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The Best Chocolate Chip Banana Bread

This Chocolate Chip Banana Bread recipe is ultra moist because I use a secret trick! This banana bread can be made with or without the chocolate chips and is guaranteed to be your new go-to recipe!

Make sure to try my Chocolate Banana Bread too! It’s DOUBLE the chocolate!

Why Is This The Best Chocolate Chip Banana Bread Recipe?

  • Super Moist. The reason this is the BEST Banana Bread is how soft and moist it is, without being mushy or spongey! I use a secret trick that I will talk about below on what sets my recipe apart and makes it the perfect texture!
  • Easy To Make. The beauty of banana bread is that it is a beginner friendly/easy to make recipe. No mixer needed for this one. 
  • Simple Ingredients. As long as you have some ripe bananas you will most likely have the remaining ingredients in your kitchen right now to make this banana bread!
  • Adaptable! What’s so great about my recipe is you can adapt it and make it your own! I love adding chocolate chips and walnuts, but I know so many of you don’t love nuts…simple solution, leave them out! I will give you a whole list of ways to switch up this recipe below!
Sliced bananas in banana bread batter

And The Secret Ingredient/Method Is…

Ok, I’ve kept you in suspense long enough! The secret ingredient that I use in my banana bread recipe is SLICED BANANAS along with mashed! I know it seems like a simple, if not unnecessary step, but I promise that it’s the recipe for success. Adding too many mashed bananas can make your bread really wet and mushy (almost gummy). But adding too few bananas can leave you with dry bread with less-banana flavor. The mashed bananas are the base of the batter, but folding in some thinly sliced bananas adds to the texture without weighing it down!

A loaf of chocolate chip banana bread with one slice cut.

Ingredients/What You Will Need

Don’t forget to scroll down to the bottom of the post for the recipe card with the full ingredient list and instructions!

  • Bananas. This recipe calls for 3 “medium” ripe bananas. This isn’t exact, obviously, which is fine. The only problem you could really run into is if you chose large bananas, which would end up making your bread super dense. If you only have large bananas, you could cut back to 2 – 2 1/2, depending on how big. You will be mashing 2 and slicing 1!
  • Melted butter. I like to use butter instead of vegetable oil in my recipe because it adds more flavor!
  • Granulated sugar
  • Eggs. I always use large sized eggs in my bakingrecipes. 
  • Vanilla extract
  • Sour cream. You can use full fat or lower fat, the difference in the final outcome is minimal. You can also sub in greek yogurt or buttermilk if you don’t have sour cream on-hand.
  • Baking soda
  • Kosher salt
  • All purpose flour
  • Mini chocolate chips. You can use full sized semi-sweet chocolate chips as well if that’s what you have, I just prefer the smaller chips in this! OR you can leave them out too!
  • Chopped walnuts. You can also use pecans, or totally omit the nuts!


This recipe is great for adapting, Here are a few ideas to make it just how you like it!

  • Add in some cinnamon. So many love the addition of cinnamon into their banana bread. A teaspoon of ground cinnamon is perfect.
  • Chop up some candy bars instead of chocolate chips. Chopped Snickers, or peanut butter cups are an amazing variation to give to this classic recipe. I have a recipe for Peanut Butter Cup Banana Bread too which really adds a lot of peanut butter flavor, if you’re into that sort of thing.
  • Add in some flaked coconut. If coconut is your favorite, this recipe would work great with 1/2 cup of sweetened flaked coconut mixed in.
  • Leave out all the additions. If you’re a purest and you love the most simple banana bread, letting the flavor speak for itself, go for it!
A slice of banana bread with chocolate chips and walnuts on a platter with a butter knife

One Bowl Instructions!

Prep your pan! My trick when I make any sort of bread in a loaf pan I like to cut my parchment paper into a long strip, so it fits nicely into the bottom of the pan, but hangs over the end of the pan. This makes it extra easy to remove the bread when it’s baked. You can just use the paper to easily lift it from the pan! Don’t forget to coat the pan before you lay down your parchment paper!

Banana bread batter in a mixing bowl with chocolate chips, chopped walnuts, and sliced bananas to be folded in.

Now grab two of the ripe bananas and mash them, and then thinly slice the remaining banana. Set the slices aside, because you will fold those in later. 

In a large bowl stir together the butter, sugar, eggs, and vanilla. Then add in the sour cream, mashed bananas, baking soda, salt, and finally the flour.

Finally fold in the sliced bananas, chocolate chips and nuts! If you choose not to add in the chocolate chips and nuts, that’s fine too! You can add in a teaspoon of ground cinnamon instead to add a nice flavor. 

Banana bread batter in a loaf pan topped with mini chocolate chips before going in the oven.

Transfer the banana bread batter into the prepared loaf pan and bake it for about an hour until a toothpick inserted into the center comes out clean. 


  • If your banana bread is browning on top too much and the inside isn’t quite done, loosely tent a piece of aluminum foil over top of the brad to slow the browning!

Can You Use Make These Chocolate Chip Banana Bread Muffins?

Yes, you absolutely can, and a lot of my readers have messaged me to let me know they’ve tried and had success. I do have a Banana Muffin recipe specifically written to be made as muffins, so check that out too, but if this recipe is just your favorite here are the steps:

  • Coat a muffin tin with nonstick spray or line with cupcake liners.
  • Using a large scoop, portion out the banana bread batter into the muffin tins about 3/4 full. 
  • You can sprinkle the tops it with homemade streusel if you would like to go the extra mile, but it isn’t necessary! 
  • Bake the muffins for 20 – 25 minutes until done.
A loaf of banana bread with two pieces sliced

Do You Have to Add Nuts to Chocolate Chip Banana Bread?

Nope! If nuts aren’t your thing, you can absolutely omit them. You can even add in a few extra chocolate chips, or even leave the chocolate chips out! My Banana Bread recipe is a great one to adapt. You can even try adding different flavor combinations of chips and nuts!

What Kind Of Nuts Can You Add To Banana Bread?

You could easily sub in pecans in place of the walnuts in this recipe. I would recommend using a softer nut, like a walnut or pecan, just to keep the texture of the bread at its bread. If you would like to experiment with say, pistachios or peanuts in this recipe, just make sure to chop them!

Can You Freeze Chocolate Chip Banana Bread?

Yes! Freezing banana bread is a great way to save any extras you might have, or double the recipe and save a loaf for later. 

  • Wrap the banana bread in plastic wrap and then again in aluminum foil to lock in moisture.
  • Place the banana bread in the freezer for up to 2 months. 
  • Allow the banana bread to thaw at room temperature and enjoy!

How to Reheat Banana Bread

  1. If you have frozen the bread, then like I said above, let the bread thaw completely first. Next preheat your oven to 350°F, and wrap the loaf in foil. Heat it for 10-15 minutes and it will be as good as new!
  2. You can also toast slices of leftover banana bread, which is a great way to have a warm individual slice without reheating the whole loaf!
  3. And yes, certainly you can reheat a slice of banana bread in the microwave, although it’s never the recommended method because it doesn’t heat evenly. BUT, in a pinch heat a slice for 10-12 seconds and it will be good to go!
A thick slice of banana bread with a bite taken out

Even Better the Next Day!

This is amazing warm, right out of the oven. And it’s even more indulgent with a spread of butter.

BUT the thing with this chocolate chip banana bread is that it’s out of control delicious when it’s warm…but it is also SO GOOD the next day! The flavors have a chance to blend together and get really soft and friendly.

Looking for more Banana Bread Recipes? Try these:

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A slice of banana bread with chocolate chips and walnuts on a platter with a butter knife

The Best Chocolate Chip Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 120 reviews
  • Author: Cookies & Cups
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: serves 8
  • Category: Bread
  • Method: Baking
  • Cuisine: Dessert


This Chocolate Chip Banana Bread recipe is ultra moist because I use a secret trick! This banana bread can be made with or without the chocolate chips and is guaranteed to be your new go-to recipe!


  • 3 medium bananas, divided
  • 1/2 cup butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups all purpose flour
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Spray again with nonstick spray. Set aside.
  2. In a medium bowl mash 2 of the bananas with a fork, leaving them slightly lumpy.
  3. Slice the remaining banana thinly, and set aside.
  4. In a large bowl stir together the butter and sugar.
  5. Mix in the eggs and vanilla and stir until smooth.
  6. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended.
  7. Next mix in the flour until incorporated.
  8. Fold in the chocolate chips, walnuts, and sliced banana.
  9. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.


store airtight for up to 3 days


  • Serving Size:
  • Calories: 561
  • Sugar: 38.7 g
  • Sodium: 478.6 mg
  • Fat: 32.7 g
  • Carbohydrates: 63.2 g
  • Protein: 6.6 g
  • Cholesterol: 82 mg

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379 comments on “The Best Chocolate Chip Banana Bread”

  1. Ivana Alandzak

    We absolutely love this recipe! Super easy to make, yet so yummy! My husband is a HUGE fan of it, and he’s typically not someone who likes bananas or sweets.

  2. Hi Shelly, I don’t bake much (too fattening) but your banana bread is the absolute best. No other one compares. You don’t have to add, or subtract, or substitute anything in it. It is so moist, I call it a cake. When I go to a party or potluck, your banana ‘cake’ is what I take. It is now my go-to dessert. Thanks for such a wonderful, easy recipe.

    1. Ahh I love hearing this so much! I worked hard to make this one absolutely perfect and to stand apart from other recipes!

  3. I made this today and found it to be perfect. Lots of flavour, easy to make and held together well once it cooled down

    It’s a keeper for me! Made it exactly per the recipe. It took me a little longer to back than expected.

  4. I LOVE, LOVE, LOVE this recipe so much that I have abandoned my Grandma’s 80- year old banana bread recipe. I don’t need an electric mixture, just 1 bowl, and it comes out perfectly everytime. The ingredients really make this delicious, and I line my loaf pan completely with parchment paper for ease of clean-up and guarantee no-stick pull out after cooling.

  5. Wonderful recipe! I omitted walnuts (hubby doesn’t care for them), used dark chocolate chips (increased chips to 3/4 cup). I didn’t slice the third banana, rather just mashed up all three bananas. Still so much moisture and great flavor! I ran out of sour cream so I used a bit of vanilla yogurt to get to 1/2 cup. Worked great! My loaf baked beautifully at 55 minutes. I didn’t need the parchment – simply sprayed my loaf pan with a high quality baking spray. Had no issues coming out. I’m glad the recipe specifically stated to let the bread rest for 15 minutes. That is a necessity. Don’t skip. Otherwise the bread will fall apart when you attempt to cut into it.

    I’ve never put a pat of butter on top of my banana bread before. But looking at the blog pictures, I was intrigued! And… woah. What a great addition to boost flavor. I will be putting a pat of butter on my warm bread slices going forward, haha. Thank you for the delicious recipe!

  6. The banana bread turned out great. I would reduce the sugar to 3/4 cup next time instead of 1 cup. I didn’t have sour cream so substituted for Greek yoghurt. Very moist and delicious.

  7. Ever since I found this recipe I will never make another one again. I have made like 20 diff versions and none can compare. It has a longer cooking time for me though even in a tin. Usually isn’t done in the middle if I go by this recipe. Seems closer to an hour 20 for me but it might be from extra chocolate chips? Not sure.

  8. I altered the recipe slightly to make banana bread cookies. They were delicious! Just doubled the amount of flour and kept everything else the same.

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