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A sliced loaf of chocolate chip banana bread standing vertically on one end.

Chocolate Chip Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


This Chocolate Chip Banana Bread is moist and dense with a buttery banana flavor and it’s simply packed with mini chocolate chips. It’s great by itself or slathered with butter.  


Units Scale
  • 2 cups all-purpose flour, spoon & leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 stick (1/2 cup) unsalted butter, melted
  • 3/4 cup light or dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups very ripe bananas mashed, about 4 medium bananas
  • 1/2 cup full-fat buttermilk
  • 1 cup mini chocolate chips, divided


  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl and set aside.
  3. Add the butter, brown sugar, eggs, and vanilla to a large bowl.  Mix to combine with an electric mixer.  Add the bananas and mix until well combined.  Add the buttermilk and dry ingredients alternately, starting with the buttermilk, and mixing just to incorporate the dry ingredients.  Do not overmix.  Fold in 3/4 cup of the chocoalte chips.
  4. Spread the batter in a sprayed or buttered 9 x 5-inch loaf pan.  Sprinkle the remaining chocolate chips over the top of the batter.
  5. Bake the bread until a toothpick inserted in the center comes out with slightly moist crumbs, about 1 hour and 15 minutes.
  6. Allow the bread to cool for 5 minutes.  Run a knife around the edges.  Invert the bread onto a wire rack and immediately flip it upright, to keep the melty chocolate chips on the top from sticking to the wire rack.  Allow the bread to cool completely.
  7. Slice the bread with a sharp knife into slices of desired thickness.  Serve warm or at room temperature.
  8. Wrap leftover bread securely and store at room temperature for up to 2 days.


  • Bread can be frozen for up to 3 months.  I suggest slicing it first, wrapping it securely in plastic wrap, then wrapping it in heavy foil.