This is the BEST chocolate chip banana bread recipe! It's moist with a perfect crumb, easy to make, only takes 5 minutes to mix together, and it's loaded with bananas and chocolate chips! This banana chocolate chip bread is the perfect recipe to use overripe bananas!
In a large bowl mix together melted butter, bananas, eggs and vanilla. Stir until combined.
Add granulated sugar and brown sugar. Stir until combined and the mixture is smooth.
Add flour, baking powder, baking soda, sea salt and cinnamon and stir until the mixture is smooth and uniform throughout.
Add chocolate chips and stir until evenly distributed.
Pour batter into prepared loaf pan. If desired, sprinkle a few extra chocolate chips on top.
Bake on the lowest rack in the preheated oven for 55-65 minutes, or until the top is golden brown and a toothpick inserted in the center of the banana bread comes out with just some moist crumbs. (If the top starts browning too much before the toothpick comes out clean, loosely tent the loaf with aluminum foil).
Cool in the baking pan on a wire rack for at least 2 hours, or overnight.
Use a butter knife to release the sides of the bread from the pan if necessary.
Put the banana bread on a cooling rack and let cool completely.
How to store chocolate chip banana bread:
Store this chocolate chip banana bread in an airtight container or plastic bag to ensure it does not dry out. It will stay fresh at room temperature for 3 days, or in the refrigerator for 1 week.
Can you freeze chocolate chip banana bread?
YES! Freeze this banana bread in slices in an airtight container. That way you can pull out a slice at a time to enjoy! You can also individually wrap the slices in plastic wrap to prevent drying out!
Here are some possible ingredient substitutions that can be made in this chocolate chip banana bread recipe:
Salted Butter. Unsalted butter works equally well . You can substitute up to half of the butter (¼ cup) with canola oil or even applesauce. For a dairy-free version use vegan butter (like Earth Balance), ghee or coconut oil (however coconut oil will leave the bread with a little coconut flavor).
Granulated sugar. Any granulated sugar works well in this recipe. I prefer to use organic cane sugar. Coconut sugar can also be used.
Light Brown Sugar. dark brown sugar works in this recipe, it just imparts a more molasses taste.
All-purpose flour. For the best results I recommend using all-purpose flour. However bread flour also works well. You could substitute up to ½ cup of the flour with whole wheat pastry flour...but it will change the final product slightly. For a gluten-free version, use 1:1 all purpose gluten-free baking flour.
Chocolate Chips. Any variety of chocolate chips works well in this banana chocolate chip bread! You can use many other mix-ins like nuts, dried fruit, other baking chips, etc.