A New Banana Bread Recipe

I know I said this was my favorite banana bread recipe ever.

But. . . I might have lied. Because now I’ve discovered this banana bread recipe and my life will never be the same.

It’s easier (no cooking and straining bananas).

And it has chocolate chips.

I made it twice in December, once for a little gathering we had and then again for us to eat on Christmas morning while we opened presents before we had “real” breakfast. And I’m already ready to make it again, because I keep remembering how I would cut a thick slice, toast it up, and then enjoy the crispy edges and the melty chocolate.

Actually, I might need to go make it right this minute.

chocolate chip banana bread


chocolate chip banana bread

5 from 8 votes

Chocolate Chip Banana Bread

Banana bread is one of my favorite things to bake, but when it's chocolate chip banana bread I'm even more excited! This recipe is excellent!

Course Breakfast, Snack
Cuisine American
Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Servings 1 loaf of 3 mini loaves
Author Janssen Bradshaw


  • 1 stick unsalted butter softened (last time, I used 6 T butter and 2 T plain yogurt)
  • 1 cup granulated sugar
  • 2 eggs
  • 3 ripe bananas
  • 1 teaspoon lemon juice
  • 3 t vanilla
  • 6 t water
  • 2 cups flour I've used white-wheat with great success
  • 3 t baking powder
  • ½ t salt
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350.
  2. Grease your loaf pan(s).
  3. In an electric mixer with the paddle attachment, beat butter (and yogurt, if using) and sugar until fluffy, about 5 minutes.
  4. Add eggs one at a time, beating for 1 minute between each addition.
  5. Add bananas (I don't bother mashing them first), lemon juice, water, and vanilla. Beat until well combined.
  6. Add the flour, baking powder and salt. Beat just until almost combined. Pour in chocolate chips and mix very briefly.
  7. Pour batter into prepared pans. Bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Allow to cool for 20 minutes before removing from pan to cool completely.

Recipe Notes

(adapted slightly from Joy the Baker's Cookbook which I highly highly recommend)


chocolate chip banana bread

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  1. 5 stars
    Ooo looks yummy! Does it reheat well without getting soggy? I'm looking for recipes to make ahead for breakfast (since I'm so lazy/busy getting out the door.

  2. 5 stars
    I was going to make banana bread today! No joke! But I've always been kinda 'meh' about my recipe. I can't wait to try this! Perfect timing! Thank you!

  3. 5 stars
    This is perfect timing for us, too! I've got bananas ready to go, but wasn't excited for our same old recipe. Thanks!

  4. 5 stars
    I know this is an "old" post, but I was wondering if you've ever made it without the chocolate chips? I would prefer to leave them out. I'm thinking it would still turn out fine, but I am so not a chef!

    1. 5 stars
      Absolutely! Chocolate chips are almost always optional (well, not in my house, but you know what I mean. . . ).

  5. 5 stars
    This is in my oven RIGHT NOW with some nutella swirled on top because I didn't have quite enough chocolate chips, and well, it just felt like more chocolate was in order. It smells amazing.

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