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Home » Baking and Desserts

Chocolate Chip Loaf with Bananas

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

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Pin image with a mini chocolate chip loaf and another in the background.

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!

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.

Mix eggs into creamed butter and sugar.

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.
Adding banana to banana bread 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 chocolate chip loaf in loaf pan.
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.

roasted strawberries

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!

Buy my cookbook now!

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 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course bread
Cuisine American
Servings 12 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

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.
    Flour for banana bread mixed in white bowl.
  • 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.
    Creamed butter and sugar in a bowl with wooden spoon.
  • To the butter mixture, add the flour mixture alternately with the bananas, starting and ending with the flour.
    Adding flour to chocolate chip loaf batter.
  • 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.
    Full chocolate chip loaf with bananas loaf unbaked.
  • 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.
    Baked mini banana chocolate loaves still in the pan.

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
Tried this recipe?Let us know how it was!
Beth Lee in red apron looking at vegetables on cutting board

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  1. Elizabeth Deaton

    July 10, 2023 at 7:22 am

    mixing up now & recipe says baking soda & directions say baking powder ‍♀️now i do not know what to use

    Reply
    • Beth Lee

      July 10, 2023 at 7:29 am

      Oh gosh - Elizabeth - use baking soda! But if you decided to use baking powder, it will be fine. I'll fix the inconsistency right now. The recipe is accurate and the ingredient shot is accurate - it was my step-by-step directions where I used the word powder. All fixed. Thanks for pointing it out. Enjoy your loaf!

      Reply
      • Elizabeth Deaton

        July 10, 2023 at 11:33 am

        5 stars
        awesome it turned out fantastic ❣️❣️❣️❣️will be making it again soon
        Beth Deaton

        Reply
        • Beth Lee

          July 10, 2023 at 5:03 pm

          Yay! it's pretty foolproof and when doesn't banana and chocolate just make a day even better! So glad it worked out!

  2. Rosemary Mark

    January 14, 2023 at 9:29 am

    5 stars
    Ditto about speckly-ripe bananas. I baked with just-yellow bananas (I should have known!) this week because I had a hankering for banana bread. It’s just not the same!

    Reply
    • Beth Lee

      January 28, 2023 at 7:57 am

      Those speckles make all the difference right?!!

      Reply
  3. Jenni

    January 12, 2023 at 7:38 pm

    5 stars
    These little guys (I made minis) are so moist and delicious--and so easy! I can see why you still make these today, and I know I will keep them in rotation for a little smackerel now and again!

    Reply
    • Beth Lee

      January 13, 2023 at 11:37 am

      One of the best smackerels of all time (in my biased opinion!).

      Reply
  4. Sandi

    January 12, 2023 at 6:01 pm

    5 stars
    I love how moist and decadent these loaves look. I love all of the tips and tricks so readers like me can make the perfect banana loaf!

    Reply
    • Beth Lee

      January 13, 2023 at 11:37 am

      Thanks Sandi - glad you are enjoying the details and the recipe!

      Reply
  5. Jane Saunders

    October 04, 2018 at 3:27 am

    5 stars
    i love the single serve idea for these - great for a lunchbox treat.

    Reply
    • Beth Lee

      October 04, 2018 at 3:40 am

      Yes exactly!

      Reply
  6. Wilhelmina Wessel

    October 03, 2018 at 7:47 pm

    5 stars
    These little loaves look so tasty!

    Reply
    • Beth Lee

      October 03, 2018 at 7:48 pm

      Honestly - been making them since middle school and they never disappoint!!

      Reply
  7. Little Cooking Tips

    September 27, 2018 at 12:47 am

    5 stars
    SO good! Banana bread is a relatively new thing here, and we find it amazing, especially when it contains chocolate chips:) Panos already sent this to his foodie colleagues at the office and so will I:)
    Also ,we have never tried banana bread & cream cheese, and are really looking fwd to see how this combo tastes like!:)
    Great work Beth!
    xoxoxo

    Reply
    • Beth Lee

      September 27, 2018 at 10:33 am

      Yay - so glad you are discovering banana bread. I find it to be a very comforting and soul satisfying treat. And trust me, the cream cheese on the chocolate banana bread is SO GOOD! (not necessarily for your waistline, but your tastebuds will thank you!)

      Reply
  8. Hannah

    May 24, 2018 at 12:26 pm

    Bananas and chocolate belong together! This is truly a loaf of comfort. Thank you for sharing, Beth!

    Reply
    • Beth Lee

      May 24, 2018 at 1:06 pm

      Yes it certainly is. I was in Starbucks this morning and they had a pile of over-ripe bananas and I nearly asked if I could buy 3 of them so I could make another loaf!

      Reply
  9. Rita

    May 24, 2018 at 10:54 am

    Yumm. I really like the idea of using mini loaf pans. I've a cranberry pecan loaf that I want to try in smaller pans (to give a gifts). What's the dimension of your large loaf pan vs smaller ones? Looks like the baking time is almost half.

    Reply
    • Beth Lee

      May 24, 2018 at 1:04 pm

      The loaf cavities themselves are about 2.5 X 3.5 and the entire pan is about 14 X 9.5. I love it though depending on the gift situation, you might want slightly larger loaves.

      Reply
  10. Georgia Bibeau

    May 24, 2018 at 9:40 am

    5 stars
    I'm pretty sure I made this one back-in-the-day also. Thank you so much for bringing it back!! Hubby has been craving home-baked chocolate lately (tho I ultimately eat most of it) and this is a great choice. I know he'll love it. Thanks again for sharing it.

    Reply
    • Beth Lee

      May 24, 2018 at 1:01 pm

      So good to hear from you my friend. This recipe just always makes me happy and we can all use plenty of that right? Sending warm hugs your way.

      Reply
  11. Laura

    May 24, 2018 at 8:55 am

    I like spreading cream cheese on my warm banana bread, too! So yummy!

    Reply
    • Beth Lee

      May 24, 2018 at 8:59 am

      Great minds and great palates ...

      Reply
  12. Julie M.

    August 22, 2010 at 2:29 pm

    Oh how I love banana bread! Add in chocolate chips and it's even better. Your loaves are perfect. I have a ton of bananas in my freezer right now that are just asking to be made into this. Thanks for sharing!

    Reply
  13. Kim @ Cheap Chic Home

    June 05, 2010 at 7:05 am

    I'm stopping in from SITS. This recipe looks fantastic -- I have a banana muffin recipe that I toss choc. chips into, that's pretty good, too :).

    Reply
  14. sarene

    March 01, 2010 at 5:21 am

    This is a timeless classic recipe, loved by all. Whenever I put chocolate chips in any banana bread recipe I think of you:)

    Reply
  15. Sharon Vinick

    February 23, 2010 at 3:49 pm

    Boy, I've eaten these many times, but I sure feel like going home and making a batch now!

    Reply

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Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together! 

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