Chocolate Chip Banana Bread

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Last Updated on April 16, 2026 by Kiersten James

Easy chocolate chip banana bread that bakes up moist, slices clean, and stays soft for days using simple pantry ingredients.

This is the banana bread I make when I’ve got a few too many overripe bananas sitting on the counter, and they’re starting to stink up the kitchen.

Everything goes in one bowl, which alleviates any extra cleaning or the use of a stand mixer.

You mix it, get it in the oven, and end up with something sweet you can offer the kids to hold them over between meals.

The chocolate chips make it feel like a little more than plain banana bread, but it’s still simple enough for a regular weekday bake.

We slice it for breakfast, pack it for a snack, or leave it on the counter. If I do that, though, it’s gone by the end of the day.

If you’re baking through bananas a lot, this fits right in with my banana chocolate chip muffins, banana bran muffins, and maple banana muffins – they all use the same idea with one bowl baking.

If you want something a little more loaded, my morning glory muffins are another one that gets made on repeat around here.

Why You’ll Love This Chocolate Chip Banana Bread

• This is a straightforward, dependable banana bread that doesn’t need babysitting
• Oil keeps the crumb soft for a few days instead of drying out
• Ripe bananas carry the flavor, so you don’t need a lot of sugar
• One bowl creates less mess and less potential for overmixing
• Chocolate chips are balanced, so it doesn’t turn into dessert

Ingredient Highlights:

Bananas: Fully ripened with brown spots. It’s where the moisture and sweetness come from.

Neutral Oil: Keeps the bread soft for several days and won’t dry out like loaves made with butter. I try to stay away from industrial seed oils and use either avocado oil or melted-down coconut oil.

Cinnamon: Enough to warm it up without turning it into a spice loaf.

Milk: A very small amount, but it really helps the batter bake evenly.

Chocolate chips: One cup gives you good distribution without overwhelming the loaf.

Tips for the Best Results

1. Use very ripe bananas. If they’re still yellow, they won’t be sweet enough, and the flavor won’t be there.
2. Mash the bananas well so you don’t get chunks throughout the loaf. I use a potato masher.
3. Mix just until combined. Overmixing is what makes banana bread dense, and the middle may sink during baking.
4. If your chocolate chips tend to sink, you can toss them lightly in flour before folding them into the batter.
5. Don’t overbake. Pull it when the center is just set. A few moist crumbs are what you’re looking for.
6. Let the loaf cool before slicing so it holds together clean. If it’s still too warm, it will crumble and fall apart.

How to Make Chocolate Chip Banana Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 ripe bananas, mashed
• 1 tablespoon milk
• 1/2 cup granulated sugar
• 1/2 cup oil (I use avocado or melted coconut oil)
• 2 large eggs
• 1 cup semi-sweet chocolate chips

Instructions:

Preheat your oven to 350°F and grease a loaf pan.

In a large bowl, mash the bananas until smooth.

To the same bowl, add the sugar, oil, eggs, milk, and cinnamon. Whisk well until combined.

Add the flour, baking powder, baking soda, and salt directly into the same bowl.

Mix with a wooden spoon or stiff spatula just until the batter comes together. Be careful that you don’t overmix.

Fold in the chocolate chips.

Pour the batter into your loaf pan and smooth the top. Feel free to sprinkle more chocolate chips across the top, if you desire.

Bake for 65 to 75 minutes, until the center is set and a toothpick comes out clean with a few moist crumbs.

Let the loaf cool in the pan for about 10 minutes, then remove it to a wire rack to finish cooling. Make sure it falls to room temperature before slicing.

Storage:

Store covered on the counter for up to 3 days. If your kitchen runs warm, move it to the fridge after day 2.

Freezing Instructions:

Let the loaf cool completely. Wrap it tightly or slice it first, and store in a freezer bag. Freeze for up to 3 months.

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