won’t come out well. The parts I was able to salvage from the ends taste really good though.

    Also this recipe has been making the rounds on prank baking websites (like pinterest fails). Someone will send you the recipe so you will make it, then laugh at you when it fails horribly.

    Reply

    • Hi Ann, I’m really sorry that this recipe didn’t work for you. I have a few theories as to what could have gone wrong. If you have old baking soda that is no longer reactive, that would really impact the recipe. If the measurement of flour was off, that would also mess things up quite a bit. Finally, ovens are notorious for being unreliable when it comes to temperature. If the temperature in your oven is off that would impact things as well. However, it sounds like you are a seasoned baker, so I’m willing to bet you have already thought of all of these things.

      All of that said, again, I’m really sorry this recipe didn’t work for you. I feel 100% confident in this recipe. I have made many many times myself and have had other people make it with great success. People I know personally and readers. I put a lot more stock in that then some prank baking sites.

      Reply

  25. Are the nutrition facts for the entire loaf or per slice? I’m trying to figure out how to track them.

    Reply

  26. 5 stars
    My first time baking after like…. 10 years? Just bought my first house and a fancy oven. I’ve been so busy with work but something about this video (and my love for banana bread) pulled me in. I tried this recipe and it worked out great! I love the way you’ve guided us and your tips are really helpful. Thank you so much. It meant much more to me than just a simple recipe.

    Reply

  27. 5 stars
    I live in Texas. It’s June. I don’t turn my oven on in June. I haven’t baked with my kids other than the occasional sugar cookie for Santa. My kids are 9 and 14. We baked this together tonight. I poured it into a mini loaf baking pan that makes 8. 30 minutes was perfection. Thanks for this!!

    Reply

  28. 5 stars
    I made this for my wife and she said that it was better than her banana bread! Enough said. Thanks for the great recipe.

    Reply

  31. I don’t have any eggs but have read yogurt could be a substitute. Is there anything you recommend I could use instead of eggs?

    Reply

    • Hi Meghan, I know you can use yogurt and applesauce as an egg substitute in some recipes, but I haven’t tried it in this one, so I’m not sure how it will work. If you try something let me know how it goes!

      Reply

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