Chocolate chip loaf with bananas will always put a smile on your face - whether you make a full size loaf or mini loaves. It was my first independent foray in the kitchen a long time ago and is still in my baking arsenal to this day!
You might also like my dairy free chocolate pudding recipe!
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Why you’ll love this recipe!
I first stumbled upon this simple chocolate banana bread recipe when I was taking home economics during middle school summer session. (I'll let you do the math on that statement!)
Our assignment was to find a recipe, prepare it, and then share it with the class. I found this banana chocolate chip bread recipe in the newspaper food section and it’s been a staple of mine ever since.
This banana bread is so easy to make - no special equipment needed and who doesn't always have a couple of overripe bananas they need to use up!
This recipe was always in such high demand that I started making double batches and using mini loaf pans. Not only does this make it easier to share this delicious loaf but they cook more quickly as minis too!
One slice of this full size or mini chocolate chip loaf cake never fails to put a smile on the consumer's face. The problem, however, is stopping at one slice!
Ingredients you’ll need
If you bake at all, you probably have these ingredients handy most of the time.
- Bananas: The ripeness of the bananas is very important - you really want the sweetness and softness that only an overripe banana will yield!
- Chocolate chips: Use whatever brand you prefer - in regular size, chunks or minis. A few more or less, depending on how chocolately you like your baked goods will not affect the outcome.
- Unsalted butter: I always bake with unsalted butter and for this recipe, the butter needs to be soft so you can cream it by hand with the sugar.
- Flour: Standard all-purpose flour, any brand, will work fine.
How to make this recipe
I have always made this banana chocolate chip bread by hand, without a hand mixer or stand mixer. You could use either one but I enjoy making this by hand.
Preheat the oven, grease the loaf pan(s) and mash the bananas and set aside. Whisk together the flour, salt and baking soda in a medium bowl.
In another medium to large bowl cream the softened butter and sugar with a wooden spoon.
Then add the vanilla and eggs and whisk well. It's ok if the mixture isn't completely smooth. It will all come together in the end.
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Now add the flour and bananas alternately starting and ending with the flour mixture. Use a wooden spoon to mix.
Just before the last of the flour is mixed in, add the chocolate chips so they blend in with the last of the flour and you don't overmix the batter.
Pour the batter into one 9-inch loaf pan or one 8-capacity mini loaf pan.
Bake as directed in the recipe for one loaf or 8-minis.
Check out my chocolate chip loaf web story for a quick visual guide to making this recipe!
Expert Tips and Recipe FAQs
- Don't throw away your overripe bananas, even if you don't have time to bake. Pop them in the freezer, peel and all and take them out when you are ready to bake.
- One of my favorite ways to eat this banana chocolate chip loaf is with cream cheese as a sweet, quick breakfast.
- When you make this easy quick bread, be sure to eat some of the bread shortly after it comes out of the oven when the outside is a bit crunchy, and the inside is still warm and oozing with melted chocolate. You will find yourself saying involuntarily: OMG! Yummy.
Yes! Wrap well and freeze for up to two months.
Absolutely. I have subbed in blueberries and it's a nice combination. Or just enjoy the pure flavor of banana bread.
Try a regular sized cupcake pan, with or without cupcake holders. Be sure to grease and flour just as you would a loaf pan, if you don't use cupcake liners.
More OMG! Yummy loaf and muffin recipes:
Check out my variation of this classic recipe in my Banana Chocolate Chip Muffins with Roasted Strawberries post.
Or try my pumpkin banana muffins for a little fall flair!
If you love chocolate in your quick breads, try my marble loaf cake recipe as shared in on the blog Family Spice!
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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
This post was first published in 2010 and updated in 2018 and 2023.
Chocolate Chip Loaf with Bananas
Beth LeeIngredients
Instructions
- Preheat the oven to 350 degrees. Grease and flour your loaf pan.
- Combine flour, salt, and baking soda in a medium bowl and whisk to combine.
- In large bowl, cream the softened butter and sugar together by hand or with an electric mixer or stand mixer. Add the vanilla and eggs and beat it all together briskly again by hand with a whisk or with an electric hand mixer.
- To the butter mixture, add the flour mixture alternately with the bananas, starting and ending with the flour.
- When the flour is just about incorporated, add the chocolate chips and mix just until combined.
- Pour into your greased and floured loaf pan. For a full size loaf, bake at 350 degrees for 50 – 55 minutes. If using a non-stick darker-colored loaf pan, check for doneness starting at 40 minutes.
- OR if making mini loaves, bake for 25 or 30 minutes. They’re done when either a toothpick comes out clean (except for chocolate) or they are light brown on the top.
Notes
- Don't throw away your overripe bananas, even if you don't have time to bake. Pop them in the freezer, peel and all and take them out when you are ready to bake.
- One of my favorite ways to eat this banana chocolate chip loaf is with cream cheese as a sweet, quick breakfast.
- When you make this easy quick bread, be sure to eat some of the bread shortly after it comes out of the oven when the outside is a bit crunchy, and the inside is still warm and oozing with melted chocolate. You will find yourself saying involuntarily: OMG! Yummy.
- For fun, you can decorate the top of the loaf/loaves with extra chocolate chips or even some walnuts or pecans.
Nutrition
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Colleen says
The mini breads look like they are lined with something. Can you tell me what that is?
Beth Lee says
Oh - eagle eyes and good question! Those liners (I think Wilton brand) came with that mini loaf pan when I bought it. They are nice, especially if you will be gifting/giving the mini loaves to others. But totally not necessary - just a good spray of non-stick and a little flour in each opening works just fine!