Banana Bread Recipe with Chocolate Chips | Moist, Easy, and Delicious
Introduction
Warm banana bread straight from the oven brings a sense of comfort that few baked goods can match. Ripe bananas offer rich, natural sweetness. Chocolate chips melt into pockets of indulgence without overwhelming the simplicity. Combining those elements turns an ordinary loaf into something extraordinary. Anyone can gather a few pantry staples and make a loaf that fills the kitchen with a golden, inviting aroma. This recipe guides you from start to finish. It feels like a friend showing you how to bake. Crisp tops, tender crumbs, gooey chocolate bits, simple ingredients—the result delights with each slice.
Banana bread with chocolate chips stands out among quick breads. Bananas give moisture and mellow flavor. Chocolate offers a touch of luxury. No one needs complicated steps. Anyone can mix, pour, and bake. The loaf offers versatility. You can customize it. Add nuts, swirl peanut butter, or sneak in oats. The basic method holds up beautifully. Impressive results happen with minimal fuss. Readers searching for “best banana bread with chocolate chips” or “easy banana bread recipe” often find themselves enchanted by how approachable this bake is. This article shows how to make the perfect loaf. It guides through ingredients, step‑by‑step instructions, nutritional details, customization ideas, serving suggestions, and helpful FAQs.
Ingredients Needed
Here is a table of what you will need. Each ingredient also lists its approximate calorie count. Calories are based on average data. Exact values may vary by brand.
| Ingredient | Amount | Approximate Calories |
|---|---|---|
| Ripe bananas (mashed) | 3 medium (about 1 cup) | 315 |
| All purpose flour | 1 ½ cups | 682 |
| Sugar | ¾ cup | 580 |
| Unsalted butter (melted) | ½ cup (1 stick) | 810 |
| Egg | 1 large | 72 |
| Vanilla extract | 1 teaspoon | 12 |
| Baking soda | 1 teaspoon | 0 |
| Salt | ½ teaspoon | 0 |
| Chocolate chips | 1 cup | 800 |
Total calories for the whole loaf come to roughly 3271. Divided into 10 slices, that averages about 327 calories per slice. Nutritional breakdown appears later.
Step‑by‑Step Cooking Instructions
Begin by preheating the oven. Set it to 350 °F (175 °C). While the oven warms, prepare a standard 9 × 5‑inch loaf pan. Lightly grease it or line it with parchment paper. That ensures easy removal after baking.
Next, grab a bowl and mash the bananas well. Keep it lumpy or smooth as you prefer. In that same bowl, stir in melted butter. Add sugar and beat gently until combined. Crack in the egg. Pour in vanilla extract. Stir until everything blends. In a separate bowl, whisk together flour, baking soda, and salt. That makes a dry mix ready for blending.
Now, fold the dry mix into the banana mixture. Do this gently. Over mixing leads to dense bread. Stop when just combined. Next, fold in chocolate chips. Reserve a few chips to sprinkle on top. That gives a pretty finish.
Pour batter into your prepared loaf pan. Smooth the surface. Sprinkle the reserved chocolate chips evenly. Slide the pan into the center of the preheated oven. Bake for about 60 minutes. Start checking at 55 minutes. Insert a toothpick in the center. If it comes out with a few moist crumbs, you are done. Wet batter means a few more minutes needed. If the top is browning too fast, tent loosely with foil during the final 15 minutes.For more delicious ideas, don’t miss Creamy Strawberry Fudge which pairs perfectly with this recipe.
Once baked, remove the loaf pan from the oven. Let it rest on a wire rack for 10 minutes. Then lift out the banana bread. Allow it to cool further for 15 to 20 minutes. Slices cut too soon tend to crumble. After cooling, the loaf holds its shape and tastes best.
Tips for Customizing the Recipe
You can make many tweaks while keeping the core simple. Swap half the all‑purpose flour with whole wheat. That adds nutty flavor and subtle texture. Nuts like walnuts or pecans mix well. Try ½ cup chopped for crunch. For more chocolate, swirl in chocolate hazelnut spread or peanut butter. A sprinkle of cinnamon (½ teaspoon) gives a cozy spice note. Some add ½ cup oats for chewiness. Yogurt can stand in for some butter or bananas to lighten the loaf. For a tropical twist, fold in shredded coconut (⅓ cup). Gluten‑free bakers can use a one‑to‑one gluten free blend. Watch rise time. Bake until a skewer comes out clean. Moving to mini‑loaves only changes bake time—about 25 to 30 minutes. Testing with a toothpick remains key.
Nutritional Information
Here is the basic nutrition per slice (assuming 10 slices):
- Calories: ~327
- Total Fat: about 15 g (mostly from butter and chips)
- Saturated Fat: around 9 g
- Cholesterol: ~44 mg (from egg and butter)
- Sodium: ~200 mg (mostly from salt and baking soda)
- Carbohydrates: ~47 g (bananas, sugar, flour)
- Sugars: ~26 g
- Protein: ~4 g
Values vary depending on ingredient brands and customization. Healthier swaps—like low sugar, reduced fat, or whole grain options—adjust these numbers. Including nuts adds healthy fats and protein. You can note these changes if you alter the recipe.
Serving Suggestions
Banana bread with chocolate chips stands alone nicely. Still warm from the oven, aroma rises. A thin spread of butter on a slice melts into the crumb. Warm bread tastes extra indulgent. Pair with a cup of coffee or tea. For an evening treat, a scoop of vanilla ice cream on the side turns it into dessert. You might serve slices at brunch. Add fresh berries and a drizzle of honey. Toast a slice lightly. That brings out extra flavor and texture. Wrapping a slice in foil and heating in the oven or toaster works well when guests drop by. Pack leftovers in airtight containers. It stays moist for several days at room temperature. You may freeze tightly wrapped slices for up to three months. Thaw at room temperature or warm gently before serving.
Banana Bread Recipe with Chocolate Chips | Moist, Easy, and Delicious
Course: Blog4
servings15
minutes55
minutes~260 kcal per slice
kcalIngredients
3 ripe bananas (mashed)
1/3 cup melted butter (unsalted)
1/2 cup granulated sugar
1/4 cup brown sugar (optional, for deeper flavor)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup chocolate chips (semi-sweet or milk)
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Stir in the melted butter until fully combined.
- Add sugar, brown sugar (if using), egg, and vanilla extract. Mix until smooth.
- Sprinkle in the baking soda and salt. Stir to combine.
- Gently fold in the flour just until no dry streaks remain.
- Fold in the chocolate chips evenly.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Video
Notes
- For extra moisture, add 2 tablespoons of yogurt or sour cream to the batter.
You can add 1/2 cup chopped nuts (like walnuts or pecans) for added texture.
Use very ripe bananas with brown spots—they bring the best flavor and sweetness.
Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for up to 1 week.
Frequently Asked Questions (FAQs)
What makes banana bread moist and tender
Overripe bananas are the key. Browner skins mean sweeter, softer bananas. They mash easily and add moisture. Using melted butter helps even mixing. A bit of sugar preserves softness. Do not overmix. Gentle stirring keeps the texture light.
Can I reduce the sugar
Absolutely. You can lower sugar to ½ cup or even ⅓ cup. The bread will be less sweet. It still browns nicely. Chocolate chips add sweetness. Taste often remains indulgent.
Can I substitute oil for butter
Yes. Use equal amount of neutral oil, such as vegetable or canola oil. The texture stays moist. You lose some butter flavor. It remains tender.
Can I bake muffins instead of a loaf
Mini muffins work well. Adjust bake time to 15‑20 minutes. Use a standard muffin tin. Fill each cup two‑thirds full. Check with a toothpick. Muffins make a great portable snack.
How to store banana bread
Store cooled bread in airtight container. It stays fresh at room temperature for 3‑4 days. Refrigeration is not needed and may dry it. For longer storage, freeze slices in freezer‑safe bags for up to three months. Reheat to serve.
Can I make it dairy‑free
Absolutely. Replace butter with dairy free margarine or coconut oil. Use dairy free chocolate chips. Everything else stays the same. Flavor remains rich and comforting.
Conclusion
Warm aroma fills the kitchen as soft crumb meets melting chocolate. Each slice feels like a gentle hug wrapped in banana‑sweet comfort. You will delight in how simple changes yield familiar satisfaction. Baking this loaf brings joy not just through taste but through the process itself. Loaves created become gifts, quick treats or quiet morning indulgences.
