Super moist, delicious and chocolaty! This chocolate chip banana bread is delicious warm with a cold glass of milk or cup of hot coffee.

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I’m totally winning at this back-to-school thing.

That’s sarcasm for “My kids missed the bus because I refused to accept the time printed on the bus postcard”. Why would I when it said the pick up time was going to be 6:25 am instead of 6:50 like it has been, oh for only the the past FOREVER!! It’s fine though, really, I don’t mind spending 45 minutes in the car taking each daughter to their respective school and sit in drop off lines and all that. I really wasn’t looking forward to having the morning curled up on the couch, sipping my coffee and nibbling on a slice of this here chocolate chip banana bread.

Typically I avoid buying bananas in the summer, because it never fails that a few days later we have fruit flies. My girls are all “Please buy bananas! We like them in our smoothies or covered in Nutella!” but once I picked up a bunch they would just end up sitting there on the counter, browning. Meanwhile little gnats that fly around my face, little buggers that I can never seem to catch. And the annoyance only increases if I’m sipping a glass of wine and since that is most nights (wink!), I try avoid buying bananas unless it’s to immediately peel and freeze for smoothies or for roasting and baking with.

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Last week I went and broke my no-buying-bananas-in-summer-rule because I wanted to make banana bread, chocolate chip style. But I didn’t want to roast the bananas, so I waited for them to ripen on the counter. Big mistake. Fruit flies. Do yourself a favor and DO NOT Google the life cycle of fruit flies. Just don’t. Instead, just snack on this super moist chocolate chip banana bread. K cool?

To Make This Chocolate Chip Banana Bread You Will Need:

  • softened unsalted butter
  • light brown sugar
  • granulated sugar
  • unbleached all-purpose flour
  • baking powder
  • and baking soda
  • kosher salt
  • cinnamon
  • nutmeg
  • ripe bananas
  • whole milk
  • eggs
  • vanilla extract
  • chocolate chips or wafers

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The batter for the banana bread is pretty easy and comes together quickly in your stand mixer. Add 1 stick of butter, 1/2 cup of both granulated and also light brown sugar into the bowl of your stand mixer. Cream until smooth and fluffy.

To that add, 2 eggs, 2 teaspoons vanilla extract, 3 mashed ripe bananas, 1 tablespoon milk. In a separate bowl, combine 2 cups unbleached all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg. With the mixer on low, gradually add the flour mixture, mixing until incorporated.

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Lastly, add 1 cup dark, semi-sweet or milk chocolate wafers or 1/2 to 3/4 cup chocolate chips.

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I divided the banana bread batter among two buttered and floured loaf pans and slid into a preheated 325° oven for 30 to 40 minutes. My oven tends to run hot, so I keep and eye on them. The chocolate chip banana bread is done when a toothpick or cake tester comes out with only a few crumbs attached.

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Like this golden beauty.

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Cool on a wire rack for 20 minutes before carefully removing each loaf from the pan.

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Slice and serve with a tall glass of milk or a steaming cup of coffee or tea. With coffee is how I prefer it, but only when it’s the next day and the chocolate chips have had a time to firm back up. Don’t get me wrong, I still like a warm, gooey slice. But the next day is my favorite.

For More Banana Bread Recipes Click Here!

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Enjoy! And if you give this Chocolate Chip Banana Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Chocolate Chip Banana Bread
Yield: 2 loaves

Chocolate Chip Banana Bread

Classic banana bread studded with chocolate.

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes


  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 ripe bananas
  • 1 tablespoon whole milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 stick (8 tablespoons) softened unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 whole large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips or wafers


  1. Generously butter and flour two 9x5x3 loaf pans and preheat your oven to 325°.
  2. In a medium bowl add the flour, baking powder, baking soda and salt, whisk to combine. Then in a smaller bowl, combine the 3 bananas, milk, cinnamon and nutmeg by mashing with a fork. Set both bowls off to the side for a moment.
  3. Next, in the bowl of your mixer, cream together the butter and sugars until light and fluffy, about 2 minutes.
  4. Add in one egg at a time, mixing after each addition. Add the vanilla and banana mixture and mix until just combined.
  5. Gradually add the dry ingredients, mixing on low speed, until incorporated.
  6. Divide batter among the two prepared pans and slide them into your preheated oven. Bake for 35-40 minutes, or until a toothpick comes out clean with only a few crumbs attached. Make sure to rotate the pans halfway throughout baking time.
  7. Allow the bread to cool completely before serving.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 202Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 262mgCarbohydrates: 38gFiber: 2gSugar: 21gProtein: 3g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.