Forget boring banana bread! We’ve gathered 28 irresistible chocolate chip variations that transform this classic comfort food into something extraordinary. Whether you’re a baking novice or a seasoned pro, these creative twists will delight your taste buds and make your kitchen smell heavenly. Get ready to discover your new favorite recipe—each one is packed with gooey chocolate and ripe banana goodness.
Classic Chocolate Chip Banana Bread
Tired of those sad, speckled bananas mocking you from the counter? Transform those overripe rebels into a moist, chocolate-studded masterpiece that’ll make your kitchen smell like a bakery’s happy hour. This classic chocolate chip banana bread is the ultimate comfort food comeback story—easy, forgiving, and downright delicious.
Ingredients
– 3 large ripe bananas
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 1 tsp vanilla extract
– 1 cup granulated sugar
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Add the eggs, melted butter, and vanilla extract to the bananas, whisking until fully combined.
4. Mix in the granulated sugar until the mixture is uniform.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually fold the dry ingredients into the wet mixture until just combined—avoid overmixing to keep the bread tender.
7. Gently stir in the chocolate chips, reserving a handful for topping.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Sprinkle the reserved chocolate chips evenly over the batter.
10. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter).
11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—this prevents it from becoming soggy.
Nothing beats the warm, gooey chocolate pockets against the soft, banana-infused crumb. Serve it sliced thick with a smear of butter for breakfast, or toast a piece and top with ice cream for an epic dessert twist.
Vegan Chocolate Chip Banana Bread
Who knew those sad, spotty bananas on your counter could transform into something this magical? This vegan chocolate chip banana bread is the ultimate kitchen rescue mission, turning potential compost into pure comfort food gold that’ll make you forget it’s plant-based!
Ingredients
– 3 medium ripe bananas
– 1/2 cup coconut oil
– 3/4 cup brown sugar
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup vegan chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth with only small lumps remaining.
3. Add the coconut oil, brown sugar, and vanilla extract to the bananas, then whisk vigorously for 2 minutes until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
6. Gently fold in the vegan chocolate chips until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
10. Slice and serve once fully cooled to room temperature for clean cuts.
Let this beauty cool completely before slicing—patience rewards you with perfect, crumb-free slices. The moist, tender crumb practically melts with banana warmth, while those melty chocolate chips create pockets of pure joy throughout. Try it toasted with a smear of almond butter for breakfast, or go wild and use thick slices as the base for an epic vegan ice cream sandwich!
Gluten-Free Chocolate Chip Banana Bread
Yikes, another bunch of bananas turning brown on your counter? Don’t let those overripe beauties go to waste—transform them into a gluten-free chocolate chip banana bread that’s so moist and indulgent, you’ll forget it’s actually (sort of) healthy. This recipe is a game-changer for anyone craving a sweet treat without the gluten guilt, packed with melty chocolate and cozy banana vibes. Let’s get baking and turn those sad bananas into something spectacular!
Ingredients
– 3 large ripe bananas
– 2 large eggs
– 1/2 cup coconut oil, melted
– 1/2 cup maple syrup
– 1 tsp vanilla extract
– 2 cups almond flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper for easy removal.
2. In a large bowl, mash the 3 large ripe bananas with a fork until smooth, with just a few small lumps for texture.
3. Crack the 2 large eggs into the bowl with the mashed bananas and whisk them together until fully combined.
4. Pour in the 1/2 cup melted coconut oil, 1/2 cup maple syrup, and 1 tsp vanilla extract, and stir until the mixture is uniform.
5. In a separate bowl, whisk together the 2 cups almond flour, 1 tsp baking soda, and 1/2 tsp salt to ensure even distribution of leavening agents.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no flour streaks remain; avoid overmixing to keep the bread tender.
7. Gently fold in the 1/2 cup chocolate chips, reserving a handful to sprinkle on top for a bakery-style finish.
8. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
9. Sprinkle the reserved chocolate chips over the top of the batter for an extra chocolatey crust.
10. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
11. Remove the pan from the oven and let the bread cool in the pan for 10 minutes to set before transferring it to a wire rack.
12. Allow the bread to cool completely on the wire rack for about 1 hour to prevent it from becoming gummy when sliced.
Vibrant with rich banana flavor and studded with gooey chocolate pockets, this bread boasts a tender, moist crumb that’s perfectly sweet without being overwhelming. Serve it warm with a dollop of almond butter for a decadent breakfast, or slice it thick and toast it lightly for a crispy-edged snack that’ll make your taste buds dance.
Double Chocolate Chip Banana Bread
Never has a loaf of banana bread been so gloriously rebellious—this double chocolate chip version is basically dessert masquerading as breakfast, and we’re all here for it! Get ready to transform those sad, overripe bananas into something utterly irresistible.
Ingredients
– 3 large overripe bananas
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 1 tsp vanilla extract
– 1 cup granulated sugar
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Add the eggs, melted butter, and vanilla extract to the bananas, and whisk until fully combined.
4. Stir in the granulated sugar until the mixture is uniform.
5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
6. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix to avoid a tough texture.
7. Gently fold in the chocolate chips, reserving a handful for topping.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Sprinkle the reserved chocolate chips evenly over the batter for a bakery-style finish.
10. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
11. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely—this prevents it from becoming soggy.
Oh, the joy of slicing into this beauty! It’s incredibly moist with a rich chocolate flavor, studded with melty chips and a tender crumb. Serve it warm with a scoop of vanilla ice cream for an indulgent twist, or enjoy it as is with your morning coffee—it’s basically happiness in loaf form.
Peanut Butter Chocolate Chip Banana Bread
Tired of bananas turning into mushy science experiments on your counter? This peanut butter chocolate chip banana bread is here to rescue your fruit bowl and satisfy your sweet tooth with its nutty, chocolatey goodness—no lab coat required!
Ingredients
– 3 ripe bananas
– 1/2 cup creamy peanut butter
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large bowl, mash the ripe bananas with a fork until smooth, leaving a few small chunks for texture.
3. Add the softened butter, peanut butter, and granulated sugar to the bananas, and beat with a mixer on medium speed for 2 minutes until creamy.
4. Tip: Use room temperature eggs to prevent the batter from curdling and ensure even mixing.
5. Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
7. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing.
8. Gently stir in the chocolate chips until distributed throughout the batter.
9. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
10. Tip: Tap the pan lightly on the counter to remove any air bubbles for a more uniform bake.
11. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
12. Tip: If the top browns too quickly, tent it with aluminum foil halfway through baking to prevent burning.
13. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Let this bread cool fully for the best slice—it’s moist with banana richness, studded with melty chocolate, and has a subtle peanut butter swirl that makes it irresistible. Serve it warm with a dollop of extra peanut butter or toasted for a crunchy edge that’ll have everyone begging for the recipe!
Nutty Chocolate Chip Banana Bread
Aha! You’ve stumbled upon that magical moment when overripe bananas transform from fruit bowl rejects into the star of your kitchen. This nutty chocolate chip banana bread is about to become your new best friend—moist, flavorful, and packed with just enough sweetness to make you forget you’re technically eating breakfast.
Ingredients
– 3 large ripe bananas
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 1 tsp vanilla extract
– 1 cup granulated sugar
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup chopped walnuts
– 1/2 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth with a few small lumps.
3. Add the eggs, melted butter, and vanilla extract to the bananas, whisking until fully combined.
4. Mix in the granulated sugar until the mixture is uniform and slightly glossy.
5. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even leavening.
6. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix to avoid a tough texture.
7. Stir in the chopped walnuts and chocolate chips until evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan, spreading it evenly with the spatula.
9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Let this beauty cool completely before slicing to get those perfect, crumb-free pieces. The walnuts add a delightful crunch against the soft, banana-rich crumb, while the chocolate chips melt into gooey pockets of joy. Serve it warm with a smear of butter for breakfast, or toast a slice and top with vanilla ice cream for an instant dessert upgrade!
Coconut Chocolate Chip Banana Bread
Gosh, who knew those overripe bananas on your counter could transform into this tropical paradise of a treat? This coconut chocolate chip banana bread is basically a vacation for your taste buds—sweet, nutty, and utterly irresistible. It’s the kind of bake that makes you want to do a happy dance while it’s still warm from the oven.
Ingredients
– 3 large ripe bananas
– 1/2 cup unsalted butter, melted
– 3/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup shredded coconut
– 1/2 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Add the melted butter, sugar, egg, and vanilla extract to the bananas, and whisk until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet mixture until just incorporated—avoid overmixing for a tender crumb.
6. Gently stir in the shredded coconut and chocolate chips until evenly distributed.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Slice and serve once cooled.
Perfectly moist with a delightful crunch from the coconut, this bread boasts a rich banana flavor complemented by melty chocolate pockets. Try it toasted with a smear of butter for breakfast or as a decadent dessert with a scoop of vanilla ice cream—it’s a crowd-pleaser every time.
Pumpkin Chocolate Chip Banana Bread
Buckle up, buttercups—this isn’t your grandma’s banana bread (unless your grandma is a pumpkin-spice-loving wizard). We’re mashing up cozy autumn vibes with chocolatey goodness in a loaf that’ll make your kitchen smell like a fall festival threw a party.
Ingredients
– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– 2 large ripe bananas
– ¾ cup granulated sugar
– ½ cup canned pumpkin puree
– ⅓ cup unsalted butter, melted
– 1 large egg
– 1 tsp vanilla extract
– ¾ cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and ½ tsp ground nutmeg until fully combined.
3. In a large bowl, mash 2 large ripe bananas with a fork until smooth—no lumps allowed for the best texture.
4. Add ¾ cup granulated sugar, ½ cup canned pumpkin puree, ⅓ cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract to the bananas, and stir vigorously until the mixture is uniform.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing.
6. Gently stir in ¾ cup semi-sweet chocolate chips, reserving a handful for topping if desired.
7. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely—this prevents sogginess.
Unbelievably moist with a tender crumb, each slice is packed with warm spices and melty chocolate pockets. Serve it warm with a smear of cream cheese or toasted for a crispy edge that’ll have you sneaking seconds.
Almond Flour Chocolate Chip Banana Bread
Ready to transform those sad, spotty bananas into something spectacular? This almond flour chocolate chip banana bread is about to become your new best friend—moist, nutty, and packed with melty chocolate goodness that’ll make you forget gluten ever existed.
Ingredients
– 3 medium ripe bananas
– 3 large eggs
– 1/4 cup coconut oil
– 1/2 cup maple syrup
– 1 tsp vanilla extract
– 2 1/2 cups almond flour
– 1 tsp baking soda
– 1/2 tsp salt
– 3/4 cup dark chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with coconut oil.
2. In a large bowl, mash the bananas with a fork until smooth with only a few small lumps remaining.
3. Crack the eggs into the bowl with the bananas and whisk vigorously until fully combined.
4. Pour in the coconut oil, maple syrup, and vanilla extract, then whisk again until the mixture is uniform.
5. In a separate bowl, combine the almond flour, baking soda, and salt, stirring with a fork to break up any clumps.
6. Tip: Sift the almond flour if it’s particularly lumpy for a smoother batter.
7. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just incorporated—avoid overmixing.
8. Fold in the dark chocolate chips, reserving a handful for topping if desired.
9. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
10. Tip: Tap the pan lightly on the counter to remove air bubbles for an even rise.
11. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
12. Tip: If the top browns too quickly, tent it with aluminum foil halfway through baking.
13. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
A slice of this bread is pure bliss—dense yet tender with a crackly top and gooey chocolate pockets. Serve it warm with a dollop of Greek yogurt or toasted with a smear of almond butter for breakfast decadence.
Healthy Greek Yogurt Chocolate Chip Banana Bread
Zesty and zippy, this isn’t your grandma’s banana bread—unless your grandma is a Greek goddess with a chocolate obsession. We’re swapping oil for protein-packed Greek yogurt and loading it up with melty chocolate chips for a treat that’s secretly virtuous (but tastes downright decadent). Get ready to bake your way to banana bread bliss!
Ingredients
– 3 large ripe bananas
– 1 cup plain Greek yogurt
– 2 large eggs
– 1/2 cup honey
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 3/4 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash the bananas in a large bowl until smooth with only small lumps remaining.
3. Add the Greek yogurt, eggs, honey, and vanilla extract to the bananas, then whisk vigorously until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Tip: For extra tender bread, sift the dry ingredients to avoid overmixing later.
6. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix.
7. Gently stir in the chocolate chips, reserving a handful for topping.
8. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
9. Sprinkle the reserved chocolate chips evenly over the batter.
10. Tip: Lightly press the chocolate chips into the batter to prevent burning.
11. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean (except for melted chocolate).
12. Tip: If the top browns too quickly, tent it with aluminum foil after 40 minutes.
13. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Just out of the oven, this bread boasts a crackly top giving way to a moist, tender crumb studded with gooey chocolate pockets. Serve it warm with a dollop of Greek yogurt for a double-dose of tangy goodness, or toast a slice and watch the chocolate chips turn into molten pools of joy.
Spiced Chocolate Chip Banana Bread with Cinnamon
Ready to transform those sad, spotty bananas into something spectacular? This spiced chocolate chip banana bread with cinnamon is about to become your new kitchen obsession—moist, flavorful, and packed with just the right amount of chocolatey goodness to make your taste buds do a happy dance.
Ingredients
– 3 ripe bananas
– 1/3 cup melted butter
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Add the melted butter, sugar, egg, and vanilla extract to the bananas, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually fold the dry ingredients into the wet mixture until just combined—avoid overmixing to keep the bread tender.
6. Gently stir in the chocolate chips, reserving a few for topping if desired.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, checking at the 55-minute mark to prevent overbaking.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely—this helps it set without becoming soggy.
10. Slice and serve once fully cooled for the best texture. Keep leftovers in an airtight container to maintain freshness.
Kick back and enjoy the moist, tender crumb studded with melty chocolate chips and a warm cinnamon spice that makes every bite irresistible. Perfect for breakfast, a snack, or even warmed up with a scoop of vanilla ice cream for a decadent dessert twist.
Zucchini Chocolate Chip Banana Bread
Veggie skeptics, prepare to have your minds (and taste buds) blown! This zucchini chocolate chip banana bread is the ultimate sneaky way to get your greens while indulging in something that tastes like pure dessert magic. Who knew vegetables could be this deliciously deceptive?
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– ¾ cup granulated sugar
– ⅓ cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup mashed ripe bananas (about 2 medium)
– 1 cup grated zucchini, squeezed dry
– ¾ cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt until well combined.
3. In a large bowl, mix ¾ cup granulated sugar and ⅓ cup vegetable oil until smooth.
4. Beat in 2 large eggs one at a time, followed by 1 teaspoon vanilla extract.
5. Stir in 1 cup mashed ripe bananas until fully incorporated.
6. Gently fold the dry ingredients into the wet mixture until just combined—overmixing can make the bread tough.
7. Fold in 1 cup grated zucchini (squeezed dry to avoid excess moisture) and ¾ cup semi-sweet chocolate chips.
8. Pour the batter into the prepared pan and spread it evenly.
9. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely—this prevents it from becoming soggy.
Unbelievably moist with a tender crumb, this bread strikes the perfect balance between sweet banana, rich chocolate, and a subtle earthy note from the zucchini. Serve it warm with a smear of cream cheese or toasted with a pat of butter for breakfast that feels like dessert!
Moist Sour Cream Chocolate Chip Banana Bread
C’mon, let’s be real—when life gives you bananas that have gone from bright yellow to seriously speckled, you don’t just toss ’em. You transform those overripe beauties into the most insanely moist, tangy-sweet, chocolate-studded loaf of joy you’ve ever sunk your teeth into.
Ingredients
– 3 large overripe bananas
– 1/2 cup sour cream
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 3/4 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth with a few small lumps.
3. Add the sour cream, softened butter, sugar, eggs, and vanilla extract to the bananas.
4. Whisk the wet ingredients together until fully combined and slightly fluffy.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix.
7. Gently fold in the chocolate chips until evenly distributed.
8. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
9. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Heavenly doesn’t even begin to cover it—this bread is so tender and rich, with pockets of melty chocolate and a subtle tang from the sour cream that balances the sweetness perfectly. Slice it thick, toast it lightly, and slather with butter for breakfast, or serve warm with a scoop of vanilla ice cream for an epic dessert.
Oatmeal Chocolate Chip Banana Bread
Virtually every kitchen has those sad, overripe bananas begging for a purpose—fear not, my friends, for today they transform into the star of our show: a moist, hearty oatmeal chocolate chip banana bread that’s so good, it might just become your new breakfast (or dessert) obsession. This recipe is a delightful mash-up of cozy comfort and sneaky wholesomeness, with chocolate chips that melt into every bite like little pockets of joy. Let’s turn those speckled bananas into something spectacular, shall we?
Ingredients
– 3 large overripe bananas
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup packed brown sugar
– 1 teaspoon vanilla extract
– 1 cup old-fashioned rolled oats
– 1 cup all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large bowl, mash the bananas with a fork until smooth, with a few small lumps for texture.
3. Add the eggs, melted butter, granulated sugar, brown sugar, and vanilla extract to the bananas, and whisk until fully combined.
4. In a separate medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon to ensure even distribution.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing.
6. Gently stir in the chocolate chips until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
8. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to prevent sogginess.
10. Slice and serve once cooled.
What a triumph this bread is—each slice boasts a tender, moist crumb from the bananas and oats, punctuated by melty chocolate chips that add a rich sweetness. The subtle cinnamon warmth makes it perfect for a cozy morning or an indulgent snack. Try toasting a slice and slathering it with peanut butter for an extra protein kick that’ll have you coming back for more!
Maple Walnut Chocolate Chip Banana Bread
Ready to transform those sad, overripe bananas into something spectacular? This maple walnut chocolate chip banana bread is the ultimate comfort food upgrade that’ll make your kitchen smell like a cozy fall dream—no basic bread allowed here!
Ingredients
– 3 ripe bananas
– 1/2 cup unsalted butter, melted
– 3/4 cup granulated sugar
– 1/4 cup pure maple syrup
– 2 large eggs
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup chopped walnuts
– 1/2 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Add the melted butter, sugar, maple syrup, eggs, and vanilla extract to the bananas, and whisk until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet mixture until just incorporated—avoid overmixing to keep the bread tender.
6. Gently stir in the chopped walnuts and chocolate chips until evenly distributed.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely—this prevents sogginess.
Decadently moist with a perfect crumb, this bread boasts rich maple sweetness, crunchy walnuts, and melty chocolate in every bite. Serve it warm with a dollop of whipped cream or toasted for breakfast with a smear of butter—it’s a hug in loaf form!
Espresso Chocolate Chip Banana Bread
Y’all, if your bananas are looking sadder than a Monday morning, we’ve got the ultimate redemption arc: espresso chocolate chip banana bread that’ll make you forget all about smoothies. This caffeinated twist on a classic is here to rescue your overripe fruit and your afternoon slump with a double shot of deliciousness.
Ingredients
– 3 ripe bananas
– 1/2 cup unsalted butter
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tbsp instant espresso powder
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Mash the 3 ripe bananas in a large bowl until smooth with few lumps.
3. Melt 1/2 cup unsalted butter and let it cool slightly before adding to the bananas.
4. Tip: Use overly ripe bananas with brown spots for maximum sweetness and moisture.
5. Whisk in 3/4 cup granulated sugar until fully combined.
6. Beat in 2 large eggs one at a time, followed by 1 tsp vanilla extract.
7. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 2 tbsp instant espresso powder.
8. Tip: Sift the dry ingredients to avoid clumps and ensure an even rise.
9. Gradually fold the dry mixture into the wet ingredients until just combined; do not overmix.
10. Gently stir in 1 cup semi-sweet chocolate chips.
11. Pour the batter into the prepared pan and smooth the top.
12. Tip: Sprinkle a few extra chocolate chips on top before baking for a pretty finish.
13. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
14. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Espresso chocolate chip banana bread boasts a moist, tender crumb with a bold coffee kick that perfectly complements the sweet bananas and melty chocolate. Serve it warm with a dollop of whipped cream for a decadent dessert, or enjoy a slice with your morning coffee—because why not double up on caffeine?
Conclusion
Whether you prefer classic, gluten-free, or decadent versions, these 28 chocolate chip banana bread recipes offer something for everyone. We hope you enjoy baking these delicious treats! Share your favorites in the comments and pin this article to your Pinterest boards for easy access.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
