Chocolate Chip Banana Bread (Moist, One Bowl)

There’s a magical point where bananas are so freckled you think they’re done… but they’re perfect for baking. This loaf captures that moment: sweet banana aroma, melty chocolate pockets, and a tender, sliceable crumb that holds together without being dense.

By the end of this recipe, you’ll know the exact ratio that guarantees a moist, flavorful banana bread, how to mix without tunnels, and the temperature to hit so the center is set—but never dry. If you love cozy bakes like this, keep our equally comforting Pumpkin Banana Loaf on your list for later.

Ratios & Bake Time (Quick Answer)

• Per 9×5-in loaf: 300 g mashed ripe banana, 150 g sugar, 120 ml oil (or 115 g melted butter), 2 eggs, 250 g flour, 5 g baking soda, 3 g salt, 170 g chocolate chips.
• Bake: 175 °C / 350 °F, 55–65 min; tent at 40–45 if browning fast; pull at ~96 °C / 205 °F with a few moist crumbs on a skewer.

Why This Recipe Works (The Tested Formula)

Banana bread is a moisture-balancing act. Our tested ratio per loaf is: 300 g mashed banana (about 1½ cups) : 250 g all-purpose flour (2 cups spooned & leveled) : 120 ml neutral oil or 115 g melted butter (½ cup) : 150 g sugar (¾ cup) plus 2 large eggs (about 100 g), 5 g baking soda (1 tsp), 3 g fine salt (½ tsp), and 170 g chocolate chips (1 cup). Baking at 175 °C/350 °F in a 23×13 cm/9×5 in loaf pan sets the crumb gently; pull when the center hits ~96 °C/205 °F.

The most common mistake? Overmixing. Stir just until the flour disappears; overworking develops gluten and leads to a tough, gummy loaf. A 10-minute batter rest before baking lets the flour hydrate for a more even crumb. Craving an easy, chill dessert for later? Our smooth-and-creamy No-Bake Boston Cream Pie Bars are a great make-ahead companion.

Ingredients for Chocolate Chip Banana Bread

Ripe, speckled bananas do most of the heavy lifting here—sweetness, moisture, and banana-forward flavor. Oil keeps the crumb plush even after day two; melted butter adds richer flavor. Use what you prefer.

• Ripe bananas, mashed: 300 g (about 1½ cups or 3–4 medium)
• Granulated sugar: 150 g (¾ cup) — or 120 g (½ cup + 2 tbsp) brown sugar for caramel notes
• Neutral oil (canola/sunflower) 120 ml (½ cup) or melted unsalted butter 115 g (½ cup)
• Large eggs: 2 (about 100 g)
• Vanilla extract: 10 ml (2 tsp)
• All-purpose flour: 250 g (2 cups, spooned & leveled)
• Baking soda: 5 g (1 tsp)
• Fine salt: 3 g (½ tsp)
• Ground cinnamon (optional): 1–2 g (½–1 tsp)
• Chocolate chips (semisweet or dark): 170 g (1 cup) + 2 tbsp for topping
• Optional tender boost: sour cream or Greek yogurt 60 g (¼ cup)—reduce oil to 100 ml/7 tbsp

Swaps: Use 1:1 gluten-free all-purpose flour by weight (250 g) for a GF loaf. For less refined sugar, sub 120 g coconut sugar. Dairy-free? Choose oil and dairy-free chips.

How to Make Chocolate Chip Banana Bread (Step by Step)

Grease and line a 23×13 cm/9×5 in loaf pan with a parchment sling. Heat oven to 175 °C/350 °F (no fan). If using a smaller 20×10 cm/8×4 in pan, expect a slightly taller loaf and add 5–10 minutes.

1. Whisk wet base (2 min): In a large bowl, whisk mashed bananas, sugar, oil (or butter), eggs, and vanilla until smooth and glossy. Whisk in sour cream/yogurt if using.
2. Add dry (30 sec): Sprinkle flour, baking soda, salt, and cinnamon over the surface; fold with a spatula just until no dry flour remains. Batter will be thick and streak-free but not overworked.
3. Fold chips & rest (10 min): Fold in 170 g (1 cup) chips. Let the batter sit 10 minutes so the flour hydrates; this improves rise and crumb.
4. Top & bake (55–70 min): Scrape into pan, smooth, and sprinkle 2 tbsp chips on top. Bake on center rack 55–65 minutes (8×4 in pan: 60–75 min). Tent loosely with foil at 40–45 minutes if the top is browning early.
5. Check doneness: A skewer comes out with a few moist crumbs (no wet batter) and the center reads ~96 °C/205 °F.
6. Cool for structure: Cool in pan 15 minutes, then lift out to a rack and cool at least 1 hour before slicing for clean cuts.

Serving this for brunch? Pair slices with cinnamon-dipped Hawaiian Roll French Toast and a jar of Blended Overnight Oats for balance.

Pro Tips & Troubleshooting

• Use freckled bananas: Green or just-yellow bananas won’t deliver flavor or moisture.
• Measure flour right: 250 g by weight beats cups; too much flour = dry loaf.
• Rest the batter: A 10-minute rest reduces tunneling and bakes more evenly.
• Temperature wins: Pull at ~96 °C/205 °F in the center to avoid gumminess.
• Pan matters: A dark metal pan browns faster; check 5–8 minutes earlier.
• Soggy middle? Your oven may run cool. Bake to temp, and verify with an oven thermometer.

Variations & Budget-Friendly Ideas

Banana bread loves personalization. Keep base ratios steady and tweak mix-ins by weight for predictable results.

• Double-Chocolate: Add 20 g (3 tbsp) cocoa; increase bananas to 330 g to keep moisture; chips 170 g; bake as directed.
• Walnut Crunch: Fold in 80 g (¾ cup) toasted chopped walnuts with the chips.
• Coconut Chip: Add 40 g (½ cup) unsweetened shredded coconut; tent at 40 min.
• Muffins: Fill a 12-cup tin (lined), bake at 190 °C/375 °F for 18–22 min to 96 °C/205 °F.
• Mini Loaves: Divide among three 14×7 cm/5½×3 in minis; bake 28–35 min.

Storage, Make-Ahead & Reheat

Cool completely. Wrap tightly in parchment, then foil.

• Room temp: 2–3 days in a cool spot.
• Fridge: 4–5 days, wrapped to prevent drying.
• Freezer: Up to 3 months. Freeze whole or sliced; place parchment between slices and store airtight.

To reheat: Warm slices in a 160 °C/325 °F oven for 6–8 minutes, or 10–15 seconds in the microwave. Muffins reheat in 5–6 minutes at 160 °C/325 °F.

FAQs

How ripe should bananas be for chocolate chip banana bread?

Heavily speckled or mostly brown skins; the mash should measure 300 g for one loaf.

Oil or butter for the best banana bread?

Oil = plush crumb even day two; butter = richer flavor. Use 120 ml oil or 115 g melted butter—both work.

Why is my chocolate chip banana bread raw in the middle?

It needs more time or your oven runs cool. Bake to ~96 °C / 205 °F in the center and tent if the top browns early.

Sources & Further Reading

• King Arthur Baking — Accurate flour measuring and why weight wins for consistent bakes.
• Serious Eats — Science of quick breads and how mixing affects crumb.
• USDA Food Safety — Safe handling, cooling, and storage times for baked goods

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