This chocolate chip banana bread is the ultimate treat—rich in flavour, irresistibly moist, tender and packed with delicious chocolate chips. The recipe is easy to follow and make.

For me bananas have two stages of ripeness: the yellow, ripe stage for snacking and the browning, overripe stage—highly speckled with brown spots. When those brown spots appear, I know it’s time to bake a delicious loaf of banana bread.

As it bakes, the warm, comforting aroma fills the kitchen, making it impossible to resist. There’s nothing better than a freshly baked slice of chocolate chip banana bread paired with a cosy cup of tea.

Why you will love this recipe

Firstly it quick and easy to make- The beauty of this chocolate chip banana bread recipe is you don’t need a fancy mixer! It comes together in just over an hour with only a bowl, fork and whisk.

Secondly, it is bursting with flavour- this banana bread is a delightful blend of overripe bananas, warm cinnamon, fragrant nutmeg, rich vanilla extract, brown sugar, and chocolate chips.

Finally it is incredibly moist for days- this banana bread remains soft and fresh long after baking.

Ingredients

Baking powder- It contains baking soda, acid and starch and that is activated when mixed with liquid and again when heated. It lightens the texture of the bread by enlarging air bubbles within the batter.

Ground Cinnamon and nutmeg– infuse the bread with a sweet and warm flavour.

Salt– Balances the sweetness of the bread and enhances the flavour of the bread.

Bananas– Soft, overripe bananas with brown spots are essential, adding natural sweetness and ensuring a tender, moist texture.

Light Brown Sugar– It adds sweetness to the bread as well as contributes to the bread’s browning. The molasses in the sugar contributes to the flavour and provides moisture, resulting in a soft bread texture.

Flour– Flour provides structure and stability to the bread. When mixed with water, its proteins develop gluten, creating a stretchy, elastic network that traps air bubbles. During baking, these bubbles expand, giving cakes a light texture. For this recipe, you can use either plain or self-raising flour. If you opt for self-raising flour, be sure to omit the baking powder and baking soda.

Baking soda– It is a chemical leavening agent that reacts immediately when combined with an acid like lemon juice, vinegar or yoghurt) producing carbon dioxide gas that expands when heated causing the bread to rise.

Eggs – The protein in eggs helps bind the ingredients, and when whisked, eggs can trap air, contributing to the rise and fluffiness of the cake. They also create a smooth batter and add moisture and richness, ensuring the bread remains soft and flavourful.

Butter– Melted unsalted butter enhances the bread’s richness and depth of flavour. It creates a tender, moist texture by coating the flour’s proteins and limiting gluten formation. I have experimented with melted butter and oil in banana bread and found that a balanced mix of both yields the best results. The butter adds rich flavour, while the vegetable oil enhances moisture for a perfectly tender texture. If using oil use a neutral oil like vegetable or sunflower oil.

Yoghurt– adds moisture to the banana bread. Combined with baking soda, it produces carbon dioxide, helping the bread rise. If you don’t have Greek yoghurt, sour cream will also work.

Vanilla extract- it enhances flavour and adds a depth flavour to the banana bread.

Chocolate chips– I used semi-sweet chocolate chips in this recipe, but you can substitute them with milk or dark chocolate based on your preference.

How to get your banana to ripen faster

Paper Bag Method- As bananas ripen, they naturally release ethylene gas. To speed up the process, place them in a paper bag and roll the top closed to trap the gas. Store the bag in a warm spot, such as on top of the fridge, and check daily. Within a day or two, brown spots will appear, indicating they’re perfectly ripe for baking.

Oven Method- Place whole, unpeeled bananas on a baking sheet lined with parchment paper or foil. Bake in a preheated oven at 150°C (300°F) for 30–40 minutes, depending on their ripeness. Less ripe bananas will take longer. Once ready, the peels will turn black, and the fruit will become soft and sweet.

How to make the chocolate chip banana bread

Prepare

Preheat the oven to 160°C Fan/180°C/350°F.

Grease and line a 9×5 loaf pan with greaseproof or parchment paper so that the paper hangs over two sides.
Position the rack on the third shelf or in the centre of the oven.
In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside

Mash the bananas with a fork.

In a large mixing bowl, whisk together the sugar and eggs until well incorporated. Then, mix in the mashed bananas, yoghurt, vanilla extract, and melted butter.

Fold the dry ingredients into the wet and stir until just combined. Then fold in the chocolate chips.

Pour the batter into your prepared loaf pan. Sprinkle extra chocolate chips on top if you like.
Bake for 55–60 minutes or until a toothpick inserted into the centre comes out clean. Let the loaf cool in the pan on a wire rack for 10 minutes before lifting it out using the parchment paper. Allow it to cool completely before slicing and serving.

How to store leftover chocolate chip banana bread

This bread can be stored in three ways, but be sure to let it cool completely before storing:

At Room Temperature: Keep the bread moist for up to 5 days by wrapping it in cling film or plastic wrap and placing it in an airtight container.
In the Fridge (for warm climates): Wrap the bread in cling film or plastic wrap, then place it in a zip-lock bag before refrigerating. To serve, warm a slice in the microwave for 10–15 seconds.
In the Freezer: For longer storage, banana bread can be frozen for up to 3 months. Wrap the cooled loaf in cling film or plastic wrap, place it in a zip-lock bag, and freeze. When ready to enjoy, take it out the night before and let it thaw at room temperature.

Variations

Not a chocolate chip person, here are some other mix-ins that work well in banana bread;

Dried Cranberries
Dried raisins
Blueberries
Chopped walnuts
Chopped pecans

Tips for making this chocolate chip banana bread

Use a kitchen scale. For consistent and accurate results, weigh your ingredients instead of measuring by volume. Incorrectly measured dry ingredients, like flour, can lead to dry, unevenly baked goods.
Use room temperature ingredients. Allow yogurt and eggs to reach room temperature before baking. This helps the batter mix evenly and ensures a perfectly baked cake.
Avoid overmixing the batter. Overmixing develops gluten, which can make the bread dense and rubbery. Mix just until combined.
Preheat your oven. Ensuring the oven reaches the correct temperature before baking helps achieve even cooking and the best texture.

For more banana recipes, check these out:

Moist Banana Bread
Biscoff Banana Bread
Snickerdoodle Banana Bread
Chocolate Peanut Butter Swirl Banana Bread
Cocoa Banana Bread with Chocolate Chunks
Brown Butter Banana Rum Bread
Nutella and Banana Swirl Muffins

Watch me make this