🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 125 (from laksa062)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa125.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://natashaskitchen.com/chocolate-chip-banana-bread/\')), getAhrefsUnparsedNoserviceFromURL(\'https://natashaskitchen.com/chocolate-chip-banana-bread/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/","crawl_time":1775712262,"first_indexed_time":1545325634,"http_code":200,"src_unparsed":"com,natashaskitchen!\/chocolate-chip-banana-bread\/ s443","src_root_hash":"10317463341279786325","history_drop_reason":null,"meta_title":"Chocolate Chip Banana Bread","meta_descriptions":["This Chocolate Chip Banana Bread is moist and loaded with ripe bananas and melty chocolate morsels. Banana chocolate chip bread is a treat!"],"attrs_boilerpipe_text":"Chocolate Chip Banana Bread\nis wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. My banana chocolate chip bread has plenty of banana flavor, and it’s a real treat.\nThis post may contain affiliate links. Read my\ndisclosure policy\n.\nI can never let my overripe bananas go to waste! I love buying big batches of bananas at a time, knowing full well that some will get overripe so I can make my classic\nBanana Bread\nand\nBanana Muffins\n. But when my family is craving chocolate, we make this Chocolate Banana Bread. It is the favorite of my children, and we are quite smitten as well. Did I mention it’s EASY? It literally comes together in one bowl!\nIngredients for Chocolate Chip Banana Bread\nAs with most baking projects, my most important tip is to make sure eggs, butter, and bananas are at room temperature.\nBananas\n– the riper the better! Overripe bananas will make your banana bread naturally sweeter and more moist. If you stored our ripe bananas in the freezer, thaw bananas at room temperature for 1-2 hours or overnight in the refrigerator, then let them come to room temperature. Drain any liquid after the bananas are thawed.\nChocolate Chips\n– I use semi-sweet chocolate chips, but you have options (see my tips below)\nEggs\n– use large eggs. You can bring them to room temperature quickly by putting them in a bowl of warm water for 5 minutes.\nButter\n– use unsalted. If you forget to leave your butter out, watch my video on\nhow to soften butter\nquickly.\nPantry Staples\n– All-purpose flour, sugar, baking soda, and salt\nKeep Those Overripe Bananas!\nUse very ripe bananas, i.e. mushy bananas. You can tell a mushy banana by the color of the peel – it should be browned or browning significantly and should feel soft when squeezed between your fingertips and will be very easy to mash with a fork. Mash bananas until they are a chunky applesauce consistency. Some texture is good in banana bread!\nThe Best Chocolate Chips for Baking?\nWe used\nsemi-sweet chocolate chips\nsince the bread was already plenty sweet with the overripe bananas and bit of sugar, but it really is based on preference. You can use milk chocolate for a sweeter bite or even bittersweet chocolate chips to cut down on the sweetness.\nWe used standard-sized baking chips but mini chocolate chips would also work. Use between 2\/3 to 3\/4 cup of mini chocolate chips based on how sweet your like your bread.\nHow to Make Chocolate Chip Banana Bread\nYou can use either a stand mixer, an electric hand mixer or even whisk this together by hand with a little extra effort.\nPrep –\nPreheat the oven to 350˚F. Butter and flour a standard \nbread loaf pan\n.\nCream\ntogether softened butter and sugar in a mixing bowl then add 2 lightly beaten eggs.\nMash the bananas\nwith a fork and add them to the bowl – they should still have some lumpy texture.\nWhisk dry ingredients\ntogether in a separate bowl and add the flour mixture to the batter.\nFold in 3\/4 of the chocolate chips\n(save some to scatter over the top) and transfer to the prepared\nbread pan\n, spreading evenly in the pan. Sprinkle top with remaining 1\/4 of chocolate chips and bake.\nYou’ll know you’ve done it right when the chocolate chip banana bread batter is thick and has small lumps of banana.\nStoring Chocolate Chip Banana Bread\nIt’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven! This chocolate chip banana bread keeps well for days.\nRoom Temperature\n– Once the banana bread has cooled to room temperature, wrap it in plastic wrap or set in an airtight container at room temperature for up to 2 days.\nRefrigeration\n– I suggest avoiding refrigerating since it can dry out banana bread, but you can refrigerate it for 3-5 days.\nFreezing\n– Transfer to a freezer-safe zip-top bag or container, or wrap with a layer of aluminum foil and freeze for up to 3 months then thaw at room temperature for a few hours.\nIt’s hard to wait for this Chocolate Chip Banana Bread to cool, so I wait until it’s just no longer hot! The cozy aroma that lingers in my kitchen is incredible, and it makes my house smell like Christmas morning.\nPair a warm slice of chocolate chip banana bread with a mug of coffee, and your morning is made. This is an excellent breakfast bread, but it also works as a dessert bread (because – the chocolate!).\nChocolate Chip Banana Bread\n4.99\nfrom\n930\nvotes\nChocolate Chip Banana Bread is moist and loaded with ripe bananas, and it's studded with melty morsels of chocolate chips. You'll love that it has plenty of banana flavor and stays moist for days.\nPin\nReview\nPrint\nPrep Time:\n10\nminutes\nCook Time:\n1\nhour\nTotal Time:\n1\nhour\n10\nminutes\nServings:\n10\nslices\n1\/2\ncup\nunsalted butter\n,\n(8 Tbsp), softened\n2\/3\ncup\ngranulated sugar\n2\nlarge eggs\n,\nroom temperature\n3\nmedium\/large bananas\n,\n(very ripe), about 1 3\/4 cups mashed\n1\/2\ntsp\nvanilla extract\n1 1\/2\ncups\nall-purpose flour\n1\ntsp\nbaking soda\n1\/2\ntsp\nsalt\n1\ncup\nsemisweet chocolate chips\n,\ndivided, or mini chocolate chips or chunks\nPreheat Oven\nto 350˚F. Butter and flour a\nbread loaf pan\n(9.25\"L x 5.25\"W x 2.75\"D)\nCream Butter and Sugar –\nIn a mixing bowl using paddle attachment, cream together 1\/2 cup softened butter and 2\/3 cup sugar. Add 2 lightly beaten eggs.\nMash bananas\nwith a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1\/2 tsp vanilla extract. Mix until blended. \nWhisk together dry ingredients\nin a separate bowl: 1 1\/2 cups flour, 1 tsp baking soda and 1\/2 tsp salt. Add to the mixing bowl and mix until incorporated. \nFold in 3\/4 cup chocolate chips\nthen transfer to prepared bread pan. Sprinkle remaining 1\/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool. \nTo Store Chocolate Chip Banana Bread: \nRoom Temperature –\ncover and store for up to 2 days \nRefrigeration\n– I don’t advise refrigerating since it can dry out the bread but you can refrigerate 3-5 days. \nFreeze\n– wrap in foil and freeze up to 3 months then thaw at room temperature for 3 hours. \n350\nkcal\nCalories\n45\ng\nCarbs\n4\ng\nProtein\n17\ng\nFat\n10\ng\nSaturated Fat\n58\nmg\nCholesterol\n258\nmg\nSodium\n260\nmg\nPotassium\n2\ng\nFiber\n24\ng\nSugar\n365\nIU\nVitamin A\n3.1\nmg\nVitamin C\n23\nmg\nCalcium\n2.3\nmg\nIron\nFull Nutrition Label\nNutrition Disclosure\nNutrition Facts\nChocolate Chip Banana Bread\nAmount per Serving\nCalories\n% Daily Value*\nFat\n17\ng\n26\n%\nSaturated Fat\n10\ng\n63\n%\nCholesterol\n58\nmg\n19\n%\nSodium\n258\nmg\n11\n%\nPotassium\n260\nmg\n7\n%\nCarbohydrates\n45\ng\n15\n%\nFiber\n2\ng\n8\n%\nSugar\n24\ng\n27\n%\nProtein\n4\ng\n8\n%\nVitamin A\n365\nIU\n7\n%\nVitamin C\n3.1\nmg\n4\n%\nCalcium\n23\nmg\n2\n%\nIron\n2.3\nmg\n13\n%\n* Percent Daily Values are based on a 2000 calorie diet.\nMore Sweet Bread Recipes to Explore\nBlueberry Bread\nZucchini Bread\nChocolate Banana Bread\nCranberry Bread\nIrish Soda Bread\nPull-Apart Apple Bread\nPersimmon Bread","attrs_markdown":"[![Natasha's Kitchen](https:\/\/natashaskitchen.com\/wp-content\/themes\/natashas-kitchen\/images\/logo.png)](https:\/\/natashaskitchen.com\/)\n\n- [Recipes](https:\/\/natashaskitchen.com\/recipes\/)\n- Menu\n\nClose Search\n\n## Search this site\n\nClose Menu\n\n- [Home](https:\/\/natashaskitchen.com\/)\n- [Recipes](https:\/\/natashaskitchen.com\/recipes\/)\n  - 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[4\\.99 from 930 votes](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#comments)\n  - [1,300 comments](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#comments)\n\n- Jump to Recipe\n\n**Chocolate Chip Banana Bread** is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. My banana chocolate chip bread has plenty of banana flavor, and it’s a real treat.\n\n![Chocolate Chip banana bread sliced on a plate studded with chocolate chips and bananas](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-2.jpg)\n\nThis post may contain affiliate links. Read my [disclosure policy](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/#amazon-disclosure).\n\n## Chocolate Chip Banana Bread Recipe\nI can never let my overripe bananas go to waste! I love buying big batches of bananas at a time, knowing full well that some will get overripe so I can make my classic [Banana Bread](https:\/\/natashaskitchen.com\/banana-bread-recipe-video\/) and [Banana Muffins](https:\/\/natashaskitchen.com\/banana-muffins-recipe\/). But when my family is craving chocolate, we make this Chocolate Banana Bread. It is the favorite of my children, and we are quite smitten as well. Did I mention it’s EASY? It literally comes together in one bowl\\!\n\n![Chocolate Chip Banana Bread Recipe in Bread Loaf Pan](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-1.jpg)\n\n## Ingredients for Chocolate Chip Banana Bread\nAs with most baking projects, my most important tip is to make sure eggs, butter, and bananas are at room temperature.\n\n- **Bananas** – the riper the better! Overripe bananas will make your banana bread naturally sweeter and more moist. If you stored our ripe bananas in the freezer, thaw bananas at room temperature for 1-2 hours or overnight in the refrigerator, then let them come to room temperature. Drain any liquid after the bananas are thawed.\n- **Chocolate Chips** – I use semi-sweet chocolate chips, but you have options (see my tips below)\n- **Eggs** – use large eggs. You can bring them to room temperature quickly by putting them in a bowl of warm water for 5 minutes.\n- **Butter** – use unsalted. If you forget to leave your butter out, watch my video on [how to soften butter](https:\/\/www.youtube.com\/watch?v=CycvJs35SJw) quickly.\n- **Pantry Staples** – All-purpose flour, sugar, baking soda, and salt\n\n![Ingredients for Chocolate Chip Banana Bread with over-ripe bananas and chocolate chips](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-6.jpg)\n\n## Keep Those Overripe Bananas\\!\nUse very ripe bananas, i.e. mushy bananas. You can tell a mushy banana by the color of the peel – it should be browned or browning significantly and should feel soft when squeezed between your fingertips and will be very easy to mash with a fork. Mash bananas until they are a chunky applesauce consistency. Some texture is good in banana bread\\!\n\n![Mashing peeled overripe ripe bananas in a blue bowl](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-7.jpg)\n\n## The Best Chocolate Chips for Baking?\nWe used [semi-sweet chocolate chips](https:\/\/amzn.to\/2SazYdo) since the bread was already plenty sweet with the overripe bananas and bit of sugar, but it really is based on preference. You can use milk chocolate for a sweeter bite or even bittersweet chocolate chips to cut down on the sweetness.\n\nWe used standard-sized baking chips but mini chocolate chips would also work. Use between 2\/3 to 3\/4 cup of mini chocolate chips based on how sweet your like your bread.\n\n![Semi sweet chocolate chips for baking sprinkled over chocolate chip banana bread](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-5.jpg)\n\n## How to Make Chocolate Chip Banana Bread\nYou can use either a stand mixer, an electric hand mixer or even whisk this together by hand with a little extra effort.\n\n- **Prep –** Preheat the oven to 350˚F. Butter and flour a standard [bread loaf pan](https:\/\/amzlink.to\/az0JTcD15D2Q5).\n- **Cream** together softened butter and sugar in a mixing bowl then add 2 lightly beaten eggs.\n- **Mash the bananas** with a fork and add them to the bowl – they should still have some lumpy texture.\n- **Whisk dry ingredients** together in a separate bowl and add the flour mixture to the batter.\n- **Fold in 3\/4 of the chocolate chips** (save some to scatter over the top) and transfer to the prepared [bread pan](https:\/\/amzlink.to\/az0JTcD15D2Q5), spreading evenly in the pan. Sprinkle top with remaining 1\/4 of chocolate chips and bake.\n\n![How to Make the best chocolate chip banana bread step by step visual instructions](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-8.jpg)\n\nYou’ll know you’ve done it right when the chocolate chip banana bread batter is thick and has small lumps of banana.\n\n![What chocolate banana bread batter looks like poured into bread pan](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-9.jpg)\n\n## **Storing Chocolate Chip Banana Bread**\nIt’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven! This chocolate chip banana bread keeps well for days.\n\n- **Room Temperature** – Once the banana bread has cooled to room temperature, wrap it in plastic wrap or set in an airtight container at room temperature for up to 2 days.\n- **Refrigeration** – I suggest avoiding refrigerating since it can dry out banana bread, but you can refrigerate it for 3-5 days.\n- **Freezing** – Transfer to a freezer-safe zip-top bag or container, or wrap with a layer of aluminum foil and freeze for up to 3 months then thaw at room temperature for a few hours.\n\n![Sliced Banana Chocolate Chip Bread studded with chocolate](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-3.jpg)\n\nIt’s hard to wait for this Chocolate Chip Banana Bread to cool, so I wait until it’s just no longer hot! The cozy aroma that lingers in my kitchen is incredible, and it makes my house smell like Christmas morning.\n\nPair a warm slice of chocolate chip banana bread with a mug of coffee, and your morning is made. This is an excellent breakfast bread, but it also works as a dessert bread (because – the chocolate!).\n\n## Chocolate Chip Banana Bread\n4\\.99 from 930 votes\n\nAuthor: [Natasha Kravchuk](https:\/\/natashaskitchen.com\/natasha-kravchuk\/)\n\n![Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. This banana chocolate chip bread is a real treat. \\#chocolatechipbananabread \\#chocolatebananabread \\#bananabread \\#bananas \\#chocolatechips \\#dessert](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-2-160x160.jpg)\n\nChocolate Chip Banana Bread is moist and loaded with ripe bananas, and it's studded with melty morsels of chocolate chips. You'll love that it has plenty of banana flavor and stays moist for days.\n\n[Save](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/)\n\n[Saved](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fnatashaskitchen.com%2Fchocolate-chip-banana-bread%2F&media=https%3A%2F%2Fnatashaskitchen.com%2Fwp-content%2Fuploads%2F2018%2F12%2FChocolote-Banana-Bread-2.jpg&description=Chocolate+Chip+Banana+Bread&is_video=false)\n\n[Review](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#comments)\n\n[Print](https:\/\/natashaskitchen.com\/wprm_print\/chocolate-chip-banana-bread)\n\nPrep Time: 10 minutes mins\n\nCook Time: 1 hour hr\n\nTotal Time: 1 hour hr 10 minutes mins\n\n### Ingredients US Customary Metric\nServings: 10 slices\n\n- 1\/2 cup unsalted butter, (8 Tbsp), softened\n- 2\/3 cup [granulated sugar](https:\/\/amzlink.to\/az0geKdK0Kbnp)\n- 2 large eggs, room temperature\n- 3 medium\/large bananas, (very ripe), about 1 3\/4 cups mashed\n- 1\/2 tsp  [vanilla extract](https:\/\/natashaskitchen.com\/vanilla-extract-recipe\/)\n- 1 1\/2  cups [all-purpose flour](https:\/\/amzlink.to\/az0DcOgZPUt3V)\n- 1 tsp [baking soda](https:\/\/amzlink.to\/az0xyIy4tcMDW)\n- 1\/2 tsp  [salt](https:\/\/amzlink.to\/az0CIpYZjvBmu)\n- 1 cup [semisweet chocolate chips](https:\/\/amzlink.to\/az0QAIIGvEXgY), divided, or mini chocolate chips or chunks\n\n### Instructions\n- **Preheat Oven** to 350˚F. Butter and flour a [bread loaf pan](https:\/\/amzlink.to\/az0JTcD15D2Q5) (9.25\"L x 5.25\"W x 2.75\"D)\n- **Cream Butter and Sugar –** In a mixing bowl using paddle attachment, cream together 1\/2 cup softened butter and 2\/3 cup sugar. Add 2 lightly beaten eggs.\n- **Mash bananas** with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1\/2 tsp vanilla extract. Mix until blended.\n- **Whisk together dry ingredients** in a separate bowl: 1 1\/2 cups flour, 1 tsp baking soda and 1\/2 tsp salt. Add to the mixing bowl and mix until incorporated.\n- **Fold in 3\/4 cup chocolate chips** then transfer to prepared bread pan. Sprinkle remaining 1\/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool.\n\n### Notes\n**To Store Chocolate Chip Banana Bread:**\n\n- **Room Temperature –** cover and store for up to 2 days\n- **Refrigeration** – I don’t advise refrigerating since it can dry out the bread but you can refrigerate 3-5 days.\n- **Freeze** – wrap in foil and freeze up to 3 months then thaw at room temperature for 3 hours.\n\n### Nutrition Per Serving\n350kcal Calories45g Carbs4g Protein17g Fat10g Saturated Fat58mg Cholesterol258mg Sodium260mg Potassium2g Fiber24g Sugar365IU Vitamin A3\\.1mg Vitamin C23mg Calcium2\\.3mg Iron\n\n- [Full Nutrition Label](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/)\n- [Nutrition Disclosure](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/#nutrition)\n\nNutrition Facts\n\nChocolate Chip Banana Bread\n\nAmount per Serving\n\nCalories\n\n350\n\n% Daily Value\\*\n\nFat\n\n17\n\ng\n\n26\n\n%\n\nSaturated Fat\n\n10\n\ng\n\n63\n\n%\n\nCholesterol\n\n58\n\nmg\n\n19\n\n%\n\nSodium\n\n258\n\nmg\n\n11\n\n%\n\nPotassium\n\n260\n\nmg\n\n7\n\n%\n\nCarbohydrates\n\n45\n\ng\n\n15\n\n%\n\nFiber\n\n2\n\ng\n\n8\n\n%\n\nSugar\n\n24\n\ng\n\n27\n\n%\n\nProtein\n\n4\n\ng\n\n8\n\n%\n\nVitamin A\n\n365\n\nIU\n\n7\n\n%\n\nVitamin C\n\n3\\.1\n\nmg\n\n4\n\n%\n\nCalcium\n\n23\n\nmg\n\n2\n\n%\n\nIron\n\n2\\.3\n\nmg\n\n13\n\n%\n\n\\* Percent Daily Values are based on a 2000 calorie diet.\n\nCourse: Breakfast, snack\n\nCuisine: American\n\nKeyword: Chocolate Chip Banana Bread\n\nSkill Level: Easy\n\nCost to Make: [\\$](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/#recipe-cost)\n\nCalories: 350\n\n## Filed Under\n- [\\#Dessert](https:\/\/natashaskitchen.com\/category\/dessert\/)\n- [\\#Bread Recipes](https:\/\/natashaskitchen.com\/category\/bread\/)\n- [\\#Freezer Friendly](https:\/\/natashaskitchen.com\/category\/freezer-friendly\/)\n- [\\#Holiday](https:\/\/natashaskitchen.com\/category\/holiday\/)\n- [\\#Kid Friendly](https:\/\/natashaskitchen.com\/category\/kid-friendly-2\/)\n- [\\#Breakfast](https:\/\/natashaskitchen.com\/category\/breakfast\/)\n- [\\#banana](https:\/\/natashaskitchen.com\/tag\/banana\/)\n- [\\#chocolate chips](https:\/\/natashaskitchen.com\/tag\/chocolate-chips\/)\n\nShare the Post:\n\n[![Natasha's Kitchen Cookbook](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2023\/12\/Order-My-Cook-Book-2-728x336.png)](https:\/\/natashaskitchen.com\/cookbook\/)\n\n## More Sweet Bread Recipes to Explore\n- [Blueberry Bread](https:\/\/natashaskitchen.com\/blueberry-bread\/)\n- [Zucchini Bread](https:\/\/natashaskitchen.com\/zucchini-bread-recipe\/)\n- [Chocolate Banana Bread](https:\/\/natashaskitchen.com\/chocolate-banana-bread\/)\n- [Cranberry Bread](https:\/\/natashaskitchen.com\/cranberry-bread\/)\n- [Irish Soda Bread](https:\/\/natashaskitchen.com\/irish-soda-bread\/)\n- [Pull-Apart Apple Bread](https:\/\/natashaskitchen.com\/apple-bread-recipe\/)\n- [Persimmon Bread](https:\/\/natashaskitchen.com\/persimmon-bread-recipe\/)\n\n4\\.99 from 930 votes ([535 ratings without comment](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/))\n\n## Leave a Comment [Cancel reply](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#respond)\n\n## Comments\n- Stephanie Cameron\n  \n  April 5, 2026\n  \n  Literally SO good!!! Making this again and again\\!\n  \n  [Reply](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#comment-1138108)\n- Shaun Johnson\n  \n  April 4, 2026\n  \n  A luscious treat my whole family enjoyed on a Saturday. Tender cake and gooey chips ( I used Ghirardelli ) .  \n   I tented foil on top after 20 minutes because my oven was browning it rather fast, but you know your own oven.  \n   Next time I may half the vanilla extract and use half rum extract, but I chickened out this time\\!\n  \n  [Reply](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#comment-1137991)\n- Gail Jorgensen\n  \n  April 3, 2026\n  \n  I have celiac so I took this recipe and used 1-1 gluten free flour and gluten free baking soda. I used a mini-loaf pan and they were so good\\!\n  \n  [Reply](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#comment-1137747)\n  - NatashasKitchen.com\n    \n    April 3, 2026\n    \n    Thank you for sharing, Gail\\!\n    \n    [Reply](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#comment-1137761)\n- Amy\n  \n  March 31, 2026\n  \n  Came across this recipe as I was looking into making a loaf of banana bread! So glad I did because this came out so yummy 🙂 we only put in half of the sugar, a bit less chocolate chips and topped it off with sugar, pumpkin seeds and rolled oats. It was so delicious, perfect sweetness and crunchy top(because of the sugar), what a great recipe. Thanks for sharing\\!\n  \n  [Reply](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#comment-1137488)\n  - Natashas Kitchen\n    \n    March 31, 2026\n    \n    Hi Amy, You’re welcome. I’m so happy to hear you enjoyed every bite\\!\n    \n    [Reply](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#comment-1137504)\n- Ariana\n  \n  March 31, 2026\n  \n  I LOVE this recipe!! I use it to make banana bread for my family and they love it!!! I highly recommend.\n  \n  [Reply](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#comment-1137436)\n\n[Load More Reviews](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/comment-page-31\/#comments)\n\n## Welcome to Natasha’s Kitchen\\!\n![Natasha](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2023\/02\/NK-Head-Red-Shirt-small.png) Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. [Learn more...](https:\/\/natashaskitchen.com\/about\/)\n\nLove, ![Natasha](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2017\/05\/natasha-sign.png)\n\n## Reader Favorites\n- ![Sliced moist banana nut bread with overripe bananas](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/05\/Banana-Bread-Recipe-7-262x262.jpg)\n  \n  [Banana Bread Recipe (VIDEO)](https:\/\/natashaskitchen.com\/banana-bread-recipe-video\/)\n  \n  (6628)\n- ![Our go-to fish tacos recipe for entertaining! Easy, excellent fish tacos with the best fish taco sauce; an irresistible lime crema! \\| natashaskitchen.com](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2017\/08\/Easy-Fish-Tacos-with-the-Best-Fish-Taco-Sauce-4-262x262.jpg)\n  \n  [Fish Tacos Recipe with Best Fish Taco Sauce\\!](https:\/\/natashaskitchen.com\/fish-tacos-recipe\/)\n  \n  (1931)\n- ![Juicy sliced meatloaf on a cutting board garnished with parsley](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2024\/10\/The-Best-Meatloaf-Recipe-7-262x262.jpg)\n  \n  [The Best Meatloaf Recipe](https:\/\/natashaskitchen.com\/meatloaf-recipe\/)\n  \n  (9498)\n- ![Roasted Cauliflower baked](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2021\/02\/Roasted-Cauliflower-3-262x262.jpg)\n  \n  [Easy Roasted Cauliflower Recipe](https:\/\/natashaskitchen.com\/roasted-cauliflower\/)\n  \n  (871)\n- ![Beef chili in crockpot](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2020\/04\/Slow-Cooker-Beef-Chili-Recipe-3-262x262.jpg)\n  \n  [Slow Cooker Chili Recipe](https:\/\/natashaskitchen.com\/slow-cooker-chili-recipe\/)\n  \n  (2325)\n- ![Pico De gallo in a serving bowl with tortilla chips](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2019\/07\/Pico-de-Gallo-Recipe-2-262x262.jpg)\n  \n  [Authentic Pico de Gallo](https:\/\/natashaskitchen.com\/pico-de-gallo\/)\n  \n  (389)\n- ![Sloppy Joe up close with saucy sloppy joe filling in a bun](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2025\/06\/Sloppy-Joe-Recipe-4-262x262.jpg)\n  \n  [Sloppy Joes Recipe](https:\/\/natashaskitchen.com\/sloppy-joe-recipe\/)\n  \n  (2015)\n- ![Caesar Salad recipe in a bowl with romaine, croutons, parmesan cheese and caesar dressing](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2019\/01\/Caesar-Salad-Recipe-3-262x262.jpg)\n  \n  [Caesar Salad](https:\/\/natashaskitchen.com\/caesar-salad-recipe\/)\n  \n  (577)\n\n[Search Full Recipe Index](https:\/\/natashaskitchen.com\/recipes\/)\n\n## As Featured On\n![As Featured On]()\n\n- Copyright © 2026 Natasha's Kitchen\n- [Privacy Policy](https:\/\/natashaskitchen.com\/about\/privacy-policy\/)\n- [Website Accessibility Policy](https:\/\/natashaskitchen.com\/disclaimer\/)\n- [Start A Blog](https:\/\/natashaskitchen.com\/blogger-resources\/)\n- [Press](https:\/\/natashaskitchen.com\/about\/press\/)\n- [FAQ](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/)\n- [Contact](https:\/\/natashaskitchen.com\/contact\/)\n- [Design by cre8d](https:\/\/www.cre8d-design.com\/)\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.\n\n## Never Go \"Hangry\" Again\\!\nGet weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.","attrs_readable_markdown":"**Chocolate Chip Banana Bread** is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. My banana chocolate chip bread has plenty of banana flavor, and it’s a real treat.\n\n![Chocolate Chip banana bread sliced on a plate studded with chocolate chips and bananas](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-2.jpg)\n\nThis post may contain affiliate links. Read my [disclosure policy](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/#amazon-disclosure).\n\nI can never let my overripe bananas go to waste! I love buying big batches of bananas at a time, knowing full well that some will get overripe so I can make my classic [Banana Bread](https:\/\/natashaskitchen.com\/banana-bread-recipe-video\/) and [Banana Muffins](https:\/\/natashaskitchen.com\/banana-muffins-recipe\/). But when my family is craving chocolate, we make this Chocolate Banana Bread. It is the favorite of my children, and we are quite smitten as well. Did I mention it’s EASY? It literally comes together in one bowl\\!\n\n![Chocolate Chip Banana Bread Recipe in Bread Loaf Pan](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-1.jpg)\n\n## Ingredients for Chocolate Chip Banana Bread\nAs with most baking projects, my most important tip is to make sure eggs, butter, and bananas are at room temperature.\n\n- **Bananas** – the riper the better! Overripe bananas will make your banana bread naturally sweeter and more moist. If you stored our ripe bananas in the freezer, thaw bananas at room temperature for 1-2 hours or overnight in the refrigerator, then let them come to room temperature. Drain any liquid after the bananas are thawed.\n- **Chocolate Chips** – I use semi-sweet chocolate chips, but you have options (see my tips below)\n- **Eggs** – use large eggs. You can bring them to room temperature quickly by putting them in a bowl of warm water for 5 minutes.\n- **Butter** – use unsalted. If you forget to leave your butter out, watch my video on [how to soften butter](https:\/\/www.youtube.com\/watch?v=CycvJs35SJw) quickly.\n- **Pantry Staples** – All-purpose flour, sugar, baking soda, and salt\n\n![Ingredients for Chocolate Chip Banana Bread with over-ripe bananas and chocolate chips](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-6.jpg)\n\n## Keep Those Overripe Bananas\\!\nUse very ripe bananas, i.e. mushy bananas. You can tell a mushy banana by the color of the peel – it should be browned or browning significantly and should feel soft when squeezed between your fingertips and will be very easy to mash with a fork. Mash bananas until they are a chunky applesauce consistency. Some texture is good in banana bread\\!\n\n![Mashing peeled overripe ripe bananas in a blue bowl](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-7.jpg)\n\n## The Best Chocolate Chips for Baking?\nWe used [semi-sweet chocolate chips](https:\/\/amzn.to\/2SazYdo) since the bread was already plenty sweet with the overripe bananas and bit of sugar, but it really is based on preference. You can use milk chocolate for a sweeter bite or even bittersweet chocolate chips to cut down on the sweetness.\n\nWe used standard-sized baking chips but mini chocolate chips would also work. Use between 2\/3 to 3\/4 cup of mini chocolate chips based on how sweet your like your bread.\n\n![Semi sweet chocolate chips for baking sprinkled over chocolate chip banana bread](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-5.jpg)\n\n## How to Make Chocolate Chip Banana Bread\nYou can use either a stand mixer, an electric hand mixer or even whisk this together by hand with a little extra effort.\n\n- **Prep –** Preheat the oven to 350˚F. Butter and flour a standard [bread loaf pan](https:\/\/amzlink.to\/az0JTcD15D2Q5).\n- **Cream** together softened butter and sugar in a mixing bowl then add 2 lightly beaten eggs.\n- **Mash the bananas** with a fork and add them to the bowl – they should still have some lumpy texture.\n- **Whisk dry ingredients** together in a separate bowl and add the flour mixture to the batter.\n- **Fold in 3\/4 of the chocolate chips** (save some to scatter over the top) and transfer to the prepared [bread pan](https:\/\/amzlink.to\/az0JTcD15D2Q5), spreading evenly in the pan. Sprinkle top with remaining 1\/4 of chocolate chips and bake.\n\n![How to Make the best chocolate chip banana bread step by step visual instructions](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-8.jpg)\n\nYou’ll know you’ve done it right when the chocolate chip banana bread batter is thick and has small lumps of banana.\n\n![What chocolate banana bread batter looks like poured into bread pan](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-9.jpg)\n\n## **Storing Chocolate Chip Banana Bread**\nIt’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven! This chocolate chip banana bread keeps well for days.\n\n- **Room Temperature** – Once the banana bread has cooled to room temperature, wrap it in plastic wrap or set in an airtight container at room temperature for up to 2 days.\n- **Refrigeration** – I suggest avoiding refrigerating since it can dry out banana bread, but you can refrigerate it for 3-5 days.\n- **Freezing** – Transfer to a freezer-safe zip-top bag or container, or wrap with a layer of aluminum foil and freeze for up to 3 months then thaw at room temperature for a few hours.\n\n![Sliced Banana Chocolate Chip Bread studded with chocolate](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-3.jpg)\n\nIt’s hard to wait for this Chocolate Chip Banana Bread to cool, so I wait until it’s just no longer hot! The cozy aroma that lingers in my kitchen is incredible, and it makes my house smell like Christmas morning.\n\nPair a warm slice of chocolate chip banana bread with a mug of coffee, and your morning is made. This is an excellent breakfast bread, but it also works as a dessert bread (because – the chocolate!).\n\n## Chocolate Chip Banana Bread\n4\\.99 from 930 votes\n\n![Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. This banana chocolate chip bread is a real treat. \\#chocolatechipbananabread \\#chocolatebananabread \\#bananabread \\#bananas \\#chocolatechips \\#dessert](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2018\/12\/Chocolote-Banana-Bread-2-160x160.jpg)\n\nChocolate Chip Banana Bread is moist and loaded with ripe bananas, and it's studded with melty morsels of chocolate chips. You'll love that it has plenty of banana flavor and stays moist for days.\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fnatashaskitchen.com%2Fchocolate-chip-banana-bread%2F&media=https%3A%2F%2Fnatashaskitchen.com%2Fwp-content%2Fuploads%2F2018%2F12%2FChocolote-Banana-Bread-2.jpg&description=Chocolate+Chip+Banana+Bread&is_video=false)[Review](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/#comments)[Print](https:\/\/natashaskitchen.com\/wprm_print\/chocolate-chip-banana-bread)\n\nPrep Time: 10 minutes\n\nCook Time: 1 hour\n\nTotal Time: 1 hour  10 minutes\n\nServings: 10 slices\n\n- 1\/2 cup unsalted butter, (8 Tbsp), softened\n- 2\/3 cup [granulated sugar](https:\/\/amzlink.to\/az0geKdK0Kbnp)\n- 2 large eggs, room temperature\n- 3 medium\/large bananas, (very ripe), about 1 3\/4 cups mashed\n- 1\/2 tsp  [vanilla extract](https:\/\/natashaskitchen.com\/vanilla-extract-recipe\/)\n- 1 1\/2  cups [all-purpose flour](https:\/\/amzlink.to\/az0DcOgZPUt3V)\n- 1 tsp [baking soda](https:\/\/amzlink.to\/az0xyIy4tcMDW)\n- 1\/2 tsp  [salt](https:\/\/amzlink.to\/az0CIpYZjvBmu)\n- 1 cup [semisweet chocolate chips](https:\/\/amzlink.to\/az0QAIIGvEXgY), divided, or mini chocolate chips or chunks\n\n- **Preheat Oven** to 350˚F. Butter and flour a [bread loaf pan](https:\/\/amzlink.to\/az0JTcD15D2Q5) (9.25\"L x 5.25\"W x 2.75\"D)\n- **Cream Butter and Sugar –** In a mixing bowl using paddle attachment, cream together 1\/2 cup softened butter and 2\/3 cup sugar. Add 2 lightly beaten eggs.\n- **Mash bananas** with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1\/2 tsp vanilla extract. Mix until blended.\n- **Whisk together dry ingredients** in a separate bowl: 1 1\/2 cups flour, 1 tsp baking soda and 1\/2 tsp salt. Add to the mixing bowl and mix until incorporated.\n- **Fold in 3\/4 cup chocolate chips** then transfer to prepared bread pan. Sprinkle remaining 1\/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool.\n\n**To Store Chocolate Chip Banana Bread:**\n\n- **Room Temperature –** cover and store for up to 2 days\n- **Refrigeration** – I don’t advise refrigerating since it can dry out the bread but you can refrigerate 3-5 days.\n- **Freeze** – wrap in foil and freeze up to 3 months then thaw at room temperature for 3 hours.\n\n350kcal Calories45g Carbs4g Protein17g Fat10g Saturated Fat58mg Cholesterol258mg Sodium260mg Potassium2g Fiber24g Sugar365IU Vitamin A3\\.1mg Vitamin C23mg Calcium2\\.3mg Iron\n\n- [Full Nutrition Label](https:\/\/natashaskitchen.com\/chocolate-chip-banana-bread\/)\n- [Nutrition Disclosure](https:\/\/natashaskitchen.com\/about\/terms-and-conditions\/#nutrition)\n\nNutrition Facts\n\nChocolate Chip Banana Bread\n\nAmount per Serving\n\nCalories\n\n% Daily Value\\*\n\nFat\n\n17\n\ng\n\n26\n\n%\n\nSaturated Fat\n\n10\n\ng\n\n63\n\n%\n\nCholesterol\n\n58\n\nmg\n\n19\n\n%\n\nSodium\n\n258\n\nmg\n\n11\n\n%\n\nPotassium\n\n260\n\nmg\n\n7\n\n%\n\nCarbohydrates\n\n45\n\ng\n\n15\n\n%\n\nFiber\n\n2\n\ng\n\n8\n\n%\n\nSugar\n\n24\n\ng\n\n27\n\n%\n\nProtein\n\n4\n\ng\n\n8\n\n%\n\nVitamin A\n\n365\n\nIU\n\n7\n\n%\n\nVitamin C\n\n3\\.1\n\nmg\n\n4\n\n%\n\nCalcium\n\n23\n\nmg\n\n2\n\n%\n\nIron\n\n2\\.3\n\nmg\n\n13\n\n%\n\n\\* Percent Daily Values are based on a 2000 calorie diet.\n\n[![Natasha's Kitchen Cookbook](https:\/\/natashaskitchen.com\/wp-content\/uploads\/2023\/12\/Order-My-Cook-Book-2-728x336.png)](https:\/\/natashaskitchen.com\/cookbook\/)\n\n## More Sweet Bread Recipes to Explore\n- [Blueberry Bread](https:\/\/natashaskitchen.com\/blueberry-bread\/)\n- [Zucchini Bread](https:\/\/natashaskitchen.com\/zucchini-bread-recipe\/)\n- [Chocolate Banana Bread](https:\/\/natashaskitchen.com\/chocolate-banana-bread\/)\n- [Cranberry Bread](https:\/\/natashaskitchen.com\/cranberry-bread\/)\n- [Irish Soda Bread](https:\/\/natashaskitchen.com\/irish-soda-bread\/)\n- [Pull-Apart Apple Bread](https:\/\/natashaskitchen.com\/apple-bread-recipe\/)\n- [Persimmon Bread](https:\/\/natashaskitchen.com\/persimmon-bread-recipe\/)","meta_canonical":null}

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Meta Description	This Chocolate Chip Banana Bread is moist and loaded with ripe bananas and melty chocolate morsels. Banana chocolate chip bread is a treat!
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Boilerpipe Text	Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. My banana chocolate chip bread has plenty of banana flavor, and it’s a real treat. This post may contain affiliate links. Read my disclosure policy . I can never let my overripe bananas go to waste! I love buying big batches of bananas at a time, knowing full well that some will get overripe so I can make my classic Banana Bread and Banana Muffins . But when my family is craving chocolate, we make this Chocolate Banana Bread. It is the favorite of my children, and we are quite smitten as well. Did I mention it’s EASY? It literally comes together in one bowl! Ingredients for Chocolate Chip Banana Bread As with most baking projects, my most important tip is to make sure eggs, butter, and bananas are at room temperature. Bananas – the riper the better! Overripe bananas will make your banana bread naturally sweeter and more moist. If you stored our ripe bananas in the freezer, thaw bananas at room temperature for 1-2 hours or overnight in the refrigerator, then let them come to room temperature. Drain any liquid after the bananas are thawed. Chocolate Chips – I use semi-sweet chocolate chips, but you have options (see my tips below) Eggs – use large eggs. You can bring them to room temperature quickly by putting them in a bowl of warm water for 5 minutes. Butter – use unsalted. If you forget to leave your butter out, watch my video on how to soften butter quickly. Pantry Staples – All-purpose flour, sugar, baking soda, and salt Keep Those Overripe Bananas! Use very ripe bananas, i.e. mushy bananas. You can tell a mushy banana by the color of the peel – it should be browned or browning significantly and should feel soft when squeezed between your fingertips and will be very easy to mash with a fork. Mash bananas until they are a chunky applesauce consistency. Some texture is good in banana bread! The Best Chocolate Chips for Baking? We used semi-sweet chocolate chips since the bread was already plenty sweet with the overripe bananas and bit of sugar, but it really is based on preference. You can use milk chocolate for a sweeter bite or even bittersweet chocolate chips to cut down on the sweetness. We used standard-sized baking chips but mini chocolate chips would also work. Use between 2/3 to 3/4 cup of mini chocolate chips based on how sweet your like your bread. How to Make Chocolate Chip Banana Bread You can use either a stand mixer, an electric hand mixer or even whisk this together by hand with a little extra effort. Prep – Preheat the oven to 350˚F. Butter and flour a standard bread loaf pan . Cream together softened butter and sugar in a mixing bowl then add 2 lightly beaten eggs. Mash the bananas with a fork and add them to the bowl – they should still have some lumpy texture. Whisk dry ingredients together in a separate bowl and add the flour mixture to the batter. Fold in 3/4 of the chocolate chips (save some to scatter over the top) and transfer to the prepared bread pan , spreading evenly in the pan. Sprinkle top with remaining 1/4 of chocolate chips and bake. You’ll know you’ve done it right when the chocolate chip banana bread batter is thick and has small lumps of banana. Storing Chocolate Chip Banana Bread It’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven! This chocolate chip banana bread keeps well for days. Room Temperature – Once the banana bread has cooled to room temperature, wrap it in plastic wrap or set in an airtight container at room temperature for up to 2 days. Refrigeration – I suggest avoiding refrigerating since it can dry out banana bread, but you can refrigerate it for 3-5 days. Freezing – Transfer to a freezer-safe zip-top bag or container, or wrap with a layer of aluminum foil and freeze for up to 3 months then thaw at room temperature for a few hours. It’s hard to wait for this Chocolate Chip Banana Bread to cool, so I wait until it’s just no longer hot! The cozy aroma that lingers in my kitchen is incredible, and it makes my house smell like Christmas morning. Pair a warm slice of chocolate chip banana bread with a mug of coffee, and your morning is made. This is an excellent breakfast bread, but it also works as a dessert bread (because – the chocolate!). Chocolate Chip Banana Bread 4.99 from 930 votes Chocolate Chip Banana Bread is moist and loaded with ripe bananas, and it's studded with melty morsels of chocolate chips. You'll love that it has plenty of banana flavor and stays moist for days. Pin Review Print Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 10 slices 1/2 cup unsalted butter , (8 Tbsp), softened 2/3 cup granulated sugar 2 large eggs , room temperature 3 medium/large bananas , (very ripe), about 1 3/4 cups mashed 1/2 tsp vanilla extract 1 1/2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup semisweet chocolate chips , divided, or mini chocolate chips or chunks Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D) Cream Butter and Sugar – In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs. Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated. Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool. To Store Chocolate Chip Banana Bread: Room Temperature – cover and store for up to 2 days Refrigeration – I don’t advise refrigerating since it can dry out the bread but you can refrigerate 3-5 days. Freeze – wrap in foil and freeze up to 3 months then thaw at room temperature for 3 hours. 350 kcal Calories 45 g Carbs 4 g Protein 17 g Fat 10 g Saturated Fat 58 mg Cholesterol 258 mg Sodium 260 mg Potassium 2 g Fiber 24 g Sugar 365 IU Vitamin A 3.1 mg Vitamin C 23 mg Calcium 2.3 mg Iron Full Nutrition Label Nutrition Disclosure Nutrition Facts Chocolate Chip Banana Bread Amount per Serving Calories % Daily Value* Fat 17 g 26 % Saturated Fat 10 g 63 % Cholesterol 58 mg 19 % Sodium 258 mg 11 % Potassium 260 mg 7 % Carbohydrates 45 g 15 % Fiber 2 g 8 % Sugar 24 g 27 % Protein 4 g 8 % Vitamin A 365 IU 7 % Vitamin C 3.1 mg 4 % Calcium 23 mg 2 % Iron 2.3 mg 13 % * Percent Daily Values are based on a 2000 calorie diet. More Sweet Bread Recipes to Explore Blueberry Bread Zucchini Bread Chocolate Banana Bread Cranberry Bread Irish Soda Bread Pull-Apart Apple Bread Persimmon Bread
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My banana chocolate chip bread has plenty of banana flavor, and it’s a real treat. ![Chocolate Chip banana bread sliced on a plate studded with chocolate chips and bananas](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-2.jpg) This post may contain affiliate links. Read my [disclosure policy](https://natashaskitchen.com/about/terms-and-conditions/#amazon-disclosure). ## Chocolate Chip Banana Bread Recipe I can never let my overripe bananas go to waste! I love buying big batches of bananas at a time, knowing full well that some will get overripe so I can make my classic [Banana Bread](https://natashaskitchen.com/banana-bread-recipe-video/) and [Banana Muffins](https://natashaskitchen.com/banana-muffins-recipe/). But when my family is craving chocolate, we make this Chocolate Banana Bread. It is the favorite of my children, and we are quite smitten as well. Did I mention it’s EASY? It literally comes together in one bowl\! ![Chocolate Chip Banana Bread Recipe in Bread Loaf Pan](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-1.jpg) ## Ingredients for Chocolate Chip Banana Bread As with most baking projects, my most important tip is to make sure eggs, butter, and bananas are at room temperature. - Bananas – the riper the better! Overripe bananas will make your banana bread naturally sweeter and more moist. If you stored our ripe bananas in the freezer, thaw bananas at room temperature for 1-2 hours or overnight in the refrigerator, then let them come to room temperature. Drain any liquid after the bananas are thawed. - Chocolate Chips – I use semi-sweet chocolate chips, but you have options (see my tips below) - Eggs – use large eggs. You can bring them to room temperature quickly by putting them in a bowl of warm water for 5 minutes. - Butter – use unsalted. If you forget to leave your butter out, watch my video on [how to soften butter](https://www.youtube.com/watch?v=CycvJs35SJw) quickly. - Pantry Staples – All-purpose flour, sugar, baking soda, and salt ![Ingredients for Chocolate Chip Banana Bread with over-ripe bananas and chocolate chips](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-6.jpg) ## Keep Those Overripe Bananas\! Use very ripe bananas, i.e. mushy bananas. You can tell a mushy banana by the color of the peel – it should be browned or browning significantly and should feel soft when squeezed between your fingertips and will be very easy to mash with a fork. Mash bananas until they are a chunky applesauce consistency. Some texture is good in banana bread\! ![Mashing peeled overripe ripe bananas in a blue bowl](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-7.jpg) ## The Best Chocolate Chips for Baking? We used [semi-sweet chocolate chips](https://amzn.to/2SazYdo) since the bread was already plenty sweet with the overripe bananas and bit of sugar, but it really is based on preference. You can use milk chocolate for a sweeter bite or even bittersweet chocolate chips to cut down on the sweetness. We used standard-sized baking chips but mini chocolate chips would also work. Use between 2/3 to 3/4 cup of mini chocolate chips based on how sweet your like your bread. ![Semi sweet chocolate chips for baking sprinkled over chocolate chip banana bread](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-5.jpg) ## How to Make Chocolate Chip Banana Bread You can use either a stand mixer, an electric hand mixer or even whisk this together by hand with a little extra effort. - Prep – Preheat the oven to 350˚F. Butter and flour a standard [bread loaf pan](https://amzlink.to/az0JTcD15D2Q5). - Cream together softened butter and sugar in a mixing bowl then add 2 lightly beaten eggs. - Mash the bananas with a fork and add them to the bowl – they should still have some lumpy texture. - Whisk dry ingredients together in a separate bowl and add the flour mixture to the batter. - Fold in 3/4 of the chocolate chips (save some to scatter over the top) and transfer to the prepared [bread pan](https://amzlink.to/az0JTcD15D2Q5), spreading evenly in the pan. Sprinkle top with remaining 1/4 of chocolate chips and bake. ![How to Make the best chocolate chip banana bread step by step visual instructions](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-8.jpg) You’ll know you’ve done it right when the chocolate chip banana bread batter is thick and has small lumps of banana. ![What chocolate banana bread batter looks like poured into bread pan](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-9.jpg) ## Storing Chocolate Chip Banana Bread It’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven! This chocolate chip banana bread keeps well for days. - Room Temperature – Once the banana bread has cooled to room temperature, wrap it in plastic wrap or set in an airtight container at room temperature for up to 2 days. - Refrigeration – I suggest avoiding refrigerating since it can dry out banana bread, but you can refrigerate it for 3-5 days. - Freezing – Transfer to a freezer-safe zip-top bag or container, or wrap with a layer of aluminum foil and freeze for up to 3 months then thaw at room temperature for a few hours. ![Sliced Banana Chocolate Chip Bread studded with chocolate](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-3.jpg) It’s hard to wait for this Chocolate Chip Banana Bread to cool, so I wait until it’s just no longer hot! The cozy aroma that lingers in my kitchen is incredible, and it makes my house smell like Christmas morning. Pair a warm slice of chocolate chip banana bread with a mug of coffee, and your morning is made. This is an excellent breakfast bread, but it also works as a dessert bread (because – the chocolate!). ## Chocolate Chip Banana Bread 4\.99 from 930 votes Author: [Natasha Kravchuk](https://natashaskitchen.com/natasha-kravchuk/) ![Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. This banana chocolate chip bread is a real treat. \#chocolatechipbananabread \#chocolatebananabread \#bananabread \#bananas \#chocolatechips \#dessert](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-2-160x160.jpg) Chocolate Chip Banana Bread is moist and loaded with ripe bananas, and it's studded with melty morsels of chocolate chips. You'll love that it has plenty of banana flavor and stays moist for days. [Save](https://natashaskitchen.com/chocolate-chip-banana-bread/) [Saved](https://natashaskitchen.com/chocolate-chip-banana-bread/) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fnatashaskitchen.com%2Fchocolate-chip-banana-bread%2F&media=https%3A%2F%2Fnatashaskitchen.com%2Fwp-content%2Fuploads%2F2018%2F12%2FChocolote-Banana-Bread-2.jpg&description=Chocolate+Chip+Banana+Bread&is_video=false) [Review](https://natashaskitchen.com/chocolate-chip-banana-bread/#comments) [Print](https://natashaskitchen.com/wprm_print/chocolate-chip-banana-bread) Prep Time: 10 minutes mins Cook Time: 1 hour hr Total Time: 1 hour hr 10 minutes mins ### Ingredients US Customary Metric Servings: 10 slices - 1/2 cup unsalted butter, (8 Tbsp), softened - 2/3 cup [granulated sugar](https://amzlink.to/az0geKdK0Kbnp) - 2 large eggs, room temperature - 3 medium/large bananas, (very ripe), about 1 3/4 cups mashed - 1/2 tsp [vanilla extract](https://natashaskitchen.com/vanilla-extract-recipe/) - 1 1/2 cups [all-purpose flour](https://amzlink.to/az0DcOgZPUt3V) - 1 tsp [baking soda](https://amzlink.to/az0xyIy4tcMDW) - 1/2 tsp [salt](https://amzlink.to/az0CIpYZjvBmu) - 1 cup [semisweet chocolate chips](https://amzlink.to/az0QAIIGvEXgY), divided, or mini chocolate chips or chunks ### Instructions - Preheat Oven to 350˚F. Butter and flour a [bread loaf pan](https://amzlink.to/az0JTcD15D2Q5) (9.25"L x 5.25"W x 2.75"D) - Cream Butter and Sugar – In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs. - Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. - Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated. - Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool. ### Notes To Store Chocolate Chip Banana Bread: - Room Temperature – cover and store for up to 2 days - Refrigeration – I don’t advise refrigerating since it can dry out the bread but you can refrigerate 3-5 days. - Freeze – wrap in foil and freeze up to 3 months then thaw at room temperature for 3 hours. ### Nutrition Per Serving 350kcal Calories45g Carbs4g Protein17g Fat10g Saturated Fat58mg Cholesterol258mg Sodium260mg Potassium2g Fiber24g Sugar365IU Vitamin A3\.1mg Vitamin C23mg Calcium2\.3mg Iron - [Full Nutrition Label](https://natashaskitchen.com/chocolate-chip-banana-bread/) - [Nutrition Disclosure](https://natashaskitchen.com/about/terms-and-conditions/#nutrition) Nutrition Facts Chocolate Chip Banana Bread Amount per Serving Calories 350 % Daily Value\* Fat 17 g 26 % Saturated Fat 10 g 63 % Cholesterol 58 mg 19 % Sodium 258 mg 11 % Potassium 260 mg 7 % Carbohydrates 45 g 15 % Fiber 2 g 8 % Sugar 24 g 27 % Protein 4 g 8 % Vitamin A 365 IU 7 % Vitamin C 3\.1 mg 4 % Calcium 23 mg 2 % Iron 2\.3 mg 13 % \* Percent Daily Values are based on a 2000 calorie diet. Course: Breakfast, snack Cuisine: American Keyword: Chocolate Chip Banana Bread Skill Level: Easy Cost to Make: [\$](https://natashaskitchen.com/about/terms-and-conditions/#recipe-cost) Calories: 350 ## Filed Under - [\#Dessert](https://natashaskitchen.com/category/dessert/) - [\#Bread Recipes](https://natashaskitchen.com/category/bread/) - [\#Freezer Friendly](https://natashaskitchen.com/category/freezer-friendly/) - [\#Holiday](https://natashaskitchen.com/category/holiday/) - [\#Kid Friendly](https://natashaskitchen.com/category/kid-friendly-2/) - [\#Breakfast](https://natashaskitchen.com/category/breakfast/) - [\#banana](https://natashaskitchen.com/tag/banana/) - [\#chocolate chips](https://natashaskitchen.com/tag/chocolate-chips/) Share the Post: [![Natasha's Kitchen Cookbook](https://natashaskitchen.com/wp-content/uploads/2023/12/Order-My-Cook-Book-2-728x336.png)](https://natashaskitchen.com/cookbook/) ## More Sweet Bread Recipes to Explore - [Blueberry Bread](https://natashaskitchen.com/blueberry-bread/) - [Zucchini Bread](https://natashaskitchen.com/zucchini-bread-recipe/) - [Chocolate Banana Bread](https://natashaskitchen.com/chocolate-banana-bread/) - [Cranberry Bread](https://natashaskitchen.com/cranberry-bread/) - [Irish Soda Bread](https://natashaskitchen.com/irish-soda-bread/) - [Pull-Apart Apple Bread](https://natashaskitchen.com/apple-bread-recipe/) - [Persimmon Bread](https://natashaskitchen.com/persimmon-bread-recipe/) 4\.99 from 930 votes ([535 ratings without comment](https://natashaskitchen.com/chocolate-chip-banana-bread/)) ## Leave a Comment [Cancel reply](https://natashaskitchen.com/chocolate-chip-banana-bread/#respond) ## Comments - Stephanie Cameron April 5, 2026 Literally SO good!!! Making this again and again\! [Reply](https://natashaskitchen.com/chocolate-chip-banana-bread/#comment-1138108) - Shaun Johnson April 4, 2026 A luscious treat my whole family enjoyed on a Saturday. Tender cake and gooey chips ( I used Ghirardelli ) . I tented foil on top after 20 minutes because my oven was browning it rather fast, but you know your own oven. Next time I may half the vanilla extract and use half rum extract, but I chickened out this time\! [Reply](https://natashaskitchen.com/chocolate-chip-banana-bread/#comment-1137991) - Gail Jorgensen April 3, 2026 I have celiac so I took this recipe and used 1-1 gluten free flour and gluten free baking soda. I used a mini-loaf pan and they were so good\! [Reply](https://natashaskitchen.com/chocolate-chip-banana-bread/#comment-1137747) - NatashasKitchen.com April 3, 2026 Thank you for sharing, Gail\! [Reply](https://natashaskitchen.com/chocolate-chip-banana-bread/#comment-1137761) - Amy March 31, 2026 Came across this recipe as I was looking into making a loaf of banana bread! So glad I did because this came out so yummy 🙂 we only put in half of the sugar, a bit less chocolate chips and topped it off with sugar, pumpkin seeds and rolled oats. It was so delicious, perfect sweetness and crunchy top(because of the sugar), what a great recipe. Thanks for sharing\! [Reply](https://natashaskitchen.com/chocolate-chip-banana-bread/#comment-1137488) - Natashas Kitchen March 31, 2026 Hi Amy, You’re welcome. I’m so happy to hear you enjoyed every bite\! [Reply](https://natashaskitchen.com/chocolate-chip-banana-bread/#comment-1137504) - Ariana March 31, 2026 I LOVE this recipe!! I use it to make banana bread for my family and they love it!!! I highly recommend. [Reply](https://natashaskitchen.com/chocolate-chip-banana-bread/#comment-1137436) [Load More Reviews](https://natashaskitchen.com/chocolate-chip-banana-bread/comment-page-31/#comments) ## Welcome to Natasha’s Kitchen\! ![Natasha](https://natashaskitchen.com/wp-content/uploads/2023/02/NK-Head-Red-Shirt-small.png) Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 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Readable Markdown	Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. My banana chocolate chip bread has plenty of banana flavor, and it’s a real treat. ![Chocolate Chip banana bread sliced on a plate studded with chocolate chips and bananas](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-2.jpg) This post may contain affiliate links. Read my [disclosure policy](https://natashaskitchen.com/about/terms-and-conditions/#amazon-disclosure). I can never let my overripe bananas go to waste! I love buying big batches of bananas at a time, knowing full well that some will get overripe so I can make my classic [Banana Bread](https://natashaskitchen.com/banana-bread-recipe-video/) and [Banana Muffins](https://natashaskitchen.com/banana-muffins-recipe/). But when my family is craving chocolate, we make this Chocolate Banana Bread. It is the favorite of my children, and we are quite smitten as well. Did I mention it’s EASY? It literally comes together in one bowl\! ![Chocolate Chip Banana Bread Recipe in Bread Loaf Pan](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-1.jpg) ## Ingredients for Chocolate Chip Banana Bread As with most baking projects, my most important tip is to make sure eggs, butter, and bananas are at room temperature. - Bananas – the riper the better! Overripe bananas will make your banana bread naturally sweeter and more moist. If you stored our ripe bananas in the freezer, thaw bananas at room temperature for 1-2 hours or overnight in the refrigerator, then let them come to room temperature. Drain any liquid after the bananas are thawed. - Chocolate Chips – I use semi-sweet chocolate chips, but you have options (see my tips below) - Eggs – use large eggs. You can bring them to room temperature quickly by putting them in a bowl of warm water for 5 minutes. - Butter – use unsalted. If you forget to leave your butter out, watch my video on [how to soften butter](https://www.youtube.com/watch?v=CycvJs35SJw) quickly. - Pantry Staples – All-purpose flour, sugar, baking soda, and salt ![Ingredients for Chocolate Chip Banana Bread with over-ripe bananas and chocolate chips](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-6.jpg) ## Keep Those Overripe Bananas\! Use very ripe bananas, i.e. mushy bananas. You can tell a mushy banana by the color of the peel – it should be browned or browning significantly and should feel soft when squeezed between your fingertips and will be very easy to mash with a fork. Mash bananas until they are a chunky applesauce consistency. Some texture is good in banana bread\! ![Mashing peeled overripe ripe bananas in a blue bowl](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-7.jpg) ## The Best Chocolate Chips for Baking? We used [semi-sweet chocolate chips](https://amzn.to/2SazYdo) since the bread was already plenty sweet with the overripe bananas and bit of sugar, but it really is based on preference. You can use milk chocolate for a sweeter bite or even bittersweet chocolate chips to cut down on the sweetness. We used standard-sized baking chips but mini chocolate chips would also work. Use between 2/3 to 3/4 cup of mini chocolate chips based on how sweet your like your bread. ![Semi sweet chocolate chips for baking sprinkled over chocolate chip banana bread](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-5.jpg) ## How to Make Chocolate Chip Banana Bread You can use either a stand mixer, an electric hand mixer or even whisk this together by hand with a little extra effort. - Prep – Preheat the oven to 350˚F. Butter and flour a standard [bread loaf pan](https://amzlink.to/az0JTcD15D2Q5). - Cream together softened butter and sugar in a mixing bowl then add 2 lightly beaten eggs. - Mash the bananas with a fork and add them to the bowl – they should still have some lumpy texture. - Whisk dry ingredients together in a separate bowl and add the flour mixture to the batter. - Fold in 3/4 of the chocolate chips (save some to scatter over the top) and transfer to the prepared [bread pan](https://amzlink.to/az0JTcD15D2Q5), spreading evenly in the pan. Sprinkle top with remaining 1/4 of chocolate chips and bake. ![How to Make the best chocolate chip banana bread step by step visual instructions](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-8.jpg) You’ll know you’ve done it right when the chocolate chip banana bread batter is thick and has small lumps of banana. ![What chocolate banana bread batter looks like poured into bread pan](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-9.jpg) ## Storing Chocolate Chip Banana Bread It’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven! This chocolate chip banana bread keeps well for days. - Room Temperature – Once the banana bread has cooled to room temperature, wrap it in plastic wrap or set in an airtight container at room temperature for up to 2 days. - Refrigeration – I suggest avoiding refrigerating since it can dry out banana bread, but you can refrigerate it for 3-5 days. - Freezing – Transfer to a freezer-safe zip-top bag or container, or wrap with a layer of aluminum foil and freeze for up to 3 months then thaw at room temperature for a few hours. ![Sliced Banana Chocolate Chip Bread studded with chocolate](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-3.jpg) It’s hard to wait for this Chocolate Chip Banana Bread to cool, so I wait until it’s just no longer hot! The cozy aroma that lingers in my kitchen is incredible, and it makes my house smell like Christmas morning. Pair a warm slice of chocolate chip banana bread with a mug of coffee, and your morning is made. This is an excellent breakfast bread, but it also works as a dessert bread (because – the chocolate!). ## Chocolate Chip Banana Bread 4\.99 from 930 votes ![Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. This banana chocolate chip bread is a real treat. \#chocolatechipbananabread \#chocolatebananabread \#bananabread \#bananas \#chocolatechips \#dessert](https://natashaskitchen.com/wp-content/uploads/2018/12/Chocolote-Banana-Bread-2-160x160.jpg) Chocolate Chip Banana Bread is moist and loaded with ripe bananas, and it's studded with melty morsels of chocolate chips. You'll love that it has plenty of banana flavor and stays moist for days. [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fnatashaskitchen.com%2Fchocolate-chip-banana-bread%2F&media=https%3A%2F%2Fnatashaskitchen.com%2Fwp-content%2Fuploads%2F2018%2F12%2FChocolote-Banana-Bread-2.jpg&description=Chocolate+Chip+Banana+Bread&is_video=false)[Review](https://natashaskitchen.com/chocolate-chip-banana-bread/#comments)[Print](https://natashaskitchen.com/wprm_print/chocolate-chip-banana-bread) Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 10 slices - 1/2 cup unsalted butter, (8 Tbsp), softened - 2/3 cup [granulated sugar](https://amzlink.to/az0geKdK0Kbnp) - 2 large eggs, room temperature - 3 medium/large bananas, (very ripe), about 1 3/4 cups mashed - 1/2 tsp [vanilla extract](https://natashaskitchen.com/vanilla-extract-recipe/) - 1 1/2 cups [all-purpose flour](https://amzlink.to/az0DcOgZPUt3V) - 1 tsp [baking soda](https://amzlink.to/az0xyIy4tcMDW) - 1/2 tsp [salt](https://amzlink.to/az0CIpYZjvBmu) - 1 cup [semisweet chocolate chips](https://amzlink.to/az0QAIIGvEXgY), divided, or mini chocolate chips or chunks - Preheat Oven to 350˚F. Butter and flour a [bread loaf pan](https://amzlink.to/az0JTcD15D2Q5) (9.25"L x 5.25"W x 2.75"D) - Cream Butter and Sugar – In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs. - Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. - Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated. - Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool. To Store Chocolate Chip Banana Bread: - Room Temperature – cover and store for up to 2 days - Refrigeration – I don’t advise refrigerating since it can dry out the bread but you can refrigerate 3-5 days. - Freeze – wrap in foil and freeze up to 3 months then thaw at room temperature for 3 hours. 350kcal Calories45g Carbs4g Protein17g Fat10g Saturated Fat58mg Cholesterol258mg Sodium260mg Potassium2g Fiber24g Sugar365IU Vitamin A3\.1mg Vitamin C23mg Calcium2\.3mg Iron - [Full Nutrition Label](https://natashaskitchen.com/chocolate-chip-banana-bread/) - [Nutrition Disclosure](https://natashaskitchen.com/about/terms-and-conditions/#nutrition) Nutrition Facts Chocolate Chip Banana Bread Amount per Serving Calories % Daily Value\* Fat 17 g 26 % Saturated Fat 10 g 63 % Cholesterol 58 mg 19 % Sodium 258 mg 11 % Potassium 260 mg 7 % Carbohydrates 45 g 15 % Fiber 2 g 8 % Sugar 24 g 27 % Protein 4 g 8 % Vitamin A 365 IU 7 % Vitamin C 3\.1 mg 4 % Calcium 23 mg 2 % Iron 2\.3 mg 13 % \* Percent Daily Values are based on a 2000 calorie diet. 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