Chocolate Chip Banana Bread: Making a Good Thing Even Better

One year for the holidays, I took on the crazy task of making the big meals all by myself – both Thanksgiving and Christmas. But I needed a little help with dessert.

Vertical image of a stack of baked treats with candies, with text in the middle and bottom of the image.

Luckily, I had amazing family and friends who all offered their best recipes for pies, cookies, and cakes.

The one I loved the most might not be as traditional as pumpkin pie for Thanksgiving, or gingerbread cookies for Christmas – but it was my absolute favorite baked good that year.

Vertical top-down image of a whole loaf of quick bread topped with chocolate chips.

My friend Kelley’s recipe for banana chocolate chip bread was delicious as breakfast in the morning, as a snack between meals, and as a late-night sweet treat before heading to a warm bed on those chilly winter nights.

Around Thanksgiving, when she knew that I would be making these meals by myself, she wanted to print out all her favorite dessert recipes and send them to me.

Vertical close-up image of part of a whole banana chocolate chip loaf.

She sent me links and documents with recipes to try, one of which was this banana bread. I printed it off and baked the recipe immediately, since I had my family staying for an extended visit. And I knew they would be hungry as soon as they arrived.

It’s a sturdy cake-like bread, easy to slice off and hold in your hand. The sweetness is subtle, not overpowering.

And the chocolate chips?

Vertical image of a thick slice of quick bread next to the whole loaf surrounded by fruit and candies.

Well, I was a slow convert with this add-in. I was so used to the classic recipe without any other ingredients!

But it really grew on me. And now? I’m all in. I could go for a piece right now, in fact.

Vertical image of a stack of thick quick bread slices garnished with chocolates.

That Kelley, she’s really something. Thanks for the recipe, friend. I may have doubled the amount of candy you had in there.

Vertical top-down image of three slices of chocolate chip banana bread.

I’m past the point of no return.

Print
Horizontal image of slices of quick bread surrounded by yellow fruit and candies.

Chocolate Chip Banana Bread


  • Author: Shanna Mallon
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 1 loaf 1x

Description

You can never have too many quick bread recipes, especially with our chocolate chip banana bread. Learn how to make this cake-like treat now.


Scale

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe bananas (about 3 large)
  • 1/4 cup sour cream
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups semi-sweet chocolate chips, divided

Instructions

  1. Preheat oven to 350°F. Line the bottom of a loaf pan with parchment paper. Spray the entire loaf pan with nonstick cooking spray.
  2. Whisk together the flour, baking soda, and salt in a large bowl. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until blended together. Add eggs one at a time, and continue to beat the mixture until combined at medium speed.
  4. Mix in the bananas, sour cream, milk, and vanilla.
  5. Add the flour mixture. Beat at low speed, just until combined.
  6. Stir in 1 cup of the chocolate chips without overmixing, reserving the remaining 1/4 cup of chocolate chips for garnish.
  7. Pour batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 20 minutes in the pan on a wire rack, then remove loaf and transfer to a wire rack to cool completely.

  • Category: Quick Breads
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: banana bread, chocolate chips, banana, chocolate

Cooking by the Numbers…

Step 1 – Prep

Horizontal image of mashing bananas with a metal fork in a white bowl.

Preheat oven to 350°F. Line the bottom of a loaf pan with parchment paper. Spray the entire loaf pan with nonstick cooking spray.

In a bowl with a fork, mash together the bananas – leave a few chunks for bites of texture!

Step 2 – Whisk Dry Ingredients

Horizontal image of a white bowl with dry ingredients with a whisk, next to yellow fruit and candies.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Step 3 – Beat Butter and Sugar

Horizontal image of a metal bowl with a sandy mixture of sugar and butter.

In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer, beat the granulated sugar and unsalted butter on medium speed until blended together. The mixture will look like semi-wet sand.

Step 4 – Add Eggs

Horizontal image of a lightly whipped yellow mixture in a metal bowl.

Add eggs one at a time, and continue to beat the mixture until combined at medium speed. Scrape down the bowl with a spatula, if there are areas that are not mixed together.

Step 5 – Add Fruit and Wet Ingredients

Horizontal image of a liquid light yellow batter in a metal mixing bowl.

Mix in the mashed bananas, sour cream, milk, and vanilla extract.

You can also use the same amount of yogurt, or even plain mayonnaise, in place of the sour cream. Either of these alternative options will give the same creaminess and tanginess as the sour cream.

Step 6 – Add the Dry Mixture

Horizontal image of a thick light yellow batter in a metal bowl, surrounded by yellow fruit and dark candies.

Add the flour mixture into the bowl. Beat at low speed, just until combined. No overmixing here! You don’t want the final product to be tough and chewy.

Step 7 – Add the Chips

Horizontal image of a thick batter with chocolate chips in it.

Stir in 1 cup of the chips without overmixing, reserving the 1/4 cup for garnish.

Step 8 – Pour in Pan and Add Garnish

Horizontal image of a loaf pan with a thick batter, with chocolate chips scattered on top.

Pour the finished batter into the prepared loaf pan. Scatter the remaining 1/4 cup of chips on top for a pretty garnish.

Step 9 – Bake and Cool

Horizontal top-down image of a whole loaf of chocolate chip banana bread.

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. The top of the loaf will be a deep, golden-brown color.

Cool for 20 minutes in the pan on a wire rack, then remove the loaf and transfer it to the rack to cool completely.

Enjoy!

A Treat to Bake and Freeze for Later

You might not agree with me, and you might prefer to stick with the classic recipe. But as a chocolate convert myself, I think you’re missing out if you don’t try it once!

Chocolate chip banana bread is a quick, simple, and comforting sweet loaf you can serve for breakfast, dessert, or as a snack. I love baking a few loaves ahead of time to freeze them. These served as a delicious sweet treat for my friends, family, and guests to enjoy while they visited my home during the holidays.

Horizontal image of slices of quick bread surrounded by yellow fruit and candies.

Make a few yourself, and keep them in your freezer. You never know when you might have hungry visitors over!

And for more easy quick breads, try some of Foodal’s other favorites:

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 21, 2009. Last updated: September 20, 2019 at 18:14 pm. With additional writing and editing by Nikki Cervone.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

9 thoughts on “Chocolate Chip Banana Bread: Making a Good Thing Even Better”

  1. what a lovely tribute to your friend Kelley! she sounds like a wonderful mentor. lucky you to have her.
    i did not know about the mayo trick if yoghurt was not on hand. i’ve used sour cream before (or vice versa).

    please let me know if there ever comes a time when a parade is named after kelley. 🙂

  2. Ya know… I hate bananas. But there’s such a huge difference between mashed banana in a mixture and a whole banana in my mouth that makes all the difference in the world to my taste buds. This recipe should be very yummy.

  3. Miracle Whip’s a funny thing. It’s so awesome for cooking! Especially baked goods…like cornbread. But we digress. Chocolate chips in banana bread is awesome! Great combo. Also love banana chips and coconut…

  4. Hey!!!!! Thanks for making my day/making me cry. Wish I could share a slice with you (that is, if you’d saved me one!). 🙂

  5. Banana bread with chocolate chips – I LOVE it. I don’t like bananas but I make myself eat them for the potassium…but I LOVE banana bread. Anything with chocolate actually. A friend in law school actually used to make it and we’d eat an entire loaf in one sitting. aaah…to be in my 20s again and have a fast metabolism!

  6. First, Kelley: Why did I cry when I read YOUR comment? Meant all of this. Really. And thank you.

    OK, now:

    Lan: Sure thing about the parade, LOL!

    montague and Carrie: It’s really a lovely combo. Try it.

    Duo Dishes: Lovin’ your comments, guys. And banana chips and coconut sounds delicious. Have you ever made banana chips? I wonder if I could do that…

    Ciao Chessa: I still don’t know the story behind your screen name. Didn’t you promise me a post on that? Also: almost went to law school. And by almost, I mean, I took the LSAT. LOL. Glad you share the banana + chocolate fandom. SO good.

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