Breads & Muffins Brunch Chocolate

Easy Chocolate Chip Banana Bread

February 8, 2021

This easy chocolate chip banana bread is super moist, full of flavor and loaded with heaps of chocolate. Perfect for […]

This easy chocolate chip banana bread is super moist, full of flavor and loaded with heaps of chocolate. Perfect for breakfast, dessert and everything in between!

Let’s talk about those sad, speckled bananas sitting all alone in the corner of your kitchen counter. You know the ones. They are far too brown to add to your morning smoothie and don’t even think about slicing them over cereal. Those bananas are destined for something far greater and in our kitchen it’s called the best ever chocolate chip banana bread. It’s no secret that 2020 was basically the year of banana bread {silver linings people} so I know you’re probably thinking, “do I really need another banana bread recipe?”. Maybe. Maybe not. But I have a sneaky feeling this super easy and super moist chocolate chip banana bread is going to be your new favorite and I can’t wait to tell you all about it. 


This banana bread comes together in a heartbeat with just a few simple ingredients that you probably already have stashed away in your pantry. No need for a midnight run to the store – just crank on the oven, mash up some ripe bananas and in an hour you’ll be face to face with this ultra moist, super soft and chocolatey banana bread of your dreams. Here’s what you need to make the easiest banana bread ever:

Flour. Regular ‘ol all-purpose flour is all we need. Nothing fancy here. Be sure to weigh your flour or use the spoon and level method when measuring for best results. Too much flour makes for a dry banana bread.

Sugar. This recipe calls for both granulated and light brown sugar for sweetness and extra moisture. If you don’t have light brown sugar on hand, dark brown works in a pinch!

Bananas. Well we can’t have banana bread without bananas, now can we? But not just any bananas will do. For the moistest, most tender and flavorful banana bread you’ll want to use very ripe bananas. They should be fairly brown and full of spots. No yellow bananas allowed here friends. 

Butter. Melted butter keeps this nana bread extra moist. Be sure to cool the butter slightly after melting to prevent the eggs from curdling. 

Eggs. Just two eggs helps give this bread moisture and structure. Room temperature is best so take your eggs out at least an hour before baking. Short on time? Set the eggs in a bowl of warm water for 10 minutes.

Baking powder and soda. We’ll use a combo to give the bread rise and texture. Check the expiration dates for maximum freshness!

Greek yogurt. I love, love baking with Greek yogurt. It’s one of my favorite secret ingredients in everything from bundt cakes to muffins. Greek yogurt not only provides structure to the banana bread but it also delivers tons of moisture. And the slightly sour taste of the yogurt marries well with the sweetness of the bananas and chocolate. Just like the eggs, your yogurt should also be at room temperature.

Vanilla. Just a dash delivers the perfect flavor in every bite!

Chocolate chips. Leave it to me to add chocolate to my banana bread. I just couldn’t resist. Truth be told, this banana bread is positively delicious without the chocolate, but chocolate makes everything better. Words to live by friends. I use mini chocolate chips in this recipe but standard semi-sweet chocolate chips work just as well. Don’t forget to reserve a couple of tablespoons to sprinkle on top just before baking. 


This is one of those recipes that you memorize in no time and you’ll be hard pressed to find an easier recipe to follow. We simply mix the dry ingredients together, whisk together the wet ingredients and then combine the two into one dreamy, chocolate studded banana bread batter. Read on for a few tips and tricks for the perfect banana bread every time.

It’s all about the bananas. Sure, bananas are clearly the shining start of this easy quick bread, but add too many bananas and you’ll end up with one soggy loaf. The recipe calls for 3 large bananas but since bananas are tough to measure, you’ll want to be sure to measure 1 1/2 cups of bananas once they are finely mashed. Very ripe, brown bananas have the best texture for baking. If your bananas aren’t quite ready, wrap them up in a brown paper bag overnight. 

Measure the flour correctly.  Too much flour will create a dry loaf and I may not know everything, but I do know banana bread is supposed to be the opposite of dry. For the perfect texture, measure your flour using a digital kitchen scale. If you don’t have a scale, measure the flour using the spoon and level method.

Do not over mix. Too much mixing can lead to a dense, gummy banana bread. Keep the whisking to a minimum and gently stir the chocolate chips into the batter in just two or three turns of the bowl. 



The secret to baking an super moist and tender banana bread starts with the ingredients. Both the melted butter and Greek yogurt {and obviously the bananas!} give this bread tons of moisture that makes for a soft and flavorful banana bread. But today I’m sharing a few more tried and true tips that make this foolproof banana bread recipe the only one you’ll ever need.

Use room temperature ingredients. You’ll hear this rule on repeat around here and that’s because room temperature ingredients make all the difference. When ingredients are at room temperature versus cold from the fridge, they incorporate seamlessly into the batter and this prevents the need for over mixing. Less mixing means a soft, moist, tender crumb that is the hallmark of a good banana bread. 

Add extra chocolate to the top. For an extra bit of chocolate goodness, sprinkle a handful of mini chocolate chips on top of the banana bread just before baking. More is always better when it comes to chocolate. Pro-tip: to prevent all of the chips from falling to the bottom of the loaf, coat them in a teaspoon of flour before mixing into the batter. Works like a charm every time!

Do not over bake. It’s tough to over bake banana bread but to keep it ultra moist and super tender, keep an eye on your oven at the end of the baking cycle. The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs remaining. If the top of the bread is browning too quickly, cover it loosely with a piece of aluminum foil.

Cool the bread before slicing. This banana bread is so moist that it will fall apart if you try to slice into it straight from the oven. It’s tempting I know, but try to wait 45-60 minutes to give the bread time to set in the center so the slices hold together. Just don’t go too far from the kitchen because it will smell amazing!



This easy chocolate chip banana bread won’t last long but if you do happen to have a few slices left over, store them tightly wrapped in a cool, dry place. Cover the sliced end carefully with plastic wrap to keep it from drying out. This banana bread will stay moist for days so you can snack on it all week long. It’s perfect for breakfast, dessert and everything in between. 



Chocolate and bananas are a match made in breakfast heaven if you ask me. But no two cravings are the same so feel free to swap the mini chocolate chips for peanut butter chips, chopped walnuts or even dried fruit. Use 3/4 cup of whatever mix-ins tempt your taste buds, plus and extra tablespoon or two for sprinkling on top.

Enjoy this easy and crazy delicious banana bread bakers, and if you make it, I want to hear all about it. Fingers crossed it becomes a favorite in your kitchen too!

Happy baking!

If you love this Easy Chocolate Chip Banana Bread, try these other simple and delicious quick breads….

Chocolate Lover’s Banana Bread

Gluten Free Marbled Banana Bread

Meyer Lemon Poppy Seed Cake

Easy Coconut Loaf Cake

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Easy Chocolate Chip Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Browned Butter Blondie
  • Prep Time: 10
  • Cook Time: 55-65
  • Total Time: 75
  • Yield: 8 slices 1x


This easy chocolate chip banana bread is super moist, full of flavor and loaded with heaps of chocolate. Perfect for breakfast, dessert and everything in between!



1¾ cups all-purpose flour, scooped and leveled (219 grams)

½ teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon sea salt

1 stick (8 tablespoons) unsalted butter, melted and slightly cooled

⅔ cup granulated sugar

¼ cup brown sugar, packed

2 large eggs, room temperature

1 teaspoon vanilla extract

¼ cup Greek yogurt (or sour cream)

4 ripe medium bananas (about 1 ½ cups), mashed (I like bananas with some brown spots but not completely brown)

3/4 cup mini chocolate chips, plus more for the top


Pre-heat oven to 350˚ F.

Line the bottom of a 9 x 5 loaf pan with parchment paper, allowing the ends to hang over the sides of the pan by about 2 inches for easy removal of the loaf once baked.

Whisk together flour, baking powder, baking soda and sea salt in a medium bowl. Set aside.

In a medium bowl, whisk together melted butter and sugars together until lightened in color.

Whisk in eggs.

Add the Greek yogurt, vanilla and mashed bananas into the bowl and mix with sturdy spatula until just combined.

Add dry ingredients (flour, baking powder, baking soda and sea salt) to the wet ingredients. Mix until just combined.

Stir in almost all of the mini chocolate chips, reserving a couple of tablespoons for the top of the bread. Be careful not to overmix.

Scrape the batter into the prepared pan.

Place the pan in the oven, bake for 55-60 minutes. It is done when a toothpick comes out clean. Let cool in the loaf pan for at least 15 minutes and then remove from loaf pan via the parchment sling and let cool on a wire rack.



Store tightly covered in a cool dry place for up to 3 days.

May be frozen.



  • Reply
    November 26, 2021 at 10:16 pm

    This was so good! Made it for thanksgiving brunch, had it fresh out of the oven and it was gone immediately. 10/10

  • Reply
    November 23, 2021 at 4:38 pm

    Have you tried browning the butter? Is this something to try or is it too much???

    Amazing recipe by the way !! You always get it right.

  • Reply
    Emily Peers
    October 2, 2021 at 1:29 am

    This banana bread comes together quick and is chock full of mini chocolate chips! Super moist too!

  • Reply
    July 23, 2021 at 3:50 am

    On the recommendation of my daughter-in-law, it tried this baking this banana bread recipe with my older granddaughters. It really was a breeze to put together…and it was so delicious. Thanks for the recipe.

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