Easy Banana Bread Recipe with Chocolate Chips

I want to show you my go-to loaf that bakes up tender, glossy on top, and loaded with mini chips. I mix everything in one bowl, whisking melted butter and sugars into a paste so the crumb stays plush.

This version uses 1 1/2 cups (380g) mashed banana, 1/2 cup melted unsalted butter, 1/2 cup light brown sugar, 1/2 cup granulated sugar, two large eggs, 1 tsp vanilla, and 1/2 cup 2% Greek yogurt. Flour is 1 1/3 cups (or 1:1 gluten-free), plus 1 tsp baking soda and 1/2 tsp salt.

I bake it in a 9×5 pan lined with a parchment sling at 325°F for about 60–75 minutes. Check doneness with a toothpick—aim for a few moist crumbs, not wet batter. I sprinkle extra chips on top so the loaf looks like the best bakery version.

Scroll on to see exact measurements in a clear table and step-by-step instructions, or follow my detailed version linked here for the full method: super moist chocolate chip banana bread.

This loaf delivers a soft, tender crumb studded with warm, melty chips in every slice. I rely on very ripe bananas to add natural sweetness and moisture, so the flavor feels rich without being too sweet.

Room-temperature eggs, butter, and mashed fruit help the batter emulsify smoothly. That gives a consistent crumb from end to end and keeps the loaf plush after cooling.

This is a one-bowl, forgiving bake that fits into tight schedules. I make sure to reserve a handful of chips for the top so the loaf looks bakery-ready.

• Soft texture: the crumb stays tender with pockets of melted chocolate chip throughout.
• Reliable: this chip banana bread works for beginners and experienced bakers alike.
• Versatile: use mini, semi-sweet, or bittersweet chips for different chocolate notes.
• Quick wins: short active time and straightforward steps make this one of my go-to recipes. See my full method here: perfect banana bread every time.

My method keeps the process tight and predictable. I mix everything in a single bowl so the batter comes together fast and cleanup stays minimal.

I melt unsalted butter and whisk it with both sugars into a paste. Then I add eggs, 2% Greek yogurt, vanilla, and 1 1/2 cups (380g) mashed banana.

I measure the fruit after mashing so moisture is consistent. A single dose of baking soda plus the yogurt acidity lifts the loaf without tunneling.

Once the flour and dry ingredients are folded in, I stir in chocolate chips and reserve a handful to scatter on top. That glossy finish gives each slice a bakery look and keeps the chips from sinking.

• One-bowl mixing: whisk paste, add wet, fold dry.
• Melted butter hydrates flour evenly for a plush crumb.
• Measure mashed banana to avoid a soggy loaf.

Before you mix, a few ingredient notes will help you get the same loaf every time. I explain how I prep bananas, choose butter, and pick flour so your results match mine.

Measure 1 1/2 cups (380g) after mashing. If you come up short, top off with applesauce to keep moisture consistent.

Melted butter gives a smoother, more uniform crumb; softened butter works too but yields a slightly cakier texture. I use unsalted butter so I can control salt and sugar levels.

I prefer 2% Greek yogurt for moisture without thinning. Sour cream or plain yogurt are reliable substitutes that add structure.

Semi-sweet chocolate chips balance the sweetness; minis distribute evenly and chunks create bold pockets. Reserve a handful of chips for the top to get that glossy, bakery look.

• Scoop and level flour to avoid packing and drying the loaf.
• Keep eggs and bananas at room temperature so the batter blends quickly and soda activates predictably.
• If you need a full method, try my deliciously moist loaf for timing and bake details.

I list every ingredient with both cup and gram measures so your mixing stays consistent. Use the quantities below for one 9×5 loaf pan lined with parchment.

• I include both cups and grams so you can choose your preferred measure.
• Line a true 9×5 loaf pan with a parchment sling for easy removal.
• If you use a 1-to-1 gluten-free flour, the amounts stay the same.

I make sure the pan and ingredients are ready before mixing. This simple prep step helps the loaf bake evenly and keeps the process calm.

Use a true 9×5 loaf pan (≈1.25 lb capacity) so bake times and depth stay predictable. Grease and line it with a parchment sling for clean removal.

I preheat the oven to 325°F for the melted-butter method. If I use softened butter, I nudge the temp to 350°F. I set the rack in the center for even browning.

Room temperature eggs, butter, and bananas blend faster and give a more uniform rise. I pull them out of the fridge about 30–60 minutes before mixing.

• I keep a medium bowl, whisk, spatula, and measuring tools within reach.
• Melted butter should cool slightly so it’s ready to whisk into sugar without cooking eggs.
• I weigh mashed banana and flour when I want exactness; a scale is optional but helpful.

Quick prep now saves time later and makes the whole baking session smoother. When I’m ready, the batter goes straight from bowl to oven with confidence — and a loaf that performs the way I expect.

Get the full method if you want step-by-step timing and tips.

I walk you through each step so the batter looks right and the loaf bakes evenly from edge to inserted center. Read each cue and work steadily; that keeps the texture consistent and the top glossy.

Preheat the oven to 325°F and line a true 9×5 loaf pan with parchment. While it warms, whisk the dry mix so it disperses evenly.

1. Whisk dry ingredients: In a bowl, stir flour, baking soda, and salt until uniform.
2. Make the sugar-butter paste: Whisk melted butter with both sugars until thick and glossy; this step shapes the crumb.
3. Add wet ingredients: Stir in mashed banana, eggs, yogurt, and vanilla until smooth and cohesive.
4. Fold, don’t beat: Gently fold the dry mix into the wet just until streaks disappear; overmixing makes the loaf dense.
5. Fold in chips last: Add chocolate chips so they stay suspended. Reserve a few for the top.
6. Pan and top: Scrape batter into the loaf pan, smooth the surface, and scatter the reserved chips on top.
7. Bake and test: Bake 60–75 minutes. Insert a toothpick into the center; it should come out with moist crumbs, not wet batter. If needed, add minutes in small increments.
8. Cool then slice: Cool in the pan, lift with the parchment, transfer to a rack, and slice once the loaf firms up. Warm slices are tempting, but a bit of cooling gives cleaner cuts.

Want a full walkthrough with timing and photos? See my detailed version for the full method at deliciously moist homemade banana bread.

I rely on a few small habits that stop common issues like a sunken center or dense crumb. These checks keep my loaf looking bakery-ready and tasting consistent.

Don’t overmix. I stop as soon as the flour disappears so the batter stays tender. Overworking forms gluten and can make the loaf heavy or sunken.

Check doneness at the center. Insert a toothpick in the middle during the last minutes. Look for moist crumbs, not shiny batter.

Pan matters. I always use a true 9×5 loaf pan to avoid overflow and collapsing middles. A too-small pan changes depth and bake time.

Chip strategy. I reserve a handful of chips for the top so the loaf looks finished when it comes out of the oven.

• Smooth the batter surface so it rises evenly.
• If your kitchen is cool, rest batter 2–3 minutes to let bubbles relax.
• Use Greek yogurt or sour cream for extra moisture.
• Cool briefly in the pan before unmolding to set structure.

When a loaf collapses or browns oddly, quick checks usually fix it without a full redo. I run through a few clear checks to diagnose sunken centers, dense crumb, and dry edges.

Sunken center: I first confirm the pan is a true 9×5 loaf and that I didn’t overmix the batter. Overworking forms gluten and can pull the center down.

Dense crumb: I re-check my mashed banana and flour measures. Too much fruit or packed flour makes the loaf heavy. I measure the banana after mashing for consistency.

Dry edges with a soft middle: I tent the loaf loosely with foil to slow browning while the center finishes baking.

If the tester shows wet batter in the inserted center, I add 5-minute increments and recheck. If the oven runs hot, I drop the temperature slightly and lengthen the time so the loaf bakes through gently.

• Loaf sinks: check pan size and stop folding as soon as combined.
• Wet tester: add 5 minutes, test again in the center.
• Brown edges: tent with foil and finish baking.
• Chips sink: fold them in last and keep batter reasonably thick.

When in doubt, I trust the inserted center test over a clock. Jot down the exact minutes that worked in your oven so your next loaf hits the sweet spot. For another take on loaf tweaks, see my irresistible coffee cake banana bread.

Try a few simple swaps and you can adapt this loaf for diets or flavor cravings without changing measurements. I keep the method the same and swap targeted ingredients to preserve texture.

I use 1-to-1 blends like Bob’s Red Mill or King Arthur Measure-for-Measure with the same cup and gram amounts. The loaf rises and crumbs stay tender with no extra changes.

If I’m out of Greek yogurt, I use sour cream or plain yogurt for the same moisture. For mix-ins, minis spread more evenly while milk or bittersweet options change sweetness. I sometimes add toasted walnuts or pecans for crunch.

To ripen faster I tuck bananas in a brown paper bag overnight, or bake whole at 300°F for 15–20 minutes until skins turn dark. Microwaving pierced fruit for 30–60 seconds also works. I freeze extra ripe bananas, thaw at room temp, and drain any liquid before mashing.

To keep the loaf at peak flavor, I wrap it tightly in plastic wrap once it cools. I store the wrapped loaf at room temperature for 2–4 days. Slices go into an airtight container for easy snacking.

I avoid the fridge when possible since refrigeration can dry the crumb. If I must chill it, I use a sealed container and plan to eat it within 3–5 days.

For longer time, I freeze whole or sliced loaves. I wrap each piece in plastic wrap, then place them in a foil layer or a freezer bag to protect from freezer burn.

Thaw at room temperature, then warm slices for a few minutes so the chips soften and the loaf tastes fresh-baked. I date the package and squeeze out excess air before sealing for best results.