Here is a simple, super moist chocolate chip banana bread recipe you will love.
INTRODUCTION
This Super Moist Chocolate Chip Banana Bread Recipe is a quick and easy way to use ripe bananas. It makes a soft, sweet loaf with chocolate chips in every bite. You can bake it for breakfast, a snack, or a simple dessert. The bread stays moist for days and it needs no special skills.
If you like classic treats, you can pair a slice with a small cookie like bakery-style chocolate chip cookies for a fun plate at a party or when guests come over.
This recipe uses common pantry ingredients and one bowl for most steps. It works well when you need a fast treat that tastes like homemade comfort.
WHY YOU WILL LOVE THIS RECIPE
You will love this banana bread because it is soft and very moist. The mix of butter and oil helps keep the loaf tender. Ripe bananas add natural sweetness and power the flavor. Chocolate chips give small pockets of rich taste as you bite into the bread.
The recipe is forgiving. You can use a few different brands of flour and basic kitchen tools. It is quick to make and the bake time is reliable. It also freezes well, so you can make one loaf and save half for later.
The texture balances cake and bread. It is not dry and not overly dense. Kids and adults both enjoy this loaf. The smell in your home while it bakes is warm and sweet.
HOW TO MAKE Super Moist Chocolate Chip Banana Bread Recipe
Start by gathering ingredients and equipment. Mash bananas until smooth or a bit chunky, based on your taste. Mix wet ingredients first, then add the dry mix. Stir lightly so the flour blends without making the bread tough.
If you want a deeper chocolate flavor, fold in a few extra chocolate chips or a few tablespoons of cocoa powder. If you like nuts, add them with the chips for crunch.
When the loaf is near done but still moist, test it with a skewer. Pull it out and check for moist crumbs. If the top browns too fast, cover loosely with foil to avoid burning while the center finishes.
For more cookie ideas to enjoy with your bread, try recipes like the best homemade chocolate chip cookies which pair well for a dessert plate.
EQUIPMENT NEEDED
- 9×5-inch loaf pan
- Parchment paper (optional but helpful)
- Large mixing bowl
- Small mixing bowl
- Whisk or fork for dry ingredients
- Wooden spoon or rubber spatula for mixing batter
- Measuring cups and spoons
- Cooling rack
- Skewer or toothpick to check doneness
Ingredients You’ll Need :
- 1 & 1/2 cups (180g) all-purpose floura
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 1/4 cup (60mL) vegetable oil
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups (360g) mashed ripe bananas (about 3-4 medium bananas)
- 1 cup (170g) semi-sweet chocolate chips
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on sides.
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together melted butter, oil, sugar, eggs, and vanilla extract until well combined.
- Add mashed bananas to the wet ingredients and mix until incorporated.
- Gently stir in the dry ingredients just until combined. Do not overmix.
- Fold in the chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
- If browning too quickly, tent the top loosely with foil and continue baking.
- Let the bread cool in the pan until slightly warm or room temperature before slicing.
HOW TO SERVE Super Moist Chocolate Chip Banana Bread Recipe
Serve the bread warm or at room temperature. For a warm slice, toast gently in a toaster oven or heat in the microwave for 10–15 seconds. You can spread a thin layer of butter or cream cheese on a slice for extra richness.
This bread works well on a breakfast plate with fruit and yogurt. It also makes a nice afternoon snack with tea or coffee. For a fun treat, serve a slice with a scoop of vanilla ice cream and a drizzle of chocolate syrup.
If you want a simple savory contrast during a meal, try serving a small wedge of something like cheesy garlic bread on the side at a family meal where you plan both sweet and savory options.
STORAGE & FREEZING : Super Moist Chocolate Chip Banana Bread Recipe
Short term: Store leftover banana bread in an airtight container or wrap tightly in plastic wrap at room temperature. It will stay fresh for 2–3 days.
Refrigeration: If your home is warm or the bread has perishable add-ons (like cream cheese), store it in the fridge. Wrapped well, it keeps up to 5 days.
Freezing: To freeze, wrap slices or the whole loaf tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm gently in the oven.
To reheat frozen slices, microwave for 20–30 seconds or warm in a 300°F oven until heated through.
SERVING SUGGESTIONS
- For breakfast, serve with butter and a cup of hot coffee.
- For a snack, offer sliced bananas or fresh berries on the side.
- For dessert, add a scoop of ice cream and a sprinkle of chopped nuts.
- Pack slices in a lunchbox with a small container of yogurt for a portable treat.
- For kids, cut into small squares and serve with milk at a party.
VARIATIONS
- Nutty: Add 1/2 cup chopped walnuts or pecans with the chocolate chips.
- Extra banana: Use 2 cups mashed bananas for a stronger banana taste and a wetter crumb. Reduce oil by 1 tablespoon if the batter seems too loose.
- Coconut: Fold in 1/3 cup shredded coconut for a tropical note.
- Banana chocolate swirl: Mix 2 tablespoons cocoa with 2 tablespoons melted butter and swirl into the batter before baking.
- Healthier swap: Replace half the sugar with brown sugar or a natural sweetener and use whole wheat pastry flour for part of the flour (start with 1/2 cup swap).
- Mini loaves: Divide batter into small loaf pans and reduce baking time to 25–35 minutes.
FAQs
Q: Can I use frozen bananas?
A: Yes. Thaw them first and drain any extra liquid. Mash well before adding to the batter.
Q: How ripe should the bananas be?
A: Very ripe is best. Look for dark spots on the peel and soft flesh. The riper the bananas, the sweeter the bread.
Q: Can I make this bread without butter?
A: You can use oil only. Replace melted butter with an equal amount of oil for a similar texture.
Q: Do I need to line the pan with parchment paper?
A: You do not need to, but parchment makes it easier to lift the loaf out and avoid sticking.
Q: Can I add more chocolate chips?
A: Yes. Add up to 1 1/2 cups if you want more chocolate in each slice.
Q: Why did my bread sink in the middle?
A: This can happen if the oven temperature was too low or the loaf was underbaked. Check with a skewer and bake until a few moist crumbs remain.
MAKE-AHEAD TIPS FOR Super Moist Chocolate Chip Banana Bread Recipe
- Mix batter and keep it in the fridge for up to 24 hours before baking. Cold batter may need a few extra minutes in the oven.
- Bake the loaf, cool fully, wrap in plastic, and freeze. Thaw a day ahead in the fridge or at room temperature for a few hours.
- Slice and freeze individual pieces for quick snacks. Reheat slices in the toaster oven or microwave.
This simple recipe gives you a reliable, moist banana bread with chocolate chips. It uses basic ingredients and tools and fits many tastes. Try a few variations to find your favorite version and enjoy a warm slice any time.
Super Moist Chocolate Chip Banana Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on sides.
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together melted butter, oil, sugar, eggs, and vanilla extract until well combined.
- Add mashed bananas to the wet ingredients and mix until incorporated.
- Gently stir in the dry ingredients just until combined. Do not overmix.
- Fold in the chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
- If browning too quickly, tent the top loosely with foil and continue baking.
- Let the bread cool in the pan until slightly warm or at room temperature before slicing.