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This has to be the best Chocolate Chip Banana Bread recipe out there! We’re sharing some of our favorite, easy recipes, and this moist chocolate chip banana bread was our first pick!! It’s quick to make, pretty healthy, and requires no mixer!
If you’re like us – sometimes you pick up a bunch of bananas early in the week with good intentions, but by Friday a few are still sitting on the counter looking overly-ripe and sad.
Instead of tossing them – we’ve found two perfect ways to never toss out a banana!
The first is to peel, cut & freeze them for smoothies.
But our favorite option is to make banana bread! After all, really ripe bananas also make the most moist chocolate chip banana bread! So our procrastination to eat them through the week always pays off. Hehe!
Why is this the best chocolate chip banana bread recipe?
When it comes to recipes, there are always dozens to choose from!
We think this is the best recipe because it’s so easy to make! This bread takes 10 minutes to whip together, and you don’t even need a mixer.
Plus, you’re going to love how moist this recipe is!
How to Make the Best Chocolate Chip Banana Bread
Is there anything better than the smell of fresh banana bread wafting through the kitchen? We crave this stuff year-round!
There are a few ways to make sure you make the best chocolate chip banana bread!
First, you want to use really ripe bananas. The riper the bananas, the sweeter this bread will be.
If your bananas aren’t heavily spotted with brown spots, you may want to add an extra two tablespoons of sugar to make up for a little extra sweetness.
Then, lets be real, the chocolate chips are what makes this the best chocolate chip banana bread recipe!
Make sure to mix the chips into your dry ingredients before adding the wet ingredients to help distribute them evenly.
This last tip will help with the presentation of the bread as well. Once you’ve poured the batter into the pan, take the back of a spoon to the center of the loaf to create a small dip. This will help the bread rise evenly.
What’s the Best Chocolate Chips to Use?
The chocolate chips in this recipe take this banana bread to the next level. Breakfast? Dessert? Why not both?
If you really want to ensure you get a bit of chocolate in every bite, try using mini chocolate chips! This helps spread out the chocolatey goodness without having to go overboard on sugar.
On the other hand, if you’d like less chocolate or are using really ripe bananas, semi-sweet chocolate chips can help balance out the sweetness.
With that said, you can also use milk chocolate or mini-chocolate chips. It’s really up to you and what you have on hand.
Can I add in nuts to this chocolate chip banana bread?
Of course!! You can always add in nuts; we prefer something soft like pecans or walnuts.
How to Store Chocolate Chip Banana Bread
We’re never going to turn down a warm piece of chocolate chip banana bread, but it’s also really easy to store for later too!
To be honest – we love baked goods like this even better the 2nd day!
If you’re looking to store it just for a few days, you can wrap it in aluminum foil and place in the refrigerator or even on the counter.
We prefer the refrigerator just because it’ll keep it moist (have to love that word right??) for up to a week!
Can You Freeze This Easy Chocolate Chip Banana Bread?
You can freeze this easy chocolate chip banana bread and grab a slice whenever the craving hits too!
You can choose to freeze the whole loaf together or slice it before freezing. We prefer to slice it – that way we can grab a piece and toast it without thawing and reheating the whole loaf.
How to Reheat Chocolate Chip Banana Bread
- Let the bread completely thaw at room temperature.
- Then, wrap it in foil and reheat it for 10-15 minutes at 350°F.
If you’re in a pinch microwave it for about 10 seconds. Of course – reheating it in the oven or toasting a slice usually tastes better!
This is such an easy chocolate chip banana bread recipe!
As y’all know, we try to keep things healthy-ish. We love all of our food groups, and we’re from the South (aka expect some butter, y’all!).
This recipe is great in moderation though and a great way to curb a sweet tooth!
The first step is to make sure you have all of your ingredients ready and the oven set to 350°F.
You’ll also want to spray your 9x5x3 inch loaf pan with nonstick spray.
Then you’ll mix your flour, sugar, baking soda, salt, and chocolate chips together in a medium size bowl.
In another small to medium size bowl, mash your bananas. Then stir in Greek yogurt, eggs, butter, and vanilla until everything is completely combined.
It’ll be a little a lumpy due to the butter, but try to mix it in as much as possible.
Then – gently fold the wet ingredients with the the dry ingredients and mix until just combined. The mixture should be lumpy.
Once mixed, pour the batter into a loaf pan.
Here’s a tip: use the back of a spoon to make a small trench in the middle of the loaf pan. You want the batter to be just slightly higher on the sides, so the loaf will rise evenly.
Top with the remaining teaspoon of brown sugar and bake for 55 minutes or until a toothpick comes out clean.
Then, Zoila! Your next step is just to let the bread cool and enjoy!!
Store this bread at room temperature wrapped in foil or freeze.
Have you tried this moist chocolate chip banana bread?
If you love this recipe, you should check also check out:
- 2 cups all-purpose flour
- 1/2 cup light brown sugar (plus 1 teaspoon for topping)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 3 very ripe bananas (about 1 1/2 cups)
- 1/4 cup plain Greek yogurt
- 2 large eggs
- 3 tablespoons butter (Softened)
- 1 teaspoon vanilla
- Adjust the oven rack to the lower-middle position and preheat the oven to 350 degrees.
- Spray a 9x5x3 inch loaf pan with nonstick spray and set aside.
- Combine the flour, sugar, baking soda, salt, and chocolate chips together.
- In a small bowl, mash the bananas, then stir in the greek yogurt, eggs, butter, and vanilla until completely combined. This mixture will still be a bit lumpy but try to incorporate the butter as much as possible.
- Gently fold the liquid into the dry ingredients and mix until just combined. The mixture should be lumpy.
- Pour the batter into a loaf pan and use the back of a spoon to make a small trench in the middle of the loaf pan. You want the batter to be just slightly higher on the sides, so the loaf will rise evenly.
- Sprinkle with the remaining teaspoon of brown sugar.
- Bake for 55 minutes or until a toothpick comes out clean.
Tip: Use the back of a spoon or a rubber spatula to make a small trench in the center of the loaf. This means that the loaf will rise more evenly and it helps the center of the bread bake before the outside gets burned. Store this bread at room temperature wrapped in foil.
To store it longer, try slicing it and freezing it! Then you can grab a slice whenever the craving hits.
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Amount Per Serving: Calories: 298Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 251mgCarbohydrates: 47gFiber: 3gSugar: 22gProtein: 6g
Nutrition is just an approximate.