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With just 10 simple pantry ingredients, you can make the best chocolate chunk banana bread ever! This banana bread is super soft, moist, and packed with melty chocolate chunks. It’s all made in just one bowl, and you don’t even need a mixer! This is the perfect recipe if you have a bunch of overripe bananas on your kitchen counter.

Three slices of moist banana bread with chocolate chips on a white, speckled plate. The bread appears soft and rich, creating a warm, inviting feel.

The only thing better than banana bread? Banana bread packed with chocolate chunks! This chocolate chunk banana loaf is a breeze to make, and you probably already have all the ingredients you need in your kitchen. 


What I love about this recipe is that you can easily make it dairy-free. If you’re gluten-free, I recommend trying my oat flour banana bread!

Why You’ll Love This Chocolate Chunk Banana Bread

  • You can make this chocolate chunk banana bread in one bowl with a whisk. No need to drag out the stand mixer for this recipe!
  • It’s packed with melty pockets of chocolate, perfect for any chocolate lover.
  • It’s super soft and moist thanks to melted butter. 

Ingredients Needed

chocolate chunk banana bread ingredients in small bowls
  • Bananas: Make sure you’re using overripe bananas with spots and freckles. They’re easier to mash and sweeter!
  • Butter: You can use regular butter or vegan butter if you’re dairy-free.
  • Chocolate: I recommend using semisweet chocolate. You can use regular chocolate or dairy-free chocolate. Feel free to use chocolate chips or a chopped up chocolate bar! 
  • Cinnamon: Just a little bit of cinnamon will lightly spice this banana bread, so don’t skip it!

Step by Step Instructions

A glass bowl containing a smooth, caramel-colored batter sits on a dark surface. The rich texture suggests a sweet and inviting dessert mix.

Step 1: Preheat your oven to 350°Fahrenheit. Grease and line a loaf pan with parchment paper. Make sure the paper hangs over the sides so it’s easier to remove the banana bread later.

Step 2: Measure out the butter, then microwave it in a medium-sized microwave-safe bowl. Once melted, whisk in the vanilla extract and eggs.

A glass bowl filled with thick, creamy batter speckled with small banana chunks, set against a gray background, conveying a sense of anticipation for baking.

Step 3: Whisk in the brown sugar.

Step 4: Mash the bananas with a fork. Measure out exactly 1 ½ cups of mashed banana. Add to the bowl and mix to combine.

Close-up of a glass bowl filled with thick banana bread batter, speckled with chocolate chunks. A creamy texture is visible, suggesting a rich dessert.

Step 5: Add the flour, baking soda, salt, and cinnamon. Whisk together, then stir in the chocolate chips. 

Raw banana bread batter with chocolate chunks fills a rectangular loaf pan, lined with parchment paper and secured with binder clips.

Step 6: Pour the banana bread batter into your prepared loaf pan. You can sprinkle some more chocolate chunks on top if you wish. Bake in the oven for 55-75 minutes. Check in at 45 minutes.  If the top is browning too much, then loosely cover with foil. 

Step 7: Remove from the oven when a toothpick inserted in the middle comes out clean. Let cool in the pan. 

What size loaf pan should I use?

Loaf pans come in different sizes! For this recipe, you can use between 8×4-inches to 9×5-inches. For reference, I’m using an 8.5×4.5-inch loaf pan here

The smaller the loaf pan, the taller it’ll be! But it will need longer in the oven, so keep that in mind.

Three slices of moist banana bread with melted chocolate chips stacked on a speckled white plate, evoking warmth and indulgence.

Expert Tips

  • I always recommend using a kitchen scale to weigh out your flour! It’s super easy to add too much flour when you use measuring cups. Don’t have a scale? Then make sure to use the scoop and level method to weigh out your flour. 
  • Do you have some overripe bananas, but you’re not ready to make banana bread yet? Freeze them! I place them in the freezer and just thaw them when ready to use.
  • You can swap out the all-purpose flour for the same amount of whole wheat flour. 
  • Make sure you mash out the banana, and then measure it. If you add too much or too little mashed banana, it’ll change the texture of the banana bread.

Storage Instructions

Store the banana bread in an airtight container or tightly wrap it in foil at room temperature for up to 4 days.

Freeze by wrapping each slice or the entire load in foil and place in a freezer bag for up to 3 months. Let thaw in the fridge or at room temperature before enjoying!

More Banana Recipes You’ll Love

sliced pieces of dairy free banana bread stacked on top of each other

Dairy Free Banana Bread (One Bowl!)
Oat Flour Banana Bread slice on a small plate surrounded by chocolate chips, banana, and loaf of banana bread

Oat Flour Banana Bread
Banana Bread Chocolate Chip Cookies on a baking sheet

Banana Bread Chocolate Chip Cookies
three chocolate chip banana bars on a plate

Chocolate Chip Banana Bars

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Three slices of moist banana bread with chocolate chips on a white, speckled plate. The bread appears soft and rich, creating a warm, inviting feel.
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Chocolate Chunk Banana Bread

Gabby Kislanko
With just 10 simple pantry ingredients, you can make the best chocolate chunk banana bread ever! This banana bread is super soft, moist, and packed with melty chocolate chunks.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 slices
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Ingredients
 

  • ½ cup (105 g) butter (dairy free or regular), melted
  • 2 eggs
  • 1½ cup (350 g) ripe mashed bananas (3-4 ripe bananas)
  • 1 tsp vanilla extract
  • ¾ cup (150 g) light brown sugar
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • 1⅔ cup (210 g) all-purpose flour
  • ¼ tsp salt
  • ¾ cup (125 g) semisweet chopped chocolate or chocolate chips, plus more for topping, (regular or dairy free)

Instructions
 

  • Preheat oven to 350°F. Grease and line a 8×4 or 9×5 inch loaf pan with parchment paper, leaving some hanging over the sides to make it easy to remove the loaf later.
  • Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the eggs and vanilla.
  • Whisk in brown sugar.
  • Mash the bananas with a fork to remove large clumps. Measure out 1½ cups of mashed banana* and mix it in with the other liquid ingredients.
  • Pour in the flour, cinnamon, salt, and baking soda, then whisk. Stir in the chocolate chunks.
  • Pour the batter into the lined loaf pan and bake in preheated oven for 55-75 minutes. Sprinkle more chocolate chunks on top if desired. Check on the banana bread after 45 minutes and if the top is getting too brown, loosely cover the pan with tin foil.
  • Remove from oven when a toothpick inserted in the middle of the loaf comes out clean. Let cool before removing from the pan.

Equipment

Whisk
8x4 loaf pan or 9x5 loaf pan
8×4 loaf pan or 9×5 loaf pan

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.
Chocolate Chips and Nuts: The recipe calls for mini chocolate chips, but you can also use regular ones. You can also add chopped walnuts, pecans, or other nuts.
Mashed Banana: This recipe calls for exactly 1½ cups of mashed bananas, so measuring it out is an important step. If you have more than 1½ cups, discard the rest because adding more could affect how the recipe turns out.
Banana Muffins: This recipe yields 16-18 banana bread muffins. Fill muffin liners to 3/4 full and bake at 350°F for 18-23 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Whole Wheat Banana Bread: If you want to make healthier whole wheat banana bread, you can swap the all purpose flour at a 1:1 ratio with whole wheat flour.
Storage and Freezing Instructions:
Store in an airtight container or wrapped in aluminium foil at room temperature for up to 4 days. Freeze for up to 3 months by wrapping individual slices or whole loaf in tin foil and placing in a Ziploc bag. Thaw in the fridge or at room temperature.
Recipe modified in 2025: Some readers had expressed that the banana loaf was a little too moist. I retested the recipe and reduced the banana from 2 cups to 1½ cups and increased the oven temperature from 325°F to 350°F and the result was still perfectly moist, but a bit less than before. If you loved the old recipe, I wanted to make sure I kept the record of it.
Calories: 318kcal, Carbohydrates: 44g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 2g, Cholesterol: 33mg, Sodium: 256mg, Potassium: 208mg, Fiber: 2g, Sugar: 23g, Vitamin A: 68IU, Vitamin C: 2mg, Calcium: 32mg, Iron: 2mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.