Banana Bread (Classic + Chocolate Chip) – Moist, Sweet, and Perfectly Soft

Few things make a kitchen smell as comforting as a loaf of fresh Banana Bread baking in the oven. This recipe combines the nostalgic flavor of classic banana bread with the irresistible indulgence of melted chocolate chips. Moist, tender, and rich with the sweetness of ripe bananas, it’s the perfect way to use up those overripe bananas sitting on your counter. I’ve baked this loaf countless times — sometimes as the simple classic version, sometimes with a generous handful of chocolate chips when I’m craving something extra cozy. Whether served warm with butter or enjoyed with a cup of coffee, this banana bread never disappoints.

Why You’ll Love This Recipe

This banana bread is incredibly easy to make — no mixer needed, just one bowl and a whisk. It stays moist for days, freezes beautifully, and can be customized with chocolate chips, nuts, or even a swirl of peanut butter. Perfect for breakfast, dessert, or a quick snack, it’s a timeless recipe you’ll bake again and again.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ripe bananas are the foundation of this recipe. The riper they are, the sweeter and more flavorful your bread will be.

All-purpose flour gives the loaf its structure while keeping it soft and tender.

Baking soda provides the perfect rise, ensuring the bread is light yet moist.

Salt enhances all the flavors and balances the sweetness of the bananas and chocolate.

Unsalted butter adds richness and a deliciously tender crumb — you can also use oil for an even moister loaf.

Brown sugar adds sweetness and a subtle caramel depth that pairs beautifully with the bananas.

Eggs bind the ingredients together and help the bread rise.

Vanilla extract brings warmth and a bakery-style aroma to every slice.

Chocolate chips (optional but highly recommended) melt into the batter, creating pockets of gooey chocolate throughout the loaf.

Chopped walnuts or pecans (optional) add crunch and a nutty contrast to the soft texture.

Cinnamon (optional) adds a hint of cozy spice that complements the banana flavor perfectly.

Directions

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth (a few small lumps are fine). Whisk in the melted butter, brown sugar, eggs, and vanilla extract until well combined.

In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Add the dry ingredients to the wet mixture and gently stir until just combined — don’t overmix.

Fold in the chocolate chips and nuts if using. The batter should be thick and slightly lumpy.

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a few extra chocolate chips on top for a bakery-style finish.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine). Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes one loaf (8–10 slices). Prep time: 10 minutes. Bake time: 60 minutes. Cooling time: 20 minutes. Total time: 1 hour 30 minutes.

Storage/reheating

Store banana bread at room temperature for up to 3 days in an airtight container or wrap tightly in plastic wrap. For longer storage, refrigerate for up to 1 week or freeze slices individually for up to 3 months. To reheat, warm slices in the microwave for 10–15 seconds or toast lightly.

Variations and Customizations

Classic Banana Bread – Skip the chocolate chips for a timeless, pure banana flavor.

Chocolate Chip Banana Bread – Stir in ¾ cup of chocolate chips for extra sweetness and texture.

Nutty Banana Bread – Add chopped walnuts or pecans for a crunchy, earthy contrast.

Peanut Butter Swirl – Swirl 2 tablespoons of peanut butter into the batter before baking.

Double Chocolate Banana Bread – Add ¼ cup cocoa powder and use dark chocolate chips for a rich twist.

Coconut Banana Bread – Mix in shredded coconut for tropical flavor and texture.

Blueberry Banana Bread – Fold in fresh or frozen blueberries for a fruity twist.

Healthy Version – Substitute half the flour with whole wheat, and replace butter with coconut oil or applesauce.

Maple Glazed Banana Bread – Drizzle with a glaze made from maple syrup and powdered sugar for a sweet finish.

Mini Banana Loaves – Divide the batter into small loaf pans or muffin tins and reduce baking time to 20–25 minutes.

FAQs

How ripe should the bananas be?

Very ripe — the skins should be heavily speckled or almost black for maximum sweetness.

Can I use frozen bananas?

Yes, thaw them completely and drain excess liquid before using.

Why did my banana bread sink in the middle?

It may be underbaked — check with a toothpick before removing from the oven.

Can I make this recipe dairy-free?

Yes, use plant-based butter and dairy-free chocolate chips.

Can I reduce the sugar?

You can cut it by up to ¼ cup without affecting texture.

What if I don’t have brown sugar?

Substitute white sugar plus 1 tablespoon of molasses or honey.

How do I make it extra moist?

Use very ripe bananas and avoid overbaking.

Can I double the recipe?

Yes, bake two loaves side by side or use two 9×5 pans.

Can I add spices?

Absolutely — cinnamon, nutmeg, or cardamom all enhance the flavor.

How do I keep the bread from sticking to the pan?

Line the pan with parchment paper for easy removal and clean edges.

Conclusion

Banana Bread (Classic + Chocolate Chip) is the perfect blend of cozy sweetness and satisfying texture. Whether you prefer the simple classic version or the chocolate-studded variation, each slice is moist, tender, and full of rich banana flavor. It’s an easy, no-fail recipe that works for breakfast, dessert, or anytime you need a comforting treat. Bake it once, and it’ll become your go-to banana bread recipe forever.

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