At a Glance
There’s a moment when the kitchen fills with a warm, banana-sweet aroma and the first slice yields a golden crust studded with glossy chocolate — that’s the feeling this Chocolate Chip Cookie Banana Bread delivers. Soft, tender crumb meets the familiar bite of mini chocolate chips; each mouthful balances banana sweetness, brown sugar depth, and a buttery richness that melts on the tongue. Whether your morning needs a comforting lift or you’re bringing something nostalgic to a gathering, this loaf reads like a hug in baked form.
This recipe is perfect for cozy weekend breakfasts, school lunchbox additions, potlucks, and holiday coffee hours. If you love the idea of banana bread but crave a playful, cookie-like crunch from mini chocolate chips, this is your go-to. For a muffin-size treat with the same flavor profile, try a related variation like these banana chocolate chip muffins for portable servings.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes (including 10 minutes cooling in pan)
- Servings: about 10 slices
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Nutrition estimates per serving (1 slice, recipe yields ~10 slices). These values are estimates based on standard ingredient nutrition profiles and calculated using USDA FoodData Central and corroborated with general guidance from Mayo Clinic resources for portion and ingredient values.
- Calories: ~342 kcal
- Protein: ~4 g
- Total Carbohydrates: ~47 g
- Dietary Fiber: ~2.4 g
- Total Sugars: ~28 g
- Total Fat: ~14 g
- Saturated Fat: ~7–8 g
- Sodium: ~135 mg
Notes: Values are approximate and will vary by brand, size of bananas, chocolate chip type, and exact measurements. For precise tracking (if you have dietary restrictions), enter your exact ingredients into a trusted nutrition calculator or app and consult registered-dietitian resources or government nutrition sites for guidance.
Why You’ll Love It
There are three reasons this loaf will quickly become a household favorite:
- Comfort & nostalgia: It combines the homely aroma of banana bread with the joyful, indulgent crunch of chocolate chips — a dessert-like comfort without being overly fussy.
- Crowd-pleasing versatility: It fits breakfast, snack, or dessert roles equally well; it travels, slices nicely, and pairs with coffee or ice cream.
- Easy and forgiving: The method is straightforward and forgiving of small measurement variations, making it ideal for busy cooks or bakers building confidence.
How to Make Chocolate Chip Cookie Banana Bread
Ingredients
- 3 large ripe bananas, mashed
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick, 113 g) melted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Optional ingredients and substitutions
- Swap 1/2 cup of the mini chocolate chips for chopped nuts (walnuts or pecans) for texture.
- Use coconut oil or a neutral vegetable oil in place of butter (slightly different texture, good dairy-free option).
- For a lower-sugar loaf, reduce brown sugar to 1/2 cup and use bittersweet chocolate chips.
- Gluten-free: substitute a 1:1 gluten-free flour blend (results vary by blend).
- Vegan option: replace eggs with flax "eggs" (2 tbsp ground flax + 6 tbsp water, chilled) and use dairy-free butter.
Directions
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the brown sugar, eggs, melted butter, and vanilla until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix — stopping when you still see a few streaks of flour will keep the loaf tender.
- Pour half of the batter into the prepared loaf pan and sprinkle half the chocolate chips over it.
- Add the remaining batter and gently smooth the top. Sprinkle the rest of the chocolate chips over the surface.
- Bake for 50–60 minutes, rotating the pan halfway through baking if your oven has hot spots. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Practical tips
- Use very ripe bananas (lots of brown speckles or mostly brown skins) for maximum banana flavor and natural sweetness.
- If the top is browning too quickly, tent with foil after 30–35 minutes.
- For even bake, avoid overfilling the pan; the batter should come to about 3/4 of the pan’s height.
Serving Suggestions
- Slice and serve warm with a smear of butter for breakfast.
- Enjoy with a hot cup of coffee or tea for a cozy afternoon pairing.
- Serve two thin slices alongside vanilla ice cream for an easy dessert.
- Toast lightly and spread with cream cheese or nut butter for a richer snack.
- For entertaining, cut into small squares and arrange on a platter with fresh berries.
Keeping it Fresh
- Room temperature: Store in an airtight container or wrapped tightly with plastic wrap for 2–3 days.
- Refrigeration: Keep wrapped in the fridge for up to 5 days — bring to room temperature or warm briefly before serving to revive softness.
- Freezer: Wrap tightly in plastic and foil and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature; warm slices in a low oven or microwave briefly.
Chef’s Advice
- Texture balance: Avoid overmixing once the flour is added — gluten formation will make the loaf dense rather than tender.
- Chocolate distribution: Use mini chips (as written) to get even pockets of chocolate throughout the loaf; larger chips can sink slightly and create uneven bites.
- Doneness cues: Rely on the toothpick test with a few moist crumbs rather than a completely dry toothpick — that ensures a moist crumb without being underbaked.
- Even baking: Room-temperature eggs and melted butter create a smoother batter that bakes more evenly. If your bananas are cold, allow them to come to room temperature before mashing.
Recipe Variations
- Vegan Chocolate Chip Banana Bread: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water), 1/2 cup coconut oil, and dairy-free chocolate chips. Bake the same, but check doneness a few minutes earlier.
- Nutty Crunch Version: Fold in 1/2 cup chopped walnuts or pecans with the chocolate chips for added texture and toasty flavor.
- Peanut Butter Swirl: Dollop 1/3 cup peanut butter on top of the batter in the pan and swirl with a knife before baking for a swirled peanut-banana experience.
- Chocolate-Forward: Replace 1/2 cup flour with 1/2 cup Dutch-processed cocoa and increase chocolate chips for a richer, chocolate-dominant loaf.
- Lighter-Sugar Option: Reduce brown sugar to 1/2 cup and use 70% dark chocolate chips to lower added refined sugar while retaining depth of flavor.
All Your Questions Answered
Q: Can I use frozen mashed bananas?
A: Yes — thaw and drain excess liquid, then bring to room temperature before using to avoid thinning the batter.
Q: My loaf was dense. What went wrong?
A: Likely overmixing after adding flour or using bananas that were not ripe enough. Also check that baking soda is fresh — expired leavening can reduce rise.
Q: How do I prevent chocolate chips from sinking?
A: Toss chips in a tablespoon of flour before folding them into the batter; use mini chips which distribute and suspend better.
Q: Is there a way to make this less sweet?
A: Reduce brown sugar to 1/2 cup and use dark chocolate chips (60–70% cacao) to keep balance without losing flavor.
Q: Can I double this recipe for two loaves?
A: Yes — divide evenly among two loaf pans and monitor baking time; it may remain similar, but check with a toothpick starting around 45 minutes.
Conclusion
If you’re craving a loaf that feels like an upgraded banana bread—where cookie-like chocolate pockets meet a tender, buttery crumb—this Chocolate Chip Cookie Banana Bread is a reliable, comforting choice. I hope you’ll try it soon, post a photo of your loaf, and tell me how you customized it.
For inspiration from other bakers exploring the banana-chocolate chip combination, see this take on Banana Bread Chocolate Chip Cookies – Broma Bakery, and for another variation worth comparing, check out Banana Bread Chocolate Chip Cookies | Fresh Bean Bakery.
Print
Chocolate Chip Cookie Banana Bread
- Total Time: 70 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A comforting banana bread enriched with mini chocolate chips for a deliciously sweet and indulgent treat.
Ingredients
- 3 large ripe bananas, mashed
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick, 113 g) melted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the brown sugar, eggs, melted butter, and vanilla until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour half of the batter into the prepared loaf pan and sprinkle half the chocolate chips over it.
- Add the remaining batter and gently smooth the top. Sprinkle the rest of the chocolate chips over the surface.
- Bake for 50–60 minutes, rotating the pan halfway through. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Values are approximate and may vary by brand and specific measurements. Adjust ingredients for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 342
- Sugar: 28g
- Sodium: 135mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2.4g
- Protein: 4g
- Cholesterol: 30mg
