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You have to try this blueberry chocolate banana bread. It’s baked in a loaf pan, no nuts, just super soft banana bread loaded with juicy blueberries and melty chocolate chips. So easy, so good.

Watch how this blueberry chocolate banana bread comes together…

Table of Contents

WHY YOU’LL LOVE MY BLUEBERRY CHOCOLATE BANANA BREAD

It’s super soft, perfectly sweet, and packed with melty chocolate and juicy berries. No nuts, no fuss—just simple, cozy vibes in every slice.

I made this after my blueberry banana bread with walnuts became a hit—this one’s the nut-free twist my family devours warm with butter or toasted the next day.

INGREDIENTS

3 medium bananas, very ripe
⅓ cup unsalted butter, melted
1 tsp vanilla extract
2 eggs, whisked
1 ¾ cups all-purpose flour (or sub half with whole wheat flour)
¼ cup white sugar
¼ cup brown sugar
2 ¾ tsp baking powder
½ tsp salt
1 tsp cinnamon
⅔ cup blueberries (fresh or frozen)
⅔ cup semi-sweet chocolate chips or chunks

HOW TO MAKE A BLUEBERRY CHOCOLATE BANANA BREAD

The Gist: Mash ripe bananas, mix them with eggs, vanilla, and melted butter, then stir in dry ingredients. Fold in blueberries and chocolate chips, bake it in a loaf pan, and try to wait for it to cool before diving in.

Step 1 – Preheat the oven to 325°F. Line a nonstick loaf pan with parchment paper and spray with cooking spray (or brush with 1–2 tsp melted butter).

**Step 2 – Mash the bananas** in a large bowl using the back of a fork until smooth. Add the melted (and slightly cooled) butter, vanilla extract, and whisked eggs. Stir until just combined.

**Step 3 – In a separate bowl** (ideally) mix the dry ingredients: flour, white and brown sugars, baking powder, salt, and cinnamon.

**Step 4 – Gradually combine** the dry ingredients with the wet mixture, about 1 cup at a time. Stir with a fork until mostly combined—don’t overmix.

**Step 5 – Fold in most of the blueberries** and chocolate chips with a spatula, saving a handful of each for the top.

**Step 6 – Transfer the batter** to your prepared loaf pan. Sprinkle the remaining blueberries and chocolate chips on top.

**Step 7 – Bake for 60–75 minutes**, until the top is deeply golden brown and a toothpick inserted in the center comes out clean. (If using frozen blueberries, baking may take a few extra minutes.)

Step 8 – Cool the banana bread in the pan for at least 1 hour to set. (If you can’t wait, after about 15 minutes of cooling you can try but I like to let it cool way down and set!) Then, transfer to a wire rack to cool completely—or slice and serve warm if you can’t wait. (Just be careful, blueberries may be hot!)

De-licious!

Also try this banana bread with apples.

STORAGE TIP

Cover with an air-tight wrap and store at room temperature for 2–3 days. To reheat slices, pop it in the air fryer, toaster oven, or on a skillet with some butter to get a cozy, crisp edge. Thats my favorite part!

TIPS FOR MAKING THE BEST BLUEBERRY CHOCOLATE BANANA BREAD

Line your pan with parchment for an easy, mess-free lift every time.
Mix gently so your bread stays soft and fluffy. Chunks of banana are a good sign!
Use melted, cooled butter to blend everything smoothly.
Save some mix-ins for the top to make it look bakery-level beautiful.
Start checking at 60 minutes—golden tops and clean toothpicks are your friends!
Let it cool before slicing so each piece holds together perfectly.

WHAT TO SERVE WITH BANANA BREAD

Whipped honey butter
Fresh fruit salad
Yogurt
Smoked bacon
Scrambled eggs

You’ll also love this blueberry lemon loaf cake.

Can’t wait to hear what you think!

I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!

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