Keep this Chocolate Chip Banana Bread Mix on the shelf and you’re halfway to a warm loaf without dragging out half the pantry. The jar holds the dry ingredients, then you add milk, vanilla, eggs, and butter when you’re ready to bake.
It’s a handy gift mix, but it also earns its keep on a busy weeknight. You get sweet banana flavor from dried bananas, little pockets of chocolate, and a soft quick-bread crumb that slices well for breakfast, snacks, or a not-too-fancy dessert.
Ingredients
Layer these dry ingredients in a 1-quart canning jar:
- 1/2 cup chocolate chips
- 1/2 cup dried bananas, finely chopped
- 1/2 cup granulated sugar
- 2 1/2 cups Bisquick or Quick Mix
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Attach these baking instructions to the jar:
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 2 eggs, slightly beaten
- 1/2 cup butter or margarine, softened
How to Make Chocolate Chip Banana Bread Mix
Once the jar is filled, the rest is simple. This is a straightforward quick bread, so you want everything mixed well without turning it into a workout routine.
- Layer the chocolate chips, dried bananas, sugar, Bisquick or Quick Mix, baking powder, and salt in a 1-quart canning jar.
- When ready to bake, preheat the oven to 350 degrees F and grease a standard loaf pan.
- Empty the jar of mix into a large bowl.
- Add the milk, vanilla extract, slightly beaten eggs, and softened butter or margarine.
- Blend until the batter is well combined, then pour it into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until the center tests done and the loaf is golden on top.
- Cool in the pan briefly, then turn out onto a wire rack to finish cooling before slicing.
If you like make-ahead baking mixes, you might also want to try Banana Nut Bread Mix or Chocolate Chocolate Chip Bread Machine Mix for another pantry-friendly option.
Helpful Tips
- Chop the dried bananas finely. Big chunks stay chewy and can leave uneven pockets in the loaf.
- Soften the butter first. It blends into the batter more evenly and keeps you from chasing lumps around the bowl.
- Grease the loaf pan well. Chocolate chips like to glue themselves to the corners. Charming in theory, annoying in practice.
- Check doneness near the 50-minute mark. Quick breads can look done on top before the center is fully baked.
- Cool before slicing. A hot loaf cuts like a mess, not like bread.
Easy Variations
- Use Quick Mix instead of Bisquick if that’s what you keep on hand.
- Swap margarine for butter in the prepared loaf if needed. The jar instructions already allow either one.
- Make muffins instead of a loaf by dividing the batter among lined muffin cups and baking until the centers test clean. Start checking early since muffins bake faster than a loaf.
- Add a few chopped nuts when mixing the batter if you want crunch with the banana and chocolate.
- Turn it into dessert with a light spread of softened butter or a little cream cheese after cooling.
If banana breads are your thing, Perfect Banana Bread is another good one to keep in your back pocket.
Storage and Shelf Life
Store the sealed dry mix jar in a cool, dry place away from direct light. Because this mix includes dried bananas and baking powder, a practical shelf-life estimate is about 3 months for best quality in an airtight jar. That estimate keeps things conservative and sensible, which is usually the safer lane.
After baking, let the loaf cool completely, then wrap it tightly or store it in an airtight container. Keep it at room temperature for up to 2 days, or refrigerate it for up to 4 days. For food safety, cooked egg-based baked goods should be chilled promptly and leftovers are best used within 3 to 4 days according to USDA leftover food-safety guidance.
You can also freeze the baked loaf. Wrap it well and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator or at room temperature before serving.
Serving Suggestions
Serve thick slices for breakfast with coffee, tuck a piece into a lunchbox, or warm a slice for an easy dessert. It’s especially good with softened butter, a smear of cream cheese, or a glass of cold milk.
This loaf also makes a solid neighbor gift or bake-sale style treat because it travels well once fully cooled. Slice it thick if you want it to feel like a bakery treat, thin if you want the loaf to last longer than one afternoon.
💸 Budget101® Price Breakdown: Chocolate Chip Banana Bread Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Chocolate chips |
$2.32 |
1/2 C. |
$0.58 |
|
Dried bananas |
$0.18 |
1/2 C. ≈ 1 count ≈ 0.5 cup(s) |
$0.18 |
|
Granulated sugar |
$2.98 |
1/2 C. |
$0.16 |
|
Bisquick or Quick Mix |
$2.46 |
2 1/2 C. |
$0.65 |
|
Baking powder |
$1.24 |
1 t. |
$0.02 |
|
Salt |
$0.62 |
1/4 t. |
$0.01 |
|
Milk |
$2.52 |
1 1/4 C. |
$0.20 |
|
Vanilla extract |
$5.94 |
1 t. |
$0.50 |
|
Eggs |
$1.47 |
2 |
$0.25 |
|
Butter or margarine |
$1.98 |
1/2 C. |
$0.50 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$3.05 |
👨👩👧👦 Cost Per Serving |
$0.25 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Semi-Sweet Chocolate Baking Chips, 12 oz
- Banana Chips, 12 oz
- Granulated Sugar, 4 lb
- Bisquick Original Pancake and Baking Mix, 40 oz
- Baking Powder, 8.1 oz
- Iodized Salt, 26 oz
- Whole Milk, 1 Gallon
- Pure Vanilla Extract, 2 fl oz
- Large White Eggs, 12 count
- Salted Butter, 16 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Chocolate Chip Banana Bread Mix
Not in the stored jar mix. Fresh bananas add moisture, so they change the shelf life completely. If you want to use fresh mashed banana, add it only at baking time and expect the loaf to need a little longer in the oven because the batter will be wetter.
A standard 9×5-inch loaf pan is the easiest fit for this batter. If you use a smaller pan, fill it only about two-thirds full and set a sheet pan underneath just in case the loaf gets ambitious and tries to climb out.
Start checking at 50 minutes. The top should look golden and set, and a tester inserted near the center should come out without wet batter. Melted chocolate can fool you, so look for batter streaks, not chocolate smudges.
You can. Divide the batter into lined muffin cups about two-thirds full, then bake at the same 350 degrees F and start checking around 18 to 22 minutes. Smaller portions bake faster, so don’t wander off and reorganize the spice rack.
The usual culprits are too much mix packed into the measuring cup, overbaking, or not enough softened butter blended into the batter. Pull the loaf as soon as the center is baked through, and let it cool before slicing so the crumb can finish setting instead of drying out on the counter.
Yes, because the mixing instructions already allow butter or margarine. Butter usually gives a richer flavor, while stick margarine works well if that’s what you’ve got. I’d skip tub margarine here because the extra water can soften the loaf too much.
Absolutely. Double every ingredient exactly and divide the batter evenly between two prepared loaf pans. Check both loaves near the original bake time, because two pans in the oven sometimes need a few extra minutes depending on air flow and pan color.
Use a clean, completely dry 1-quart jar with a tight-fitting lid and attach the wet-ingredient directions right to the jar. If you’re gifting it ahead of the holidays, add a date so the recipient knows to use the dry mix within about 3 months for the best texture and rise.
Yes, and it freezes well. Cool the loaf completely, wrap it tightly, and freeze it for up to 3 months for best quality. If you freeze individual slices, you can grab one at a time instead of thawing the whole loaf just because one person wanted a snack.
It works for breakfast, snacks, or dessert, which is code for very little planning required. Serve it with coffee, milk, hot tea, softened butter, or cream cheese. For dessert, warm a slice for 10 to 15 seconds in the microwave so the chocolate softens a bit.
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🖨️ Print-Friendly Chocolate Chip Banana Bread Mix
Chocolate Chip Banana Bread Mix
Ingredients
- ½ cup chocolate chips
- ½ cup dried bananas finely chopped
- ½ cup granulated sugar
- 2 ½ cups Bisquick or Quick Mix
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 teaspoon vanilla extract
- 2 eggs slightly beaten
- ½ cup butter or margarine softened
Equipment
Instructions
- Layer the chocolate chips, dried bananas, sugar, Bisquick or Quick Mix, baking powder, and salt in a 1-quart canning jar.
- Preheat the oven to 350 degrees F and grease a standard loaf pan.
- Empty the jar of mix into a large bowl.
- Add the milk, vanilla extract, slightly beaten eggs, and softened butter or margarine.
- Blend well until fully combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until the center tests done.
- Cool briefly in the pan, then transfer to a wire rack to cool completely before slicing.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time estimate includes layering the jar and mixing the batter before baking.
Cook time uses the upper end of the stated 50 to 60 minute baking range for a conservative total time.
Dry mix shelf life is an estimate of 3 months in an airtight jar stored in a cool, dry place.
Baked loaf storage is an estimate of up to 2 days at room temperature or up to 4 days refrigerated in an airtight container.
