Chocolate Chip Banana Bread

I had exactly two ripe bananas in the house.  Do you know what that means?  It’s banana bread time... You know, like Hammer time?

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I used to love the song, U Can’t Touch This!  Who am I kidding?  I still love it!  I am dating myself, but it is an oldie but goodie.  Did anyone else watch the music video over and over to try to learn the dance steps?  No?  Anyone?  Just me?  Okay, that’s embarrassing if I’m the only one.  Anyway, you can touch this banana bread and I hope you do because it’s SO delicious.

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Let me break this down for ya.  (That’s the last reference to the song, I promise.  😉 )  I love my Classic Banana Bread, which I first made many years ago (pre-blog days).  It’s one of my favorite recipes of all time because it’s tasty, easy to make and everyone loves it.

Then I made my Light Banana Bread some time last year.  It contains less sugar and fat but it’s equally delicious compared to the classic version.  Cool, right?  Also, the light recipe is not as dense as the classic.  At the end of the day, both recipes are awesome.

This banana bread recipe is sort of in between the classic and light recipes.  Meaning that I took the classic recipe and reduced the sugar a bit and I swapped the sour cream for Greek yogurt.  However, it’s not healthy as the light recipe because I went ahead and added sugar back in by way of chocolate chips.

I recently made Banana Brownies and they were on my mind.  Chocolate chip banana bread is not a new invention by any means, but I knew I wanted to recreate the fabulous chocolate and banana combo in a way that I hadn’t done before.  Can you believe I’ve never made chocolate chip banana bread until now?!  Crazy talk.

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As you can tell from the pics, the chocolate chips are all melty and gooey. Patience is not one of my virtues.  I just couldn’t wait to dive into it.  Get a big glass of cold milk ready!  Banana bread is great but when you add chocolate bits to it the bread jumps to a whole new level of grandiosity.  It’s scrumdiddlyumptious.  That’s all I can say.

Please don’t ask me to pick which banana bread I like best (the classic, light, and now this one) because I seriously love them all.  I would make them over and over again, if only I had an endless supply of over-ripe bananas.  My secret approach is to always just make the one I’m in mood for or that someone has asked for.

Who else has the M.C. Hammer song stuck in their head now?  Sorry!

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Chocolate Chip Banana Bread Recipe
(Makes 1 loaf)


  • 1/2 cup butter (equivalent to 1 stick of butter), melted
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour (equivalent to 6.2 ounces)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Greek yogurt or sour cream
  • 2 over-ripe bananas, mashed
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, stir the melted butter and sugar together.
  3. Add the eggs and vanilla extract and mix well.  Set the wet ingredients aside.
  4. In a separate large bowl, whisk the flour, baking soda, and salt together. (When measuring flour, use a spoon to loosely pile the flour into the measuring cup and then level it off with a butter knife.)
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Add in the yogurt and the mashed bananas and mix until just combined.
  7. Gently stir in the chocolate chips.
  8. Spread evenly into a greased 9 x 5 loaf pan.  I use the Fat Daddio loaf pan.
  9. Bake for 55 minutes or until a toothpick inserted into the center of the loaf comes out clean.  If you stab a chocolate chip, try again.  It might be done even if you have chocolate goo on your tester.
  10. Cool the loaf in the pan for at least 15 minutes before cutting into it.

Check out the Chocolate Chip Banana Bread Muffins!  I didn’t change a thing with the recipe and the only differences are the pan and the cooking time.

Check out the Banana Bread Doughnuts, using this same recipe!

Adapted from: All Recipes


4 Hats

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  1. Nicole Williams says:

    Is it possible to use vegetable or canola oil instead of butter? Butter is a hot commodity right now!

    1. Tina says:

      Hi Nicole, I completely understand and my mom just asked me this same question the other day for another recipe. I’ve never tried oil instead of butter for this recipe, but I’ve done so for cake recipes. According to the below website suggestions, for this recipe, you would use 1/4 cup plus 2 tablespoons of oil instead of 1/2 cup of butter. I hope that this helps. If you end up trying the recipe using oil, I’d love to know how it turned it out. Stay safe and healthy!

  2. Shilo S says:

    Love this recipe. I made it often before having a baby but now that our babe is 15 months… I make ALL THE TIME. Both babe and my husband love it. Question tho … can I double the recipe to make two loaves? Stay safe out there !!!

    1. Tina says:

      Yes, definitely. And I am so glad that you love this recipe! You too stay safe & healthy! I appreciate you stopping by. 🙂

  3. Shilo says:

    Can this recipe be doubled ?

  4. Angie says:

    Made this today and it turned out great! Are used really big bitter sweet chocolate chips because that’s what I had in the pantry. Are used a honey vanilla yogurt because again that’s what I had LOL I also put a little turbinado sugar on the top, and it made it all crispy crunchy up there. It’s very moist and so yummy. Thanks for the recipe!

    1. Tina says:

      I’m so happy to hear that! And that sugar on top sounds like something you’d see at a bakery… love that twist. Thank you so much for stopping by & enjoy. 🙂

  5. Susan Challis says:

    I made this yesterday, and it’s the best banana bread I’ve ever made! I’ll be making it again! Thank you! I would like to know an estimate of calories. If you have an idea.

  6. Shilo S says:

    Can this recipe be doubled or trippled?

    1. Tina says:

      I have doubled it so yes on double. I have not tried a triple recipe though.

  7. Marty says:

    3rd time making this! Today I used gluten-free flour because…that’s what I have right now and plain yogurt for same reason, but I want to try sour cream next with mini chips. I am taking it to work for the 2nd time. Always a hit!

    1. Tina says:

      Yay! I love hearing what alternate ingredients work well. I appreciate you stopping by and taking the time to comment. 🙂

  8. Sara says:

    I’ve made this recipe so many times and it’s delicious! My chocolate chips always sink to the bottom though, even when I use mini-chips 🤷🏻‍♀️ Still tastes amazing!

    1. Tina says:

      Sara, I’m so glad that this banana bread is such a hit! Sometimes my chocolate chips sink to the bottom, even when I coat them in a little flour. I’m convinced that there is no rhyme or reason for when it decides to do that. Lol

  9. Stacy says:

    Do you have the macros for this recipe? Thanks!

    1. Tina says:

      I’m sorry, but I do not list macros for any recipes. I think that there are websites that you can turn to for nutrition calculators.

  10. Christian Winn says:

    Hi Tina! Our family LOVES this recipe! I’ve been making it for over 4 years now and it is ALWAYS my go-to recipe for banana bread, no matter how many other recipes I try. I actually make it in a mini-loaf pan that makes 8 cute little loaves that are perfect for gifting to neighbors, teachers and such. It cuts down on baking time to (25-27 minutes in my convection oven). Two days ago I made it again and realized that I was out of eggs! I was able to substitute for 1/4 c. applesauce and 1/4 cup heavy cream and it still turned out great. Thank you so much for sharing this recipe! We love every bite!

    1. Tina says:

      Christian, you made my week! Thank you for following me for at least 4 years. 🙂 Next month my blog will be 8 years old… time flies. I also really appreciate you sharing the substitute ingredients that worked for this recipe because it will help me and others to use as an option. Have a wonderful day!

  11. Supriya N says:

    Thank you for this amazing recipe. It’s been a couple of years I am using this recipe and I am sorry it took this long to leave a comment. This is the recipe I swear by and every single person who I have made it for love them. I have take make some loaves and take it to India as well ( I am Indian). I had baked these for my family and friends and they are in love with it. Thank you again, Tina!!!

    1. Tina says:

      You made my week! Thank you so much!! 🙂

    2. Tina says:

      You are so kind! You made my week!! 🙂

  12. Laurie says:

    I’m not sure what I did wrong? I had it in for 55 minutes and the knife came out gooey? I used a glass 3 x 9 pan. But that is the only difference? It’s baking longer know but it seems like the edges are getting too dark???

    1. Tina says:

      I’m literally baking this banana bread as we speak and it has 9 minutes left so for me 60 minutes is just right. Everyone’s oven temperature is different and a glass (versus metal) baking pans can also make a difference in the baking time. If it’s getting too dark on the top, I would carefully and gently cover the top with tin foil. I hope that helps.

  13. Taylor says:

    Made this in a mini loaf pan and took it out at 35 minutes because they were starting to look dark and when toothpick was inserted and come out clean I left them out! 😍

    1. Tina says:

      Taylor, that’s awesome! I appreciate you stopping by and letting others know about the option of baking this in mini loaf pans. 🙂

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