Super Moist Chocolate Chip Banana Bread Recipe

Banana bread always brings me back to lazy Sunday mornings, with the smell of overripe bananas and chocolate chips wafting through the house. This chocolate chip banana bread recipe is something I make on repeat, especially when I’ve got a few bananas sitting on the counter that are just begging to be used. It’s incredibly moist, rich, and full of flavor. The best part? The chocolate chips give it just the right amount of indulgence without being overly sweet. Plus, it’s a perfect treat for breakfast, dessert, or an afternoon snack. I mean, who doesn’t love banana bread?

this RECIPE

My love for banana bread (and why this version is a winner!)

I think we all have a story tied to banana bread, don’t we? For me, it goes back to baking with my grandma when I was just a kid. She always kept her bananas until they were really ripe (you know, the ones with brown spots all over), and that’s when she’d whip up a batch of her famous banana bread. Of course, I’ve tweaked the recipe over the years, adding my own twist—hello, chocolate chips! But the one thing I always remember is how comforting it was, how it made the whole kitchen feel cozy. This chocolate chip banana bread recipe holds onto that tradition, but with a little extra decadence. And let’s be real: chocolate and bananas are a match made in heaven.

Why banana bread is a classic (and how it’s evolved)

Banana bread became popular in the U.S. around the 1930s when baking soda and baking powder became household staples, and people were looking for ways to use up their overripe bananas. During the Great Depression, nothing went to waste, including bananas that were a bit too mushy to eat on their own. Fast forward to today, and banana bread is still a staple in many homes, but with all kinds of twists—chocolate chips, nuts, even peanut butter. This version? It’s all about keeping that perfect balance of moisture from the bananas, richness from the butter and oil, and the sweetness of those gooey chocolate chips.

Let’s talk ingredients: bananas, chocolate, and everything in between

Bananas: The star of the show! The riper, the better—think brown and spotty. They add sweetness and moisture. If you’re ever out of ripe bananas, you can speed up the process by baking them (unpeeled) in a 300°F oven for about 15 minutes until they’re blackened and soft.

Chocolate chips: Semi-sweet chocolate chips work best here, balancing out the sweetness of the bananas. If you’re feeling adventurous, dark chocolate chips add a deeper flavor, or you can swap in milk chocolate for a sweeter bite.

Butter and oil: This combination is what keeps the bread so incredibly moist. I’ve tried all-butter versions, but the oil really ensures it stays soft for days. If you don’t have vegetable oil on hand, you can use melted coconut oil for a slightly nutty twist.

Flour: All-purpose flour is perfect here. If you want to make it gluten-free, you can use a 1:1 gluten-free baking mix.

Eggs and vanilla: These bring it all together. The eggs add structure, while vanilla adds a warm, subtle flavor that pairs beautifully with the bananas and chocolate.

Kitchen tools: what you need (and what you can skip)

The tools for this recipe are pretty straightforward. Here’s what I use:

• 9×5 inch loaf pan: This size is just right for the amount of batter. If you use a smaller pan, you risk overflow, so be sure to stick to the recommended size. If you don’t have a loaf pan, a muffin tin can be a great substitute—just reduce the baking time to about 20-25 minutes.
• Parchment paper: Trust me, lining the pan with parchment paper makes removing the bread so much easier, especially when you’re dealing with melted chocolate. You don’t have to use it, but why not save yourself the hassle?
• Mixing bowls: One for your dry ingredients and one for the wet. You don’t need anything fancy here.
• Whisk and spatula: A whisk is perfect for combining the wet ingredients, and a spatula helps to gently fold in the dry ingredients without overmixing.

Step-by-step: how to make this super moist chocolate chip banana bread

1. Prep your loaf pan and oven: Start by preheating your oven to 350°F. Grease your loaf pan, and I highly recommend lining it with parchment paper so you can easily lift the bread out later.
2. Mix the dry ingredients: In a small bowl, whisk together your flour, baking soda, and salt. This step ensures that the baking soda is evenly distributed, so your bread rises nicely.
3. Whisk the wet ingredients: In a large bowl, whisk together the melted butter, oil, sugar, eggs, and vanilla extract. You don’t need an electric mixer for this—just some good ol’ elbow grease with a whisk will do the trick. Once it’s combined, stir in the mashed bananas. The bananas should be mashed well but still slightly chunky for some texture.
4. Combine the wet and dry: Add the dry ingredients to the wet and stir just until combined. This is where you want to be gentle—overmixing can make your banana bread dense rather than light and tender.
5. Fold in the chocolate chips: Gently fold the chocolate chips into the batter. Pro tip: tossing the chips in a bit of flour before adding them helps prevent them from sinking to the bottom.
6. Bake and check: Pour the batter into your prepared pan and bake in the center of the oven for 50-60 minutes. Start checking it at the 50-minute mark. Insert a skewer or toothpick into the center—if it comes out with a few moist crumbs (but not raw batter), it’s ready. Don’t worry if some melted chocolate gets on the skewer—that’s totally normal.
7. Cool before slicing: I know it’s tempting to dig in right away, but let the bread cool in the pan for at least 15-20 minutes before lifting it out. If you slice it too soon, it could fall apart!

Fun variations you’ve got to try!

1. Nutty banana bread: Swap out half of the chocolate chips for walnuts or pecans. It adds a great crunch that complements the soft, moist bread.
2. Coconut banana bread: Replace the oil with melted coconut oil, and sprinkle some shredded coconut into the batter for a tropical twist.
3. Vegan banana bread: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use dairy-free chocolate chips and coconut oil instead of butter.
4. Cinnamon swirl banana bread: Mix 2 tablespoons of cinnamon and ¼ cup brown sugar together, then swirl it into the batter before baking for an extra layer of flavor.
5. Seasonal fruit variations: Add fresh or frozen berries like blueberries or raspberries to the batter in the summer for a burst of fruity goodness.

How to serve your banana bread

For a classic presentation, simply slice and serve it warm, letting the chocolate chips stay slightly gooey. If you’re hosting a brunch or get-together, you could add a small drizzle of melted chocolate over the top for a more decadent look. A sprinkle of powdered sugar or some sliced bananas on the side also makes for a beautiful, simple garnish. Serve it with a pat of butter, or even better—spread on a little Nutella!

The perfect drinks to pair with banana bread

This chocolate chip banana bread is rich and satisfying, so pairing it with the right drink can really elevate the experience. For a morning treat, a strong cup of coffee or a latte works beautifully, the bitterness of the coffee balancing the sweetness of the bread. If you prefer tea, opt for a chai latte—the spices in the chai complement the bananas and chocolate perfectly.

For something lighter, a cold glass of almond or oat milk is a refreshing option. And if you’re feeling fancy, try pairing it with a homemade vanilla or chocolate milkshake for an indulgent dessert pairing. You won’t regret it!

Storing and reheating tips

Banana bread stores really well, and it often tastes even better the next day. Once it’s cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh on the counter for up to 3 days, or you can refrigerate it for up to a week. If you’re freezing it, wrap the loaf (or individual slices) in plastic wrap and then foil, and it’ll keep for about 3 months.

To reheat, pop a slice in the microwave for 10-15 seconds, or warm it in the oven at 300°F for about 5-7 minutes. A little trick I’ve learned: add a dab of butter on top before reheating, and it’ll melt into the bread, making it extra delicious!

Adjusting the recipe for different serving sizes

Need more banana bread? No problem. You can easily double this recipe and bake it in two loaf pans. If you’re making a larger batch, just make sure to check for doneness after the 50-minute mark—it may take a little longer with two loaves in the oven. For smaller batches, you can halve the recipe and bake it in a smaller pan or make banana bread muffins. Just adjust the baking time to around 20-25 minutes for muffins.

Potential issues? Don’t worry, I’ve got you covered

• Too dense? This often happens if the batter is overmixed. Just fold the ingredients together gently until combined.
• Burning on top but raw inside? Your oven might be running hot. Try covering the top with foil halfway through baking to prevent it from getting too dark.
• Too dry? Make sure your bananas are very ripe, as they add the moisture. Also, double-check that you’re using the right amount of oil and butter.

Give it a try—and make it your own!

This chocolate chip banana bread is one of those recipes that’s super forgiving and flexible. Whether you follow the recipe to a T or add your own spin (and you should!), I know it’ll become a go-to in your kitchen. So grab those ripe bananas, preheat your oven, and let’s get baking!

FAQs

1. Can I make this recipe without chocolate chips?
Absolutely! You can leave the chocolate chips out or replace them with nuts, dried fruit, or even peanut butter chips.

2. What’s the best way to mash bananas?
I find that using a fork or potato masher works best. Just mash them right in the bowl until they’re soft but still slightly chunky.

3. Can I use frozen bananas?
Yes! Just thaw them completely and drain off any excess liquid before mashing.

4. How can I make this gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be a little different but still delicious.

5. Can I make banana bread muffins with this recipe?
Definitely! Just divide the batter into a muffin tin and bake for 20-25 minutes instead of the usual baking time.

Print