This Chocolate Chip Banana Bread is ultra moist, easy to make, and packed with melty chocolate chips in every bite. Made with ripe bananas and simple pantry staples, this classic banana bread recipe turns out soft, tender, and never dry!

A loaf of banana bread with chocolate chips sits on parchment paper atop a wooden board. One slice has been cut, revealing a moist, dense texture with chocolate chips throughout.

Quick Snapshot:

  • Total Time: About 1 hour, 20 minutes
  • Pan Size: A 9×5 loaf pan
  • Best Tip: Don’t overmix the batter and use very rip bananas for sweetness
  • Perfect For: A grab ‘n go breakfast; easy dessert; afternoon snack

If you’ve got ripe bananas sitting on the counter, this banana and chocolate chip bread needs to happen ASAP. 

It’s soft, moist, and packed with melty chocolate chips…basically everything you want in a classic banana bread recipe. This is a foolproof recipe designed to give you bakery-style banana bread without any guesswork.

And if you love quick breads like I do, then you need to check out this air fryer banana bread, honey pumpkin banana bread, and cake mix banana bread!

A loaf of chocolate chip banana bread, partially sliced, sits on parchment paper with whole bananas, scattered chocolate chips, and two glasses of milk nearby on a light surface.

Why This Chocolate Chip Banana Bread Works:

This recipe creates the perfect balance of moisture and structure:

  • Ripe bananas add natural sweetness and moisture
  • The fat-to-flour ratio keeps the crumb tender
  • Gentle mixing prevents a dense texture
  • Chocolate chips are evenly distributed throughout the loaf

Ingredient Notes:

This moist chocolate chip banana bread recipe uses simple pantry staples, with a few key ingredients that make all the difference.

  • Very ripe bananas: The main source of moisture and natural sweetness
  • All-purpose flour: Creates the structure for a soft, tender loaf
  • Unsalted butter: Adds rich flavor and helps keep ot moist
  • Brown sugar + granulated sugar: A blend that adds sweetness and depth
  • Eggs: Bind the batter and helps it rise
  • Plain Greek yogurt: Adds moisture and prevents dry banana bread
  • Milk chocolate chips: Melt into pockets of chocolate throughout the bread
  • Baking soda, cinnamon, and salt: Enhance flavor and ensures the loaf rises
Ingredients for baking are arranged on a white surface, including flour, chocolate chips, brown sugar, butter, granulated sugar, spices, eggs, vanilla extract, yogurt, and a bowl of mashed bananas.

Best Bananas for Banana Bread:

Bananas should be very ripe, with brown spots or mostly brown peels. Overripe bananas are softer, sweeter, and easier to mash, which creates a more flavorful and moist banana bread.

Using frozen bananas:

Thaw completely and drain off excess liquid before mashing to avoid a wet batter.

How to Make Banana Chocolate Chip Bread:

This banana bread and chocolate chip recipe is a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.

  • Preheat the oven to 350°F and lightly grease a 9×5-inch loaf pan.
  • Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
  • In a large bowl, cream the butter and sugars until light and fluffy.
A clear glass bowl filled with a flour mixture sits on a light, textured surface.
A glass mixing bowl containing partially mixed dough sits on a light-colored countertop.
A clear glass bowl filled with a yellow, slightly lumpy batter sits on a light-colored countertop.
  • Beat in the eggs one at a time, then mix in the vanilla and Greek yogurt.
  • Add the dry ingredients and mix just until combined.
  • Gently fold in the mashed bananas and chocolate chips.
A clear glass bowl filled with light brown dough mixture sits on a white surface. Some dough is smeared along the sides of the bowl.
A glass bowl filled with chocolate chip banana bread dough and a gold spoon resting inside, on a light-colored surface.
A loaf pan lined with parchment paper, filled with unbaked banana bread batter topped with chocolate chips, sits on a light-colored surface.
  • Pour the batter into the prepared pan and sprinkle with additional chocolate chips, if desired.
  • Bake until a toothpick inserted in the center comes out clean, then cool before slicing.

How to Keep Chocolate Chips from Sinking:

To keep the chocolate chips from sinking in the bread, you can:

  • Toss chocolate chips with 1–2 teaspoons of flour
  • Use mini chocolate chips
  • Fold chips in gently
  • Add some chips to the middle and top of the batter
A loaf of chocolate chip banana bread sits on parchment paper atop a wooden board, with one slice cut to show its moist texture and chocolate chips inside. There are chocolate chips and a banana nearby.

Bakery-Style Tips for Chocolate Banana Chocolate Chip Bread:

  • Use very ripe bananas for the best flavor
  • Avoid overmixing the batter
  • Sprinkle extra chocolate chips down the center before baking
  • Cover the pan loosely with foil to prevent excess browning. I like to check the bread in the first 20-30 minutes of baking to make sure it’s not browning too quickly.
  • Let the loaf cool at least 30 minutes before slicing

Common Problems and Fixes:

  • Dense banana bread: overmixing or too much banana
  • Gummy texture: underbaked center
  • Sinking middle: batter too wet or loaf not fully baked
  • Dry banana bread: overbaking
  • Browning too fast: tent loosely with foil

Variations and Add-Ins:

  • Use dark chocolate chunks instead of chips
  • Add chopped walnuts or pecans
  • Swirl in peanut butter or Nutella
  • Sprinkle coarse sugar on top before baking
A close-up of a sliced loaf of banana bread with visible chocolate chips, resting on parchment paper atop a wooden surface. The bread looks moist and golden brown.

How to Store and Freeze Banana Bread:

  • Store tightly wrapped at room temperature for up to 4 days
  • Refrigerate for up to 1 week
  • Freeze whole loaves or slices for up to 3 months

Serving Ideas:

  • Serve warm with coffee or tea
  • Spread with butter or peanut butter
  • Enjoy with yogurt and fresh fruit
A hand lifts a slice from a stack of thick, chocolate chip-filled banana bread slices on parchment paper. Bananas and glass bottles of milk are visible in the background.

If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, share a photo with me on Instagram (tag @pumpkin_n_spice), or save this recipe to Pinterest so you can make it again whenever the craving hits!

More Easy Banana Recipes to Try:

A loaf of chocolate chip banana bread sits on parchment paper atop a wooden board, with one slice cut to show its moist texture and chocolate chips inside. There are chocolate chips and a banana nearby.
Gayle Bialas

Chocolate Chip Banana Bread

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This Chocolate Chip Banana Bread is ultra moist, easy to make, and packed with melty chocolate chips in every bite. Made with ripe bananas and simple pantry staples, this classic banana bread recipe turns out soft, tender, and never dry!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 376
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter (softened to room temperature)
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 3 tablespoons plain Greek yogurt
  • 3 medium very ripe bananas, mashed
  • 1 cup milk chocolate chips

Equipment

Method
 

  1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan with non-stick cooking spray. Set aside.
  2. In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 2-3 minutes.
  4. Add eggs, one at a time, and beat well after each addition. Add vanilla and Greek yogurt. Beat well. Slowly add in flour mixture and beat until just combined.
  5. Gently fold in mashed bananas and chocolate chips. Pour batter into prepared pan. Top the batter with more chocolate chips, if desired. Tip: pour half the batter into the pan, top with some chocolate chips, and then pour the remaining batter on top for extra deliciousness.
  6. Bake for 65-78 minutes, or until toothpick inserted in center of bread comes out clean. Tip: The bread will brown fast around the edges, so check at the 20-30 minute mark and cover the loaf pan loosely with foil to prevent excess browning. Remove from oven and let cool in pan for 10 minutes, then remove to a wire rack and let cool completely.

Notes

  • Leftovers will keep in an airtight container at room temperature for up to 4 days.
  • Lightly adapted from my Cinnamon Streusel Blueberry Banana Bread.
  • See my tips and tricks for making this Chocolate Chip Banana Bread above the recipe box.

Nutrition

Serving: 1slice, Calories: 376kcal, Carbohydrates: 55g, Protein: 5g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 62mg, Sodium: 247mg, Potassium: 243mg, Fiber: 2g, Sugar: 31g, Vitamin A: 361IU, Vitamin C: 3mg, Calcium: 43mg, Iron: 2mg

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Mention @pumpkin_n_spice or tag #pumpkin_n_spice!