Chocolate Chip Banana Bread Recipe
For those times when you only have two ripe bananas sitting on the counter, this banana bread recipe with 2 bananas and chocolate chips is a life-saver! It’s moist, flavorful, and makes your kitchen smell heavenly. I grew up baking this with my mom, and now I love sharing this chocolate chip banana bread recipe with my own family whenever we crave a quick treat.
I consider this my small-batch chocolate chip banana bread recipe, perfect for when you want homemade banana bread but only have 2 bananas. It gives you all the flavor of the classic loaf without needing a bunch of bananas. Plus, who can resist melty chocolate in each bite? This 2 banana bread recipe chocolate chip combo has saved me many times from wasting those last two overripe bananas!
Servings
Makes 1 loaf (about 8 slices)
Prep Time
10 min
Cook Time
55-60 min
Serves
4–6 people
Equipment
- Mixing bowl
- Fork or potato masher (to mash bananas)
- Whisk or wooden spoon (for mixing)
- 9x5-inch loaf pan
- Oven (preheated to 350°F / 175°C)
Ingredients
- 2 ripe bananas, mashed (about 3/4 to 1 cup mashed banana)
- 2 tablespoons milk or yogurt (optional, for extra moisture if needed)
- 1/2 cup sugar (use a mix of white and brown sugar for richer flavor)
- 1/3 cup unsalted butter, melted (or use oil for dairy-free option)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chocolate chips (plus a few extra for topping, if desired)
Step-by-Step Method
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
In a mixing bowl, mash the 2 bananas with a fork until fairly smooth (a few lumps are okay). Add the melted butter (or oil), sugar, and optional milk/yogurt. Stir in the eggs and vanilla extract, mixing until everything is well combined.
Step 3: Add Dry Ingredients
Sprinkle the flour, baking soda, baking powder, and salt over the wet mixture. Gently stir until no streaks of flour remain. Be careful not to overmix – overmixing can make the bread tough.
Step 4: Add Chocolate Chips
Fold in the chocolate chips, distributing them evenly through the batter. The batter will be thick and lumpy (that’s normal!).
Step 5: Fill the Pan
Pour or spoon the batter into the prepared loaf pan. Smooth the top and sprinkle a few extra chocolate chips on top for a pretty finish.
Step 6: Bake
Bake for about 50-60 minutes, or until the banana bread is golden brown and a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
Step 7: Cool
Let the bread cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
Step 8: Enjoy
Slice and serve warm or at room temperature. I love a slice with my morning coffee or as an afternoon snack.
Tips & Variations
- Ripe Bananas: The riper the bananas (brown spots on the peel), the sweeter and more flavorful your bread will be.
- Add Nuts: Add a handful of chopped walnuts or pecans with the chocolate chips for a nutty crunch.
- Chocolate Chunks: For a fun twist, use chopped chocolate chunks instead of chips to create a chocolate chunk banana bread recipe with extra gooey pockets of chocolate in every bite!
- Muffins: Turn this into muffins by dividing the batter into a muffin tin (it should make about 12 standard muffins) and baking for around 20-25 minutes.
Nutrition
Per slice (1/8 of loaf): Approximately 280 calories, 11g fat, 42g carbs, 4g protein. (This is an estimate and can vary based on exact ingredients and portion size.)
Diet & Allergen Info
- Gluten-Free: No (contains all-purpose flour; use a 1:1 gluten-free flour blend instead)
- Dairy-Free: No (contains butter/milk; substitute oil and non-dairy milk to adapt).
- Nut-Free: Yes (no nuts in base recipe; ensure your chocolate chips are nut-free).
Storage Suggestions
- Storage: Keep the banana bread wrapped in an airtight container at room temperature for 2-3 days. For longer keeping, refrigerate up to 1 week (wrapped well to prevent drying).
- Freezing: Wrap individual slices and freeze up to 2-3 months. Thaw overnight, or warm gently in the microwave when ready to enjoy.
FAQ
Do I need exactly 2 bananas for this recipe? What if I have 3 (or only 1)?
This recipe is designed for 2 bananas to balance flavor and moisture. If you have 3 bananas, toss the extra one in (your loaf will be even more moist, just bake a few minutes longer). If you only have 1 banana, consider halving the recipe or adding extra yogurt/applesauce to compensate.
Can I make this banana bread into muffins?
Yes! For muffins, just pour the batter into a muffin pan (you’ll get roughly 12 muffins) and bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean.
