Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Chocolate Chip Banana Brd

The riper the bananas the sweeter. Size matters with this loaf so it's best to use the suggested size pan. I like to sift the dry ingredients together onto wax paper before adding. Use any vegetable oil you like and ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Makes: One loaf

Chocolate Chip Banana Brd


  • 1 cup mashed ripe bananas (2 medium bananas)
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla

  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

  • 1/2 cup toasted nuts (I use pecans & walnuts)
  • 1/2 cup chocolate chips


  1. Preheat oven to 325° F.
  2. Grease a 8 1/2 x 4 1/2-inch loaf pan.
  3. Mash bananas with a fork to measure one cup.
  4. Place mashed bananas in a bowl and add sugar, oil, eggs, and vanilla. Beat with a hand mixer on high for one minute.
  5. Stir in flours, baking powder and baking soda by hand until almost combined (no mixer).
  6. Fold in nuts and chocolate chips. Do not over mix.
  7. Transfer batter to loaf pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes.

Notes: For more on this recipe in my blog click here.

34 Comments on "Chocolate Chip Banana Bread"

  1. Lisa

    Can I throw in a half cup of Dutch processed cocoa? Would I need to reduce the flour?


    I made this banana bread recipe and it is delicious! I used an 8 x 4 pan, but the bread hardly raised. Why is that?

  3. Reem

    Why o why do we have to wait 10 mins to cool? why can’t we eat as soon as it gets out of the oven? I did it 🙂 as long as you don’t burn your mouth you can eat it, don’t be afraid of cutting it.

    Also for the ones who want to reduce sugar intake you can either skip or use 1/4 or 1/3 cup sugar especially if you are using chocolate chips.

  4. Brigitte

    Dear Jenny,

    The best banana bread recipe ever! The only thing I changed is the amount of sugar (1/3 cup instead of 1/2 cup), and instead of nuts I added chopped pitted dates. The bananas being very ripe made this best naturally sweet! Thank you for sharing your wonderful cooking talents with us. Stay safe, stay well!

  5. Shazia

    First time I baked a Banana bread for my dad and it turned out really good!
    I used all purpose only (2 cups) and also switched oil for unsalted butter. Took more than 50 mins to bake – around 57 mins.
    Thanks for this recipe!

  6. Colette

    HI Jenny! First and foremost, THANK YOU for you wonderful recipes! My husband ‘found” you on YouTube a couple of months ago and encouraged me to start baking your No Knead bread. My first attempt was on February 10 and I haven’t looked back since. I bake a new loaf every 2 days, my friends and my neighbors have been recipients of my success! You can imagine how happy I was when the quarantine set in and I could bake my own bread!!
    I have just baked your Banana Bread, using only all purpose flour (that’s what I have) and instead of the chocolate chips (that I don’t have) i added a handful of fresh blueberries and some chopped toasted walnuts! Oh my goodness…. soooo delicious! I will be making this many times over!
    By the way, I live in Austin, TX but I have traveled a lot and I will be trying many more of your recipes for sure!

  7. Johnny D

    Ok, call me a rebel but I’m not into the chocolate chip thingy in my banana bread. BUT, I do love cinnamon. I added a teaspoon of cinnamon and got rid of the chips. Cardamom works well also. It’s been out of the oven for a half hour now and it’s half gone.(can’t keep her away)
    You did another good one.

  8. Ruthy

    Can I substitute the pastry flour with all-purpose flour?

  9. Gorete

    Thanks to this recipe I no longer throw out bananas:)
    I make this banana bread often. I substitute the nuts for Skor toffee bits and I use coconut sugar instead of white sugar and melted refined coconut oil instead of vegetable oil.
    This bread never goes past day 2 in my house, everyone loves it..
    Thank you

  10. Karyn H

    I had to share this with you.. I had oral surgery last week and I bought a lot of bananas to have soft food to eat. I decided to make your banana bread and just leave the nuts out this time. I replaced the nuts with fresh blueberries and I put it in the oven. That’s when I saw the measuring cup with oil still sitting on the counter. I had been interrupted so many times while mixing up the bread, that I totally forgot to add the oil. I got the pan out of the oven and dumped the batter in a bowl, poured the oil in and realized that it was not going to mix well. I tried but gave up and drained the oil out of the bowl, put the batter back in the pan and put it back in the oven.
    It came out just fine. This is such a great recipe that I believe it’s foolproof. Thank you for sharing this recipe and your others with us.

    • Jenny Can Cook

      I have done the same thing, seeing an ingredient left behind as I close the oven door.😳 I don’t give up either. I have re-mixed ingredients and re-baked with good results too. It might not always work but is certainly worth a try. Thanks for bringing this up.

  11. Kathy

    Just took this out of the oven….yum, yum….soooo good. I used 2 small loaf pans and it made beautiful loaves. I had to add some dried cranberries to make up for the choc. chips that “someone” ate….I also used half brown sugar, half white….also added a bit of wheat germ…always trying to add the good and minus the bad…..heading into Christmas, I can see this would make lovely gifts…

  12. Suzanne

    Very nice bread. if I make 3 mini breads I bake them for 40 minutes

  13. Kathy

    Hello Jenny…Just made this wonderful bread….Made it in 3 small loaf pans…For timing, I just keep checking them every 5 minutes….I followed the recipe but added the toasted walnuts with toasted Turkish apricot pieces and the chocolate chips; sprinkled coconut flakes on top for some crunch….The small loaf pans work well for sharing….Thank you

  14. Ashley

    Hi Jenny, when you say 1/2 cup sugar, do you mean brown or white sugar? Is brown sugar better than white sugar? Please let me know asap since I’ll be trying these out today! Thank you and I love your recipes!!

    • Jenny

      Sugar is always white unless specified brown. White sugar bakes things lighter & softer than brown.

  15. Sandra Singh

    Jenny this recipe is very tasty; thank you so much.
    I would like to mention to Ericka that I’ve made this Banana Bread and I didn’t use any egg and it was just wonderful.

  16. Linda

    Can you use all regular flour for this recipe instead of 1/2 whole wheat pastry flour & 1/2 all purpose flour?

  17. Luana

    Thank you for this wonderful recipe! I’ve already made it two times and I love it! I discovered your site last year and the first recipe I tried was your apple pie! I was delicious! Thank you, Jenny for your amazing recipes. P.S. I’m 12 years old and I just like to bake, especially your recipes!

  18. Sooz

    I’ve made almost the same recipe without any sugar and I love it. The chocolate chips add just enough sweetness along with the banana.

  19. Soli

    Thanks for your simple and healthy recipes. The way you teach cooking in your videos are truly amazing. I always check your website for new recipes.

    Thank you so much 🙂

  20. Ericka

    Hi Jenny!

    Since my family doesn’t eat eggs, I usually replace eggs with applesauce. Will that work here as well?

    • Jenny

      I don’t have much experience baking with apple sauce so you could try but you may get a better result with an egg replacer.

    • Jim

      I omit the eggs as well.. And everyone loves it. I do ½walnuts & ½ golden raisins.

  21. Ranjitha

    Hello Jenny,

    Thanks for all your wonderful, yummy recipes. I tried the Banana Bread and it turned out very moist and tasty. I have 2 questions:

    1. If I half the recipe what will be the baking time?
    2. If I make this recipe into 2 mini loaves what will be the baking time.

    Appreciate your help.

    Thanks & best wishes,

  22. Maria Santana

    It has been a blessing for me to have found your wonderful recipes.

  23. Ebtisam

    Hi jenny
    I came to your page by chance, i live in Venzuela.thank you very much for your recipes they r super good. I try to do follow your ingredients as much as I can b.c here we don’t have anything( hahahah) now I want to ask you can I substitute whole wheat pastry flour with the same cuantity of all purpose ? My best regards , you r marvelous

    • Jenny

      Yes, you can.

    • JIWA

      This is a great recipe.I have used Whole Wheat flour in place of the whole wheat pastry flour. It works just fine. The final recipe is slightly heavier is all. But I find that they can be interchanged for most recipes. I even use whole wheat instead of whole wheat pastry flour in my brownies if that is all I have on hand. It is more interchangeable than one would expect.

  24. Beth

    Hi Jenny, I see on the recipe you are calling for whole wheat “pastry” flour and yet on your blog (or more info) you say made with whole wheat flour. Can it be made with whole wheat flour /white flour as called for? or is pastry flour a must in this recipe? Enjoying so very much, the lighter side of cooking with your help.
    Thanks, 🙂 P.S. can’t wait to try this.

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