Craving more banana bread recipes? Try my strawberry banana bread, ginger banana bread, and protein banana bread next. Need an excuse to use those poor browning bananas in your kitchen cupboard? While yes, you could make my healthy banana pancakes, nothing beats a warm loaf of fresh banana bread, especially when there’s chocolate involved!
Why I love this recipe
The perfect texture. The bread is light and fluffy, and the half-melted chocolate chips add the perfect texture change to take it over the top. Easy to make diet-friendly. There are no eggs in this recipe, and it’s easy to make dairy-free AND gluten-free if desired. Minimal prep time. Seriously, the oven takes care of all the hard work, so there is very little hands-on time. Made in one bowl. And you know what that means? Clean-up is a breeze!
Ingredients needed
Ripe bananas. The browner your bananas, the sweeter the banana flavor! All-purpose flour. You can use regular AP flour, white whole wheat flour, or gluten-free all-purpose flour if you prefer. Sugar. I recommend sticking to white sugar or using part white and part brown sugar. Using all brown sugar will yield a heavier loaf with a stronger flavor. Baking soda. To help the bread rise. Salt. Just a pinch to balance the other ingredients. Unsalted butter. Replaces the need for oil in the recipe while keeping the bread buttery and super moist. To keep it vegan, use oil or dairy-free butter. Milk. Unsweetened almond milk is my standby, but any type of dairy or dairy-free milk works. Vanilla extract. A must for banana bread! Apple cider vinegar. This helps the bread rise and be fluffy without the need for eggs! Chocolate chips. I used a mix of semi-sweet chocolate chips and chocolate chunks to add a fun texture change. Be sure to reserve a few to top the bread. Walnuts. Optional, but highly recommended!
How to make chocolate chip banana bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “This recipe is absolutely amazing! I even made it vegan, and it is still wonderful! def recommend” – Starlyn If you’re craving banana bread but only have firm bananas, I’ve got you covered! Here are a few of my top tips for quickly ripening bananas:
Oven. Bake them at 150C/300F for 10-15 minutes (in their peels) and let them cool completely before using. Overnight. The night before, place them in a brown paper bag. By the morning, they’ll be ripened. Microwave. Microwave the bananas in their peels in 30-second intervals until soft. Let them cool completely.
Step 1- Prep. Preheat the oven to 180C/350F. Line a loaf pan with parchment paper, reserving a few inches overhanging on each side. Step 2- Mix. In a large bowl, stir together the dry ingredients. Add the remaining ingredients (except the chocolate) and whisk to combine. Fold in the chocolate chips and nuts if using. Step 3- Bake. Pour the batter into the prepared pan, sprinkle with extra chocolate chips, and bake for 45-50 minutes or until a toothpick inserted comes out clean. Let the bread cool in the pan completely.
Arman’s recipe tips
Run out of bananas? This recipe requires roughly 4 bananas, but if you come up short, make it up with unsweetened applesauce or pumpkin puree. I do this all the time! Don’t overmix the batter. The more you mix, the more air is lost, resulting in a dense loaf. Mash the bananas with a fork. I tested this and blending the bananas, and I found the fork method left some texture to the bananas and made for a moister loaf. Toss the chocolate chips in flour. To keep them from sinking to the bottom. Cover the bread with aluminum foil. If you notice the top of the bread is browning before the center is cooked, lightly tent it in foil around the 30-minute mark. Make banana bread muffins. Pour the batter into a greased muffin tin and bake for 18-24 minutes or until a toothpick comes out clean.
Storage instructions
To store: Leftover slices can be stored in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. To freeze: Wrap leftover bread in plastic wrap, store it in a freezer bag, and freeze for up to six months.
Frequently asked questions
More banana loaves and baked goods
Banana pecan bread Blueberry banana bread 3-ingredient banana bread Almond flour banana bread
Originally published February 2023, updated and republished August 2024
