Last Updated on July 13, 2025 by Kimberly Stroh

Quick breads are my favorite type of bread to make because they’re so easy! Streusel Chocolate Chip Banana Bread is a warm, comforting twist on a classic favorite, combining rich flavors and a satisfyingly crunchy topping. Made with sweet, ripe bananas and melty chocolate chips, this moist quick bread is always a family-favorite. Perfect for breakfast, dessert, or an afternoon treat, this bread delivers a delicious balance of sweetness and spice in every bite.

What Makes This Banana Bread Stand Out From Others

The crispy streusel topping adds tons of texture to banana bread. Typically, there’s no crunch to banana bread and it’s only soft. This streusel adds a sweet and crunchy topping that’s delicious to bite into. I also make my banana bread extra sweet by using chocolate chips instead of nuts. Of course, you could make this recipe with pecans or walnuts, instead of the chocolate chips, but I adore the sweetness of the chips. Who doesn’t love some extra chocolate in life?

Streusel Chocolate Chip Banana Bread Ingredients:

• All-Purpose Flour: The base of any quick bread recipe
• Baking Powder: For rising
• Baking Soda: For rising
• Salt
• Ground Cinnamon: For depth of flavor
• Ground Nutmeg: More depth of flavor and spice
• Eggs: I use a size large egg
• Ripe Banana: They must be ripe (very browned) on the outside
• Granulated Sugar
• Vegetable Oil
• Chocolate Chips: The semi-sweet variety
• Brown Sugar
• Sweet Cream Butter: It can be cold from the refrigerator

How To Keep Your Banana Bread Fresh

To keep Streusel Chocolate Chip Banana Bread fresh and delicious, it’s important to store it properly based on how long you plan to enjoy it. After baking, let the bread cool completely to avoid condensation, which can lead to sogginess.

For short-term storage, banana bread stays fresh at room temperature for up to four days. Wrap it tightly in plastic wrap, aluminum foil, or place it in an airtight container. Before eating, simply microwave a slice for a few seconds to bring back its softness.

To Freeze Banana Bread: Wrap it in plastic wrap followed by foil, or use a freezer-safe bag, and label it with the date. It can be frozen for up to three months. To enjoy, thaw it at room temperature or heat individual slices in the microwave. Proper storage ensures your banana bread remains moist, flavorful, and ready to enjoy whenever the craving hits.

Tips For Making Quick Breads

• Don’t overmix the batter – Stir just until the ingredients are combined to avoid a tough, dense texture.
• Use room temperature ingredients – Eggs, milk, and butter blend more easily and help the bread rise evenly.
• Measure accurately – Too much flour or leavening can affect moisture and rise; spoon and level flour instead of scooping.
• Grease your pan properly – This prevents sticking and ensures clean removal.
• Check for doneness with a toothpick – Insert it into the center; it should come out clean or with just a few crumbs.
• Let it cool before slicing – Cooling allows the bread to set and slice more cleanly.

How To Make Streusel Chocolate Chip Banana Bread

Preheat the oven to 350ºF. Grease the bottom and sides of a 9x5x3-inch loaf pan and set aside. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center of flour mixture; set aside.

In a medium bowl combine eggs, banana, sugar and oil. Stir until just moistened (batter will be lumpy).

Toss the chocolate chips in 1 teaspoon of flour and then fold in the chocolate chips.

Spoon batter into prepared pan.

For the streusel topping: In a small bowl, combine 1/4 cup packed brown sugar and 3 tablespoons flour. Using a pastry blender, cut in 2 tablespoons of cold butter until mixture resembles course crumbs.

Sprinkle the streusel topping over the prepared batter. Bake for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean.

If necessary, over loosely with aluminum foil the last 15 minutes of baking to prevent over-browning. Cool in pan, on a wire rack, for 10 minutes. Remove from the pan. Cool completely on rack.