Name: Chocolate Chip Banana Bread – Sweet Easy Recipes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1/2 cup (110g) unsalted butter, melted; 1/2 cup (100g) light brown sugar, packed; 1/4 cup (50g) granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup (120g) sour cream; 3 ripe bananas, mashed; 1 3/4 cups (230g) all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1 cup (180g) mini semisweet chocolate chips

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This chocolate chip banana bread is pure comfort in every bite. We’re talking golden crust, a soft center, and sweet melty chips throughout. It’s the kind of loaf that turns a gloomy morning around or makes an ordinary afternoon feel like a celebration. The beauty of it? It’s fast, easy, and doesn’t require a mixer. You just need some ripe bananas, a spoon, and a good appetite. Whether you’re baking for friends or just for yourself (no judgment—I’ve eaten half a loaf solo), this is the banana bread you’ll come back to again and 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

This banana bread needs no mixer and comes together with a bowl and spoon.
Ripe bananas and melted butter create a moist loaf with rich flavor.
Mini chocolate chips spread evenly and give bursts of sweetness in each bite.
This recipe fits perfectly into sweet easy recipes and works well for both casual snacks and coffee dates.

2) Easy Chocolate Chip Banana Bread Recipe

Ever stared down three sad bananas on your counter, wondering if they’re past saving? They’re not. They’re actually your ticket to this cozy loaf of chocolate chip banana bread. This recipe doesn’t ask much of you—just a little stirring, a little pouring, and some patience while it bakes.

I’ve made this dozens of times, and every time it fills the kitchen with that rich, caramel-banana smell that makes the whole house feel warmer. It’s quick enough for weeknights, forgiving enough for new bakers, and special enough to wrap in parchment and gift to someone you like.

We’re talking real-life comfort food. It belongs in every sweet easy recipes list and wins over even the banana skeptics (yes, they exist). And the best part? It doesn’t taste like it came from a box. It tastes like you actually tried—even if you didn’t.

3) Ingredients for Chocolate Chip Banana Bread

Unsalted Butter – Melted butter gives the bread richness and helps keep it soft for days. It mixes in smoothly and binds the ingredients like a dream.

Light Brown Sugar – Adds depth and just a hint of molasses, which plays so well with the bananas.

Granulated Sugar – A touch of this balances the brown sugar and bumps up the sweetness without being over the top.

Eggs – They hold everything together and help the bread rise up fluffy instead of falling flat.

Vanilla Extract – You only need a splash, but it makes everything taste better. Don’t skip it.

Sour Cream – This might be the secret ingredient. It adds a gentle tang and keeps the crumb tender.

Ripe Bananas – The riper, the better. Think soft, spotty, and just short of mushy. That’s where the flavor lives.

All-Purpose Flour – Just the standard stuff. It gives the loaf structure without making it dense.

Baking Soda – This is your leavening agent. It helps the bread rise and keeps it from being a banana brick.

Salt – A pinch of salt balances the sweetness and makes everything pop a little more.

Ground Cinnamon – Optional, but highly encouraged. It adds warmth and a subtle spice.

Mini Semisweet Chocolate Chips – These melt just enough to give you gooey pockets in each slice without overpowering the banana flavor.

4) How to Make Chocolate Chip Banana Bread

Step 1 – Preheat your oven to 350°F and grease a 9×5 loaf pan. Line it with parchment for easy removal.

Step 2 – In a large mixing bowl, stir together the melted butter, brown sugar, and white sugar until it looks like wet sand.

Step 3 – Add eggs one at a time. Then mix in vanilla, sour cream, and mashed bananas until smooth.

Step 4 – Sprinkle flour, baking soda, salt, and cinnamon on top of the wet mixture. Gently fold it all together until just combined.

Step 5 – Stir in most of the chocolate chips, saving a small handful to sprinkle on top.

Step 6 – Pour the batter into the pan. Smooth the top and scatter those remaining chips like confetti.

Step 7 – Bake for 50 to 60 minutes. A toothpick should come out clean or with a few moist crumbs—no wet batter.

Step 8 – Let it cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling. Try not to slice too soon, but I won’t blame you if you do.

5) Tips for Making Chocolate Chip Banana Bread

If you’re new to banana bread, don’t worry. This is the kind of recipe that makes you feel like you’ve been baking for years. Want to get the most out of it? Start with super ripe bananas. We’re talking nearly black skins here. That’s where the real banana flavor hides.

Don’t overmix the batter. I know it’s tempting to keep stirring until it looks perfect, but stop when it’s just combined. Overmixing is the highway to dry, gummy banana bread.

Use mini chips. They distribute more evenly and melt into the bread instead of clumping together. It makes each slice a little chocolate treasure hunt. Oh, and if you want to get a golden top crust, sprinkle a few extra chips before baking. Always works for me.

6) Making Chocolate Chip Banana Bread Ahead of Time

This banana bread is perfect for making ahead. I’ll often bake a loaf on Sunday, let it cool, and then slice it for the week. If I manage not to eat half of it by Monday, I call that a win.

Once baked and cooled, wrap the loaf in foil or plastic wrap. Keep it whole for the best texture, or pre-slice it and place parchment between each slice to avoid sticking.

You can even freeze it. Just slice, wrap, and freeze. Then on a busy morning, pop a slice in the toaster. Warm banana bread with melted chocolate for breakfast? Yeah, it’s as good as it sounds.

7) Storing Leftover Chocolate Chip Banana Bread

Leftovers (if there are any) store well at room temperature for 3 to 4 days. Just keep it wrapped tightly to prevent drying out. I like to use a beeswax wrap or a container that seals well.

For longer storage, place it in the fridge. The texture changes a bit—it becomes denser—but still tastes amazing. I sometimes microwave a slice for 10 seconds to bring it back to life.

If you’re freezing, go with single slices. That way, you can grab one when the craving hits. Trust me, it will hit more than once.

8) Try these bread recipes next!

9) Chocolate Chip Banana Bread Recipe