Few things are as comforting as a warm slice of banana bread, and adding chocolate chips takes it to a whole new level. Moist Chocolate Chip Banana Bread combines the natural sweetness of ripe bananas with the rich indulgence of melted chocolate. The result is a soft, tender loaf that’s perfect for breakfast, dessert, or an anytime snack. This recipe is beginner-friendly, quick to prepare, and guaranteed to fill your kitchen with a heavenly aroma. Whether you enjoy it fresh from the oven, slightly toasted, or paired with a cup of coffee, this banana bread is a classic bake that never goes out of style.
Why You’ll Love This Recipe
- Incredibly moist texture thanks to ripe bananas.
- Chocolate chips add bursts of rich sweetness.
- Easy one-bowl preparation, perfect for beginners.
- Freezer-friendly and great for meal prep.
Moist Chocolate Chip Banana Bread: The Perfect Comfort Bake
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A soft, moist banana bread loaded with chocolate chips for a sweet and comforting treat, perfect for breakfast, snacks, or dessert.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, mash bananas. Stir in melted butter, brown sugar, eggs, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Stir in chocolate chips.
- Pour batter into prepared loaf pan and sprinkle extra chocolate chips on top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Overripe bananas work best for maximum sweetness and moisture.
- Can substitute part of the flour with whole wheat flour for a healthier version.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ripe bananas – the star ingredient that keeps the bread naturally sweet and moist.
All-purpose flour – gives structure to the loaf while keeping it soft.
Baking soda – ensures the bread rises properly.
Salt – balances the sweetness and enhances flavor.
Unsalted butter – adds richness and tenderness.
Granulated sugar – sweetens the bread and helps with a soft crumb.
Brown sugar – deepens the flavor and adds extra moisture.
Large eggs – bind the batter and provide structure.
Vanilla extract – enhances the warm, sweet flavors.
Chocolate chips – create pockets of gooey chocolate in every bite.
Optional mix-ins (nuts or cinnamon) – add crunch or spice for variation.
Directions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Mash bananas in a large bowl until smooth.
- Stir in melted butter, granulated sugar, brown sugar, eggs, and vanilla until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in chocolate chips, reserving a handful for topping.
- Pour batter into the prepared loaf pan and sprinkle remaining chocolate chips on top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
- Servings: About 10 slices
- Prep Time: 10 minutes
- Bake Time: 55–65 minutes
- Total Time: Around 1 hour 15 minutes
Storage/reheating
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze slices individually wrapped for up to 3 months.
- To reheat, warm a slice in the microwave for 10–15 seconds or toast lightly.
FAQs
Can I use frozen bananas?
Yes, thaw them completely and drain excess liquid before mashing.
Can I reduce the sugar?
Yes, reduce by up to one-third without affecting texture, though sweetness will be milder.
What type of chocolate chips work best?
Semi-sweet chips are most popular, but milk or dark chocolate can also be used.
Can I make this recipe dairy-free?
Yes—swap butter with coconut oil or vegan butter, and use dairy-free chocolate chips.
How do I know when the bread is done?
A toothpick inserted should come out mostly clean with a few moist crumbs, not wet batter.
Can I make muffins instead of a loaf?
Yes, bake in a muffin tin at 350°F for 18–22 minutes.
Why is my banana bread dry?
Overbaking or adding too much flour can cause dryness. Be sure to measure flour correctly and check for doneness early.
Can I add nuts?
Yes, walnuts or pecans add a great crunch to balance the soft texture.
Can I double the recipe?
Absolutely—make two loaves and freeze one for later.
How ripe should bananas be?
Very ripe with lots of brown spots on the peel—the riper, the sweeter and moister your bread will be.
Conclusion
Moist Chocolate Chip Banana Bread is a timeless classic with a delicious twist. Sweet, soft, and filled with gooey chocolate, it’s a recipe that satisfies both comfort cravings and chocolate lovers alike. Simple to make, freezer-friendly, and endlessly versatile, this banana bread is one you’ll bake again and again.
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