The best banana bread is chocolate chip banana bread! Make it with or without nuts and you’ll never let over-ripe bananas go to waste again!

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I am the QUEEN of saying I will make banana bread with the old bananas, and then never doing it. In fact, when I finally made it this time it was more to prove my husband wrong than it was to use up the old bananas.

I really don’t know why I procrastinate with this recipe. It’s like five minutes of mixing a few ingredients, pour and bake. Super simple!

How to make Chocolate Chip Banana Bread

1. Combine all the ingredients except for the add-ins into a large mixing bowl using an electric mixer.
2. Add in your chocolate chips, and.or walnuts to the mixture, using a silicone spatula to fold in.
3. Pour the mixture into a greased bread pan.
4. Top with an additional handful of add-ins.
5. Bake at 350 for 45-60 minutes, or until a toothpick comes out clean.

How do you keep chocolate chips from sinking in banana bread?

The trick is to mix chocolate chips into the batter, and then also add some to the top of the loaf right before baking. This will make sure your entire loaf is full of chocolate from top to bottom. And there’s not much better than ooey gooey chocolate chips in warm banana bread fresh from the oven!

I also love how warm chocolate chip cookies (you should try my recipe for those – they’re perfect every time!) come out of the oven, and this chocolate chip banana bread recipe reminds me of that.

Can you freeze banana bread?

Yes! It’s actually very easy to freeze banana bread, and due to the texture and density of the loaf itself it freezes much better than traditional loaf bread too.

To freeze your banana bread, wrap it tightly in saran wrap and then put it in a heavy duty freezer bag. You can JUST do one or the other, but I like to have a doubly fail-safe method and use this every time.

How do I defrost the banana bread?

So if you’ve chosen to freeze some of your loaves, like I do often, you will also need to know how to defrost the chocolate chip banana bread loaves too. To defrost it, stick it in the fridge overnight, or let it sit at room temperature for 6-8 hours.

Tips for this Chocolate Chip Banana Bread recipe

When you take it out of the oven, let it cool on a cooling rack for 10-15 minutes before removing it from the pan. After than, you should be able to just tip the pan upside down, with your hand over the loaf, and it should gently slide into your palm.

Let the chocolate chip banana bread cool for about 20 minutes total before trying to cut it. It will still be warm, so you get the full effect of fresh from the oven chocolate chips, but will cut easier without falling apart. Only cut what you’re going to eat right away, and store it as a whole loaf otherwise.

Doesn’t that picture just make your mouth water? It does mine! If you don’t like nuts, or have an allergy, just leave them out of the recipe. It won’t change the consistency if you leave them out.

If you’re cooking more than one loaf at a time, you may need to cook them for a little longer. I usually cook two loaves at once and need to bake them for about an hour and fifteen minutes as opposed to just an hour. Just do the toothpick test, and you’ll be fine.

Yield: 1

Chocolate Chip Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Cooling Time: 15 minutes

Total Time: 1 hour25 minutes

Make the best Chocolate Chip Banana Bread recipe you’ve ever had with this simple dump and cook recipe! Never let black bananas go to waste again.

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Ingredients

• 3 very ripe bananas
• 1 1/4 Cup Flour
• 1 Cup Sugar
• 1/2 Cup Butter
• 2 Eggs
• 2 Tablespoons Cinnamon
• 1/2 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350 degrees.
2. Dump all the ingredients except for the chocolate chips and nuts into a large mixing bowl.
3. Use an electric mixer and mix all the ingredients until they have a relatively smooth consistency. Some bits of banana are fine, but no large chunks.
4. Then add in your chocolate chips and nuts, and use a large spoon to fold them into the mixture.
5. Dump the mixture into a greased standard size loaf pan.
6. Top the batter with an additional handful of chocolate chips and nuts right before putting in the oven.
7. Bake at 350 for 45-60 minutes, or until a toothpick comes out clean.
8. Let cool for 10-15 minutes before removing from the pan.

Notes

1. Nuts are optional, so leave them out if you don’t want them.
2. If baking more than one loaf, plan to bake them for 10-15 minutes longer than a single loaf. Just bake until the toothpick comes out clean.
3. To freeze, wait until the loaves reach room temperature, and then wrap them in saran wrap, place them in a freezer bag, and freeze until you’re ready to eat.
4. To thaw a frozen loaf, put it in the fridge overnight, or let it sit at room temperature for 6-8 hours.
5. Don’t slice the whole loaf. It stores better as a whole loaf, so slice what you want to eat right away, and store the rest of the loaf whole.
6. Store in a cool dry place for up to a week.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 346Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 321mgCarbohydrates: 48gFiber: 3gSugar: 29gProtein: 5g