Moist and rich banana bread loaded with chocolate chips and topped with a luscious drizzle of melted chocolate. This warm, comforting treat is the perfect way to celebrate Mother’s Day or enjoy as a delightful snack any time of the year.
Why You’ll Love This Recipe
- Super moist texture – Ripe bananas and butter create a soft, tender crumb.
- Rich chocolate flavor – Chocolate chips in every bite plus a decadent drizzle on top.
- Easy to make – Simple ingredients and quick preparation make this a foolproof recipe.
- Perfect for any occasion – Great for breakfast, brunch, or an afternoon treat.
- Customizable – Add nuts, spices, or different types of chocolate for variety.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Banana Bread:
- 3 ripe bananas, mashed
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¾ cup chocolate chips (plus extra for topping)
For the Chocolate Drizzle:
- ½ cup chocolate chips
- 1 tbsp heavy cream
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix the wet ingredients: In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract.
- Prepare the dry ingredients: In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips and pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Make the chocolate drizzle: Melt the chocolate chips with heavy cream in a microwave-safe bowl in 15-second intervals, stirring until smooth.
- Drizzle over the cooled banana bread, slice, and enjoy!
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 servings
- Calories per serving: 340 kcal
Variations
- Nutty Banana Bread: Add ½ cup of chopped walnuts or pecans for a crunchy texture.
- Double Chocolate: Use cocoa powder in the batter for an even richer chocolate flavor.
- Dairy-Free Option: Substitute butter with coconut oil and use dairy-free chocolate chips.
- Coconut Banana Bread: Replace half of the chocolate chips with shredded coconut.
- Spiced Banana Bread: Add nutmeg or ginger for extra warmth and depth of flavor.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to 5 days for a longer shelf life.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm a slice in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
FAQs
How do I make banana bread more moist?
Use overripe bananas and do not overmix the batter to keep it soft and moist.
Can I use frozen bananas?
Yes, thaw them completely and drain excess liquid before mashing.
What type of chocolate chips work best?
Semi-sweet chocolate chips are a great balance of flavor, but dark or milk chocolate also work well.
How can I prevent my banana bread from sinking in the middle?
Make sure not to overmix the batter and bake until fully cooked by checking with a toothpick.
Can I make this banana bread gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.
What size loaf pan should I use?
A standard 9×5-inch loaf pan works best for this recipe.
Can I add a streusel topping?
Yes, mix brown sugar, butter, and flour for a crumbly streusel topping before baking.
How do I know when banana bread is done baking?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready.
Can I turn this recipe into muffins?
Yes, divide the batter into a muffin tin and bake at 350°F (175°C) for about 18-22 minutes.
What can I use instead of eggs?
Use ½ cup unsweetened applesauce or mashed bananas as an egg substitute.
Conclusion
Chocolate Chip Banana Bread is the perfect combination of sweet bananas, rich chocolate, and warm cinnamon in a soft, moist loaf. Whether served for breakfast, brunch, or as a snack, this homemade treat is always a crowd-pleaser. Try it today and enjoy a delicious, bakery-style banana bread right from your kitchen!
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Chocolate Chip Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Moist and rich banana bread loaded with chocolate chips and topped with a luscious drizzle of melted chocolate. A warm, comforting treat perfect for Mother’s Day!
Ingredients
For the Banana Bread:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup chocolate chips (plus extra for topping)
For the Chocolate Drizzle:
- 1/2 cup chocolate chips
- 1 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together mashed bananas, melted butter, brown sugar, eggs, and vanilla.
- In another bowl, whisk flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, stirring until just combined.
- Fold in chocolate chips and pour batter into the loaf pan. Sprinkle extra chocolate chips on top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
- Melt chocolate chips with heavy cream and drizzle over the cooled banana bread.
- Slice and enjoy!
Notes
- Overripe bananas work best for a naturally sweeter and more moist bread.
- Use dark chocolate chips for a richer flavor or milk chocolate for extra sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
