Chocolate Chip Loaf with Bananas

by Beth Lee · Published: May 23, 2018 · Modified: Jan 12, 2023

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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Mini banana chocolate chip loaf on a wooden board with other mini loaves nearby.

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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.

Ingredient shot for banana chocolate chip loaf showing all the ingredients on a light blue background.

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.

Flour for banana bread mixed in white bowl.

In another medium to large bowl cream the softened butter and sugar with a wooden spoon.

Creamed butter and sugar in a bowl with 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.

Adding flour to chocolate chip loaf batter.

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.

Adding chocolate chips to banana bread batter.

Pour the batter into one 9-inch loaf pan or one 8-capacity mini loaf pan.

Full chocolate chip loaf with bananas loaf unbaked.

Unbaked chocolate chip loaf with bananas in a mini loaf pan.

Bake as directed in the recipe for one loaf or 8-minis.

Baked mini banana chocolate loaves still in the pan.

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.

Can I freeze this chocolate chip loaf with bananas?

Yes! Wrap well and freeze for up to two months.

Will this recipe work without chocolate chips?

Absolutely. I have subbed in blueberries and it's a nice combination. Or just enjoy the pure flavor of banana bread.

I don't have loaf pans. What else can I use?

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!

Angle view of three pumpkin muffins on a pumpkin plate with a muffin tin in the background.

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.

One mini banana chocolate chip loaf on a wooden board.

Chocolate Chip Loaf with Bananas

Beth Lee

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 and is still in my baking arsenal to this day! It's such a soul satisfying quick bread - the gooey chocolate chips right out of the oven can't be beat.

4.82 from 16 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course bread

Cuisine American

Servings servings

Calories 292 kcal

Ingredients

2 cups flour
½ teaspoon salt
½ teaspoon baking soda
½ cup butter 1 stick, softened
¾ cup sugar
2 large eggs
½ teaspoon vanilla
1 cup mashed bananas 3 small bananas or 2 large
6 oz chocolate chips about ¾ cup

Get Recipe Ingredients

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

Calories: 292kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 53mgSodium: 239mgPotassium: 100mgFiber: 1gSugar: 23gVitamin A: 325IUVitamin C: 1.7mgCalcium: 27mgIron: 1.3mg

Keyword banana bread, chocolate, quick bread

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