Chocolate chip loaf with bananas always brings a smile—whether you bake one full-size loaf or a batch of mini loaves. This simple recipe was my first solo kitchen venture years ago and remains a favorite. The warm, slightly-crispy crust and gooey chocolate inside make it an irresistible quick bread.
Why you’ll love this recipe!
I discovered this easy banana chocolate chip loaf in a newspaper food column when I was in middle school home economics. It’s stayed in my baking repertoire ever since because it’s quick, forgiving, and doesn’t require any special equipment. Overripe bananas are the star—use them for natural sweetness and moisture.
This loaf is perfect for sharing, which is why I often double the batch and bake mini loaves. Minis bake faster and make great gifts or snacks. One slice rarely satisfies the cravings, so be warned!
Ingredients you’ll need
Most home bakers will already have these pantry staples on hand:
- Bananas: Use overripe bananas for the best flavor and texture.
- Chocolate chips: Regular chips, chunks, or minis—add more or less to suit your preference.
- Unsalted butter: Softened so it creams easily with the sugar.
- All-purpose flour: Any standard brand works fine.
- Sugar, eggs, vanilla, baking soda, and a pinch of salt (see recipe below for quantities).
How to make this recipe
I usually make this by hand, though a hand mixer or stand mixer works too. The method is straightforward and perfect for bakers of all skill levels.
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or prepare mini loaf pans. Mash the bananas and set aside. In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream the softened butter and sugar by hand or with a mixer. Add the eggs and vanilla and mix until combined. It’s okay if the mixture isn’t perfectly smooth.
Add the flour mixture and mashed bananas alternately to the butter mixture, beginning and ending with the flour. Stir gently with a wooden spoon—do not overmix. When the batter is just about combined, fold in the chocolate chips so they are distributed without further mixing.
Pour the batter into your prepared pan. For a full 9-inch loaf, bake at 350°F for 50–55 minutes, or start checking at 40 minutes if using a darker nonstick pan. For mini loaves, bake 25–30 minutes. They’re done when a toothpick inserted in the center comes out clean except for melted chocolate or when the tops are light brown.
Expert Tips and Recipe FAQs
- Freeze overripe bananas whole with the peel on if you can’t bake right away—thaw when ready to use.
- Serve slices with cream cheese for a quick, indulgent breakfast.
- Eat a slice warm, right from the oven, when the exterior is slightly crisp and the chocolate is still melty—it’s the best moment.
Yes—wrap it well and freeze for up to two months.
Absolutely. Blueberries are a nice swap, or enjoy it plain to highlight the banana flavor.
Use a regular cupcake pan (with or without liners). Grease and flour the cups if not using liners.
More loaf and muffin recipes
Try variations like banana chocolate chip muffins with roasted strawberries or pumpkin banana muffins for seasonal flair.
P.S. If you try this recipe, please leave a star rating or review in the comments—I appreciate your feedback.
This post was first published in 2010 and updated in later years.
Chocolate Chip Loaf with Bananas
Ingredients
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup butter (1 stick), softened
- ¾ cup sugar
- 2 large eggs
- ½ teaspoon vanilla
- 1 cup mashed bananas (about 3 small or 2 large)
- 6 oz chocolate chips (about ¾ cup)
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-inch loaf pan or mini loaf pans.
- Whisk together the flour, salt, and baking soda in a medium bowl.
- Cream the softened butter and sugar in a large bowl. Add the eggs and vanilla and mix until combined.
- Add the flour mixture and mashed bananas alternately to the butter mixture, starting and ending with the flour. Stir gently—do not overmix.
- When the flour is mostly incorporated, fold in the chocolate chips until just combined.
- Pour the batter into the prepared pan. For a full loaf, bake 50–55 minutes at 350°F (start checking at 40 minutes if using a dark nonstick pan). For mini loaves, bake 25–30 minutes. A toothpick should come out clean except for melted chocolate.
Notes
- Freeze overripe bananas whole with the peel on if you’re not ready to bake.
- Try slices spread with cream cheese for a sweet breakfast treat.
- Top the loaf with extra chocolate chips or chopped nuts for extra texture and visual appeal.
Nutrition (per serving)
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