There’s something about overripe bananas that makes me think of lazy Sunday mornings and the smell of warm bread wafting through the kitchen. I’ve always loved turning those mushy, brown-spotted bananas into something more than just smoothies—they become the star of a slightly salted, chocolate chip-studded banana bread that’s unexpectedly addictive.

This recipe is my go-to when I want to use up bananas before they turn completely black. The secret is balancing the sweetness with a touch of salt and a handful of good chocolate chips. It’s a no-fuss, honest bake that feels like a little treat for the soul, especially when you need a quick comfort fix or a breakfast that feels indulgent but isn’t overly complicated.

Transforming overripe bananas into a decadent, slightly salted chocolate chip banana bread that balances sweetness with a savory twist, making it unexpectedly addictive.

Bananas, Chocolate, and Salt

Baking this bread always takes me back to my grandmother’s kitchen, where the smell of ripe bananas and melting chocolate filled the air.
There’s a quiet joy in slicing into warm banana bread and seeing those gooey chocolate chips nestled inside; it’s pure comfort.
I love how this recipe turns overripe bananas into something unexpectedly decadent, almost like a little reward for ignoring fruit bowls.
Sometimes, I add a handful of chopped walnuts just to break up the sweetness—makes the bites even more interesting.

The story behind this recipe

This banana bread recipe started as a way to use up those bananas that have been sitting on the counter just a tad too long. I wanted something that felt cozy, almost like a little secret between me and my kitchen. The addition of chocolate chips was a happy accident—because who doesn’t need a little more joy in their baking?
Every time I make this, I remember my first attempt when I overmixed the batter and it turned out dense and chewy. Now, I keep it simple, focusing on gentle folds and a good oven temperature. It’s a recipe that’s evolved with me, from a quick fix to a little ritual on lazy weekend mornings.
heading: The story behind this recipe

Trivia and Historical Notes

Chocolate chip banana bread has roots in American home baking, emerging as a comfort food in the early 20th century.
Bananas became an ingredient in baked goods during the Great Depression, when resourcefulness made recipes like this popular.
The combination of bananas and chocolate chips was likely inspired by the growing popularity of chocolate chip cookies in the 1930s.
This bread is often considered a sweet, portable breakfast or snack—perfect for busy mornings or cozy afternoons.

Ingredient breakdown: key components

Bananas: Ripe and speckled, they mash easily and lend a deep, sweet flavor. Use super ripe ones for maximum sweetness, or slightly underripe if you want less sugar. Their soft, moist texture makes the batter feel luxuriously tender.
Chocolate chips: I prefer semi-sweet for a balanced sweetness, but dark or milk chocolates work too. To keep them from sinking, toss them in a little flour before folding into the batter. The gooey pockets of melted chocolate are what make this bread truly irresistible.
All-purpose flour: I stick to the plain stuff—it’s reliable and gives a nice crumb. If you want a slightly denser loaf, use bread flour; for a lighter crumb, swap half for whole wheat or almond flour, but expect a different texture.
Salt: Just a pinch enhances the sweetness and balances the chocolate. I like flaky sea salt on top after baking—it adds a gentle crunch and a salty burst that cuts through the richness.
Eggs: They bind everything together and keep the bread moist. Large eggs are best. If you’re out, a flaxseed or chia seed egg can work—just add a tablespoon of ground seeds to three tablespoons water, let it sit until gel-like.
Butter or oil: Butter gives a richer flavor, melted and folded in while still warm. Oil makes it a touch lighter. Either way, use good quality—your nose will thank you when it smells nutty during baking.
Brown sugar: For a caramel note that pairs beautifully with banana and chocolate. Light or dark brown sugar both work, but dark adds a deeper molasses tone. Adjust sweetness to your taste, but don’t skip it—it’s key to the flavor.

Spotlight on Key Ingredients

Bananas and Chocolate Chips:

Bananas: Ripe and speckled, they mash easily and lend a deep, sweet flavor. Use super ripe ones for maximum sweetness, or slightly underripe if you want less sugar. Their soft, moist texture makes the batter feel luxuriously tender.
Chocolate chips: I prefer semi-sweet for a balanced sweetness, but dark or milk chocolates work too. To keep them from sinking, toss them in a little flour before folding into the batter. The gooey pockets of melted chocolate are what make this bread truly irresistible.

Notes for ingredient swaps

Bananas: Ripe and speckled, they mash easily and lend a deep, sweet flavor. Use super ripe ones for maximum sweetness, or slightly underripe if you want less sugar. Their soft, moist texture makes the batter feel luxuriously tender.
Chocolate chips: I prefer semi-sweet for a balanced sweetness, but dark or milk chocolates work too. To keep them from sinking, toss them in a little flour before folding into the batter. The gooey pockets of melted chocolate are what make this bread truly irresistible.
All-purpose flour: I stick to the plain stuff—it’s reliable and gives a nice crumb. If you want a slightly denser loaf, use bread flour; for a lighter crumb, swap half for whole wheat or almond flour, but expect a different texture.
Salt: Just a pinch enhances the sweetness and balances the chocolate. I like flaky sea salt on top after baking—it adds a gentle crunch and a salty burst that cuts through the richness.
Eggs: They bind everything together and keep the bread moist. Large eggs are best. If you’re out, a flaxseed or chia seed egg can work—just add a tablespoon of ground seeds to three tablespoons water, let it sit until gel-like.
Butter or oil: Butter gives a richer flavor, melted and folded in while still warm. Oil makes it a touch lighter. Either way, use good quality—your nose will thank you when it smells nutty during baking.
Brown sugar: For a caramel note that pairs beautifully with banana and chocolate. Light or dark brown sugar both work, but dark adds a deeper molasses tone. Adjust sweetness to your taste, but don’t skip it—it’s key to the flavor.

Equipment & Tools

Loaf pan: Holds the batter during baking for the loaf shape.
Mixing bowls: Separate and combine ingredients easily.
Fork or Masher: Mash bananas smoothly or with some lumps for texture.
Whisk: Blend wet ingredients thoroughly.
Spatula: Fold ingredients gently without deflating the batter.
Toothpick or Skewer: Test doneness by checking the center of the loaf.
Cooling rack: Cool the bread evenly and prevent sogginess.

Step-by-step guide to banana bread

Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
In a large mixing bowl, mash 3 ripe bananas with a fork until smooth. Leave some small lumps for texture. Set aside.
In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and a pinch of salt. Combine thoroughly.
In another bowl, beat 2 large eggs with 1/2 cup brown sugar until well combined and slightly frothy—about 1 minute. Add 1/4 cup melted butter or neutral oil, and vanilla extract if using, then mix.
Pour the wet ingredients into the mashed bananas. Gently fold until just combined. Don’t overmix, or the bread will be dense.
Fold in 1 cup semi-sweet chocolate chips, tossing them in a tablespoon of flour beforehand to prevent sinking. Add optional chopped nuts if desired.
Gradually add the dry ingredients to the wet, folding gently just until no streaks remain. The batter should be thick but moist.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle a few extra chocolate chips or a pinch of salt on top if you like.
Bake for 55-65 minutes. Check for doneness around 55 minutes by inserting a toothpick into the center—if it comes out clean, the bread is ready.
If the top browns too quickly before the center is cooked, tent loosely with foil and continue baking. The loaf should be golden and slightly domed.
Once baked, remove from oven and let the bread cool in the pan for 10 minutes. Then, transfer to a wire rack and cool completely before slicing.
Allow the bread to rest at least 20 minutes before slicing. This helps set the crumb and prevents it from crumbling.
Slice with a serrated knife, revealing gooey chocolate pockets and moist banana specks. Serve slightly warm or at room temperature.

Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack and cool completely. Slice once cooled for clean, even pieces. Serve at room temperature or slightly warmed, with or without butter.

How to Know It’s Done

The crust should be golden brown and slightly crisp.
A toothpick inserted into the center should come out with moist crumbs, not wet batter.
The loaf should feel firm but spring back when gently pressed on top.