This Chocolate Chip Banana Bread is tender, super-moist, and incredibly delicious! It’s an easy-to-make recipe full of bananas and chocolate chips with an added sprinkle of pecans, making it the ideal quick bread for breakfast, brunch, an afternoon snack, or dessert.
Easy-to-make breads like Blueberry Bread with Lemon Glaze or Lemon Poppy Seed Bread are perfect for whipping up on a lazy Saturday or Sunday morning.
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To all the lovers of banana bread, this recipe is about to rock your world. Seriously! This is the best chocolate chip banana bread recipe and does not require any special equipment to make. Once you experience the amazing aroma of baking this bread, you’ll know what I mean by these bold statements.
Why You’ll Love This Banana And Chocolate Chip Bread
- It’s tender, fluffy, and moist.
- Chocolate chips are scattered and melted throughout each slice.
- It has a deep, rich, natural sweetness from the bananas.
- It’s perfect for breakfast, as a snack or for dessert!
What Ingredients Go Into Chocolate Chip Banana Bread?
- Butter- You’ll need a whole stick brought to room temperature.
- Sugar- This recipe calls for ⅔ cup, but you can easily scale this up or down depending on your sweet tooth preferences.
- Eggs- Classic ingredient used in baking bread. They help hold everything together and help with creating moist banana bread.
- Ripe Bananas- The next time you’re at the store, pick up a batch with brown dots, as they make the perfect choice for making this kind of bread.
- Vanilla Extract- A teaspoon adds the perfect amount of vanilla flavor.
- All-Purpose Flour- all-purpose flour is one of the best for baking.
- Baking Soda- Helps the bread rise during the baking process.
- Salt- This ingredient helps enhance the flavor.
- Semi-Sweet Chocolate Chips- This is where the chocolatey goodness comes in. Don’t hesitate to add a few more for extra flavor.
- Pecans- They the right amount of crunch to this delicious chocolate chip banana bread recipe. If you are not a fan, leave them out.
Substitutions For This Recipe
- I love pecans and added them to my easy banana bread recipe. They give just the right amount of “extra something” to this bread. If you are not a fan of pecans, you could substitute walnuts. Or, if you don’t like nuts, leave them out altogether.
- If you don’t have semi-sweet chocolate chips, you can use milk chocolate chips for a little sweeter taste. I’ve also made this banana bread with dark chocolate chips. Really, it doesn’t matter what kind of chips you use; they all work great!
- You can also make banana chocolate chip muffins with this recipe. Shorten the cooking time to approximately 20 minutes.
How to Make Super Moist Banana Chocolate Chip Bread
- Heat oven to 350 degrees. Spray a loaf pan with cooking spray and line with parchment paper. Set aside.
- To a large bowl, add butter and sugar. Using a wooden spoon, mix the two together until well blended. Add in eggs, mashed bananas, and vanilla and stir until blended.
- Whisk together flour, baking soda, and salt in a medium bowl. Add the dry and wet ingredients and gently blend until just incorporated. Fold in ⅔ cup of chocolate chips and 1 cup of pecans.
- Pour batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top of the batter. Bake for 50 to 55 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
Tips For Making This Recipe
- The best way to mash the bananas is with a fork. You’ll have a few small chunks of bananas, but don’t worry about that; they will melt into the bread as it bakes.
- Make sure the butter and eggs are at room temperature.
- For this recipe, the batter will be thick. The moisture comes from the eggs and bananas; no extra liquid is needed. As you stir everything together, make sure not to over-mix.
- Line your loaf pan with parchment paper, leaving an overlap on the long sides of the pan. That makes it easy to lift the bread out once it’s baked.
Often Asked Questions And Answers
What is the best way to store leftover banana chocolate chip bread?
To store this bread, I wrap it in a piece of parchment paper and then wrap it in aluminum foil. It can also be sliced and put in an airtight container. It will remain on the counter for about three days, but it will be gobbled up long before that.
Can banana bread with chocolate chips be frozen?
Yep! This bread freezes beautifully. Just wrap it in foil and place in the freezer for up to 3 months. Thaw it on the counter and warm it in the oven or microwave when you’re ready to enjoy it.
More Bread Recipes You’ll Love
If you tried this Chocolate Chip Banana Bread Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
This Chocolate Chip Banana Bread is tender, super-moist, and incredibly delicious! It’s an easy-to-make recipe full of bananas and chocolate chips with an added sprinkle of pecans, making it the ideal quick bread for breakfast, brunch, an afternoon snack, or dessert.
Equipment
Ingredients
- ½ cup room temperature butter (1 stick)
- ⅔ cup white sugar
- 3 ripe bananas, mashed
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Heat oven to 350 degrees. Spray a loaf pan with cooking spray and line with parchment paper. Set aside.
- To a large bowl, add butter and sugar. Using a wooden spoon, mix the two together until well blended. Add in eggs, mashed bananas, and vanilla and stir until blended.
- To a medium bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently blend until just incorporated. Fold in ⅔ cup of chocolate chips and 1 cup of pecans. Pour batter into the prepared loaf pan and sprinkle remaining chocolate chips on top of batter. Bake for 50 to 55 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
- Remove loaf pan from the oven and let sit for 15 minutes, then turn out on a wire rack to cool. Slice and serve warm or at room temperature.
Notes
- To store this bread, I wrap it in a piece of parchment paper and then wrap it in aluminum foil. It can also be sliced and put in an airtight container.
- This bread freezes beautifully. Just wrap it in foil and place in the freezer for up to 3 months. Thaw it on the counter and warm it in the oven or microwave when you’re ready to enjoy it.
Nutrition
Calories: 356kcal · Carbohydrates: 39g · Protein: 5g · Fat: 21g · Saturated Fat: 9g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 8g · Trans Fat: 0.3g · Cholesterol: 52mg · Sodium: 263mg · Potassium: 259mg · Fiber: 3g · Sugar: 21g · Vitamin A: 313IU · Vitamin C: 3mg · Calcium: 27mg · Iron: 2mg
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