This chocolate chip banana bread recipe takes regular banana bread to another level! Its super moist, bursting with both chocolate and banana flavour in every bite and comes together so easily. A great ‘no-fuss’ recipe when you’ve got some over-ripe bananas that need to be used up!
Why You’ll Love This Chocolate Chip Banana Bread
There is SO MUCH to love about this chocolate chip version of banana bread. Here are a few of my favorite things about this recipe 🙂
Super Moist: This chocolate chip banana bread is adapted from my original banana bread recipe and when developing that recipe, I was determined to make it SUPER MOIST! Often banana bread can be dry and firm, but I really wanted to develop a recipe that had enough structure so the banana bread would hold together, while being soft and moist.
To achieve this, I made sure to use heaps of bananas, a bit of oil (oil is liquid at room temperature so it keeps your baked goods moist for longer) and opted to use the creaming method for my banana bread. The creaming method is where butter, sugar (and sometimes oil) is whipped together for a couple of minutes to incorporate air into the batter. While baking, these air bubbles expand, creating a soft and fluffy texture in your baked goods.
Easy: This recipe is easy to put together, using simple ingredients that you probably already have in your pantry! 🙂
Tastes Incredible: When it comes to any type of banana bread, it needs to be packed with banana flavor and I promise this easy banana bread recipe does not disappoint! With my original banana bread recipe I paired it with walnuts and pecans on the top (and a bit of cinnamon in the batter too), but for this chocolate chip version the nuts are replaced with loads of mini chocolate chips – perfect for all the chocolate lovers out there!
If you want a super chocolatey banana bread, check out my chocolate banana bread recipe.
Extra Tip: Bananas can vary quite a lot in size so I do recommend measuring the bananas out (I would recommend using a scale, but cup measurements will work too). You’ll need 3 large bananas for this recipe, but ‘large’ can be subjective (e.g. medium bananas may be considered large bananas in countries where bananas tend to be smaller in size), which is why I recommend measuring them 🙂
How to Make Banana Bread
Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and line an 8.5×4.5inch loaf pan (I like to lightly grease the tin before lining it so that the parchment paper sticks better).
Place bananas into a bowl and using a potato masher or fork, mash it well until there are no large chunks remaining. Set aside.
In a bowl sift together flour, cornstarch, baking powder, baking soda and salt. Using a whisk, mix until well combined. Set aside.
In a large bowl combine butter, light brown sugar and oil, and using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and fluffy.
Add in the egg and mix until well combined.
Add in the mashed bananas from earlier and vanilla extract/essence, and mix until well combined. Once done, remove any remaining batter off of the attachment(s) and set your mixer aside as the rest of the mixing will be done by hand.
Add the flour mixture from earlier into the wet ingredients and using a spatula, gently fold until just combined. It’s really important not to overmix the batter. Finish off by adding in 3/4 cup (130g) of semi-sweet chocolate chips and stir them in until just combined. Do not overmix.
Distribute the batter into your loaf tin, and spread it out evenly with your spatula. Drop the cake tin lightly on the counter to remove any large air bubbles and evenly sprinkle the remaining 1/4 cup (40g) of chocolate chips on the top.
Bake for 1 hour or until a toothpick, skewer or butter knife inserted into the centre comes out clean (don’t worry about any melted chocolate, as long as there isn’t any uncooked batter). Allow to cool in the tin for about 15 minutes, and then using the parchment paper on the edges, lift the banana bread out of the loaf tin and place it on a wire rack to cool for another 30 minutes before slicing. Enjoy!
How to Store Chocolate Chip Banana Bread
Chocolate chip banana bread can be stored at room temperature in an airtight container for 3-4 days, after which it’s best to place it in the fridge where it can be kept for up to a week.
Moist Chocolate Chip Banana Bread
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (340 g) mashed bananas - about 3 large bananas (but do measure them out), must be ripe bananas (the riper the better!)
- 1⅔ cups (200 g) all purpose flour
- 2 tbsp (16 g) cornstarch - also known as cornflour in some countries
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt - omit if using salted butter
- ¾ cup (150 g) soft brown sugar
- ¼ cup (56 g) unsalted butter - room temperature
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- 1½ tsp vanilla extract/essence
- 1 large egg - room temperature
- 1 cup (170 g) semisweet chocolate chips - Divided into 3/4 cup (130g) and 1/4 cup (40g)
Instructions
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the parchment paper sticks better).
- Place the bananas into a bowl and using a potato masher or fork, mash it well until there are no large chunks remaining. Set aside.
- In a bowl sift together flour, cornstarch, baking powder, baking soda and salt. Using a whisk, mix until well combined. Set aside.
- In a large bowl combine butter, light brown sugar and oil, and using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and fluffy.
- Add in the egg and mix until well combined.
- Add in the mashed bananas from earlier and vanilla, and mix until well combined. Once done, remove any remaining batter off of the attachment(s) and set your mixer aside as the rest of the mixing will be done by hand.
- Add the pre-sifted dry ingredients from earlier into the wet mixture and using a spatula, gently fold until just combined. It's really important not to overmix the batter. Finish off by adding in 3/4 cup (130g) of the chocolate chips and fold them in until just combined. Do not overmix.
- Distribute the batter into your loaf tin, and spread it out evenly with your spatula. Drop the cake tin lightly on the counter to remove any large air bubbles and evenly scatter the remaining 1/4 cup (40g) of chocolate chips on the top.
- Bake for 1 hour or until a skewer or butter knife inserted into the centre comes out clean (don't worry about any melted chocolate, as long as there isn't any uncooked batter). Allow to cool in the tin for about 15 minutes, and then using the parchment paper on the edges, lift the banana bread out of the loaf tin and place it on a wire rack to cool for another 30 minutes before serving. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
38 Comments
I tried this recipe with grated zest of Clementins from Mallorca. The Taste and texture of my Bananna Bread was superb. Thank you very much! : )
So so happy to hear you loved the banana bread Jessica! The zest from the clementines sounds like a wonderful addition 😀
Hi MK,
I recently started baking and have tried this recipe twice. I loved the results and my kids loved it too.. thanks for the accurate measurements that really helped beginners like me. And though i liked and enjoyed to this cake, just want to know if I can substitute it whole wheat flour.
Hi Madhumitha!
So so happy to hear you loved the recipe and that your kids enjoyed it too 😀
I unfortunately haven’t tried it with whole wheat flour myself so I’m not too sure how it would turn out sorry! To achieve a softer texture with whole wheat flour you may need to add a little milk in the recipe if the batter is quite thick in the end. Would love to hear how it goes if you decide to try it out 🙂
Hey MK, I made this last Saturday and 3 days later it’s still so moist. Thank you for this recipe.
But if I double the recipe, can I bake it in a two 8×3 inch cake tins? Thank in advance for your response.
Hi Florencia! So happy to hear you loved the recipe and that its still nice and moist days later 😀
Yes I think if you double the recipe it should be enough for two 8 inch cake tins. You’ll just need to adjust the cook time – I’d check the cakes around the 30 minute mark and then bake more as needed 🙂
Hi ,
Can I replace unflavoured vegetable oil by add in more butter as well, ?
Hi Junie! 🙂 You can replace the vegetable oil by adding in more butter, just keep in mind the banana bread may not be as moist 🙂
Hope you enjoy the recipe!
Your recipes are too notch. Keep it up sis.
Aww thank you so much Amaka! I really appreciate that 🙂
Can gluten-free flour or almond flour be used in this recipe?
Hi Bianca! 🙂 I haven’t tried either of those options myself so I’m not too sure sorry! For the gluten free flour, if its intended to be used as a 1:1 substitute for regular flour then it should work fine. In terms of the almond flour, if using on it’s own, I don’t think it will provide enough structure for the banana bread (you may need to pair it with some gluten free flour). Hope that helps 🙂
Your cakes are amazing. Your instructions are so clear. Good job, keep it up.
Regards
Retna
Thank you so much for the wonderful feedback Retna 😀
So happy to hear you’re enjoying the recipes and finding the instructions easy to follow 🙂
Hi,
I hope you’re doing well.
Amazing looking banana bread. Can you please share substitute for egg in the recipe? I would love to try this.
Thanks & Regards,
Nithyashree G
Chennai, India
Hi Nithyashree! I am well thanks and hope you are too 🙂
I unfortunately haven’t tried an egg substitute for this recipe myself so I’m not too sure what would work well sorry! I am hesitant to suggest any substitutes unless I’ve tried them myself as I wouldn’t want you to go to the effort of trying the recipe and it doesn’t quite turn out how you’d hoped. So sorry I couldn’t be of more help Nithyashree, but I do have some other eggless recipes you may like to check out here: https://cakesbymk.com/recipe-category/eggless/
Sounds and looks delicious, Can this be used for muffins. If it can, roughly how many. Thank you
Thanks so much Rosie! 😀 I haven’t tried this recipe as muffins myself, but I don’t see why not! You could probably make about 8 muffins or so with this recipe and you would just need to reduce the cook time (I would check around the 18min mark and then bake more if needed). Alternatively I do have a banana crumble muffin recipe on my blog that you can check out here: https://cakesbymk.com/recipe/banana-crumble-muffins/
Enjoy!
Thanks for this recipe when I bake I will let you know the results 😋😋
You’re so welcome Allison! Hope you enjoy the banana bread 😀
I have following MK recipes for almost 4 years and all her recipes and measurements are absolutely great. I had mad this moist banana bread and it was top notch. Thank you MK
Thank you so much for your trust in my recipes Uthaya! 😀
So so happy to hear you loved the banana bread 🙂