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This is the Ultimate Chocolate Chip Banana Bread, a classic recipe honed to perfection. It is a no fuss, one-bowl recipe requiring only 15 minutes of work and makes the most delicious banana bread: soft and moist without being dense or stodgy, with a nutty banana flavor that isn’t too sweet, and a generous amount of chocolate.
Want even more chocolate? You might love my Fudgy Double Chocolate Banana Bread!
What makes this banana bread special?
👩🍳A quick and easy, no fuss recipe. It comes together in one bowl with just about 15 minutes of work. No fancy ingredients, no complicated steps
✨ A crispy, golden crust. When it comes to banana bread, I am all about the crispy edges – they make you appreciate the soft interior more!
🍯 A soft and moist interior without being dense or stodgy. It is incredibly tender and moist with a velvety, melt-in-the-mouth feel while still being light enough to enjoy a slice or two (or three)
🍌 The perfectly balanced banana flavor. The banana flavor shines without being overly sweet, which is a trap many recipes fall into!
🧈 Nutty caramel goodness from brown butter. Once you make banana bread with brown butter, you’re never going back
☕️ A beautiful hint of coffee. If you’ve ever paired a slice of banana bread with a cup of coffee, you know this combination is heavenly
🍫 The *right* amount of chocolate. AKA a lot of chocolate measured with your heart
🍞 The perfect size. This banana bread is a proper loaf with height, giving way to the perfect slices
Want even more chocolate? You might love my Fudgy Double Chocolate Banana Bread!
Step by step photos
Let’s quickly go over the steps with photos to help you visualize this banana bread recipe:
Whisk the brown butter and brown sugar:
Add the eggs, vanilla and coffee. Whisk until smooth:
Mash the bananas:
Tip: If you’re using an electric hand mixer instead of a whisk, you can add the bananas whole to the batter and whisk them in. They will automatically get mashed!
Add the bananas and yogurt to the batter and whisk until combined:
Sift in the dry ingredients and whisk until just combined:
Fold in the chocolate chips:
Bake, rest, and enjoy!
The perfect loaf pan
Using the right size and shape of a loaf pan is important in achieving the perfect banana bread (or any loaf cake). I use this exact loaf pan from USA Pan, and highly recommend it. It is 8.5″ x 4.5″ with perfectly straight edges, and makes banana bread with the right height. It is also a light colored pan, which prevents the edges of the banana bread from darkening too quickly.
Tips to perfect this chocolate chip banana bread
This recipe is simple, but a few key tips can make all the difference between good and amazing:
Measure with a weighing scale for accuracy. This is especially important for flour, as measuring cups can easily over-measure flour resulting in a dense and dry bread, and for the bananas
Make sure your bananas are extra ripe! The more brown spots, the stronger the flavor. If in a pinch, bake the bananas at 350F for 5-8 minutes to caramelize them before use
Use dark or semi-sweet chocolate. This will help balance the sweetness of the banana bread. Milk chocolate instead will tip things too far
Use a light colored loaf pan. A dark pan will brown and cook the edges too fast
Be cautious of the amount of batter. This recipe makes a generous amount of batter that will almost fill the loaf pan to the top. If you’re worried about overflow (and especially if your loaf pan is less than 2.75″ in height), bake 1/2 cup to 1 cup of the batter separately as a muffin
Get the baking time right. Use a toothpick inserted in the middle to test for doneness, it should have light crumbs but no wet batter. Underbaking will cause the bread to sink!
Let it fully cool down. This banana bread will fall apart if you try to slice it while it’s warm. Let it fully cool down at room temperature before slicing in
Video Tutorial
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Ingredients
- 1/2 cup unsalted butter (113g)
- 2 tbsp vegetable oil (25g)
- ¾ cup light brown sugar, packed (150g)
- 2 large eggs
- 1 tsp vanilla
- 1 tsp instant coffee + 1 teaspoon hot water
- 4 extra ripe bananas, mashed (about 440g)
- ½ cup Greek yogurt (120g)
- 1 ¾ cups all purpose flour (227g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 1/2 cup chocolate chips or chopped chocolate of choice (300g); I recommend semi-sweet or dark
Instructions
- Pre-heat oven to 340F and line a 8.5 x 4.5 or 9 x 4 loaf pan with parchment paper
- Add the cubed butter to a saucepan. Place on medium low heat, and cook and stir for ~5-8 minutes until the butter has browned. It will melt first, then become bubbly and foamy before you see brown specks on the bottom and smell a lovely caramel-y scent. Be sure not to overcook, as it can burn quickly after browning
- Add the brown butter to a large bowl. Add the oil and brown sugar, and whisk for 1-2 minutes. If the mixture feels too hot, wait 5 minutes before proceeding
- Add the eggs, vanilla, and coffee dissolved in water. Whisk for 1-2 minutes until the mixture becomes smooth and lighter in color
- Add the mashed bananas and greek yogurt, and whisk until combined
- Sift in the flour, baking powder, baking soda and salt. Gently whisk until the dry ingredients are combined and no lumps or streaks of flour remain
- Lastly, fold in the chocolate chips. Do not overmix
- Pour the batter into the prepared loaf pan. It is a generous amount of batter – so if you are worried it will overflow, you can remove ~1/2 cup and bake it separately as a muffin. Optionally, you can sprinkle more chocolate chips on top
- Bake for 65 to 75 minutes until a toothpick inserted in the middle comes out with light crumbs but no wet batter
- Remove from the oven and let the banana bread rest in the loaf until it fully cools down. This can take a while, try not to rush! Once cooled, remove from the pan, serve & enjoy!
Notes
- Sugar: Brown sugar gives this recipe an extra moist and caramely flavor! However, if in a pinch, you may replace it with white granulated sugar
- Making banana bread without chocolate: You can easily remove the chocolate chips to turn this into plain banana bread, or replace them with other mix ins like walnuts or peanut butter chips
- Make ahead & storing: You can make this bread beforehand and store it in an airtight container at room temperature for 1-2 days (or in the fridge for up to 5 days). I recommend reheating each slice in the microwave before serving
More classic recipes
Some other classic recipes I think you will really love:
- The PERFECT Vanilla Creme Brulee that takes only 5 ingredients and 10 minutes of work
- The BEST New York Style Cheesecake with the most insanely creamy texture and a crispy graham cracker crust
- My perfect and super easy classic chocolate cake with a simple chocolate ganache frosting
- The best Classic Italian Tiramisu with the perfect ratio of cream to ladyfingers and a beautifully balanced flavor
Comments
Alexis
What can I use to substitute the vegetable oil?
Zoha Malik
Coconut oil or avocado oil!
Magdalena M Rascon
I made this banana bread today and I do have to say it’s the best it turned out beautiful and it was delicious thank you I will make again for sure 😊
Zoha Malik
AW thank you so much!
Reshmi
Tried it today! It turned out amazzzzzinnnngg!! Thankyou Zoha
Zoha Malik
Yay, so glad you liked it!
Safana Hussain
I’ve been baking banana bread for years, but this time I used Zoha’s recipe and received compliments like never before! Everyone said it was the tastiest banana bread they’d ever had. Thank you so much, Zoha, for such an amazing recipe.
I also swapped the regular flour for whole wheat flour, and the results were incredible. The bread was still soft, moist, and fluffy—honestly, no one could tell the difference! It’s proof that you can make a healthier choice without compromising on taste or texture. Everyone loved it, and I received so many compliments. This recipe is definitely a keeper!
Zoha Malik
Thank you for the kind review, Safana! Made my day. Really glad to hear about the flour swap, that will be really helpful for others too 🙂
Shivangi Shah
Can you replace egg ?
Zoha Malik
I haven’t tested this recipe with egg replacements – but you can try flax seed eggs 🙂
Kiran Natt
can I use vanilla Greek yogurt instead of plain?
Zoha Malik
Sure!
Sana
which chocolatechip you normally use for your baking? any specific brand will you recommand?
Zoha Malik
I have been using Callebaut for almost 2 years now and love it!
Deepthi
I have tried multiple banana bread recipes off the internet but this has to be one of the best out there! It’s so rich, soft, and moist, with the perfect balance of banana and chocolate without being overly sweet. It honestly tastes like something from a bakery, especially when it’s still a bit warm and the chocolate is slightly melted🤤.Thanks a lot Zoha for this recipe!❤️ I’d definitely make this one again and again.
I am already a fan of your mug cake recipes😊 And this banana bread is clearly another winner!
Zoha Malik
Aw thank you so much, Deepthi! Really appreciate your kind review!
Hera
i followed the exact recipe with the right temperature for baking, however it turned out to be sticky , and felt wet /gooey (even tho the toothpick came out clean) is this how its suppose to be? moist and sticky?
Also felt the chocolate was a little too much.
Zoha Malik
Hi Hera! No it shouldn’t be gooey, that might have been slightly underbaked. Moist, yes, but not gooey. And you can always reduce the chocolate to your liking – most people like a hefty amount 🙂
Huma
I’ve probably made this banana bread a hundred times now, and I’m convinced it’s magic. It hits the spot every single time! It’s so incredibly moist and rich😋
honestly out of this world. Literally out of this world!
100000/10 would recommend!
Zoha Malik
AWWW you made my day!! thank you!
Zainab
omg! I made this bana. bread recipe for more than 7 times and it’s Always amazing. I gave it to my friends and family and they loved it soooo much. thank youu sooo much Zoha for this recipe. your recipes are always amazing. btw I have a question is it 400g bananas with peel or without peel. I am always confused. I added 170 -200g peeled bananas to my banana bread.
Zoha Malik
Aw, thank you Zainab! 🙂 It’s 400g without the peel and mashed, great question! So you’re using much less, but if that works for you, keep it that way!
Zainab
Thank you for your reply 😊 next time I will use more bananas and thank you so much❤️ . I have 1 more question, you did Collab with crumble and I am unable to try your cinnamon roll cookie and I’m really really sad. I really wanted to try your recipe. but is this possible that you can share that recipe after your Collab has ended? you are my baking🧑🏻🍳 inspiration✨. I learned baking from you. Thankyouuuu❤️
Zoha Malik
Hi Zainab! Thank you so much <3 unfortunately I can’t share that recipe as it was developed specifically for crumble, but i’ll do my own version!
Zainab
okiee Thank you sooo muchh❤️❤️. I will be waiting for that recipe ☺️
Neelam
The ONLY banana bread recipe I have made multiple times. I stopped eating bananas over 23 years ago and this is the only recipe that changed that for me. I have made this recipe well over 6 times in the last month. If you’re in doubt about the recipe just give it a go and I promise you, you won’t regret it one bit!
Zoha Malik
Dancing! <3 thank you!
Salma Zahra
Best banana bread i’ve had in my life and i’m not exaggerating
Asma @ Bake with Zoha
Its really reassuring to see you try several recipes on the page Salma. That kind of feedback keeps us going!
Fasiha
Hi Zoha,
I tried this banana bread recipe and it turned out sooo good. It was gooey prefect sweetness and such an easy recipe to follow. I am so in love with all your recipes that my old love of baking is now coming back. I used to follow Laura vitale recipes for baking but now you are my go to for any baking recipes, as being a Pakistani in Canada, I connect with you more. 🙂 Keep sharing amazing recipes.
Asma @ Bake with Zoha
Hi Fasiha, this truly made my day!
I’m so happy the banana bread turned out just right for you. that perfectly sweet texture is exactly what I hoped for!
It means so much to hear that my recipes are helping you reconnect with your love for baking, especially all the way in Canada. That connection is exactly why I started sharing.
Thank you for your kind words and support, it really encourages me to keep going. Can’t wait for you to try more recipes!
Anjum
Could you please share a banana “cake” recipe?
With cinnamon and chocolate chips. Or any adjustement to make it into a cake and not a bread?
Zoha Malik
Hi Anjum! Noted, I can definitely work on that <3
Adibah Rahman
I tried it today and it’s tasted great however one issue I had was the I put the bread in the oven for 75 minutes and when I used a toothpick in the middle it came out clean, but when I sliced it the middle part of the bread seemed raw? I’m not sure if it’s raw or just mushy because of the banana. Could this have happened because I used a glass pan for the bread?
Zoha
Hi Adibah! Yes, I never recommend glass pans for baking as they just don’t conduct heat well. It’s also possible your toothpick didn’t go all the way to the middle! Please try with a metal loaf pan next time <3
Jhanvi
Such an amazing recipe! I tried it today and the nutty flavour from butter elevated the whole bread. 💯
Zoha
The brown butter is such a game changer isn’t it?! 😍 I can never go back after discovering it in baking. So happy you loved it Jhanvi! 🙏
Urooba
Made banana bread for the first time, and it was so good! I halved the recipe, since was making just for myself. Didn’t have brown sugar so used a combination of regular sugar and medjool dates, and it’s so bomb. Thank you, Zoha!
Zoha
Regular sugar + medjool dates is such a creative and delicious sub — honestly that might be even better!! And halving the recipe on your first go? You’re a natural! Thank you Urooba 😍🙏
Maria
Best banana bread I have ever baked. I now follow your recipes blindly
Zoha
Omg, thank you so much!
Mariam Hassim
delicious. this recipe was a winner. I added some pecan nuts also on top. everyone enjoyed it.
Zoha
Pecans sound like a great addition! Thank you!