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. Ashley says:

    I was so excited when I found this recipe, I’ve made regular banana bread before and thought it would be a fun twist that my kids would love. however it turned out nothing like yours, my chocolate chips settled on the bottom and when I attempted to remove the bread from the pan they were ALL stuck to the bottom:-( so I’m not sure where I went wrong.

    1. Alyssa says:

      I just tried this and most of my chocolate chips sunk to the bottom too… one suggestion I read (after the fact) is to toss them in flour before you add them to the batter.

      1. Allie says:

        This happened to me the first time I made this recipe too. The next time I made it, I used mini chocolate chips instead and it solved the problem!

      2. Teresa says:

        Use the mini morsels much better

    2. Michelle says:

      Add the chocolate chips last, always use parchment paper on the bottom. Problems solved! 😊

      1. Tina says:


  2. c says:

    what could you substitute for the yogurt? could you just not use it at all?

    1. Tina says:

      You can use sour cream instead of yogurt.

    2. Melissa says:

      You don’t have to use yogurt or cream cheese to make banana bread any kind of banana bread that’s your choice I make all different types and mine come out delicious and I do not use either I do plan on trying it I just haven’t yet. Just my opinion not everybody uses it. You should try strawberry banana bread it’s so good

  3. Gena says:

    I just made this and it turned out great. I substituted sour cream for the yogurt and I dusted my choc chips with flour and gently mixed them in and I had no problems with them burning! Happy Baking!!

    1. Tina says:

      I’m so happy to hear that you loved it! I have used sour cream or Greek yogurt for this recipe (depending on what I have on hand) and find that they each work great. Sometimes I dust my chocolate chips and sometimes not (usually because I forget… lol) and most of the time I find that the dusting keeps them all from sinking. I’m glad that trick worked for you. While it works most of the time for me, it does not work 100% of the time so I didn’t want to guarantee that in the recipe.

  4. Koffi says:

    Hi Tina,
    If I add 3/4 cup of cocoa powder to this recipe, do you think I need to tweak something from the original recipe to keep the batter consistent?

    1. Tina says:

      Koffi, great question. I’ve never tried adding cocoa powder to this recipe before. I do think that you would need to alter the wet ingredients in order to keep the integrity of something similar to what you see that I’ve done. However, with that said, I’m all for experimenting so you can try it and see what happens. If you end up trying this with cocoa powder let me know how you make out!

      1. Koffi says:

        Thank you, Tina. I’m actually thinking to add half a stick of butter and a little more Greek yogurt to the recipe. I just had another idea instead of using the cocoa powder. I will let you know how I make out!

        1. Koffi says:

          So I made a matcha green tea white chocolate chip banana bread and it turned out great!

          1. Tina says:

            Awesome and that sounds amazing!

  5. Brittny says:

    I want to make these into muffins simce I don’t have a loaf pan. Do you know if that would change the baking time?

    1. Tina says:

      Most definitely the baking time will be different if you use this recipe for muffins.

  6. Alicia says:

    Can I make this in mini loaf pans?

  7. Siena says:

    I accidentally added double the yogurt… is there any easy fix besides doubling everything else to balance it out again?

  8. Linda says:

    Anyone try using honey instead of white sugar?

    1. Tina says:

      Hi Linda. I have not tried honey, but I’m curious if anyone else has.

  9. Lindsey May says:

    Can you freeze?

    1. Tina says:

      Hi Lindsey. Yes, you can absolutely freeze the bread. I’ve done that many times.

  10. Ana says:

    I don’t really like banana bread; but my daughter loves it! I tried your recipe and also added walnuts!!! Oh my Gosh!!! So so delish! I love it!!!

    1. Tina says:

      Yay! I’m so glad you & your daughter loves this bread!

  11. Sharon R says:

    So…..I’m pretty much the queen of banana bread; I love it, I bake it, I’m good at it. BUT, about this banana bread: OMG, YOU CAN’T TOUCH THIS!!! This is warm out of the oven and my house smells good and it’s the perfect banana bread! Thank you for this recipe, it has dethroned my formerly best banana bread.

    1. Tina says:

      I’m so happy to hear that you love this recipe! It’s one that I’ve made for years & it never fails me. 🙂

  12. Kelly says:

    This is maybe my 3rd time making this recipe, but this time I made muffins, way better with kids! I love this recipe so much that I accidentally pulled up a different recipe for banana bread and when I realized it, I threw everything out and started over with your recipe. In the past I’ve used yogurt but I didn’t have any so this time I used sour cream and I think its better! My husband is gushing. So glad I found it!

    1. Tina says:

      You made my week! Thank you so much for stopping by and letting me know how much you love this recipe!

  13. Nina says:

    I just wanted to mention that I have made this banana bread at least 5 times already and it is so perfect every time! What helps the chocolate chips not to sink to the bottom is to barely fold them in, and it works every time!

    1. Tina says:

      I’m so happy to hear that you love this recipe! 🙂 What a great tip!
      Have a happy holidays!

  14. Nijah Oliver says:

    Tina! I have never left a comment under a recipe, but I figure I use it so often, I should! I just wanted you to know that my college roommate and I made this in out dorm and it’s like our fave dessert to make together b/c we (especially me) LOOOOOOOOVE it. I used to have a friend whose mom made bread just like this and I was so happy that this turned out just like hers. Now I share it with my fam during Christmas time! Thanks for contributing to our memories! God bless <3 Merry Christmas

    1. Tina says:

      Oh my goodness your kind words mean the world to me! Thank you so much! I truly appreciate you stopping by and taking the time to comment. Hope you have a happy holidays & happy new year!

  15. Terri says:

    I dusted my c chips in coco powder. Didn’t sink and didn’t turn my b bread chocolate. Yummmmmy

    1. Tina says:

      Great! Thank you for stopping by & letting us know that this too worked for you. 🙂

  16. Kat says:

    4th time making this recipe in a week! Everyone RAVES about it! Thank you for sharing!!

  17. Alison says:

    Can you sub almond or hazelnut flour in this recipe? What would the measurement be?

    1. Tina says:

      Alison, I’ve never tried to substitute using almond or hazelnut flour so I’m not sure what the measurements would be. If you end up trying it, I’d love to know how you make out.

  18. Teresa says:

    Can you substitute sour cream and yogurt with applesauce as I don’t have either?

    1. Tina says:

      I’ve never tried this recipe with apple sauce. If you try it, let me know how it goes.

  19. Chelsie says:

    Absolutely love this recipe. I’m making these for traveling and I think muffins will hold up better. Do you know the baking time for if I was to make these into muffins?

    1. Tina says:

      Awesome! I agree that muffins are easier to travel with. I have made this recipe as muffins & it takes 20 to 25 minutes baking time. See blog post if you would like more information:

  20. Shannon says:

    I’ve made your banana bread before and my family loved it!! We’re under a blizzard warning right now, so it’s the perfect time to make it again! I read your entire post every time I make it, because… well…. it’s banana bread time! 🤣😂. I’m dating myself too, but your MC Hammer references crack me up every time! Thanks for such a great recipe!

    1. Tina says:

      Lol! You made my week! Stay warm & safe!

  21. Jackie says:

    I absolutely LOVE this banana bread, I have made it about 10 times now. I make it for every reason. I make it for family or for my co workers or sometimes for just us but its so good i usually have to have everyone try it. It’s usually gone in 2 days:)

  22. Annalisa says:

    Would you bake the same way for muffins as far as Time and heat ?

    1. Tina says:

      I have made this recipe as muffins & it takes 20 to 25 minutes baking time. See blog post if you would like more information:

  23. Diane says:

    Just made your chocolate chip banana bread today. Absolutely delicious. I used 3 mini loaf pans and just adjusted the baking time. I had no issue with the chocolate chips sinking to the bottom and even sprinkled a few on top for a nice presentation. I did add some chopped walnuts but otherwise, followed your recipe as is. Will definitely make this banana bread again.

    1. Tina says:

      Yay! I am so happy to hear that! Thank you for stopping by!

  24. Kim says:

    eI’m going to make this for the 2nd time today. I’m planning on using half chocolate chips and half peanut butter this time. I loved It the first time I made it!

    1. Tina says:

      Sounds wonderful and I am so glad you like this recipe!

  25. Jess says:

    Repeat offended. I love this recipe and thread because I learn to be creative. I have no vanilla extract, but I have vanilla yogurt. It’s going to be amazing! Hard to wait the baking time, kids stealing left over chocolate chips. Made double batch. One will go to my elderly neighbor as we social distance walk around the neighborhood. Thank you everyone for your modification reply’s. #teambananabread #thankstina

    1. Tina says:

      Jess, I love that you improvised & it still came out great.
      And what a kind gesture to make a loaf for your elderly neighbor especially during this difficult time.

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