Name: Chocolate Chip Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 3 ripe bananas ((350-400 g)); 2 eggs; 100 g sunflower oil ((approx. 3.5 oz)); 50 g milk ((approx. 2 oz)); 120 g granulated sugar ((approx. 4 oz)); 1 packet vanilla sugar; 200 g all-purpose flour ((approx. 7 oz)); 80 g quick oats ((approx. 3 oz)); 1 packet baking powder; 100 g chocolate chips ((approx. 3.5 oz))

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💡 At a Glance

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The Treat: Ultra-moist banana bread packed with chocolate chips and oats—the ultimate way to use up overripe bananas.
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Prep Time: Takes just a few minutes to whip up the batter, then let your oven do the rest!
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Method: Your Thermomix^® mixes the batter effortlessly, then simply fold in the chocolate chips with a spatula.

We’ve all been there: you have a few super spotty, extra-ripe bananas sitting in your fruit bowl and no idea what to do with them.

That’s where this insanely moist chocolate chip banana bread comes in—it’s the absolute best solution!

It’s wonderfully quick and fuss-free to prep, and thanks to your Thermomix®, the batter comes together in just a couple of minutes.

Sliced moist chocolate chip banana bread on a rustic wooden board.

Why you’re going to love this banana bread:

The absolute best way to use up spotty, overripe bananas
Ultra-moist, soft, and tender
Takes just 10 minutes of hands-on prep time
Loaded with delicious chocolate chips
Super easy to throw together thanks to your Thermomix®
Great as a sweet breakfast or an afternoon snack
Easy to adjust the sweet level to your liking
Freezes like a dream in individual slices

Tips for the Best Banana Bread

Overripe bananas are a must: The darker and spottier the peel, the sweeter and more flavorful your banana bread will be!

Grease your loaf pan well with butter and dust it with breadcrumbs (or flour). If you’re using a silicone loaf pan, you can skip this step completely since nothing sticks to it.

If the top of your loaf starts looking a little too dark around the 40-minute mark, simply tent it loosely with a piece of aluminum foil while it finishes baking.

Always do the toothpick test before pulling it out: Insert a wooden toothpick into the center of the loaf. If it comes out clean (a melted chocolate chip doesn’t count!), it’s done.

Be sure to let the bread cool in the pan for at least 15 minutes before turning it out. This gives it time to set so it keeps its shape and won’t break apart on you.

A hand placing a slice of chocolate chip banana bread on top of a stack of banana bread slices.

Can you make this banana bread ahead of time?

This banana bread stores like a dream! Kept in an airtight container at room temperature, it stays fresh, soft, and super moist for 2 to 3 days.

Want to keep it around longer? It freezes beautifully! Just slice the loaf ahead of time and freeze the slices individually. That way, you can pull out a single slice whenever a sweet craving hits.

Easy Variations & Swaps

Cut back on sugar: If you prefer things a little less sweet, you can easily drop the sugar down to 70–80 grams. The ripe bananas add plenty of natural sweetness on their own!

Extra chocolate chips: Want to take the indulgence up a notch? Bump the chocolate chips up to 150 grams. Dark chocolate works just as wonderfully as milk chocolate here!

Two hands holding a sliced chocolate chip banana bread.

Ingredients You’ll Need for Chocolate Chip Banana Bread

3 ripe bananas (about 350-400 g (approx. 14 oz))
2 large eggs
100 g (approx. 3.5 oz) sunflower oil (or any neutral vegetable oil)
50 g (approx. 2 oz) milk
120 g (approx. 4 oz) granulated sugar
1 packet vanilla sugar (or 1 tsp vanilla extract)
200 g (approx. 7 oz) all-purpose flour
80 g (approx. 3 oz) quick oats
1 packet baking powder (approx. 1 tbsp)
100 g (approx. 3.5 oz) chocolate chips

A collage showing the step-by-step prep for chocolate chip banana bread.

How to Make Chocolate Chip Banana Bread

Instructions:

Preheat your oven to 180°C (350°F).

Grease a loaf pan well with butter and dust with breadcrumbs (or flour). If you’re using a silicone loaf pan, you can skip this step.

Peel the bananas and chop them into large pieces.

Add the banana pieces, eggs, oil, milk, sugar, and vanilla sugar to the mixing bowl. Blend everything for 20 sec / speed 5 until smooth.

Now add the flour, oats, and baking powder. Mix for 20 sec / speed 3 until a smooth batter forms.

Finally, gently fold in the chocolate chips using a spatula.

Pour the batter into your prepared loaf pan and smooth out the top.

Bake the banana bread for about 55–65 minutes on the lower oven rack. If it starts browning too quickly after about 40 minutes, loosely tent it with aluminum foil.

Before taking the banana bread out of the oven, do the toothpick test: insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean with no wet batter (a little melted chocolate chip is totally fine!), it’s done.

Let the bread cool in the pan for at least 15 minutes before turning it out—this helps it hold its shape perfectly.

Enjoy!

Alright, now go have fun baking!

Hope you love it! And while you’re at it, be sure to check out this delicious recipe for chocolate cake, too.

– Christoph

Chocolate Chip Banana Bread