The Busy Baker

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Best Ever Chocolate Chip Banana Bread

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This Best Ever Chocolate Chip Banana Bread is the perfect no-fail breakfast, snack or sweet treat that’s easy to make and bakes up perfectly every single time!

Best Ever Chocolate Chip Banana Bread

Best Ever Chocolate Chip Banana Bread Pinterest

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Best Ever Chocolate Chip Banana Bread in loaf pan with parchment paper

Happy Monday friends! What better way to start the week than with some fresh, homemade Best Ever Chocolate Chip Banana Bread, am I right? I make this recipe almost weekly in our house and it always vanishes before I even get a slice! It’s my husband and kids’ favourite treat!

Best Ever Chocolate Chip Banana Bread slices on plate

I don’t know about you but we sure go through a lot of bananas in our household! We use them daily in our favourite smoothies, in our breakfast oatmeal, in healthy muffins (and not-s0-healthy muffins too!). We even add them to our favourite pancakes! I seem to always have rip bananas lying around and so this Best Ever Chocolate Chip Banana Bread is my go-to recipe for using them up! Feel free to make this recipe with or without the chocolate chips! It’s fantastic either way!

LIKE THIS RECIPE? YOU’LL LOVE MY DOUBLE CHOCOLATE ZUCCHINI MUFFINS OR THESE BEST EVER BANANA MUFFINS!

Best Ever Chocolate Chip Banana Bread in loaf pan with bananas

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Best Ever Chocolate Chip Banana Bread slices on plate

I hope you love this Best Ever Chocolate Chip Banana Bread as much as we do! Let me know in the comments below, what’s your favourite sweet snack to make at home? I’d love to know!

 

 

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4.78 from 9 votes

Best Ever Chocolate Chip Banana Bread

This Best Ever Chocolate Chip Banana Bread is the perfect no-fail breakfast, snack or sweet treat that's easy to make and bakes up perfectly every single time!
Course Baking, Breakfast, Brunch
Cuisine American, Bread, Muffin
Keyword Best Ever Chocolate Chip Banana Bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 slices
Calories 279kcal
Author Chrissie (thebusybaker.ca)

Ingredients

  • butter for greasing the loaf pan
  • 3 large ripe bananas
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup oil canola or vegetable oil is best
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
US Customary - Metric

Instructions

  • Preheat your oven to 325 degrees Fahrenheit and grease a standard (9-inch by 5-inch) loaf pan with butter, lining it with parchment paper if desired.
  • In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
  • Add the sugar, egg and oil and mix with a wooden spoon until everything is incorporated.
  • Measure the flour, baking powder, baking soda and salt into a separate mixing bowl and stir them together with a fork. Once they’re mixed together, dump the dry ingredients into the wet ingredients.
  • Using a wooden spoon, carefully mix the wet and the dry ingredients together. The danger here is over-mixing which will result in a dense, flat and dry loaf. The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (like you’d stir your coffee, for example). Continue mixing this way just until the dry ingredients have been incorporated. It’s fine if there are a few small streaks of flour in the batter; it’s the large pockets of flour you want to make sure are incorporated.
  • Add the chocolate chips and stir them in gently, just until incorporated.
  • Pour the batter into the prepared loaf tin, smoothing it out on top. 
  • Bake the loaf in the oven at 325 degrees for about 45-55 minutes  (depending on your oven), or until it's golden brown on top and a toothpick inserted into the center of the loaf comes out clean.
  • Let it cool in the loaf pan for about 10 minutes and then lift it out of the pan using the parchment paper (or turn it out gently if you didn't use the parchment paper) to cool completely on a wire rack.
  • Slice and enjoy!

Notes

Store this loaf in an airtight container or resealable plastic bag at room temperature for up to 4 days.
This loaf freezes well in a resealable plastic bag for up to 3 months.

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 47g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 253mg | Potassium: 306mg | Fiber: 3g | Sugar: 26g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg

Reader Interactions

Comments

  1. Mahy Elamin says

    5 stars
    This is the BEST banana bread recipe EVER! It’s my go-to as a thank-you gift for friends. I’ve made it multiple times now, and every time I make it I get rave reviews. Just delicious! Thank you, Chrissie!

    Reply

  8. Amina says

    5 stars
    Holy bananas!!!
    This is indeed the best CHOCOLATE CHIP BANANA Bread! I just made for my family and came out just perfect 👌 it was a real tentation for me as I do keto, however, my family enjoyed very much.

    Al measurements and steps are easy and right, you can’t mess this one, it will work 💯 %.

    Thanks for the recipe! 😊 🤗 😘

    Reply

  10. Nikki says

    This recipe is amazing. Although I did add a few things, such as coconut milk to moisten it and cinnamon and vanilla extract for a bit of added flavour. I also cut back on the sugar and did half while/half brown as a bit of a healthier alternative. Very delicious!

    Reply

  11. Savi says

    I made this today and it’s perfect!! I did not use baking soda and added vanilla extract. Thank you for sharing your recipe. My daughter enjoyed it. 🙂

    Reply

  12. Candace says

    Ok, I can screw up any recipe and I usually do, but I love to bake so I do what I love. However, my kids did not believe I even made this banana bread because it turned out exactly how it looked in your picture! Thanks! This one is a keeper!

    Reply

  14. Ashley says

    This banana bread is absolute PERFECTION! I can’t believe how easy this was and the results… they are to die for. Everyone try this out!! Thank you so much for sharing this recipe 😍

    Reply

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