Chocolate Chip Banana Bread

This Chocolate Chip Banana Bread is soft, moist, and chocolatey! Follow this easy recipe for a banana bread that stays moist for days!

Baking disclaimer: From 2025 on, I will be posting ALL of my baking recipes in grams. I’m sorry, you will have to get a food scale! 😭 I have this one from KitchenAid (affiliate link) and it’s super, super easy to use.

Course Dessert

Keyword bananas, brown sugar, eggs, vanilla, vanilla extract, vegetable oil

Servings Slices

Calories 300kcal

Ingredients

Wet Ingredients

2 Eggs beaten
460 g Mashed, Ripe Bananas about 2 cups
50 g Vegetable Oil 1/4 cup
160 g Brown Sugar, Packed 3/4 cup
1 1/2 Tsp Vanilla Bean Paste or Extract
1/2 Tbsp Apple Cider Vinegar
1/4 Tsp Salt

Dry Ingredients

180 g AP Flour 1 1/2 cups
1 Tsp Baking Soda
1/2 Tsp Baking Powder

Chocolate Chips

128 g Chocolate Chips about 3/4 cup

Instructions

Preheat the oven to 350 degrees F.
In a small bowl, whisk together the eggs until there are very few streaks of white left over. Set aside.
In a large mixing bowl, add in the ripe bananas. Using a fork or potato masher, mash the bananas until they are almost completely mashed (some chunks are okay).
Then, mix in the eggs and the rest of the wet ingredients, and stir until completely combined.
In another bowl, whisk together the dry ingredients.
Fold in the dry ingredients to the bowl of wet ingredients, 1/3 of the dry ingredients at a time, until JUST combined. Do not overmix.
Fold in chocolate chips until just combined.
Use a stick of butter to grease a loaf pan, then line it with parchment paper. Pour in the banana bread batter, and use a spatula if needed to flatten the top. Feel free to add extra chocolate chips on top if you'd like.
Bake the banana bread at 350 for 50-60 mins, or until a toothpick has a few moist crumbs clinging to it when you pull it out. (You do NOT want to wait until the toothpick comes out clean - that means the banana bread is overbaked.)
Let the banana bread cool in the loaf pan for AT LEAST one hour, to allow the texture to set.
When done, slice up and serve. Enjoy!

Notes

Please use a kitchen scale for all baked goods. It is the only way to ensure a recipe will work consistently for its makers. I have this one (affiliate link) and it's a staple in my kitchen.
You MUST use very, very ripe bananas for this. The bananas should have lots of brown spots and feel very soft.
The toothpick test is different for banana breads than it is for other baked goods. When you check to see if the banana bread is done, the toothpick should come out with a few moist crumbs clinging to it. If there's liquid batter on the toothpick, it's underbaked. If it comes out clean, it's overbaked. So be sure to check frequently at the end of the cooking time to make sure it's properly cooked.

Nutrition

https://wellandfull.com/2025/09/chocolate-chip-banana-bread/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)