This is the best Chocolate Chip Banana Bread recipe! This easy spin on classic banana bread together easily and is such a popular recipe in my house! It is moist, delicious, and only takes about 10 minutes to prepare.
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.
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.
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.
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.
OTHER SPINS ON BANANA BREAD
Here are some other great banana bread recipes you will love!
If you try this recipe or any of my other recipes, leave me a comment and let me know what you think
The Best Chocolate Chip Banana Bread Recipe
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 (sour cream also works)
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. 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.
Victoria says
Thank you, I did this yesterday and it was super amazing banana bread. Moist and tasty!
Carl Pirro says
Recipe sounds great Lisa. Thank you.
Rachel says
I baked it today and it was super delicious. Thank you for the recipe my family loved it. I baked it for an hour. I did not use chocolate chips though in mine but everything else I followed Your recipe.
Lisa Longley says
I’m so happy your family liked it Rachel!
Amy says
I don’t have yogurt on hand what could I use to instead?
Lisa Longley says
I’m sorry, Amy, I don’t have a replacement for that in this recipe.
Diana says
I used sour cream and it’s delicious
Diane says
Sour cream & plain yogurt are interchangeable.
Linda says
How about sour cream?linda
Barbara Fay says
sour cream works very well.
Lisa Longley says
Thanks Barbara!
S.marcella says
Hi , can I use cake flour or bread flour instead ?
Lisa Longley says
Sorry, no. It hasn’t been tested with bread flour or cake flour.
Katie says
You could probably use sour cream.
Thanks says
You can use sour cream or even butter milk equal amounts work for a substitute!
Sheri says
Can you use Greek vanilla yogurt instead? That is what I always have on hand.
Lisa Longley says
It should be fine. I have had Greek yogurt behave badly in some recipes, but I think in this one it should be okay.
Kay says
Can I make without the yogurt ?
Lisa Longley says
You can’t leave the yogurt out all together, but you can replace it with sour cream!
Linda says
After 55 mins mine was totally raw in the middle. The oven works fine, what could have happened ?
Lisa Longley says
I’m not sure Linda! That’s really odd. I have made this countless times and it is usually a little gooey in the middle, but not totally raw. Did you leave it in for a few minutes longer?
Linda says
No it fell over and spilled out into the bottom of the oven I plan to try again tonight
Suev says
Same with mine. Raw in the middle after 1hr.
Followed the directions exactly.
Lisa Longley says
Suev, I’m really sorry that this recipe didn’t work for you. As oven temperatures do vary, I recommend inserting a toothpick in the middle at the end of baking to ensure that it isn’t raw and leaving it in the oven a little longer if it is.
Alicyn Whaley says
Can chopped pecans be added, if so how much?
Lisa Longley says
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.
Chell says
Morning…..what are the measurements?? I see it says a cup of this etc but what sort of cup?? I’m new to this lol! Xx
Lisa Longley says
Hi Chell! Can you tell me where you are located? If you are in the U.S. I’m more than happy to talk about cup measurements. If you are located elsewhere, things get a little more complicated.
Marisa says
Bleached or I bleached flour ?bleached or in bleached flour ?
Lisa Longley says
I used bleached all purpose flour.
Chante Spivey says
I have tried this recipe and it turned out great! My family loved it! Thank you.
Lisa Longley says
I’m so glad your family loved it! That makes my day.
Jeannie says
Can I use vanilla yogurt instead and just do less vanilla? Thanks
Lisa Longley says
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.
Jennifer says
If I wanted to make it chocolate chocolate chip bread, could I just add half a cup of cocoa powder?
Lisa Longley says
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?
Amy says
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?
Lisa Longley says
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.
Laura says
Are you saying milk chocolate chips or semi-sweet chocolate chips??
Lisa Longley says
I’ve used both and both are delicious. My personal preference is for milk chocolate chips.
Melissa Shroff says
What about dark chocolate chips? I prefer dark chocolate.
Lisa Longley says
Go for it! It should turn out just fine!
Sue Reuschlien says
Have you tried making muffins instead of bread with this recipe? I know the baking time would be less
Lisa Longley says
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!
peggy says
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. 🙂
Lisa Longley says
The good news is there are lots of great ways to make great recipes. 🙂
Chandra says
If you only have salted butter will it make a difference.
Lisa Longley says
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.
Ha says
What temp do I bake it on ?
Lisa Longley says
350 degrees
Darlene says
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!
Lisa Longley says
This makes me so happy to hear! And I really appreciate you coming back to tell me the different yogurt types that have worked!
Yvonne says
did you use Stevia in place of the sugar please? I need to make sugar free as I am a diabetic
Kate says
Can I substitute the sugar for stevia to make it sugar free?
Lisa Longley says
Hi Kate, unfortunately I don’t have a lot of experience baking with stevia, so I don’t feel confident answering this. I know that they sell a baking variety, so I would start with that.
Yvonne says
I made this with splenda instead of sugar and sugar free chocolate chips and it turned out delicious. Thank you for the recipe
Lisa Longley says
Thanks for coming back to tell me!
Tory says
I just made this and it was awesome! I was vanilla yogurt and cut the vanilla extract in half.
Lisa Longley says
I’m so happy you liked it Tory!
Juli says
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!!!
Lisa Longley says
I’m so happy you liked it Juli!
Destiny says
Will using Walnuts or pecans instead of chocolate chips be fine as a substitute? Will any ingredients or measurements change?
Lisa Longley says
I think this recipe will be fine with that simple swap, but I will say that I haven’t tried that. If you do, please come back and let me know.
Ilse says
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?
Lisa Longley says
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.
Brandalyn says
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 .
Lisa Longley says
That’s great to hear! Do you remember the cooking time? I know others will want to make it as muffins.
Marié says
Hi, please could you tell me what the measurements and temp would be for the UK!
Thank you
Ann says
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.
Lisa Longley says
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.
Diane says
I have found that gas ovens bake a drier product than electric ovens,so you can adjust the baking time by more or less 5-10 min differences.
Sandy says
could you use peanut butter chips?
Lisa Longley says
I haven’t tried it with those, but I don’t see why that wouldn’t work!
Emilee says
Are the nutrition facts for the entire loaf or per slice? I’m trying to figure out how to track them.
Lisa Longley says
Yes, per slice, assuming you cut 10 even slices.
NRB says
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.
Lisa Longley says
Oh, I really needed this comment today. Thank you so much for taking time out of your life to come back and leave it.
Shirin says
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!!
Lisa Longley says
Oh, this is just the sweetest comment I have gotten in a long time. Thank you so much for leaving it!
Joey says
I made this for my wife and she said that it was better than her banana bread! Enough said. Thanks for the great recipe.
Lisa Longley says
I’m so happy you liked it!
rosa says
Can I substitute the yogurt maybe for apple sauce? something else? other then yogurt?
thanks
Lisa Longley says
Others have tried using sour cream with good results!
Sofia says
What about using honey or maple syrup instead of sugar?
Lisa Longley says
Hi Sofia! I haven’t tried that, but if you do, let me know how it goes!
Jacqui says
Hi do you mean tablespoons of the melted butter or the solid butter which is then melted?
Lisa Longley says
I measure my butter before melting but it would measure the same either way.
Meghan says
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?
Lisa Longley says
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!
jean a dunsmore says
There is a big difference in the size of banana’s . what is the cup measurement when mashed?
Lisa Longley says
Hi Jean! I haven’t measured the banana once in all the times I’ve made this. I would say if you buy average sized bananas it should work out just fine.
Cyril says
6TBSPS of butter is how many grams ?
Lisa Longley says
85 grams
summer says
hi!
i tried this and the top fluff up too much, and it’s quite hard at the top too.
i followed all your instructions exactly.
any tips? i would want to try it again. it’s delicious!
Lisa Longley says
So the top puffed up too much and was hard? I haven’t had that issue before. I would try again on the middle rack in your oven and pull it out a little bit earlier.
Akane says
I love this recipe! My husband really loves this banana bread so whenever we get a bunch of bananas he will intentionally leaves 3 ripe bananas expecting me to make a banana bread…. that’s how good this recipe is!
Lisa Longley says
I’m so happy you guys like it that much!
Heather says
If I use only 2 bananas, will I have to adjust the recipe?
Lisa Longley says
Yes, it won’t work without just 2 bananas. I would have to play with it to know what adjustments to make to get it to work.
Emily says
I used vanilla Greek yogurt, and left out the chocolate chips.
Baked in a glass loaf pan on 325 degrees F . For 15 extra minutes.
Liz says
Hi, this recipe looks really good and I’m going to link to it in my chocolate chip date nut bread recipe blog post. Just FYI and hope you don’t mind.
palmenia piñero says
deliciosa rectas me encanta verlos
Christy Schmidt says
Best. Ever. No lie.
I followed this recipe to a tee, the only variation was that I used vanilla Greek yogurt bc that’s all I had and it’s quarantine so I was making do with what I had. Turned out just as promised, it even looked like the photo and that rarely happens.
I appreciate the details in the instructions, those really helped to make this amazing. Can’t wait to try your other recipes.
Keep smiling!
Lisa Longley says
Thank you so much Christy! I’m so happy you liked it! And I appreciate you taking the time to come back and leave this review more than you know.
Jenna F says
So delicious. Going to try with half wheat flour and with some chopped nuts in next 🙂
Lisa Longley says
Let us know how it goes Jenna!
Susan says
Hello Lisa, this looks absolutely amazing!!! Is it okay to use a non dairy yogurt made with cashew milk, I can’t do dairy!! 😭😫
Lisa Longley says
Hi Susan! I haven’t tried it with non dairy yogurt, but I *think* it will work.
Jissella says
I’ve only ever made this recipe with almond milk based vanilla yogurt and my family loves it
Kallista says
Does it have to be unsalted butter?
Lisa Longley says
That would be my recommendation. If you don’t have any/can’t get any, I would suggest leaving the salt out of the recipe. It won’t be exactly this recipe, but I totally get cooking in a pinch.
Jaimie says
Hi!id like to make this recipe but add peanut butter? How would
I do so?:)
Lisa Longley says
I would have to play around with it to tell you exactly how I would add peanut butter to get the best results.
Jida says
Hello,
Can I use Baking Powder instead of Baking Soda?
Lisa Longley says
Sorry, no. Those aren’t interchangeable.
Ivy says
Adding 5 stars so it doesn’t ruin the average rating but I have a question – bread tasted super burnt (Took out 15 min early) and had little to no flavor at all. I’m sure I followed the steps correctly but my bananas were fresh, not ripped. Could this be my issue? Going to try again but hoping for a recommendation. Thank you!
Lisa Longley says
Oh Ivy, I’m so sorry! This bums me out because it’s such a delicious recipe. Yes, it is definitely because of bananas that weren’t over ripe. I hope you give it a try when you have some bananas that are several days old.
Rachel Saunders says
I would really love to try this recipe but I live in the UK and not sure on the measurements (cups) ? Would you be able to tell me in UK measures please?
Lisa Longley says
Working on that update Rachel!
Rokiah says
Hi Lisa,
May I confirm the temperature to bake this lovely bread
Is 350 degrees Fahrenheit ?
Many thanks.
Lisa Longley says
Yes!
idah says
hi if my oven dont have 350degree, how do i go abouit?
Lisa Longley says
Hi Idah, I’m not really sure how to help you. How do you normally gauge temperature in your oven?
Cynthia says
All I can say is OMG! This is so good as I’m eating right now and I used Greek yogurt and it came out just right. Thanks for this delicious recipe 😃by the way does it need to be refrigerated?
Lisa Longley says
I’m so glad you like it Cynthia! No, you can leave it in an airtight container on the counter.
Wendy says
A great quarantine activity, my daughter and I tried it this evening!! We only had nonfat vanilla yogurt and I’m not sure that our bananas were fully ripe but it still turned out delicious! We had the same issue as some others being that it was definitely not ready at 55 minutes in our oven, I kept checking it in increments of seven more minutes bit by bit. It ended up staying in 20 minutes longer and it worked out perfectly 🙂
Lisa Longley says
So glad it worked for you Wendy!
Reyna says
It was delicious! I baked it in a small convection oven and it was ready way before the 55 min mark. I say around 35 minutes. I used sour cream and tasted good. I also put bananas in oven. Everyone loved it!
Lisa Longley says
So happy to hear you liked it Reyna!
Alicia Kullas says
I only have frozen bananas without the peels. How do you translate three bananas? Can you tell me the measurement in cups, please? This is important as bananas come in all different sizes! Thanks!
Lisa Longley says
1 large banana is equal to about 1 cup of banana slices. I hope that helps.
alicia kullas says
Thanks!
Barbara J Lima says
Lisa, I am going to try this today. But, we are still having to stay in our homes. I only have fresh bananas on hand. I was so disappointed that I was going to have to wait several days. However, you put that wonderful information in your NOTES. I’m getting everything ready to bake now! Thank you so much for your wonderful recipes and for putting the NUTRITION information! You’re the best.
Lisa Longley says
I really hope you like it Barbara!
Kyra says
Hi there! Can I substitute white white wheat flour? If so, how much? I am hesitant because I do not want a super dense bread. Thank you!
Lisa Longley says
Kyra, I haven’t made this recipe with whole wheat flour. Since it isn’t typically a 1:1 swap out, I would need to test it to see what the best amount would be. If you try it let me know how it goes.
Kyra says
Hi there! Can I substitute white whole wheat flour? If so, how much? I am hesitant because I do not want a super dense bread. Thank you!
Lisa Longley says
Kyra, I haven’t made this recipe with whole wheat flour. Since it isn’t typically a 1:1 swap out, I would need to test it to see what the best amount would be. If you try it let me know how it goes.
Jennie says
Made this last night and it is yummy!! I used 2% Greek yogurt and dark chocolate chips. My family loved it!
Thank you!
Lisa Longley says
I’m so glad you liked it Jennie! Thank you for coming back to let me know.
Hollyn says
Can I replace the same amount of nuts for the chocolate chips?
Lisa Longley says
Yes! That would be a delicious swap.
Ali Ridha says
I have followed all the steps. Waw, it is so delicious. All my family loved it. Thank you so much Lisa for sharing this great recipe!
Lisa Longley says
So glad to hear that Ali!
Kelly James says
Wow what a fabulous recipe, so simple. I was a little apprehensive about leaving the middle a little gooey. I’m so glad I followed the recipe. It turned out perfectly. The ends were not dry at all. Just perfect! Thank you for a great recipe!
Lisa Longley says
So glad you liked it, Kelly!
Lola says
Tried this and it turned out great. Used Greek yoghurt
Lisa Longley says
I’m so glad you liked it Lola!
Erika says
How many loaf does this make?
Or supposed to make.
Lisa Longley says
It makes one loaf