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Sliced chocolate chip banana bread topped with a chocolate drizzle and chocolate chips on a wooden cutting board.

Easy Chocolate Chip Cookie Bread

A delightful hybrid of a classic chocolate chip cookie and a moist, tender quick bread. This easy-to-make loaf is perfect for breakfast, dessert, or a sweet snack, packed with gooey chocolate chips in every slice.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
Wet Ingredients
  • 1 Large egg room temperature
  • 1 cup Milk whole milk preferred, room temperature
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 1 tsp Vanilla extract
Add-ins
  • 1.5 cups Semi-sweet chocolate chips plus extra for topping if desired

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy lifting after baking.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until all ingredients are thoroughly combined and there are no clumps.
  3. In a separate medium mixing bowl, whisk together the melted butter, milk, large egg, and vanilla extract until the mixture is smooth and well incorporated.
  4. Pour the wet ingredients mixture into the bowl with the dry ingredients. Using a rubber spatula, stir gently just until no dry streaks of flour remain. Be careful not to overmix; a few small lumps in the batter are perfectly fine.
  5. Gently fold in 1.5 cups of the semi-sweet chocolate chips into the batter using your rubber spatula, distributing them evenly throughout.
Baking
  1. Pour the prepared batter into the greased and floured (or parchment-lined) loaf pan and spread it evenly to fill the pan. If desired, sprinkle a few extra chocolate chips on top of the batter for an appealing finish.
  2. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with only moist crumbs attached. If you notice the top browning too quickly, you can loosely tent the loaf with aluminum foil to prevent over-browning.
  3. Once baked, remove the loaf pan from the oven and let the cookie bread cool in the pan for 10-15 minutes. This allows it to set. Carefully lift the bread out of the pan using the parchment paper overhang or invert it onto a wire rack.
  4. Allow the Easy Chocolate Chip Cookie Bread to cool completely on the wire rack before slicing and serving. This step is crucial to prevent crumbling and allows the flavors and texture to fully set. Enjoy warm or at room temperature.

Notes

For best results, ensure your milk and egg are at room temperature. This helps create a smoother batter and ensures more even baking. Store any leftover cookie bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. This bread also freezes beautifully; wrap individual slices tightly in plastic wrap and then aluminum foil, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.