This scrumptious chocolate chip banana bread is tender, fragrant, and loaded with chocolate chips. It’s incredibly easy to make and stays soft and moist for days!Chocolate chip banana bread on a white cutting board with a few slices cut.

Why this recipe is so great:

  • Easy to make – You can easily whip up this banana bread in about 10 minutes. Everything is done by hand. All you have to do is whisk, combine, and bake.
  • Only half a cup of sugar – There is only half a cup of sugar in this recipe because the bananas are naturally sweet and because of all the chocolate.
  • Tastes great – The texture is super soft and moist and stays that way for days. The taste is naturally sweet and loaded with banana flavor and chocolate chips.
  • Keeps well – This chocolate chip banana bread is even more flavorful the next day and keeps fresh for up t0 5 days when properly stored.

A loaf of chocolate chip banana bread on a plaid napkin

How to make chocolate chip banana bread:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Toss in the chocolate chips.
  2. In a medium bowl, whisk together the oil, eggs, mashed bananas, sour cream, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and stir together until just combined.
  4. Pour the batter into a 9×5″ greased loaf pan. Top with more chocolate chips. Bake in a 325F preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.

A picture collage of how to make chocolate chip banana bread

Expert tips:

  • The riper the banana the better – Overripe bananas are ideal for banana bread because they are sweeter and more flavorful. Let your bananas ripen until they’re more brown than yellow. Here’s a post on How to Quickly Ripen Bananas if the bananas sitting on your counter are still too firm to bake with.
  • Use a fork to mash – I find using a fork is the best way to mash bananas for banana bread. The consistency when using a fork is nice and thick and there are some small chunks that remain which gives the bread a nice texture.
  • Toss the chocolate chips in the flour mixture – This helps to prevent the chocolate chips from sinking to the bottom while baking.
  • Baking at a lower temperature – This recipe calls for baking at 325F instead of the usual 350F which allows the center to cook through without the exterior being overdone and keeps the bread nice and moist.

How to tell when the bread is done:

This bread is done when a toothpick inserted into the center comes out clean. But this can be tricky with all the chocolate chips. So, I like to lightly press the top-middle of the bread with my index finger to make sure it feels firm and springs back. If it doesn’t spring back, it means the center is still raw.

How to store:

Chocolate chip banana bread can last up to 5 days when placed in an airtight container and stored in a cool and dry area.

How to freeze:

Tightly double wrap in saran wrap and place in a large freezer ziplock bag. Label and date and store in the freezer for up to 3 months. Two slices of chocolate chip banana bread on a white plate with some peanut butter on the one slice. This chocolate chip banana bread is great for breakfast or as a snack with a cup of coffee or tea. It’s perfect on its own or with a spread of peanut butter.

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Chocolate Chip Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: 1 - 9x5" loaf
  • Category: dessert, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This scrumptious chocolate chip banana bread is tender, fragrant, and loaded with chocolate chips. It’s incredibly easy to make and stays soft and moist for days!

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5ml) baking soda
  • 1/2 tsp (2.5ml) salt
  • 1 cup (175g) chocolate chips plus more for topping
  • 1/2 cup (125ml) vegetable oil
  • 2 large eggs
  • 1 cup overripe mashed bananas (about 3 medium)
  • 1/4 cup sour cream
  • 1 tsp (5ml) vanilla

Instructions

  1. Preheat oven to 325F. Grease a 9×5″ loaf pan with non-stick cooking spray or line with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Toss in the chocolate chips.
  3. In a medium bowl, whisk together the oil, eggs, mashed bananas, sour cream, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir together until just combined.
  5. Pour the batter into the prepared loaf pan. Top with more chocolate chips.
  6. Bake for about 1 hour or until the top-middle of the bread feels firm and springs back when lightly pressed

Notes

Leftovers can be tightly wrapped in saran wrap or placed in an airtight container and stored at room temperature for up to 5 days.

To freeze – Tightly double wrap in saran wrap and place in a large freezer ziplock bag. Label and date and store in the freezer for up to 3 months. Thaw overnight on the counter before serving.