Chocolate Chip Banana Bread (Serves 4)

Table of Contents

Introduction

Banana bread is a classic comfort-food staple – warm, moist, and perfect for any time of day. When sweet, ripened bananas are mashed into a batter, they give the bread a rich flavor and tender textureonceuponachef.com. Many people find it downright nostalgic (some even call it pure comfort foodauntysandys.com), especially with melty chocolate chips mixed in. In fact, banana bread became popular during the Great Depression when home bakers didn’t want to waste overripe fruitkingarthurbaking.com. Today it remains a simple, cozy treat that’s easy to whip up, share with family, or enjoy with a cup of coffeeonceuponachef.com. Let’s bake a small loaf that yields 4 hearty slices of chocolate-studded goodness!

Ingredients

To make one small 8×4-inch loaf (4 servings), you’ll need the following. We recommend using very ripe bananas (with lots of brown spots) for the sweetest flavoronceuponachef.com, and good-quality semi-sweet chocolate chips (like Ghirardelli or Enjoy Life) to complement the bananas. Use all-purpose flour and unsalted butter for a tender crumb.

1¼ cups (150 g) all-purpose flour, spooned and leveled (King Arthur or Bob’s Red Mill are reliable brands).
½ teaspoon baking soda and ¼ teaspoon baking powder (for lift).
¼ teaspoon salt (or a pinch).
¼ cup (50 g) brown sugar (light or dark) plus ¼ cup (50 g) granulated sugar – you can use all brown or all granulated if preferred.
½ stick (4 tablespoons, 56 g) unsalted butter, melted (or softened).
2 large eggs, beaten (at room temperature for even mixing).
2 very ripe bananas, mashed (about 1 cup, ~230–240 g peeled; they should be soft and spottedonceuponachef.com).
1 teaspoon pure vanilla extract (Nielsen-Massey or another good brand) for flavor.
½ cup (85 g) semi-sweet chocolate chips (you can use mini or regular chunks).
Optional: a sprinkle of cinnamon (½ teaspoon) or a small handful of chopped nuts (walnuts or pecans) to taste.

Tip: If you only have salted butter, omit or reduce the added salt. Also, using brown sugar adds moisture and a hint of caramel; you could swap it all in if you like.

Click here to unlock your metabolic power

Preparation Steps

Preheat and prep: Preheat your oven to 350°F (175°C). Lightly grease an 8×4-inch loaf pan (with butter or nonstick spray) and, for extra insurance, dust it with a little flour or line it with parchment paper.
Mash the bananas: Peel the bananas and place them in a large mixing bowl. Use a fork or potato masher to mash them until mostly smooth (a few small lumps are okay). Ripe bananas mash easily and add natural sweetnessonceuponachef.com.
Mix dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking helps distribute the leavening agents evenly.
Combine wet ingredients: To the mashed bananas, add the melted butter, both sugars, beaten eggs, and vanilla. Stir or whisk until all the wet ingredients are fully blended.
Bring it together: Add the dry flour mixture to the wet banana mixture. Using a spatula or wooden spoon, stir gently until just combined. It’s okay if the batter is a bit lumpy – you don’t want to overmix. (Overmixing can develop gluten and make the loaf toughonceuponachef.com.)
Fold in chocolate chips: Finally, fold in the chocolate chips (and nuts, if using) so they’re evenly distributed but don’t over-stir.

At this point your batter is ready to bake. Don’t stress about perfectly smooth batter – a few streaks of flour or banana are fine.

Click here to unlock your metabolic power

Cooking/Baking Instructions

Fill the pan: Pour the batter into your prepared loaf pan and smooth the top with a spatula. You can sprinkle a few extra chocolate chips or nuts on top for a pretty finish.
Bake: Place the pan in the preheated oven. Bake at 350°F for about 40–45 minutes, or until the top is golden brown and a toothpick (or cake tester) inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter). The exact time can vary: if your pan is smaller or the oven runs hot, start checking at 35 minutes.
Check doneness: The loaf is done when it looks set and pulls away slightly from the sides of the pan. The traditional toothpick test (clean or with a couple of crumbs attached) is a good guideonceuponachef.com. If it needs more time, cover the top loosely with foil to prevent over-browning and bake a few minutes longer.
Cool: Remove the pan from the oven. Let the bread cool in the pan for about 10 minutes. Then carefully lift or turn the loaf out onto a cooling rack. Cool completely before slicing to get neat slices (warm banana bread is soft).

Tip: Baking at 350°F and avoiding overmixing will give you a moist, tender crumbonceuponachef.com onceuponachef.com. If you accidentally overbake it turns out drier, so watch it closely at the end.

Click here to unlock your metabolic power

Serving Suggestions

Warm is best: Slice the banana bread and enjoy it slightly warm. The chocolate chips will be melty and the aroma is irresistible.
Spread-friendly: A pat of butter, a smear of cream cheese or peanut butter, or a drizzle of honey on top is heavenly.
Beverage pairing: This bread goes wonderfully with coffee, tea, or milk. (As one recipe notes, it’s “perfect … with a cup of coffee”onceuponachef.com.)
Breakfast or dessert: Serve it as a breakfast snack, an afternoon pick-me-up, or even dessert with a scoop of vanilla ice cream.
Garnish: For an extra touch, dust a slice with cinnamon or cocoa powder, or top with a few chopped nuts or banana slices on the plate.

No matter how you serve it, let each slice’s banana-chocolate goodness shine.

Additional Tips

Extra flavor: For extra complexity, try adding ½ teaspoon of cinnamon, nutmeg, or cardamom to the dry mix. A teaspoon of espresso powder can also deepen the chocolate flavor.
Nuts & mix-ins: Walnuts or pecans (about ¼ cup, chopped) are classic add-ins. Dried fruit (like cherries or raisins) or shredded coconut work too.
Eggless/vegan option: To make this vegan or egg-free, replace each egg with a “flax egg” (mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit until gelled【23†】) or use ¼ cup applesauce per egg. Use a plant-based butter or oil and dairy-free chocolate chips.
Gluten-free version: Use a 1:1 gluten-free baking flour blend (with xanthan gum) in place of all-purpose flour. Almond flour can also work, though the texture will be slightly different (denser).
Healthier swaps: Substitute up to half of the butter with Greek yogurt or mashed avocado for extra moisture. You can also cut sugar slightly (since ripe bananas add sweetness) or use coconut sugar/maple syrup (reduce oven temp by 25°F if using liquid sweetener).
Banana tips: If your bananas aren’t quite ripe, put them (skin on) in a 250°F oven for 15–20 minutes until they’re blackened and softonceuponachef.com. You can also freeze overripe bananas peeled and thaw them when you’re ready to bakeonceuponachef.com. Frozen thawed bananas are actually easier to mash!
Keeping it moist: Don’t skip the brown sugar or extra banana; both add moisture. Also, be gentle when mixing to avoid a dry textureonceuponachef.com.

These tricks will help you customize the bread to your tastes and pantry. Have fun experimenting!

Click here to unlock your metabolic power

Wrap-Up

Baking banana bread is wonderfully simple, and the end result is always comforting. You’ve just learned how to make a small loaf (serving four) with gooey chocolate chips. Remember, practice makes perfect – your first loaf might not look magazine-perfect, but it will taste delicious! Fun fact: banana bread recipes really took off in the 1930s, when home cooks used up every last banana and the new availability of baking powder made quick breads easykingarthurbaking.com. So you’re following a long, happy tradition. Enjoy each warm slice, and don’t be afraid to tweak the recipe to make it yours. Happy baking!

Nutrition Details (per serving)

(Estimated values) Each serving (1 slice) is fairly hearty since it contains butter, eggs, and chocolate chips. Here’s roughly what you’re getting per slice:

Calories: ~530 kcal per serving. (For comparison, a typical plain banana bread slice (~60 g) is about 200 kcalauntysandys.com.)
Carbohydrates: ~80 g (mostly from the bananas, flour, sugar, and chips).
Protein: ~9 g (from flour, eggs, and nuts/chocolate).
Fat: ~21 g (mostly from the butter and chocolate).
Sugar: ~40–45 g (from the sugar, bananas, and chocolate).
Fiber: ~3 g (from the flour, bananas, and any added nuts).

Keep in mind these are estimates – using less sugar, adding whole-wheat flour, or including nuts can change the numbers. Enjoy in moderation as a sweet treat!

Click here to unlock your metabolic power

FAQs

How do I store leftover banana bread? Once cooled, wrap the loaf or slices tightly in plastic wrap or store in an airtight container at room temperature. Stored this way in a cool, dry place, it will stay moist and tasty for about 3–4 dayssimplyrecipes.com onceuponachef.com. (You can also refrigerate it for up to a week – just warm slices in a toaster or oven before eating.)
Can I freeze banana bread? Yes – banana bread freezes very well. Wrap the cooled loaf or individual slices in foil or plastic wrap, then put them in a freezer bag. Remove as much air as possible and freeze. It will keep for 3–4 months without losing much qualitysimplyrecipes.com. Thaw overnight in the fridge or reheat gently in a 300°F oven or toaster.
My bananas aren’t very ripe. What should I do? Riper bananas give sweeter, more flavorful bread. If yours are still a bit firm or green, you can ripen them quickly by baking (skin on) at 250°F for 15–20 minutes until they turn black and softonceuponachef.com. Otherwise, let them sit on the counter a day or two; as bananas brown, their starch turns to sugar. Using less-ripe bananas means the bread will be less sweet and moist, so consider adding a bit more sugar or vanilla if needed.
Can I make this gluten-free or vegan? Yes! For a gluten-free loaf, substitute a 1-to-1 gluten-free all-purpose flour blend (with xanthan gum) for the regular flour, and reduce bake time slightly. For a vegan version, replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested to thicken) and use plant-based butter or oil. Use vegan chocolate chips. The texture will be a bit different, but the method is the same.
What can I do if my banana bread is too dry or crumbly? Dry bread usually means it was overbaked or overmixed. Next time, pull it out of the oven as soon as a toothpick comes cleanonceuponachef.com. Make sure to mix the batter just until the flour is moistened – a few streaks are okayonceuponachef.com. Also, be sure to use ripe bananas and don’t skimp on the mashed banana or fat (butter/oil), as these add moisture.
How do I know when the banana bread is done? Look for a golden-brown top and edges that pull slightly away from the pan. Insert a toothpick or tester into the center; if it comes out clean or with a few moist crumbs (not wet batter), it’s doneonceuponachef.com. Let the bread cool a bit before testing, since carrying over heat can finish the cooking.
Can I add other mix-ins? Absolutely! Chopped nuts, dried fruits, or even a swirl of peanut butter or Nutella are all delicious. Just be mindful that extra mix-ins (especially nuts or chocolate) can increase baking time slightly and add calories. Start with about ½ cup total of any mix-ins so the loaf isn’t overloaded.