This Chocolate Chip Banana Bread Recipe is an easy, fluffy, and super moist banana bread loaf loaded with chocolate chips and sprinkled with cinnamon sugar for a crunchy topping.
If you're using a bread loaf pan for anything other than banana bread, you are doing it wrong (but you can also use a loaf pan to make my White Bread Recipe!). Making bread can be time-consuming and fickle, but making this banana bread is so quick and easy. This bread is moist, fluffy, and just loaded with cinnamon and chocolate flavor.
If you're looking for more chocolate chip recipes check out my Chocolate Chip Donuts, Chocolate Chip Cream Cheese Scones, or Mini Chocolate Chip Cookies.
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Why You'll Love This Recipe
- This banana bread recipe makes a great breakfast, brunch, or snack. Just like this Strawberry Scones Recipe!
- It is a delicious way to use up overripe bananas. My Banana Donuts are another great way to utilize overripe bananas.
- You can have the bread in the oven in 10 minutes!
- The interior is moist and tender while the outside has a nice crunch from the cinnamon sugar topping. You get a similar coating on these Cinnamon Sugar Donuts.
Ingredients
Ingredient Notes
- Overripe Bananas are a must in banana bread. The more a banana ripens, the sweeter it becomes, adding lots of flavor to the chocolate chip banana bread recipe. If you want the banana flavor without the actual bananas try my Banana Pudding Cheesecake Bars.
- Ground Cinnamon will add flavor to the banana bread and the crunchy topping. If you're a cinnamon lover you'll also want to take a look at my Cinnamon Roll Pancakes.
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you want puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can use different types of chocolate according to your taste.
- Add walnuts for more texture and flavor. I also use walnuts in my Maple Walnut Scones.
- The cinnamon sugar topping can be left off to take away a bit of the overall sweetness.
- Replace the sugar with brown sugar for a deeper flavor profile.
- You can swirl peanut butter into the banana bread after pouring the batter into the loaf pan. Try my Peanut Butter Lava Cake if you're looking for more peanut butter!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a small bowl combine the sugar and cinnamon. Mix until well combined.
STEP 2: Preheat the oven to 350 degrees (F). Spray a 9x5 loaf pan with non-stick spray and set aside. In a medium bowl combine the melted butter and bananas together. Mix the two together until the bananas are fully mashed and the butter is no longer hot. Add the eggs and vanilla and mix until combined.
STEP 3: In a medium bowl add the dry ingredients. Whisk together until there are no lumps.
STEP 4: Fold the dry ingredients into the wet until just combined. Fold in the chocolate chips.
STEP 5: Fold in the chocolate chips.
STEP 6: Pour the batter into the prepared pan and sprinkle the top with the cinnamon sugar topping mixture. Bake for 45-55 minutes or until an inserted toothpick comes out with a few moist crumbs. If the chocolate chip banana bread starts to get too brown you can cover it with foil for the remainder of the baking time.
Expert Tips
- Use overripe bananas. Overripe bananas are a must in banana bread. The more a banana ripens, the sweeter it becomes, adding lots of flavor to the banana bread.
- Don't over-mix the batter. This is a pretty obvious one, but it can make a huge difference in the final product. Only mix until the ingredients are just combined.
- Don't over-bake the banana bread. It can be really easy to bake the bread for too long, but make sure when you insert a toothpick it still has a few moist crumbs on it. When you remove the banana bread from the oven it will continue to bake from the residual heat.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your brownies at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
Recipe FAQ's
It is a type of bread that is made from overripe, mashed bananas. There is no yeast but more sugar than normal bread so the process of making it is easier and it is sweeter than most breads.
Nope! The best bananas are black, or covered in black spots. You don't want to use a yellow banana for banana bread.
While banana bread can be healthy, I wouldn't consider this recipe healthy. It is made with chocolate chips and topped with cinnamon sugar, which are not healthy ingredients.
Room Temperature: The banana bread can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container it will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this Chocolate Chip Banana Bread Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Chocolate Chip Banana Bread Recipe
Ingredients
For Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For Banana Bread:
- 1 stick (113 grams) butter melted
- 3 large bananas overripe
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups (240 grams) all-purpose flour
- 1 cup (198 grams) granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (170 grams) chocolate chips
Instructions
For Cinnamon Sugar Topping:
- In a small bowl combine the cinnamon and sugar until fully combined.
For Banana Bread:
- Preheat the oven to 350 degrees (F). Spray a 9x5 loaf pan with non-stick spray and set aside.
- In a medium bowl combine the melted butter and bananas together. Mix the two together until the bananas are fully mashed and the butter is no longer hot.
- Add the eggs and vanilla and beat until combined.
- In a medium bowl whisk the flour, sugar, baking soda, salt, and cinnamon until there are no lumps.
- Fold the dry ingredients into the wet until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared pan and sprinkle the top with the cinnamon-sugar mixture. Bake for 45-55 minutes or until an inserted toothpick comes out with a few moist crumbs. If the banana bread starts to get too brown you can cover it with foil for the remainder of the baking time.
Notes
- Use overripe bananas. Overripe bananas are a must in banana bread. The more a banana ripens, the sweeter it becomes, adding lots of flavor to the banana bread.
- Don't over-mix the batter. This is a pretty obvious one, but it can make a huge difference in the final product. Only mix until the ingredients are just combined.
- Don't over-bake the banana bread. It can be really easy to bake the bread for too long, but make sure when you insert a toothpick it still has a few moist crumbs on it. When you remove the banana bread from the oven it will continue to bake from the residual heat.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
ila says
this was delicious! the addition of CINNAMon was absolutely perfect and the cinnamon sugar on top took it to the next level! what an AMAZing recipe!
Ivy says
This is the very best banana bread recipe!!! The crunchy topping takes it to The next level. I keep coming back to this recipe!
Debbie says
I made this for my family and they lOved it!! I really loved the cInNamon crunchy top! Yummy! Tha ks!!
Marian Redwine says
ELLIE! THIS SWEET CLASSIC WITH CINNAMON AND CHOCOLATE?? IT’S AMAZING! I MADE A LOAF FOR MY NEIGHBOR WHO HAD A BABY AND TOOK MUFFINS TO WORK FOR MY STAFF. NOW I’M A HERO ALL AROUND! SUPER EASY TO FOLLOW THE RECIPE AND TASTES LIKE CHRISTMAS MORNING. THIS WILL BE A REGULAR FOR ME! THANKS SO MUCH.
Kristin Iddiols says
Wow! First time every human in my home agreed on something I made! This was amazing and so easy! I’ll never waste another over-ripened banana again!
Ellie Haley says
This makes me so happy! I'm glad it is Iddiols approved!
Debbie says
I just made this and it is a big hit!! So yummy and we all love the cinnamon flavor and density. Thanks for this awesome recipe!!
Ellie Haley says
So glad you loved it! Thanks for the kind words!
Nancy Grinstead says
This recipe was so easy to follow and SO delicious. Perfect texture and I’m all about the texture. I did one loaf and then a dozen mini muffins. I only had to cook the mini muffins about 10 minutes. Definitely making this one again!!!