Banana Bread with Mini Chocolate Chips Recipe

Name: Banana Bread with Mini Chocolate Chips Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 3 overripe bananas, mashed; 1/3 cup melted butter; 1 teaspoon vanilla extract; 1 teaspoon baking soda; Pinch of salt; 3/4 cup sugar; 1 large egg, beaten; 1 cup all-purpose flour; 1/2 cup mini chocolate chips

Highlighted under: Easy Baking Recipes

When I first baked this Banana Bread with Mini Chocolate Chips, I never imagined it would become a family favorite. The sweetness of ripe bananas paired with melted chocolate creates an irresistible treat that's perfect for breakfast or dessert. Each bite is soft and moist, with that delightful crunch from the mini chocolate chips. I always make sure to use overripe bananas, as they give the bread the best flavor and texture. It’s a simple recipe that has quickly earned a cherished spot in my kitchen routine.

Created by

Amelia Roberts

Last updated on 2026-01-05T19:57:35.257Z

After experimenting with various banana bread recipes, I stumbled upon this gem that combines the classic banana flavor with mini chocolate chips. The result is a moist, flavorful loaf that my family can’t resist. I recommend letting the bread rest for a few minutes after baking so the flavors meld beautifully.

One tip I learned is to fold the chocolate chips in gently to avoid them sinking to the bottom during baking. This way, you get a lovely bite of chocolate in every slice! Making this bread is not only easy, but it fills my home with a warm, inviting aroma the entire time.

        Why You'll Love This Recipe
        Deliciously moist with a perfect balance of banana and chocolate flavors
Quick and easy to prepare, making it a great weekday treat
Uses simple ingredients easily found in your pantry

      

Ingredient Insights

The key to this Banana Bread is definitely the overripe bananas. They not only provide natural sweetness but also add a moist texture that makes the bread delightful. If you're short on overripe bananas, you can accelerate the ripening process by placing them in a paper bag at room temperature for a day or two. This will enhance the flavor and make for a richer bread. Remember, the darker the banana, the better the taste!

Melted butter contributes to the richness of the bread, giving it a tender crumb. For a twist, consider substituting half of the butter with an equal amount of unsweetened applesauce. This not only reduces fat but also adds a subtle fruity flavor. Make sure to mix it well with the bananas to keep the texture consistent.

Perfecting Your Technique

When mixing the batter, be careful not to overmix after adding the flour. Just stir until you see the last streaks of flour disappear. Overmixing can result in a denser bread due to the gluten development, leaving you with a less desirable texture. You're aiming for a lumpy batter, which is perfectly okay—that's a sign of a tender loaf.

To ensure even baking, consider rotating your loaf pan halfway through the baking time. This helps avoid any hot spots in your oven that could lead to unevenly baked bread. If you notice that the top is browning too quickly, lightly cover it with aluminum foil during the last 15-20 minutes of baking to prevent burning.

Ingredients

For the Banana Bread

3 overripe bananas, mashed
1/3 cup melted butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar
1 large egg, beaten
1 cup all-purpose flour
1/2 cup mini chocolate chips

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 4x8 inch loaf pan.

Combine Ingredients

In a mixing bowl, mash the overripe bananas with a fork until smooth. Stir in the melted butter until well combined.

Add Remaining Ingredients

Mix in the vanilla extract, baking soda, and salt. Stir in the sugar, beaten egg, and flour until just combined. Fold in the mini chocolate chips.

Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For the best flavor, use very ripe bananas with brown spots. You can also add chopped nuts for extra crunch if desired.

Storage and Freezing

This Banana Bread keeps well at room temperature for about 3 days when wrapped in plastic wrap to retain moisture. To extend its life, you can freeze slices. Place them in an airtight container with parchment paper between layers to prevent sticking. The bread can be frozen for up to 3 months. When you're ready to enjoy, simply thaw in the fridge overnight or pop slices in the toaster for a quick warm-up.

If you anticipate having leftovers, you might want to slice the bread before storing. This makes it easier to grab a serving at a time and helps it cool evenly. Just ensure that each slice is well-wrapped for optimal freshness. I sometimes add a little extra chocolate on top of the slices before freezing for an indulgent touch when I reheat them!

Serving Suggestions

This delicious banana bread is fantastic on its own, but there are plenty of ways to elevate your serving experience. Consider topping each slice with a smear of cream cheese or a dollop of Greek yogurt for added creaminess and tanginess. Meanwhile, a sprinkle of chopped nuts or a drizzle of chocolate syrup can take your banana bread to the next level, making it a true dessert for any time of day.

For an exciting brunch option, serve this Banana Bread alongside fresh fruit and a warm beverage like coffee or chai tea. The sweetness of the bread complements the acidity of fruits like strawberries or citrus, providing a well-rounded flavor profile. Try serving it warm, straight from the oven, for an aromatic and comforting treat that everyone will appreciate!

Questions About Recipes

→ Can I use frozen bananas?

Absolutely! Just thaw and drain excess liquid from the bananas before mashing.

→ How should I store the banana bread?

Wrap it in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a GF all-purpose blend.

→ How do I know when the banana bread is done?

Insert a toothpick into the center; if it comes out clean or with few crumbs, it’s done!