There’s something wonderfully comforting about the smell of warm banana bread filling your kitchen. This Chocolate Chip Banana Bread Recipe is exactly that — deliciously moist, bursting with ripe banana flavor, and studded with melty chocolate chips that feel like little pockets of joy in every bite.

The image shows three thick slices of chocolate chip banana bread stacked on a white marbled surface. The bottom two slices lie flat with a dark brown color and many small chocolate chips scattered throughout, giving a chunky texture. A woman's hand is gently lifting the top slice, showing its moist interior with a mix of light brown banana bread and melted chocolate spots. The background includes blurred pieces of bread, keeping the focus on the front stack. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Chip Banana Bread Recipe
Top Tip
How to Serve Chocolate Chip Banana Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Chip Banana Bread Recipe

Why You'll Love This Recipe

I can’t tell you how many times this chocolate chip banana bread has saved the day — from last-minute breakfast cravings to a quick afternoon pick-me-up. It’s reliable, forgiving, and downright delicious every single time.

Perfect Moisture: Thanks to Greek yogurt and melted butter, this bread stays soft and tender for days.
Flavor-Packed: Loads of ripe bananas and vanilla make every slice rich and aromatic.
Chocolate Boost: Mini chocolate chips melt evenly, adding just the right bit of sweetness and texture.
Simple & Quick: The straightforward steps make it easy for both newbie and seasoned bakers.

Ingredients & Why They Work

Every ingredient in this chocolate chip banana bread recipe works together to create that cozy, tender texture and perfectly balanced flavor. Let’s walk through the stars of this loaf and why I love them.

Flat lay of three medium ripe bananas, a small mound of light brown sugar, a small mound of granulated sugar, a small white bowl of melted unsalted butter, two whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl of thick 2% Greek yogurt, a small pile of all-purpose flour, a small white bowl of baking soda, a small white bowl of salt, a small white bowl filled with mini chocolate chips, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ripe Bananas: The more spotted, the better! They bring natural sweetness and moisture.
Brown Sugar: Adds a deeper, caramel note that complements the bananas beautifully.
Granulated Sugar: Balances sweetness and helps with browning the crust.
Unsalted Butter: Melted for easy mixing and richness without overpowering flavor.
Eggs: Provide structure and help the loaf rise nicely.
Vanilla Extract: A small but crucial boost for warm, sweet aroma.
Greek Yogurt: Keeps the bread tender and moist — I’ve also swapped sour cream with success.
All-Purpose Flour: You can use a gluten-free 1-to-1 flour if you need, it turns out great!
Baking Soda: Helps the bread rise and lighten up the crumb.
Salt: Enhances all the sweet flavors and balances the batter.
Mini Chocolate Chips: These little gems spread evenly and melt just right without drowning the banana flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this chocolate chip banana bread recipe is how easy it is to personalize. Over time, I’ve tweaked it with my cravings or what’s on hand — and you can too!

Nutty Boost: I often toss in chopped walnuts or pecans for an added crunch that pairs beautifully with the chocolate chips.
Extra Spice: Sometimes, I sprinkle a bit of cinnamon or nutmeg into the batter for warmth and depth.
Dairy-Free: Swap the butter for coconut oil and use a dairy-free yogurt to make it allergy-friendly without losing moisture.
Chocolate Swirl: For a fun twist, try melting some chocolate and swirling it into the batter before baking.

Step-by-Step: How I Make Chocolate Chip Banana Bread Recipe

A close-up of a single slice of banana chocolate bread placed on a white marbled surface. The bread has one thick layer with a moist, soft texture in light brown color, filled with small dark chocolate chips scattered throughout. The crust is darker brown with a slightly crispy appearance all around the edges. A blurred white cloth is seen in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mash Your Bananas

Peel those bananas and get ready to mash! I usually use a fork or potato masher until I have about 1.5 cups of smooth, lumpy banana goodness. Make sure the bananas are very ripe – the more brown spots, the sweeter and more flavorful your bread will be.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the melted butter with both sugars. Then whisk in the eggs, vanilla extract, and Greek yogurt until the mixture looks smooth and creamy. Don’t rush this part — you want everything fully blended before adding dry ingredients.

Step 3: Combine Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, and salt. Mixing these dry ingredients ahead of time will help the bread bake evenly without any salty or powdery patches.

Step 4: Fold It All Together

Slowly add the dry ingredient mixture to the wet mixture and gently fold until just combined — be careful not to overmix. Then fold in the mini chocolate chips, saving a handful to sprinkle on top for that pretty, melty finish.

Step 5: Bake and Cool

Pour the batter into a greased loaf pan, smoothing the top. Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted near the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 10 minutes before transferring to a wire rack — this helps prevent it from breaking apart.

Top Tip

From baking this bread over dozens of times, I’ve learned a few tricks that make all the difference between good banana bread and absolutely perfect banana bread.

Right Bananas Matter: Never skip the fully ripe bananas — they’re the soul of your loaf.
Don’t Overmix: Folding gently keeps the bread tender and helps avoid a tough crust.
Mini Chips Are Best: Larger chocolate chips can sink to the bottom — mini chips distribute sweetness throughout.
Cooling Time: Letting your bread cool sufficiently before slicing keeps it from turning crumbly or falling apart.

How to Serve Chocolate Chip Banana Bread Recipe

chocolate chip banana bread - Serving Suggestion

Garnishes

Whenever I serve this banana bread, I like to add a light butter spread or a smear of cream cheese on top — it elevates the moist crumb even more. For extra flair, a sprinkle of powdered sugar or a handful of extra chocolate chips right before serving never fails to impress guests.

Side Dishes

This bread pairs beautifully with a cup of coffee or tea — honestly, it makes for a cozy breakfast or an afternoon treat. For a more decadent snack, try it alongside fresh berries or a small dollop of whipped cream.

Creative Ways to Present

For birthday brunches or casual gatherings, I’ve baked mini loaves or muffins using this batter — it’s a fun way to share the goodness in bite-sized portions. Garnished with sliced bananas and a drizzle of melted chocolate, these treats always steal the show.

Make Ahead and Storage

Storing Leftovers

I usually wrap any leftover banana bread tightly in plastic wrap or keep it in an airtight container at room temperature. It stays moist and delicious for up to 3 days this way — perfect for midweek snacks.

Freezing

Whenever I make a double batch, I slice the bread and freeze portions individually. Wrapped in foil and placed in freezer bags, slices stay fresh for 2-3 months, ready to thaw whenever I need a quick sweet fix.

Reheating

To bring back that fresh-baked warmth, I pop slices in the toaster oven or microwave for 15-20 seconds. It revives the softness and melts any clinging chocolate chips beautifully.

Frequently Asked Questions:

Can I use overripe bananas for this chocolate chip banana bread recipe?

Absolutely! Overripe bananas are actually ideal because they’re sweeter and mash easily, which enhances the bread’s flavor and moistness.

Can I substitute Greek yogurt with sour cream?

Yes! Sour cream works as a great substitute if you don’t have Greek yogurt on hand — it adds a similar tang and keeps the bread moist.

Why use mini chocolate chips instead of regular-sized ones?

Mini chocolate chips melt more evenly throughout the bread and prevent them from sinking to the bottom, giving a nice distribution of chocolate in every bite.

How do I know when the bread is fully baked?

Insert a toothpick near the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), your bread is done baking.

Final Thoughts

This chocolate chip banana bread recipe is one of those timeless classics that I hope you’ll keep in your kitchen repertoire. It’s reliable, packed with flavor, and feels like a warm hug on a slice. Try it out — I promise it’ll become a favorite you’ll turn to again and again, just like I do.