15 Moist Chocolate Chip Banana Breads Everyone Loves

Most people don’t realize that the secret to ultra-moist banana bread is actually how you handle the bananas, not the flour. I’ll show you 15 dependable chocolate chip loaves — from classic to double chocolate, salted caramel to coconut — each built on simple techniques that keep crumb tender and chips melting perfectly. If you want reliably delicious slices for breakfast, snacks, or dessert, stick around and I’ll walk you through the best variations and tricks.

Classic Chocolate Chip Banana Bread

This Classic Chocolate Chip Banana Bread is moist, tender, and studded with rich chocolate chips — a perfect way to use overripe bananas and satisfy a sweet craving for breakfast or dessert. It balances banana flavor with a soft crumb and melty chocolate for an easy, comforting loaf.

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup mashed ripe bananas (about 2–3 bananas)
• 1/4 cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F (175°C), grease a 9×5-inch loaf pan and whisk flour, baking soda and salt in a bowl;

in a separate large bowl, cream butter and sugar until light, beat in eggs one at a time, then stir in mashed bananas, yogurt and vanilla, fold in dry ingredients just until combined and gently mix in chocolate chips and nuts, pour batter into prepared pan and bake 55–65 minutes until a toothpick comes out clean or with a few moist crumbs, cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: For extra moistness, use very ripe bananas and avoid overmixing the batter; you can fold a tablespoon of melted butter or a splash of milk into the batter if it seems too dense. This recipe is one of the Best Chocolate Chip Banana Bread Recipes for its reliable moistness and crowd-pleasing flavor.

Double Chocolate Banana Chip Loaf

This Double Chocolate Banana Chip Loaf is a rich, moist twist on classic banana bread where cocoa and chocolate chips amplify banana sweetness for a dessert-like loaf that’s perfect for breakfast or an indulgent snack; it keeps the tender crumb of banana bread while adding layers of chocolate flavor and a fudgy texture.

• 1 3/2 cups (190 g) all-purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup mashed ripe bananas (about 2–3 bananas)
• 1/4 cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips, divided (about 3/4 cup in batter, 1/4 cup for topping)
• 1/4 cup mini chocolate chips (optional, for extra pockets of chocolate)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, cocoa powder, baking soda, and salt in a bowl.

In a separate large bowl, cream butter and sugar until light, beat in eggs one at a time, stir in mashed bananas, yogurt and vanilla, fold in dry ingredients just until combined, gently mix in 3/4 cup of the semi-sweet chips and the mini chips if using, pour into prepared pan, sprinkle remaining chips on top, and bake 55–65 minutes until a toothpick comes out with a few moist crumbs; cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas, sift the cocoa to avoid lumps, avoid overmixing to keep the loaf tender, and if the top browns too quickly tent with foil during the last 15 minutes of baking.

This loaf is one of the Irresistible Banana Chocolate Chip Breads you’ll crave for its balanced texture and flavor.

Walnut Chocolate Chip Banana Bread

This Walnut Chocolate Chip Banana Bread is a moist, nut-studded loaf that combines ripe banana flavor with melty chocolate and toasty walnuts for a delightful texture contrast; it’s easy to make and perfect for breakfast, snack, or a simple dessert.

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup mashed very ripe bananas (about 2–3 bananas)
• 1/4 cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips (divided)
• 3/4 cup chopped walnuts (plus a few whole halves for topping)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking soda, and salt in a bowl.

Cream butter and sugar until light, beat in eggs one at a time then stir in mashed bananas, yogurt, and vanilla, fold in dry ingredients just until combined, gently mix in 3/4 cup chocolate chips and the chopped walnuts, pour batter into pan, sprinkle remaining chips and walnut halves on top, and bake 55–65 minutes until a toothpick inserted near the center comes out with a few moist crumbs.

Cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas, toast the walnuts briefly for extra flavor, avoid overmixing to keep the crumb tender, and tent with foil if the top browns too quickly while baking.

This recipe is one of many from beloved banana bread collections and pairs well with other banana bread favorites for variety.

Salted Caramel Chocolate Chip Banana Bread

This Salted Caramel Chocolate Chip Banana Bread takes the classic moist banana loaf up a notch by swirls of homemade (or store-bought) salted caramel and extra chocolate chips for pockets of gooey sweetness and a hint of sea salt to balance the flavors; it bakes into a tender, slightly sticky crumb with a caramel-drizzled top that’s perfect for brunch, dessert, or a special snack.

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt (plus flaky sea salt for finishing)
• 1/2 cup (115 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1/4 cup (55 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 cup mashed very ripe bananas (about 2–3 bananas)
• 1/4 cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips (divided)
• 1/3 cup salted caramel sauce (plus extra for drizzling)
• Optional: 1/4 tsp flaky sea salt for sprinkling on top

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking soda, and 1/2 tsp fine sea salt in a bowl.

Cream butter with both sugars until light and fluffy then beat in eggs one at a time, stir in mashed bananas, yogurt, and vanilla, fold in dry ingredients gently just until combined, fold in 1/2 cup chocolate chips, pour half the batter into the pan, spoon half the caramel in dollops over the batter and swirl lightly with a knife.

Add remaining batter, dollop remaining caramel and swirl again, sprinkle remaining 1/4 cup chocolate chips on top and bake 55–65 minutes until a toothpick inserted near center comes out with a few moist crumbs (tent with foil if browning too fast).

Cool in pan 10 minutes then transfer to a wire rack, drizzle with extra caramel and finish with a few pinches of flaky sea salt.

Tip: Use very ripe bananas and room-temperature eggs for the best texture, avoid overmixing to keep the loaf tender, and taste your caramel saltiness—start light with flaky salt so the caramel doesn’t overpower the banana and chocolate.

For consistently reliable results, many home bakers follow Moist Banana Breads guidelines to ensure the loaf stays tender and doesn’t dry out.

Coconut Chocolate Chip Banana Bread

This Coconut Chocolate Chip Banana Bread turns ripe bananas and toasty coconut into a moist, slightly tropical loaf studded with melty chocolate; coconut milk and shredded coconut add richness and texture while a hint of vanilla and a little lime zest (optional) brighten the flavors for a loaf that’s perfect for breakfast or an indulgent snack.

• 1 3/2 cups (190 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup mashed very ripe bananas (about 2–3 bananas)
• 1/3 cup canned full-fat coconut milk (shake can before measuring)
• 1/2 cup sweetened shredded coconut (plus 1 tbsp for sprinkling)
• 1 tsp vanilla extract
• Zest of 1/2 lime (optional)
• 3/4 cup semi-sweet chocolate chips

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking soda, and salt in a bowl.

In a separate bowl cream butter with sugar until light, beat in eggs one at a time, stir in mashed bananas, coconut milk, vanilla and lime zest, fold wet into dry just until combined, fold in shredded coconut and most of the chocolate chips, pour batter into pan, sprinkle remaining chips and shredded coconut on top and bake 50–60 minutes until a toothpick inserted near center comes out with a few moist crumbs, tent with foil if top browns too quickly, cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas and measure coconut milk from the can for richness; if using unsweetened coconut, add 1–2 tbsp brown sugar to balance sweetness, and fold ingredients gently to keep the crumb tender.

For reliably tender results, many home bakers trust extra-moist techniques like not overmixing and using very ripe fruit when making banana bread.

Espresso Chocolate Chip Banana Loaf

This Espresso Chocolate Chip Banana Loaf combines the deep, bitter-sweet notes of espresso with ripe bananas and melty chocolate chips for a tender, flavorful loaf that’s perfect with morning coffee or as an afternoon pick-me-up; the espresso intensifies the chocolate and adds a pleasant adult twist while a touch of vanilla and a pinch of salt balance the sweetness.

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar (or 1/2 cup sugar + 1/8 cup brown sugar)
• 2 large eggs, room temperature
• 1 cup mashed very ripe bananas (about 2–3 bananas)
• 1/4 cup strong brewed espresso or 2 tsp instant espresso dissolved in 1/4 cup hot water, cooled
• 1/3 cup sour cream or plain Greek yogurt
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips (plus a few for sprinkling)
• Optional: 1 tbsp cocoa powder for a deeper chocolate note

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

Whisk flour, baking soda, salt (and cocoa powder if using) in a bowl.

In a separate large bowl, cream butter and sugar until light, beat in eggs one at a time, stir in mashed bananas, espresso, sour cream and vanilla, fold wet into dry just until combined, fold in most chocolate chips, pour batter into pan, sprinkle remaining chips on top and bake 50–60 minutes until a toothpick inserted near center comes out with a few moist crumbs, tent with foil if top browns too quickly, cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas for maximum sweetness and moisture, let brewed espresso cool before mixing into batter so it doesn’t deflate the butter and eggs, and check doneness early—if the top browns too fast, loosely tent with foil to finish baking without overbrowning.

This one-bowl approach saves time and cleanup while producing a reliably moist loaf with minimal effort; see one-bowl techniques for quick and easy mixing.

Peanut Butter Swirl Chocolate Chip Banana Bread

This Peanut Butter Swirl Chocolate Chip Banana Bread takes moist, ripe bananas and folds in melty chocolate chips, then finishes with ribbons of creamy peanut butter that create pockets of nutty richness—perfect for peanut butter lovers and chocolate fans alike; the loaf is tender, slightly sweet, and great for breakfast or an indulgent snack.

• 1 3/2 cups (190 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar (or 1/2 cup sugar + 1/8 cup brown sugar)
• 2 large eggs, room temperature
• 1 cup mashed very ripe bananas (about 2–3 bananas)
• 1/3 cup creamy peanut butter (plus 2–3 tbsp for swirling)
• 1/4 cup milk or buttermilk (or sour cream/Greek yogurt)
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips (plus a few for topping)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk flour, baking soda, and salt in a bowl, and in a separate large bowl cream butter and sugar until light, beat in eggs one at a time, stir in mashed bananas, peanut butter, milk and vanilla, fold wet ingredients into dry just until combined, then fold in most chocolate chips, pour batter into prepared pan, drop spoonfuls of the additional peanut butter on top and swirl lightly with a knife to create ribbons, sprinkle remaining chocolate chips on top and bake 50–60 minutes until a toothpick from the center comes out with a few moist crumbs, tent with foil if the top browns too quickly, cool in pan 10 minutes before transferring to a wire rack to cool completely.

Tip: Use very ripe bananas for sweetness and moisture, gently swirl the peanut butter to keep defined ribbons without overmixing, and bake until just set—letting the cooled loaf rest a bit improves sliceability and flavor.

For a lighter, tangier option you can swap some of the milk for Greek yogurt to add moisture and a mild protein boost without losing tenderness.

Blueberry Chocolate Chip Banana Bread

This Blueberry Chocolate Chip Banana Bread combines ripe bananas, burstable fresh or frozen blueberries, and melty chocolate chips into a moist, tender loaf with pockets of jammy fruit and chocolate—bright, comforting, and perfect for breakfast or a sweet snack.

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened (or neutral oil)
• 2/3 cup (135 g) granulated sugar (or 1/2 cup sugar + 1/8 cup brown sugar)
• 2 large eggs, room temperature
• 1 cup mashed very ripe bananas (about 2–3 bananas)
• 1/4 cup milk or buttermilk (or yogurt/sour cream)
• 1 tsp vanilla extract
• 3/4 cup fresh or frozen blueberries (if frozen, don’t thaw)
• 3/4 cup semi-sweet chocolate chips (tossed with 1 tbsp flour to prevent sinking)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking powder, baking soda, and salt in a bowl, and in a separate large bowl cream butter and sugar until light, beat in eggs one at a time, stir in mashed bananas, milk and vanilla, fold wet into dry just until combined, gently fold in most of the floured chocolate chips and the blueberries (folding carefully to avoid bursting the berries), pour batter into prepared pan, sprinkle remaining chips on top and bake 50–60 minutes until a toothpick inserted near the center comes out with a few moist crumbs, tent with foil if the top browns too quickly, cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas for sweetness and moisture, coat chocolate chips (and blueberries, if desired) lightly with flour to keep them suspended, fold gently to avoid mashing berries, and allow the loaf to cool before slicing so it sets and slices cleanly.

Zucchini Chocolate Chip Banana Bread

This Zucchini Chocolate Chip Banana Bread blends ripe bananas and grated zucchini into a moist, tender loaf studded with melty chocolate chips—adding sneaky veg to boost moisture and texture while keeping the beloved banana-chocolate flavor, perfect for breakfast or an afternoon treat.

• 1 3/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened (or neutral oil)
• 2/3 cup (135 g) granulated sugar (or 1/2 cup sugar + 1/8 cup brown sugar)
• 2 large eggs, room temperature
• 1 cup mashed very ripe bananas (about 2–3 bananas)
• 1 cup grated zucchini, excess moisture squeezed out
• 1/4 cup milk or buttermilk (or yogurt/sour cream)
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips (tossed with 1 tbsp flour)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking powder, baking soda, and salt in a bowl, and in a separate large bowl cream butter and sugar until light, beat in eggs one at a time, stir in mashed bananas, grated zucchini, milk and vanilla, fold wet into dry just until combined, gently fold in floured chocolate chips, pour batter into prepared pan, sprinkle remaining chips on top and bake 50–60 minutes until a toothpick inserted near the center comes out with a few moist crumbs, tent with foil if the top browns too quickly, cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas and squeeze excess liquid from the zucchini to prevent a gummy crumb, coat chips (and zucchini shreds if desired) lightly with flour to keep them suspended, and allow the loaf to cool fully before slicing for clean slices.

Brown Butter Chocolate Chip Banana Bread

Brown butter elevates classic chocolate chip banana bread with a nutty, caramelized depth that complements the sweet banana and melty chips; this loaf uses browned butter instead of plain fat, ripe bananas for moisture and sweetness, a touch of baking soda for lift, and a little milk or yogurt for tenderness, resulting in a rich, aromatic loaf perfect for breakfast or an indulgent snack.

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter (to brown)
• 2/3 cup (135 g) granulated sugar (or 1/2 cup sugar + 1/8 cup brown sugar)
• 2 large eggs, room temperature
• 1 cup mashed very ripe bananas (about 2–3 bananas)
• 1/4 cup milk or buttermilk (or yogurt/sour cream)
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips (tossed with 1 tbsp flour)

Brown the butter in a light-colored skillet over medium heat, swirling until it foams, darkens to amber and smells nutty, then remove from heat and cool slightly; preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan, whisk together flour, baking powder, baking soda and salt, cream cooled browned butter with sugar until combined, beat in eggs one at a time, stir in mashed bananas, milk and vanilla, fold wet into dry just until combined, gently fold in floured chocolate chips, pour batter into prepared pan and bake 50–65 minutes until a toothpick near the center comes out with a few moist crumbs, tent with foil if top browns too quickly, cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas, allow browned butter to cool slightly so it doesn’t scramble the eggs, and cool the loaf fully before slicing for clean slices.

Gluten-Free Chocolate Chip Banana Bread

This gluten-free chocolate chip banana bread keeps the moist, tender crumb and sweet banana flavor you love while using a blend of gluten-free flours and a few tricks to prevent crumbliness; ripe bananas, a touch of xanthan gum (or psyllium husk), and a proper balance of starches yield a loaf that slices well and holds chocolate chips without sinking.

• 1 3/4 cups (220 g) gluten-free all-purpose flour blend (with xanthan gum) or 1 1/4 cups (160 g) GF flour + 1/2 cup (60 g) tapioca or potato starch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, melted and cooled (or neutral oil)
• 2/3 cup (135 g) granulated sugar (or 1/2 cup sugar + 1/8 cup brown sugar)
• 2 large eggs, room temperature
• 1 cup mashed very ripe bananas (about 2–3 bananas)
• 1/4 cup milk or non-dairy milk (or yogurt for richness)
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips (tossed with 1 tbsp GF flour/starch)
• 1/4–1/2 tsp xanthan gum (omit if your GF blend already contains it) optional

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

whisk together the GF flour blend, baking powder, baking soda, salt and xanthan gum (if using),

then in another bowl beat cooled melted butter with sugar, add eggs one at a time, stir in mashed bananas, milk and vanilla,

fold wet into dry just until combined (do not overmix), gently fold in floured chocolate chips, pour batter into prepared pan and bake 50–65 minutes until a toothpick near the center comes out with a few moist crumbs (tent with foil if top browns too quickly),

cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas, measure GF flour by weight, allow the loaf to cool completely before slicing to firm up the crumb, and if your blend lacks xanthan gum add a small amount (1/4–1/2 tsp) for structure; for a dairy-free version use oil and non-dairy milk.

Pumpkin Spice Chocolate Chip Banana Bread

This Pumpkin Spice Chocolate Chip Banana Bread blends ripe bananas with warm autumn spices and pumpkin purée for a moist, tender loaf studded with semi-sweet chips; it keeps the same easy method as classic banana bread but swaps some banana for pumpkin and adds cinnamon, nutmeg and cloves for cozy flavor, producing a loaf perfect for breakfast or dessert.

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves (or allspice)
• 1/2 cup (115 g) unsalted butter, melted and cooled (or neutral oil)
• 2/3 cup (135 g) granulated sugar (or 1/2 cup sugar + 1/8 cup brown sugar)
• 2 large eggs, room temperature
• 3/4 cup mashed very ripe bananas (about 2 bananas)
• 1/2 cup pumpkin purée (not pumpkin pie filling)
• 1/4 cup milk or non-dairy milk
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips (tossed with 1 tbsp flour)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

whisk together flour, baking powder, baking soda, salt and spices,

then in another bowl beat cooled melted butter with sugar, add eggs one at a time, stir in mashed bananas, pumpkin purée, milk and vanilla,

fold wet into dry just until combined (do not overmix),

gently fold in floured chocolate chips,

pour batter into prepared pan and bake 55–70 minutes until a toothpick near the center comes out with a few moist crumbs (tent with foil if top browns too quickly),

cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas for sweetness and moisture, measure flour by spooning and leveling or by weight, and allow the loaf to cool completely before slicing so the crumb sets and chocolate chips don’t pull apart.

Streusel-Topped Chocolate Chip Banana Bread

This streusel-topped chocolate chip banana bread takes classic moist banana loaf and adds a crunchy cinnamon-sugar streusel for contrast, plus a scattering of chocolate chips throughout and a few on top for a bakery-style finish—perfect for breakfast, snacks, or dessert.

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon (plus 1/2 tsp for streusel)
• 1/2 cup (115 g) unsalted butter, melted and cooled (or neutral oil)
• 2/3 cup (135 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup mashed very ripe bananas (about 2–3 bananas)
• 1/4 cup milk or non-dairy milk
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips (tossed with 1 tbsp flour)
• Streusel: 1/3 cup brown sugar, 1/4 cup (32 g) all-purpose flour, 2 tbsp cold butter, cut into bits, 1/2 tsp ground cinnamon, pinch of salt

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking powder, baking soda, salt and 1 tsp cinnamon in a bowl, then in another bowl beat cooled melted butter with sugar, add eggs one at a time, stir in mashed bananas, milk and vanilla, fold wet into dry just until combined, gently fold in floured chocolate chips, pour batter into prepared pan and sprinkle evenly with streusel (toss streusel ingredients together with fingers until crumbly) and a few extra chips, bake 50–65 minutes until a toothpick near the center comes out with a few moist crumbs (tent with foil if top browns too quickly), cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas for maximum sweetness and moisture, measure flour by spooning and leveling or weigh it, and allow the loaf to cool completely before slicing so the crumb and streusel set.

Honey-Sweetened Chocolate Chip Banana Bread

This honey-sweetened chocolate chip banana bread keeps the classic moist banana loaf but swaps most of the granulated sugar for honey for a tender crumb and a warm, floral sweetness that complements ripe bananas and melty chocolate chips; it bakes in a 9×5 loaf pan with a lightly caramelized top and a scattering of chips for a bakery-style finish.

• 1 3/3 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon (optional)
• 1/3 cup (75 g) unsalted butter, melted and cooled (or neutral oil)
• 1/3 cup (115 g) honey (plus 1 tbsp for brushing, optional)
• 2 large eggs, room temperature
• 1 cup mashed very ripe bananas (about 2–3 bananas)
• 1/4 cup milk or non-dairy milk
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips (tossed with 1 tbsp flour)

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking powder, baking soda, salt and cinnamon in a bowl, then in another bowl beat cooled melted butter with honey until smooth, add eggs one at a time, stir in mashed bananas, milk and vanilla, fold wet into dry just until combined, gently fold in floured chocolate chips, pour batter into prepared pan, scatter a few extra chips on top, bake 50–65 minutes until a toothpick near the center comes out with a few moist crumbs (tent with foil if top browns too quickly), brush top with remaining tablespoon of honey while warm for shine if desired, cool in pan 10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas for maximum sweetness and moisture and measure flour by spooning and leveling or weighing it to avoid a dry loaf.

Mini Chocolate Chip Banana Muffin Loaves

These mini chocolate chip banana muffin loaves are a portable, slightly sweeter take on classic banana bread—moist crumb from ripe bananas and honey, tender from a bit of butter (or oil), and studded with melty chocolate chips; they bake quickly in a muffin or mini loaf tin and make a great snack, breakfast, or lunchbox treat.

• 1 cup (140 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 tsp ground cinnamon (optional)
• 3 tbsp (45 g) unsalted butter, melted and cooled (or neutral oil)
• 1/4 cup (85 g) honey
• 1 large egg, room temperature
• 3/4 cup mashed very ripe bananas (about 1–2 bananas)
• 2 tbsp milk or non-dairy milk
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips (tossed with 1 tsp flour)
• Optional: extra chips for sprinkling

Preheat oven to 350°F (175°C) and grease or line a 12-mini muffin tin or 6 mini loaf pan wells;

whisk together flour, baking powder, baking soda, salt and cinnamon in a bowl.

In another bowl beat melted butter with honey until smooth, add egg and beat, stir in mashed bananas, milk and vanilla.

Fold wet into dry just until combined and then gently fold in floured chocolate chips.

Spoon batter into prepared wells filling about 2/3 full, scatter extra chips on top.

Bake mini muffins 15–20 minutes or mini loaves 22–28 minutes until a toothpick comes out with a few moist crumbs.

Cool in pan 5–10 minutes then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas for best flavor and moisture, measure flour properly (weigh or spoon and level) to avoid dryness, and tent with foil if tops brown too quickly.