The Best Chocolate Chip Banana Bread (Moist + One Bowl!)
If you’ve ever wanted to combine your favorite banana bread with gooey chocolate chips, you’re in the right place. This chocolate chip banana bread recipe is soft, moist, and bursting with melty chocolate in every bite. It’s an easy one-bowl recipe that you can whip up in under 10 minutes—and the results are dangerously good.
Whether you’re baking for a weekend brunch, using up overripe bananas, or craving a not-too-sweet dessert, this banana bread hits every mark. It’s warm, cozy, and packed with chocolatey goodness. Basically, banana bread leveled up.
Looking for more chocolate chip goodness? Try out our Chocolate Chip Muffins or our Viral Chocolate Chip Cookies.
Chocolate Chip Banana Bread Recipe Video Tutorial
Why You’ll Love This Chocolate Chip Banana Bread
There are plenty of chocolate chip banana bread recipes out there, but this one stands out. Here’s why:
- Moist and tender: Thanks to sour cream, oil, and mashed bananas.
- One bowl = minimal cleanup: All you need is a whisk, a bowl, and a loaf pan.
- Loaded with chocolate: Every bite is filled with rich, melty chocolate thanks to our secret combination of chopped chocolate bar and semi-sweet chocolate chips.
- Perfect for beginners: No mixer, no weird steps—just simple baking that works.
- Versatile: Eat it for breakfast, a snack, or dessert.
If you grew up loving banana bread, this chocolate chip version is going to feel nostalgic, but just a bit more indulgent. It’s the kind of recipe that disappears fast, especially when served warm.
Looking for more banana desserts? Try our Homemade Banana Pudding, Moist Banana Cake with Cream Cheese Frosting, or our Banana Pudding Ice Cream.
Ingredients You’ll Need
This recipe uses everyday ingredients, but the combo is what makes it magic:
- Ripe bananas: The darker, the better. They bring sweetness and moisture.
- Light brown sugar: Adds moisture and a slight caramel depth.
- Butter + oil: Butter gives flavor, oil keeps it ultra soft and moist.
- Sour cream: Secret weapon for a tender, fluffy crumb.
- Eggs + vanilla: Help bind and flavor.
- Flour + leavening: All-purpose flour, baking soda, and baking powder for structure.
- Salt + cinnamon: Enhances the banana and chocolate flavors.
- Chocolate chips & chocolate bar: The star. Use semi-sweet, dark, or a mix.
Best Chocolate to Use
This isn’t just a “toss in a handful” kind of situation. The chocolate makes this banana bread, and we’re using a mix of milk chocolate chips and a chopped semi-sweet chocolate bar to get the best of both worlds.
- Chocolate chips give those signature studded bites but tend to hold their shape when baked.
- Chopped chocolate bar melts into gooey pockets and ribbons, creating that dreamy, bakery-style texture.
Using both ensures you get contrast: structured bites from the chips and melty richness from the bar. We love using a semi-sweet baking bar for the chopped chocolate and milk chocolate chips for extra sweetness. We do this same technique in our Chocolate Chip Cookies or Snoop Doggs Peanut Butter Rolls Royce Cookies and it makes a world of a difference!
How to Make Chocolate Chip Banana Bread (Step-by-Step)
Follow these step-by-step instructions below and use the photos for guidance:
Step 1: Preheat & Prep
Preheat your oven to 350°F (177°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the melted butter, oil, and brown sugar until smooth and combined.
Step 3: Add Eggs & Vanilla
Whisk in the eggs and vanilla extract until the mixture is glossy and slightly thickened.
Step 4: Add Banana & Sour Cream
Stir in the mashed bananas and sour cream until the batter is smooth.
Step 5: Add Dry Ingredients
Sprinkle the flour, baking soda, baking powder, salt, and cinnamon over the wet mixture. Gently fold until just combined.
Step 6: Add Chocolate
Fold in the milk chocolate chips and chopped semi-sweet chocolate bar. Don’t overmix!
Step 7: Pour & Top
Pour the batter into your prepared pan. Sprinkle extra chocolate chips or chunks on top.
Step 8: Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Step 9: Cool & Slice
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing. Serve with softened butter and flaky sea salt!
Tips for Perfect Chocolate Chip Banana Bread
- Use overripe bananas: More spots = more flavor and moisture.
- Don’t overmix: Gently fold to avoid tough bread.
- Use room-temperature ingredients: It helps create a smoother batter. Learn all about the importance of room-temperature ingredients here.
- Line your pan: Makes cleanup easier and ensures even baking.
- Let it cool fully: So the chocolate sets and slices cleanly.
If you’re looking for something sweeter and fluffier, try our Moist Banana Cake. It’s one of my favorite recipes!
Variations to Try
- Add chopped walnuts or pecans: For texture and a toasty, nutty crunch.
- Mini loaves or muffins: Pour into mini loaf pans or muffin tins and bake for 18–22 minutes. Great for gifting or freezing.
- Swirl in peanut butter or Nutella: Drop spoonfuls into the batter and swirl gently with a knife before baking.
- Add cinnamon chips or butterscotch chips: For a warming or caramel-y twist.
- Top with turbinado sugar: Adds a sparkly, crisp crust.
- Turn it into dessert: Serve slices warm with a scoop of vanilla ice cream or a generous drizzle of chocolate sauce. (Not to flex or anything, but we do have the best homemade no-churn ice cream and fudge sauce recipes out there—and yes, we’re totally biased.)
How to Ripen Bananas Quickly
Don’t have overripe bananas on hand? No problem. Here are two easy methods to speed things up:
- Oven Method: Place whole, unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15–20 minutes, or until the skins are blackened and the bananas feel soft. Let cool before peeling and mashing.
- Paper Bag Trick: Place bananas in a brown paper bag with a ripe apple or another banana. Fold the top closed and let sit at room temperature for 1–2 days.
Both tricks will help soften the fruit and bring out those natural sugars that make banana bread so flavorful.
How to Store Chocolate Chip Banana Bread
- Room temp: Keep wrapped for up to 3 days.
- Fridge: Lasts up to 1 week—just toast before eating.
- Freezer: Wrap slices individually and freeze for up to 3 months.
Pro tip: Toast a slice and top with butter or Nutella for next-level snacking.
FAQs
Yes! You can use just oil for an even softer texture or all butter for more flavor. I recommend the combo for the best results.
Use dairy-free butter and a plant-based yogurt, such as coconut or almond.
You can reduce it to 1/2 cup of brown sugar, especially if your bananas are super ripe.
Yes! Line a muffin tin and bake at 350°F for 18–22 minutes, or simply follow our Moist Banana Muffin Recipe!
Nope! You can absolutely make this recipe without chocolate. You’ll still get a super moist, flavorful banana bread thanks to the bananas, brown sugar, and sour cream. Just leave out the chips and chopped chocolate.
Get to Baking!
This chocolate chip banana bread recipe is rich, fluffy, and seriously addictive. It’s the kind of recipe you keep coming back to—easy enough for weekdays but good enough to impress guests. Every bite is packed with banana and melty chocolate, and the smell while it bakes? Unreal.
If you make it, tag me @everythingjustbaked—I want to see your masterpiece! And if you’re already planning your next cozy bake, don’t miss my Chocolate Chip Cookies or One Bowl Carrot Cake.
Ingredients
- ½ cup salted butter melted and slightly cooled
- ¼ cup neutral oil vegetable, canola, avocado etc
- ¾ cup light brown sugar packed
- 2 large eggs room temp
- 2 tsp vanilla extract
- 1 cup mashed overripe bananas about 2–3 bananas
- ½ cup sour cream or full-fat Greek yogurt room temp
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped semi-sweet chocolate bar
- 1/2 cup milk chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease and line a 9x 5 inch loaf pan with parchment.
- In a large bowl, whisk together melted butter, oil, and brown sugar until smooth.
- Whisk in eggs and vanilla until fully combined.
- Stir in mashed bananas and sour cream until smooth.
- Add flour, then sprinkle baking soda, baking powder, salt, and cinnamon on top of the flour. Use a spatula to gently fold everything together until just combined (don’t overmix).
- Fold in any mix-ins if using (chocolate, nuts, etc.).
- Pour into pan, smooth the top, and bake 55–65 mins or until toothpick comes out clean.
- Cool for 15 minutes in the pan, then transfer to a wire rack. Enjoy!
Video
Notes
- Use overripe bananas: The riper, the better! You want bananas with lots of brown spots for maximum flavor and sweetness.
- Measuring banana: Mash your bananas first, then measure 1 cup. This ensures the perfect moisture balance.
- Sour cream vs. Greek yogurt: Both work great. Use whichever you have on hand, just make sure it’s full-fat for best texture.
- Add-ins: Feel free to add more or less chocolate and experiment with different types of chocolate. If you prefer a less sweet option, consider using all dark chocolate or semisweet chocolate.
- Storage: Wrap tightly and store at room temp for up to 3 days, or refrigerate for up to 1 week. It also freezes beautifully (slice first for easy grab-and-go!).
Easy easy, and soooo delicious. Just 1 bowl and a half, no need for the electric mixer!
This is so good, I made an egg free version of this, replaced with flax egg and it was really good.. so moist. I make banana bread all the time and this one was the best so far..
Yayyyy! This makes me so happy! Thanks for sharing the egg trick too!
The best banana bread ever! and incredibly easy to make. To say it is delicious would just be an understatement.
This recipe was so easy to follow and super delicious i already bought more bananas to make again! I have one in now where i used pumpkin and followed the recipe without banana so im hoping its just as good 👍 thank you
I made two loaves with this recipe this morning, and my family’s already almost eaten both of them! Incredibly moist and flavorful with a great crust – I’ll definitely be using this recipe again!
I made this following your straightforward step by step instructions and oh my days!!! It was so good!! I loved it and my friends also loved it! 🥰
Will I make this again…YESSS
This was my best batch of banana bread. The recipe was perfect and very easy to follow. I can’t wait to try more recipes.
I enjoyed making this recipe with my grandson. We both loved it and the chopped up chocolate brings it to another level. Thank you for working so hard to get these recipes to us and letting us enjoy them ❤️😁🥰
Amazing
Amazing, super moist, it was a crowd favorite
10/10 I am making my second loaf right now, less than a week after my first! Very easy to follow recipe!
I just made this banana bread this morning and it’s excellent. Easy to prepare and the whole house smelled amazing while it was in the oven. My whole family loved it, as did I. Thank you for the recipe!
First time making banana bread for my mom and it was a hit! Her coworkers loved it too—one even said it was better than coffee shop banana bread. Can’t wait to bake more of your recipes!
Wonderful flavor, but didn’t cook inside for me, and I didn’t notice until after it was cooled and I had already sliced one side. Completely raw in the center. I had to literally finish it in the microwave to salvage it. Still delicious. Im in high altitude, so I should have accounted for it.
Hi! Im sorry about that. Im glad you enjoyed the flavor, and quick thinking about the microwave! Next time always check the middle with a toothpick or a knife and ensure it comes out clean. Cooking times are always a guide but should not be followed strict as everyones oven and environment is slightly different.
I’m a banana bread snob. THIS IS IT! 1000 STARS!
Listen! I followed directions and I delivered! I saw this and immediately got started. Me and my pregnant belly are super satisfied! You were not lying about the how perfectly moist this will be! I only added the semi sweet mini chocolate chips and it was still delicious! Passed this class hahaha!! Thank you Justin!
Sooooo freaking good! Followed this recipe and did them as muffins !!! So yummy and moist , I also added chocolate chips and pecans 🥰 chefs kiss !!
This is the third time that I have made these Banana Bread. Everyone that has tasted it loves it! Truly the best. Thank you Justin for your recipes.
What container do you use for your brown sugar?
Heres the container.
Just tried your banana bread. Fire! Best I ever had! I opted for toffee chips instead of chocolate. Making this again. Saving in my rotation.
I’m baking it now. I like to brown the sugar slightly and toast some pecans for the top. I measure my cinnamon w my heart by doubling it. A secret thing I do is very lightly sprinkle the side of oiled baking dish w sugar.
oooooh i love that idea!!!!!
This bread is baking and it smells like what I bet heaven smells like 😍
Just made this banana bread. So moist and absolutely DELICIOUS 😋. This is my go to recipe moving forward. I used walnuts instead of chocolate.
This recipe is so easy to follow. I myself am a self taught baker and I make a pretty delicious banana bread myself. But this one is scrumptiousssss!!! I couldn’t wait for it to cool i had to cut into it. Very moist soft full of flavor. I added blueberries along with the chocolate chips.
This was amazing!! It came out very well. Best banana bread I’ve ever made.
This recipe was really easy to follow and understand! I love that it includes metric, us standards, etc. and other helpful details. I have to say this is by far the best recipe I’ve tried for banana bread as I make it quite often! Bread was super moist and delicious, almost cake like, I wish I could attach photos cause I’m so happy with how it came out! 🙂
It was nice and moist with a tender crumb but not quite sweet enough for our family. It was easy enough to come together that my granddaughter did most of it herself. Thank you for another wonderful recipe.
Just now baking one in the oven😍Can’t wait to taste and see the outcome 🤩🥰thanks for sharing your recipes❤️
Esta receta es deliciosa! fácil no necesita batidora electrica.
I made this for my office and within a matter of a 1/2 hour it was gone. Everyone loved it!! Then I made 3 mini loaves but mix the mashed bananas with some bourbon and let it sit for an hour….OMG the bourbon really gave it a deep rich flavor, it was soooooo good!!
Made it last night, great recipe but baking time was confusing 45 mins in video, i baked my according to recipe 60 mins, came out a little dark on the bottom. Will make again and use the video time.
Love how moist this banana bread was. I think that’s the ONE thing that really just stuck out to me over all. I think this recipe will replace the one I’ve been using for a couple years. All I have to say is WOW. Speechless.
Made 3 loafs, took them to work, gone by lunch!! Freaking moist!
Second time making this recipe and it did not disappoint! Super moist. I have honey greek yogurt used that, still a solid recipe 😋
Hi, how should the bake time or temperature be adjusted to make mini loafs ?
I would keep everything the same except bake time. Maybe 15-20 minutes? Depends how mini they are.
I was thinking of mini like the ones they serve at grade school . how do i insure that they round at the top? when i made the banana bread the top was flat