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    Home » Recipes » Breakfast

    Chocolate Chip Banana Bread

    Published: Nov 6, 2020 · Updated: Dec 12, 2020 by Sapana Chandra, MS, CHC · 6 Comments

    Jump to Recipe Print Recipe
    Pin for chocolate chip banana bread.

    Easy to make, delicious, and super moist and soft chocolate chip banana bread. All you need is one bowl and a few ingredients from your pantry to whip up this delicious breakfast or afternoon snack.

    Hand picking up a slice of chocolate chip banana bread.

    Is there anything better than a piece of warm chocolate chip banana bread? Pretty dreamy, right? This recipe is sure to become your go-to. It's so easy to make, all in one bowl!

    The secret to super moist banana bread

    The secret to this super moist chocolate chip banana bread is: super ripe bananas and melted coconut oil.

    Make sure your bananas are ripe (almost to the point where you think they might be about to go bad). I use coconut oil in this recipe but you may use butter if you'd like.

    A slice of banana bread with a bite taking sitting on a plate.

    How to make chocolate chip banana bread

    1. Preheat oven: Preheat oven to 350°F with the rack placed in the middle. Grease the inside of a 5x9-inch loaf pan (I like to use avocado oil spray) and set aside.

    2. Mix wet ingredients: In a mixing bowl, mash or puree the peeled bananas using a fork or mixer. Stir in the coconut oil, vanilla extract, egg, and brown sugar.

    3. Add remaining ingredients: Stir in the flour, salt, cinnamon, and baking soda until just combined. Fold in the chocolate chips and walnuts.

    Bread mixture in a glass mixing bowl.

    4. Bake: Pour batter into greased loaf pan. Add additional chocolate chips on top. Place in the oven for 50 minutes or until a toothpick comes out clean.

    Bread mixture in the loaf pan.

    5. Cool and serve: Remove the bread from the oven and cool for 10 minutes. Gently remove the loaf from the pan and allow to cool completely on a wire rack. Slice with a serrated knife when ready to serve.

    Tips for making the best chocolate chip banana bread

    • Use super ripe bananas: That is the key to flavorful, super moist banana bread.
    • Spoon flour into measuring cup: Instead of scooping the flour with a measuring cup, spoon the flour into the cup and then level off with the flat edge of a knife.
    • Use extra chocolate chips: Be sure to sprinkle a handful of chocolate chips before sticking the loaf into the oven. This will add flavor and looks amazing!

    How to store leftovers

    Store the banana bread at room temperature for 2-3 days or the fridge for up to 1 week. The key to keeping it moist is to wrap it in aluminum foil when storing.

    You can also freeze the bread for up to 3 months. Thaw before enjoying

    Baked bread in a loaf pan.

    More easy breakfast ideas

    • Vegan Blueberry Scones
    • Cherry Breakfast Bars
    • Banana Chocolate Chip Bars
    • Breakfast Cookies
    • Overnight Oats with Superfoods
    • Chia Pudding with Fresh Berries

    I hope you love this recipe as much as I do. Sign up for my email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook.

    Editor’s note: This recipe was originally published on March 23, 2020. Since then, it’s been freshened up with new pictures and more details to help you make the recipe.

    Baked bread in a loaf pan.

    Chocolate Chip Banana Bread

    5 from 9 votes
    Print Rate
    Prep time: 10 minutes
    Cook time: 50 minutes
    Total time: 1 hour
    Servings: 12 servings (1 loaf)
    Calories: 236kcal
    Author: Sapana Chandra
    Easy to make, delicious, and super moist chocolate chip banana bread. All you need is a single bowl and a few ingredients found in your pantry to make this delicious snack.

    Ingredients

    • 3 ripe bananas
    • ⅓ cup coconut oil, melted
    • 1 teaspoon vanilla extract
    • 1 large egg, beaten
    • ½ cup light brown sugar, packed
    • 1 ½ cup flour
    • ¼ teaspoon salt
    • ½ teaspoon ground cinnamon
    • 1 teaspoon baking soda
    • ½ cup semi-sweet chocolate chips
    • ¼ cup walnuts, chopped

    Instructions

    • Preheat oven: Preheat oven to 350°F with the rack placed in the middle. Grease the inside of a 5x9-inch loaf pan (I like to use avocado oil spray) and set aside.
    • Mix wet ingredients: In a mixing bowl, mash or puree the peeled bananas using a fork or mixer. Stir in the coconut oil, vanilla extract, egg, and brown sugar.
    • Add remaining ingredients: Stir in the flour, salt, cinnamon, and baking soda until just combined. Fold in the chocolate chips and walnuts.
    • Bake: Pour batter into greased loaf pan. Add additional chocolate chips on top. Place in the oven for 50 minutes or until a toothpick comes out clean.
    • Cool and serve: Remove the bread from the oven and cool for 10 minutes. Gently remove the loaf from the pan and allow to cool completely on a wire rack. Slice with a serrated knife when ready to serve.

    Notes

    • Use super ripe bananas: That is the key to flavorful, super moist banana bread.
    • Spoon flour into measuring cup: Instead of scooping the flour with a measuring cup, spoon the flour into the cup and then level off with the flat edge of a knife.
    • Use extra chocolate chips: Be sure to sprinkle a handful of chocolate chips before sticking the loaf into the oven. This will add flavor and looks amazing!

    Nutrition

    Calories: 236kcal, Carbohydrates: 32g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 14mg, Sodium: 149mg, Potassium: 193mg, Fiber: 2g, Sugar: 15g, Vitamin A: 39IU, Vitamin C: 3mg, Calcium: 21mg, Iron: 1mg
    Course: Dessert
    Cuisine: American
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!

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    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

    Reader Interactions

    Comments

    1. HNich says

      October 08, 2022 at 7:26 pm

      I’ve made this recipe before and it was amazing! I recently ran out of coconut oil. Can this be recreated with vegetable oil?

      Reply
    2. louren says

      November 08, 2020 at 2:45 am

      it loocks amazing thank u for sharing the recipe!! its sooooooooooooo good !!5 stars

      Reply
    3. louren says

      November 08, 2020 at 2:44 am

      it loocks amazing thank u for sharing the recipe!!

      Reply
    4. Cassy says

      April 01, 2020 at 11:32 am

      Made this today with our bananas which had turned black. Used Milk chocolate chips and put in 3/4 cup of walnuts as per our family's preference. (Also, had to used butter instead of coconut oil.) Nevertheless, it turned out AMAZING. Thanks for sharing the recipe.5 stars

      Reply
    5. Julie Roussy says

      March 28, 2020 at 4:06 pm

      Just made this recipe! 🙂 So good! When storing it in the freezer how to do you typically wrap it?

      Reply
      • Sapana Chandra, MS, CHC says

        March 28, 2020 at 4:51 pm

        Hi Julie! I'm so happy to hear you enjoyed it. I suggest wrapping each slice or the entire loaf in aluminum foil before storing it in a zip lock bag. Be sure to remove as much air from the bag before sticking it in the freezer.

        Reply

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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