This chocolate chip banana bread is moist, fluffy, and takes minutes to prep! One bowl, no eggs, and no dairy, it’s truly the best quick bread recipe.
Leftover bananas on hand and have a sweet tooth?
Sure, you could make some fluffy banana pancakes or a healthy banana cake, but nothing beats a loaf of warm, moist banana bread, especially if there is some chocolate involved!
Table of Contents
Incredible banana chocolate chip bread
I know that everyone claims they have the best recipe for banana bread with chocolate chips but trust me on this: you’ll fall in love with this recipe. I made it for all my neighbors when I first moved into my new neighborhood and let’s just say we are all VERY good friends now!
- You don’t need eggs. Unlike most quick bread recipes, this one skips out on the eggs, but you’d never tell.
- Just 2 minutes prep. Seriously, the oven takes care of all the hard work, so there is very little hands-on time.
- Moist and fluffy. This nails the texture department and is what you’d expect from any good banana bread. The mouthfuls of chocolate chips are very much welcomed (if you want even more chocolate, double chocolate banana bread is a winner!).
- Easily made gluten free. With just a few swaps, you can make this a loaf suitable for celiacs!
The beauty of this quick bread is just how simple the ingredient list. You probably already have everything in your pantry right now. Here is what you’ll need:
- Bananas– the browner your bananas are, the sweeter they will be!
- All-purpose flour– You can use regular all-purpose flour or white whole wheat flour for a more nutritional boost.
Dietary swap
If you follow a gluten free diet, you can use the same amount of gluten free baking flour that contains xanthan gum.
- Sugar– I recommend sticking to white sugar or use part white and part brown sugar. Using all brown sugar will yield a heavier loaf, and also have a very strong flavor.
- Baking soda– To help the bread rise and have that gorgeous dome shape we love!
- Salt.
- Butter- Replaces the need for any oil in the recipe, while keeping the bread buttery and super moist.
- Milk– Any milk or dairy-free milk will work- I’ve used oat milk, unsweetened almond milk, and soy milk.
- Vanilla extract– A must for any good banana bread recipe!
- Apple cider vinegar– This helps the bread rise and be fluffy, without the need for any eggs!
- Chocolate Chips– Use a mix of chocolate chunks and chocolate chips to ensure the chocolate is dispersed between the entire loaf. Be sure to reserve a few to top the bread with it.
- Walnuts– Optional, but highly recommended. There is nothing I love more than the chocolate/walnut combination.
How to make chocolate chip banana bread
Making this banana bread is so simple and needs no fancy kitchen gadgets to prepare! It follows a 3-step process, and the oven takes care of all the hard work.
Step 1- Make the batter
In a large mixing bowl, combine your dry ingredients and mix well. Mash your bananas, and add those to the bowl, along with the other wet ingredients. Mix until just combined, as we don’t want to over-mix it! Using a rubber spatula, fold through the chocolate chips and walnuts (if using them).
Step 2- Place in the pan
Transfer to a loaf pan and top the bread with extra chocolate chips and walnuts.
Step 3- Bake time
Now we bake! Bake the chocolate chip banana bread for around 45-50 minutes, or until a skewer comes out clean from the center. Oven makes and models vary, so you may find your banana chocolate chip bread taking a little longer to cook. Once cooked, remove from the oven and let cool completely in the pan.
Remember, the banana bread continues to cook as it cooled!
Tips to make the best recipe
- Do not over-mix the batter, as that can really affect whether the banana bread rises beautifully, or sinks. I know it is tempting, but avoid it!
- Mash the bananas with a fork, instead of blending it, as the extra lumps will give the bread an even more delicious texture.
- Always line the loaf pan with parchment paper, instead of just greasing it. This bakes the banana bread more evenly and avoids any potential for it to stick. Also, use more than necessary, so that there is an inch on each side ‘overhanging’. This makes removing the cooked banana chocolate chip bread from the loaf pan seamless.
- If you are watching your carbs or sugar, try a coconut flour or almond flour banana bread instead.
To store: Leftover slices can be stored at room temperature, covered, for up to one week. If you’d like it to keep longer, store it in the refrigerator for up to two weeks.
To freeze: Place the cooled bread in a ziplock bag and store it in the freezer for up to 6 months.
More banana bread recipes to try
Frequently Asked Questions
When made with dairy free butter and dairy free milk, this recipe is suitable for vegans.
To combat this, you should ALWAYS fold through the chocolate chips at the end of the recipe preparation, instead of all at once.
Alternatively, you can toss the chocolate chips in a few tablespoons of flour. This stops them from sinking to the bottom.
Yes, you can cook or bake your banana chocolate chip bread in a glass pan, but be wary that the heat distributes differently. To combat this, bake the banana bread at 170C/325F to compensate.
Swap out the all purpose flour for a gluten free blend and this recipe is then suitable for celiacs.
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Chocolate Chip Banana Bread
Ingredients
- 2 cups all-purpose flour gluten-free, if necessary
- 1 cup sugar * See notes
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 cups banana approximately 4 bananas
- 1/2 cup butter softened ** See notes
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/4 cup milk ** See notes
- 1/2 cup chocolate chips
- 1/4 cup walnuts optional
Instructions
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper, reserving a few inches on each side overhanging.
- In a large mixing bowl, add your flour, sugar, salt, baking soda and mix well. Add your mashed bananas, softened butter, vanilla extract, apple cider vinegar and mix of choice, and mix until just combined. Using a rubber spatula, fold through your chocolate chips of choice.
- Transfer your batter into the lined loaf pan. Top with extra chocolate chips and bake for 45-50 minutes, or until a skewer comes out just clean from the center.
- Remove banana chocolate chip bread and allow to cool in the pan completely.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Can I use almond flour?
Not for this recipe, but you can make this one instead- https://thebigmansworld.com/healthy-flourless-banana-breakfast-cake/
If I make these in a muffin tin, how much should I reduce the cook time?
I haven’t tried this in a muffin tin, but as a general rule of thumb, aim for 15-20 minutes, depending on your oven make.
Hi Arman! Have made a couple of your “2-ingredient” recipes while quarantined with my family in NY – thumbs up all round!!!
Was wondering if maple syrup or honey could be used as the sweetener for this banana bread? (That’s all I have in the house!)
Thanks!
Pauline
Hi Pauline- I haven’t tried that- you could add some and then also add a little extra flour to combat the extra liquid.
Ok, thanks for replying 🙂
This banana bread is seriously SO yummy!! A bit crispy on the outside, but still moist inside. My only question is I cooked the bread WAY longer than 45-50 min. it was in the oven for about 90 min. total.. Ended up tenting the top with foil to prevent to top from over cooking and bumping the temperature up a bit. Has anyone else experienced cooking way longer? Any-who, bread came out amazing and will be making again!
Hi! Ahhh not sure why it took so long- I’ve known some ovens can take up to 60-65 minutes- Was your heat on the lower end? Hopefully we can troubleshoot this 🙂
hmm.. I use a gas oven so if anything I would of thought it would of been faster! I’ll have to make it again and see if it is consistent with the baking time for me. 🙂
This recipe is delicious! This is the first banana bread recipe I have been successful at making. The bread came out just like in the pictures. I baked it for exactly 45 mins. I accidentally over mixed the ingredients and was afraid it wasn’t going to rise while baking but it didn’t seem to have a huge effect. The bread rose beautifully, came out slightly crispy on the outside and moist on the inside. Simply delicious! Thank you for all your amazing recipes!!!
You are so welcome, Daisy-Thank you for the feedback 🙂
Hi All…
I wanted this so bad but didn’t want to use sugar or oil so I soaked 10 dates..1/2 banana and a peeled green apple and blended it..i just skipped the oil..came out anazing!!!!!
So glad it worked!
May I ask what gluten free flour you would recommend for this recipe?
Thanks so much,
Kristina
Bob’s gluten free flour that contains added xanthan gum
Can this be made in a bread machine? Kitchen gutted for renovation, so I’m without an oven 🙃
Not that I’ve tried!
Hi, I was just wondering if I would need to make a double batch if I wanted to make a 3 layered 6 inch cake? And if so, would you recommended doubling everything? Or adding less flour, less this, more that, etc.
Thanks in advance!
Hi Mariel! I’ve never tried this so you’ll need to experiment and see!
This is only my second attempt at baking gluten free and vegan. My bread came out pretty well and tasting great. Two issues: the top sank some in center. The toothpick came out clean but once I cut into it, the lower center all the way through was still raw, uncooked. I put it back in for another 6 minutes. My oven cooks hot so for me I need to cook this recipe for about 60 minutes at 350.
Love all the helpful tips you offer and great questions too, thank you!
Hi Pamela- It sounds like it could be your oven. I’d recommend you remove the loaf halfway through and cover with tin oil do it doesn’t overcook the top.
Can I use oil instead of vegan butter?
I haven’t tried, but I don’t see why not! 🙂
Delicious recipe! Used almond milk, butter and sugar, took about 55 minutes to bake, the very center is a little underdone but still tasty and loved the crunchy top! Used butterscotch chips instead of chocolate, great flavor combo!
How ripe do the bananas have to be?
The browner the better.