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featured chocolate chip blueberry banana bread

Chocolate Chip Blueberry Banana Bread Recipe

Course: bread, Breakfast
Cuisine: American
Prep Time: 50 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 55 minutes
Servings: 8 slices
Calories: 449kcal
Make breakfast amazing again with the help of this Chocolate Chip Blueberry Banana Bread. One slice and this will be your favorite bread forever!
Print Recipe



  • ½ cup salted butter 113 grams, room temperature (1 stick)
  • ½ cup granulated sugar 100 grams
  • ½ cup brown sugar 107 grams
  • 2 large eggs 100 grams
  • 3 ripe bananas 300-360 grams, sliced
  • 2 cups all-purpose flour 240 grams, divided
  • 1 teaspoon baking soda 6 grams
  • ½ teaspoon baking powder 2 grams
  • ½ teaspoon kosher salt
  • ½ cup mini chocolate chips 89 grams
  • 2 cups blueberries 340, plus more for garnish


  • Preheat oven to 350°F. Grease or spray a 9x5-inch loaf pan with nonstick spray. Set aside.
  • Using a hand or stand mixer, cream the butter and both sugars together until well combined and fluffy.
    ½ cup salted butter, ½ cup granulated sugar, ½ cup brown sugar
  • Beat in the eggs and sliced bananas. Set aside.
    2 large eggs, 3 ripe bananas
  • In a separate large mixing bowl, use a spatula or wooden spoon to mix together 1½ cups flour, baking soda, baking powder, salt, and mini chocolate chips. Set this bowl aside as well.
    2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, ½ cup mini chocolate chips
  • In another separate bowl, stir together the blueberries and the remaining ½ cup of flour to coat the blueberries lightly.
    2 cups blueberries
  • Pour the banana batter into the dry flour mixture. Stir just until moistened. Make sure to scrape the sides and bowl of the bowl to incorporate all the ingredients well.
  • Very gently fold the blueberries into the batter. Do not overmix or the blueberries will bleed their color into the mixture.
  • Scrape the batter into the loaf pan and spread evenly. (For a nicer finish, add just a few chocolate chips and blueberries to the top of the uncooked loaf and press them in gently)
  • Bake for 50 minutes. Insert a cake tester, toothpick, or thin-bladed knife. If the batter is not set (the cake tester comes out wet), continue baking for another 5-10 minutes. If the loaf begins to brown too quickly, tent with foil.
  • Place the pan on a cooling rack and let sit for 10 minutes. Turn the loaf pan over and slide the banana bread out of the pan. Allow it to cool on the cooling rack.


  • Make sure you are not overmixing the batter after adding your blueberries to it. If you mix too much, the color from the blueberries will bleed out into the bread.
  • Let your bread cool for 15-30 minutes before slicing into it and serving it.
  • Spread your batter into the loaf pan evenly. If it is not even, the bread could come out lopsided.
Storage: Store chocolate chip blueberry banana bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.


Serving: 1slice | Calories: 449kcal | Carbohydrates: 73g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 429mg | Potassium: 258mg | Fiber: 3g | Sugar: 42g | Vitamin A: 487IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 2mg