Name: Chocolate Chip Banana Bread – Air Fryer Desserts Easy Recipes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted butter; 1 teaspoon baking soda; Pinch of salt; 3/4 cup sugar; 1 large egg, beaten; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 cup chocolate chips

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This chocolate chip banana bread is your go-to when the bananas on your counter start turning brown and you refuse to waste them—because let’s face it, we’ve all let a few go too far. The smell that fills the kitchen when this bakes? Pure cozy comfort. It’s soft inside, golden outside, and laced with chocolate in every bite. I like to call it my ‘oops-I-bought-too-many-bananas’ solution, and honestly, it’s a good excuse to bake. You mix, you pour, you bake. No need to overthink it. It’s the kind of recipe that forgives you for using that old, dented mixing bowl and makes you feel like you’re winning at life just for making breakfast a little more delicious. Whether you’re prepping for guests or just hiding in the kitchen with a slice and a cup of coffee (no judgment), this banana bread is here for it. I bake it when I need a reset. Try it once—you’ll never toss a ripe banana again.

1) Key Takeaways
2) Easy Chocolate Chip Banana Bread Recipe
3) Ingredients for Chocolate Chip Banana Bread
4) How to Make Chocolate Chip Banana Bread
5) Tips for Making Chocolate Chip Banana Bread
6) Making Chocolate Chip Banana Bread Ahead of Time
7) Storing Leftover Chocolate Chip Banana Bread
8) Try these bread recipes next!
9) Chocolate Chip Banana Bread Recipe
10) Nutrition

1) Key Takeaways

Great use for overripe bananas you forgot about.
Perfect mix of sweetness, softness, and a little crunch.
No mixer needed and takes only minutes to prep.
Chocolate chips make it a winner for both kids and adults.

2) Easy Chocolate Chip Banana Bread Recipe

If you’re anything like me, your bananas seem to ripen faster than your willpower to bake. This chocolate chip banana bread solves that problem in the sweetest way. It’s loaded with gooey chocolate, soft on the inside, and barely lasts a day in my kitchen. The best part? It fits right into those air fryer desserts easy recipes we all search for when we need a dessert that’s quick and comforting.

I first made this banana bread while procrastinating cleaning the fridge. One bite in, I was glad I did. The smell alone turned my whole kitchen into a cozy nook. This is one of those recipes that lives in your back pocket for good reason. It’s simple, forgiving, and yes—it uses up those overripe bananas like a pro.

When you’re in need of easy recipes ninja creami fans can appreciate, or just something to pair with coffee that makes the house smell amazing, this is it. Toss in some air fryer cookies easy recipes on the side, and you’re suddenly the most popular person in the house.

3) Ingredients for Chocolate Chip Banana Bread

3 ripe bananas: The darker and softer, the better. These bring natural sweetness and moisture that gives the bread its character.

1/3 cup melted butter: It adds richness and keeps the texture soft without being too heavy. No need to brown it—just melt and go.

1 teaspoon baking soda: Just a bit, but it does the heavy lifting. It helps the bread rise and keeps it from feeling dense.

Pinch of salt: A tiny touch makes everything else taste better. Don’t skip it unless you really want bland banana cake.

3/4 cup sugar: You can scale this down a little if your bananas are super sweet. I don’t recommend skipping entirely though.

1 large egg: Helps bind everything. Crack it in after your wet ingredients are mixed and you’re golden.

1 teaspoon vanilla extract: Adds depth. Real vanilla makes a difference, but use what you’ve got.

1 1/2 cups all-purpose flour: Sift if you like, or just toss it in. Either way, don’t overmix once it’s in the bowl.

1/2 cup chocolate chips: Go wild. I use semi-sweet, but dark or milk chocolate works too. More chips? Yes, please.

4) How to Make Chocolate Chip Banana Bread

Step 1. Preheat your oven to 350°F. Grease a loaf pan with butter or line it with parchment paper. You want an easy release when it’s done.

Step 2. In a bowl, mash your bananas. I use a fork and leave a few chunks for texture. You can go smoother if that’s your style.

Step 3. Pour in the melted butter and stir until it blends into the banana mash. This is your wet base.

Step 4. Add baking soda and salt. Mix again, then add sugar, beaten egg, and vanilla. Stir gently. You’re just trying to mix it evenly.

Step 5. Fold in the flour. Mix until just combined. No over-stirring. Then drop in your chocolate chips and give it one last gentle mix.

Step 6. Pour the batter into your loaf pan. Spread it out evenly with a spatula so it bakes consistently.

Step 7. Bake for 55 to 60 minutes. Check around the 50-minute mark with a toothpick. When it comes out clean, you’re done.

Step 8. Cool in the pan for about 10 minutes, then transfer to a wire rack. Slice when it’s just warm and inhale the joy.

5) Tips for Making Chocolate Chip Banana Bread

Use bananas that look almost bad. That’s when the flavor is strongest and they mash like butter. The sweet spot is brown with a few black spots.

Don’t overmix your batter. Once the flour goes in, stir just until it disappears. Overmixing leads to rubbery bread, and nobody wants that.

Sprinkle extra chocolate chips on top before baking. It looks fancy and melts into the top like a bonus treat. You’ll thank yourself later.

6) Making Chocolate Chip Banana Bread Ahead of Time

This bread actually tastes better the next day. If you can resist cutting into it right away, wrap it tightly in foil and let the flavors settle overnight.

I sometimes bake two loaves—one for now, one for freezing. Just wrap the second loaf in plastic wrap, then foil, and it holds up great for weeks.

Planning to serve it at brunch? Make it the evening before, and your morning will be 10 times easier. Reheat slices in the air fryer for extra goodness.

7) Storing Leftover Chocolate Chip Banana Bread

Keep leftovers in an airtight container at room temperature for up to three days. It never lasts that long at my place, but just in case.

Want to make it stretch? Refrigerate it. It’ll keep for about a week, but warm it up before eating. Cold banana bread isn’t as fun.

You can freeze it too. Slice it first, then wrap individually and freeze. Makes for quick, grab-and-go snacks that feel homemade.

8) Try these bread recipes next!

9) Chocolate Chip Banana Bread Recipe