There’s something truly comforting about the aroma of warm banana bread baking in the oven—and when you add melty chocolate chip pockets throughout, it becomes downright irresistible. This Chocolate Chip Banana Bread Recipe is my go-to for turning overripe bananas into a moist, flavorful loaf that everyone asks for again and again.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Chip Banana Bread Recipe
Top Tip
How to Serve Chocolate Chip Banana Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Chip Banana Bread Recipe

Why You'll Love This Recipe

Every time I make this recipe, I’m reminded why it’s become such a staple. It’s not just banana bread—it’s a rich, tender loaf dotted with gooey chocolate chips that melts in your mouth. I love sharing it with friends and family because it always feels like a warm, homemade hug.

Super Moist Texture: Thanks to ripe bananas and Greek yogurt, this bread stays tender for days without drying out.
Chocolate Chip Goodness: Mini chocolate chips throughout the batter add just the right balance of sweet and melty indulgence.
Simple Ingredients: You probably already have everything in your pantry, so it’s an easy bake any time.
Customizable: You can easily swap the flour for gluten-free options or play with extra add-ins to make it your own.

Ingredients & Why They Work

This recipe strikes the perfect harmony between sweet, rich, and tender. Each ingredient plays an important role in crafting the ultimate Chocolate Chip Banana Bread Recipe you'll want to make again and again.

Flat lay of three medium ripe bananas, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl of granulated sugar, a small white ceramic bowl with melted unsalted butter, two whole uncracked brown eggs, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of creamy 2% Greek yogurt, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of baking soda, a small white ceramic bowl of salt, a small white ceramic bowl of mini chocolate chips placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ripe bananas: The riper, the better—overripe bananas give you that natural sweetness and moisture without extra sugar.
Light brown sugar: Adds a hint of molasses flavor plus moisture.
Granulated sugar: Balances the sweetness and helps with the rise.
Unsalted butter: Melted for richness and tenderness.
Eggs: Bind everything together and provide structure.
Vanilla extract: Boosts flavor with warm, sweet notes.
Greek yogurt: Keeps the bread moist and adds a slight tang, enhancing flavor and texture.
All-purpose flour (or gluten-free substitute): The base for structure; gluten-free options work well if you prefer.
Baking soda: Helps the bread rise and gives a tender crumb.
Salt: Balances the sweetness and deepens flavor.
Mini chocolate chips: Smaller chips disperse evenly and create delightful pockets of gooey chocolate throughout the bread.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Chocolate Chip Banana Bread Recipe is how easy it is to tweak. I often swap the mini chips for chunks of my favorite dark chocolate or toss in some chopped nuts for extra texture. Feel free to get creative!

Nutty Variation: I love adding chopped walnuts or pecans to give a satisfying crunch and a lovely contrast to the soft bread.
Dairy-Free Swap: For a dairy-free twist, I replace the butter with coconut oil and use a dairy-free yogurt alternative—it still turns out super moist.
Extra Banana Boost: Sometimes I add one extra banana if I want an even more pronounced banana flavor; just watch the batter consistency so it’s not too wet.

Step-by-Step: How I Make Chocolate Chip Banana Bread Recipe

The image shows two slices of dense banana bread placed on a white marbled surface. Each slice has a rich brown crust with a slightly crispy texture, covering a moist inside with a speckled pattern of small dark chocolate chips and bits of banana, giving the bread a mottled look of light tan and dark brown. One slice is fully visible in the center, laying flat, while another slice appears partly at the bottom right corner. In the background, there is a blurred white cloth and a cooling rack with more bread on it. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Mash Your Bananas Perfectly

Start with 3 to 4 ripe bananas—spots and all! I like to mash them in a large bowl with a fork until mostly smooth but still a little chunky. This texture adds character to the bread and prevents it from being too dense.

Step 2: Mix Wet Ingredients Together

Next, stir in the melted butter right into the bananas. Then whisk in light brown sugar and granulated sugar for sweetness, followed by your eggs, vanilla extract, and Greek yogurt. This mixture combines the moisture and richness the bread needs.

Step 3: Add Dry Ingredients Carefully

In a separate bowl, whisk together the flour, baking soda, and salt. Then gently fold these dry ingredients into your wet banana mixture. Don’t overmix here—stop as soon as you see no streaks of flour to keep the bread tender.

Step 4: Fold in the Mini Chocolate Chips

Sprinkle in about ¾ cup of mini chocolate chips and fold them in just enough to distribute evenly but without breaking them up. Saving a handful to sprinkle on top before baking adds a lovely, melty finish.

Step 5: Bake to Golden Perfection

Pour your batter into a greased or parchment-lined loaf pan and bake at 350°F (175°C) for about an hour. Test doneness by inserting a toothpick; it should come out with a few moist crumbs but no wet batter. Let it cool slightly before slicing to keep that perfect texture.

Top Tip

I’ve learned a few things that really boost this Chocolate Chip Banana Bread Recipe’s success. These little tips save you from common pitfalls and lead to a bakery-quality loaf every time.

Use Overripe Bananas: The browner and softer your bananas, the more natural sweetness and moisture they add—don’t be shy to let them get spotty!
Don’t Overmix Batter: Gently folding until just combined ensures a tender crumb versus a tough loaf.
Save Chocolate Chips for Topping: Sprinkling extra mini chocolate chips on top before baking creates a gorgeous, melty finish that’s sure to impress.
Use Greek Yogurt for Moisture: I swapped sour cream for Greek yogurt and noticed the bread stays soft much longer without getting crumbly.

How to Serve Chocolate Chip Banana Bread Recipe

Garnishes

For me, a simple dab of butter or cream cheese enhances every slice. Sometimes I sprinkle a pinch of flaky sea salt on top to balance the sweetness and make the chocolate pop more. Fresh berries on the side also bring a fresh contrast to the rich bread.

Side Dishes

I often enjoy this banana bread alongside a steaming cup of coffee or chai latte—it’s the perfect cozy pairing. For brunch, try serving slices with Greek yogurt and a drizzle of honey for a filling, balanced spread.

Creative Ways to Present

For a special occasion, I’ve turned this bread into a layered “banana bread cake” by slicing it horizontally and spreading whipped cream and fresh fruit between layers. Wrapping slices in parchment paper tied with twine makes a wonderful homemade gift too!

Make Ahead and Storage

Storing Leftovers

I store leftover banana bread wrapped tightly in plastic wrap or in an airtight container on the counter if I plan to eat it within 2 days. After that, refrigeration helps it last about a week, though I always bring it back to room temperature before enjoying.

Freezing

This bread freezes beautifully! I slice it before freezing and wrap individual slices in plastic wrap plus a zip-top bag. This way, you can thaw just what you need. When ready, let thaw overnight in the fridge or on the counter for a couple of hours.

Reheating

To reheat, I pop slices in the toaster oven or microwave for 15–20 seconds until warm and soft. If you like, add a touch of butter or cream cheese to give it that just-baked feel.

Frequently Asked Questions:

Can I use frozen bananas for this recipe?

Yes! Frozen bananas work wonderfully for this Chocolate Chip Banana Bread Recipe. Just make sure to thaw them completely and drain any excess liquid before mashing to avoid a runny batter.

How ripe should my bananas be?

Aim for bananas that are heavily speckled brown or even mostly brown—these are at their sweetest and softest, which makes your bread moist and naturally sweet without extra sugar.

Can I substitute the Greek yogurt?

Absolutely! Sour cream is a great alternative and will give you a similar moist texture. For dairy-free versions, you can try coconut yogurt or other plant-based yogurts, but keep an eye on the batter consistency.

Why do you use both brown and granulated sugars?

The combination of brown and granulated sugars creates a layered sweetness—brown sugar adds moisture and a rich molasses flavor, while granulated sugar helps the bread rise and get that perfect crumb. Together, they balance each other beautifully.

Final Thoughts

This Chocolate Chip Banana Bread Recipe holds a special place in my heart—and on my kitchen counter. It’s the kind of loaf that makes mornings brighter and snack times happier. Trust me, once you try this, you’ll want to bake it on repeat. Grab those ripe bananas and make some magic happen!