Super Moist Chocolate Chip Banana Bread
WAIT! Don’t do it! Don’t throw those ripe bananas away!
Ripe bananas are the secret to sweet, moist chocolate chip banana bread!
The secret to making delicious, moist, sweet, and flavorful banana bread is to use very ripe, almost ready-to-trash bananas. That’s how I make my dulce de leche banana bread, too!
I love making homemade banana bread with frozen bananas. There’s no such thing as a banana that’s too ripe. Heck, I’ve even made my Nutella stuffed banana muffins with very bananas (almost black peel).
Once you start seeing black spots on the banana peels, that’s when bananas are at their sweetest. Don’t throw them out.
Let me show you how to make MOIST chocolate chip banana bread!
5-Star Review
“This is the best banana bread Ive made. So soft and delicious and light. Just took it out of the oven and half of it is already gone. Not to mention, my house smells amazing. This is a good pair with coffee. Thanks for the recipe.”
—Halima
Step-By-Step Instructions
To make sure banana bread stays moist, make sure to use very ripe bananas. They provide the perfect amount of moisture for this chocolate chip banana bread recipe.
I recommend cooling the banana bread in the loaf pan for 30 minutes before serving.
Also, wrap the freshly baked bread in plastic wrap or aluminum foil before placing it in the fridge. Doing this will prevent it from drying out. It will keep about a week in the fridge and up to 3 months in the freezer.
🍌 My mom taught me that when freezing bananas, you should peel them FIRST before you place them in a freezer bag to freeze them.
Recommended For This Recipe
This is my favorite banana bread recipe!
My mom loves it too, except she likes to add walnuts. You can replace the chocolate chips for any nut, add both, or not include any add-ins at all. Choose your own adventure. ;)
Now if you’ll excuse me, I’m off to have another slice. It’s just SO GOOD!
Super Moist Chocolate Chip Banana Bread
Ingredients
- 1/2 cup unsalted butter, room temperature (1 stick)
- 1 cup brown sugar, packed
- 1 large egg
- 3-4 medium ripe bananas, mashed (frozen bananas are best)
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chips, (you can also add walnuts)
Instructions
- Add the flour, baking soda, baking powder, and salt. Make sure the flour is not clumpy. Mix until just combined. Careful not to over mix the wet with the dry ingredients. Using a spatula, fold in the chocolate chips and/or walnuts. Feel free to add other mix-ins too!
- Pour the batter into the loaf pan and sprinkle a handful of chocolate chips on top. Bake for 55-65 minutes until a toothpick inserted in the center of the loaf comes out clean.
- Let the banana bread cool for at least 30 minutes before serving. Slice and enjoy!
This is my third recipe of yours and each one is spot on, perfect!! No adjustments needed, flavor is amazing. I did 1 batch as a loaf and 1 batch as muffins and I added peanut butter chips to the muffins.. it didnt need changes but the combo is also very yummy!! So far I’ve only tried desserts but I am excited to try your main dishes next!
So happy to hear, Nicole! Thank you for your comment!
I haven’t made it yet but I was looking for a good recipe and based on the comments I think I found it. :)
Woohoo! Come back after you make it and tell us how it turns out. :)
I have made this a few times already and its perfect every time. This is my go-to banana bread recipe now. I use a bit less sugar than the recipe calls for and it works great still.
Made this banana bread this morning and it’s already 3/4s gone! My kids and husband love it! I made it as is in high altitude and it came out perfectly, even refrigerated the batter overnight before baking. Highly recommend!
My go-to banana bread recipe! I’ve made this countless times and it’s always delicious! I’ve also made it GF using whatever GF flour mix I have on hand. Everyone I’ve made it for has loved it and I haven’t bothered looking for or trying another chocolate chip banana bread recipe since I found this one!
Loved this banana bread!! One of my favorite new recipes!
Hi! I love this recipe and I’ve made it many, many time and it was perfect, however the past two times I have made it, its very dry! Almost taste like I have too much flour but I have not changed anything to my knowledge. I made one last night and it came out the same as the previous one. I use almost black bananas, and follow the recipe to a T – any ideas/comments/help that you can give me to give my family back this delicious recipe?!
Hi! Try baking the banana bread a few minutes less (about 10 minutes less or so) then when you take the loaf pan out of the oven, insert a knife into the middle of the loaf to see if it’s wet. If it is, place the loaf pan back in the oven for another 3-5 minutes and do the knife test again. If the knife comes out dry, then you’re good to go! Place the loaf pan far from the oven so it doesn’t continue to generate residual heat from the oven. Hope that helps!
this banana bread is so good!my family and I were looking for a nice moist recipe and this was perfect! thank you so much!
so good, always come back to this recipe! super moist and yummy, i constantly have people harassing me to keep making it! thanks jamie / a.s.s. ! :)
Thank you Sabs! :)
Absolutely perfect!! Hubby looks forward to the day I make this.
Easy, flexible recipe. I’ve substituted apple sauce for the butter, added nuts, craisins, raisins, other goodies. Always perfect..
The best banana bread ever!! Always comes out perfect every time. My family loves this and it is usually gone within 3 days. Thanks so much for sharing this recipe.
Thank you, Marie! Appreciate your comment very much!
Obsessed with this recipe. I won’t follow another banana bread recipe anymore. This is a weekly staple in our house and always turns out perfectly!
Thanks so much!!!
So happy you love it, Erika!! Thank you!
This was absolutely amazing! Super moist and delicious!
YAY! So happy you loved it! :)
Made the choc chip banana bread!!! it was so good I made more.. some i added cinnamon, another i added pumkin. Equally as good!
I made this for the first time on Saturday, doubling the recipe. It was DELICIOUS!!!
You HAVE to make this recipe! I made a loaf, 3 smaller loaves and 12 muffins.
So happy to hear, Sarah!
Excellent taste and so fluffy. Very easy recipe and looks fantasticly good.
I’ve used this recipe several times now :) I do a few subs though, which is using half almond meal and half plain flour, and I also use only half of the sugar especially if I’m using frozen super ripe bananas. I play around with chocolate and/or walnuts for the final mix-in. Delicious!!
Followed your recipe without baking powder (didn’t realize I ran out of it until when I needed it:)) Turned out super comfortingly soft. Thank you for sharing!
Good morning, I live in England could someone let me know what weight is a stick of butter is also what is all purpose flour. I also notice it says vanilla is that a vanilla pod or liquid?. Thank you can’t wait to try this out.
Good morning! A stick of butter weighs about 113 grams or 4 ounces and we use vanilla extract so liquid. Hope that helps!
Great recipe! This will be my new go to for banana bread. My husband that usually hates banana bread, tried this and actually said that it was really good. Shocked! hahah!
Love to hear it! Glad you and your husband enjoyed it!
This is my absolute favorite go-to recipe! Thank you so much :)
Been using this B bread recipe for years now and finally commenting today to express my gratitude for posting the recipe. I’ve tried a few variations of this recipe just to see how it comes out and I can now produce a version that I prefer, one that my wife prefers, and one that my daughter prefers.
To share, I prefer one that’s very moist with thick streaks of bananas running through the bread and dense chocolate. So my version I dump in about half a cup of almond milk in with the flour and i use bananas that are still somewhat frozen so while the bananas are mashed the bits of them are large when going into the pan, also I use all dark chocolate morsels. Probably best served cold with no butter
My wife prefers more typical bread you found find at a bakery, no extra wet ingredients, all milk chocolate kisses that have been smashed up a bit so the chocolate is consistent and the bananas fully thawed and at room temperature. The end result being a very consistent bread that tastes good with butter on it and served hot.
My daughter prefers a hybrid of the two, she doesn’t like the super wet and gamey flavors that I do (i like intense flavor) but she doesn’t like it dry and crumbling with butter so maybe a small dash of almond milk and mostly thawed bananas but still cold, half and half dark and milk chocolate morsels
Keeping this recipe! Found it after discovering that there was only one egg left in the fridge and I could not use the recipe I had. For the first loaf I made, I only had semi-sweet chocolate chips on hand so I used them. The bread was good, but I thought that 1 cup of the standard-sized chocolate chips made for more chocolate than I wanted. For the second loaf, I used a 1/2 cup of mini semi-sweet chocolate chips, and that was the right amount for me. My family liked the 1/2 cup cup of mini chips also.. Thanks for posting this recipe!
🤤🤤🤤🤤🤤 such an easy DELISH recipe! We are lucky if this last 2 days in our house.
So moist and delicious! Love this recipe 💕
Thank you!
Just found the recipe! It was amazing and so moist!
Love this recipe! the best breakfast for me is the peace of banana bread and coffee!)
I have made this recipe so many times and it is just my absolute favorite banana bread ever! So moist and chocolate chip-y and beautiful! My husband begs me to make this every time we let a banana get overripe. Definitely a recipe to keep and make all the time!!
All time favorite banana bread recipe!
Is it ok if I cut this recipe in half? I only have 2 1/2 bananas and I don’t really want to go to the store to buy more if you know what I mean.
Hi! You can actually use the same recipe with the 2 1/2 bananas. The only difference may be a slightly less banana-y flavor but it will still be delicious! :)
This bread is amazing. I use mini loaf pans (makes 3) definitely a fav in our house. So moist and sweet. I use frz bananas, then cut up an “almost” over ripe one so there’s some small chunks in batter.
I’ve made this as a large loaf but never mini – how long did you cook the mini loafs for?
um can i make this into cake? like maybe a 9 inch round tin?
loveddddd this recipe, best banana bread ever
Hellooooo! This was delicious and had a nice browned crust right out of the oven! Works great as a high altitude banana bread recipe too and doesn’t require any substitutions!
So happy you loved it, Mikaela! :)
ong This bread was the bomb dot com!
Hey there, just wondering if you use a fan forced (convection) oven or conventional? I couldn’t find this info on your FAQs etc. I’m in Australia where most ovens are fan forced. Currently 20 mins into baking this but I’ve lowered the temp from 180°C (350°F) to 160°C as I presume you used a conventional oven :) thank you!! :)
There is a mistake in the blog post. This will not keep for a week. You will eat this in a day. Soooo good.
Hahaha! LOVE TO HEAR IT!
Great recipe! Made this yesterday and the kids loved it. Looks just like your picture too! Thank you so much
I put this in muffin tins perfect tiny little breads. Cut the time to 20 mins.
I’ve used your recipe several times now, and it is always excellent. Sometimes I add a tiny bit of almond oil, if I am in the mood – a little goes a long way (!) and creates a different flavor. Also, highly recommended for “magic” butter recipe in legal states. ;)
This recipe is amazing! I’ve made it several times now, this time using only two bananas because I keep having the same problem. Although the edges are almost burnt after 55 minutes, the knife never comes out clean. The last few times it was nearly raw in the center but the end slices were delicious! Any ideas? I haven’t cut this loaf yet, it’s fresh out of the oven as I write. I plan on freezing it for a later date. Thank you!
Absolutely loved this recipe! I used frozen bananas that were very ripe so I used about half of the brown sugar and thought it turned out perfect! Super moist and delicious… will definitely make again! Thanks for sharing!!
My go-to banana bread recipe. Everyone who tries this bread falls in love!
This recipe never fails!! I add walnuts and a lot of chocolate chips. So so yummy! 😋
I love the flavor, it is so good- but I keep having a problem. I follow the recipe to the T: correct temperature, correct pan, correct amount of cooking time and the same steps- but it keeps coming out dense and the edges are so hard. I spray and line the pan so sticking isn’t my problem. I’ve tried “aerating” my flour so it wasn’t so packed into the measuring cup (i do not pack the flour, i just scoop and level it off with a knife) . Is there something I could do to help it keep the moisture and not get so hard? For example could I do less flour or less baking powder/soda, I’m just not really sure what I’m doing wrong. If not- it’s still edible and delicious so I’m not too worried, but if there is something different I could do could someone please let me know! :) thank you
I have the exact same problem! But I did notice that she says she puts the bread to cool off in the fridge or freezer right afterwards it comes out of the oven. If you haven’t tried that, maybe that will help? I’m definitely going to try that next one to see if it works
I had this problem too but the second time I made it, I put the batter in 2 separate pans and they were much lighter. I think it gave the bread more room to rise? I’m not sure. either way you make it, still comes out delicious lol
I made this recipe into muffins for my three toddlers, and they are devouring them. I baked at 350 for 18 minutes. I was able to make 18 full-size muffins. They came out of the oven 20 min ago, and half of them are already in our tummies. Thank you for this delicious recipe!
Fabulous! Just made it on a Thursday evening after returning from Hollibobs to find 5 very grumpy bananas who got left behind from the fridge cull. Save to say they all went in fine and we did add the chocolate chips half sweetness, worked a trick. Follow it word for word really well written and not a bother along the way to worry about. Many thanks Bunny
My fav banana bread recipe! It’s always a hit and doesn’t last long in my house!
Absolutely amazing! Huge hit at my family dinner!
Hi! Thank you for sharing your recipe. I tried it and it’s really delicious, easy to prepare.. God Bless
This is the BEST banana bread recipe EVER! It’s my go-to as a thank-you gift for friends. I’ve made it multiple times now, and every time I make it I get rave reviews. I cannot recommend highly enough! I find that it’s best when you butter and salt the pan in lieu of using parchment paper and non-stick spray. Just delicious! Thank you, Jamie!
So happy to hear, Kathy!!
Thank young so much for sharing this a amazing recipe! I am only 12 and this is so easy and delicious 😋 I am not sure what attachment i should be using now for my electric mixer ( whisk or batter attachment) I have been using the whisk but should I?
Yes, that’s fine! Great job!
I combined 2 recipes together and it turned out amazing!
It’s in the oven now! I am making 5 small heart shaped loaves. Fingers crossed. Smells delish! I’m certain these will be a hit!
This recipe is on point!!!
Had to cook for much longer than 65 minutes but the result was delicious. I put it straight into the freezer for an hour from the oven, and that kept it super moist.
How long will the bread take to do in a muffin pan
this is a great recipe! I only used 2 frozen and very ripe bananas and the bread was perfect! It was just the right amount of sweetness.
Easy recipe and it turns out super moist as promised!
can you double this?
SO good. I made this as muffins (22mins) The kids were two bites in when they started begging me to make them again. Fluffy, light, perfect!
What size loaf pan do you use for this recipe? Is it a 9” x 5”? It looks delicious and I can’t wait to try it!
Yep, the standard size. :)
Decadent and delicious! I’ve been following you on Instagram for a while, but had never tried one of your recipes. After this, I’m sold! Making another load to take to my parents for Thanksgiving, since this one isn’t going to last the weekend in my house ;)
Thanks so much, Mary!! So happy you LOVE it!!
Hi Jamie,
I’m keen to try this recipe but could you provide the measurements in metric? As I’m not sure about the weight of 1 stick of butter or 1 cup of sugar. Conversions via google are all different. I live in an area that uses metric instead of the imperial system so it’d really help! Thanks!
Made the bread and my whole family loved it! Can this be made into muffins? If yes how long to bake? Thanks!!
Tricia! So happy to hear! I’ve never made this recipe into muffins so I can’t really say. You can try to bake it for 20 minutes at 350 degrees F. If you insert a toothpick and it’s still wet, keep baking it for a few more minutes until set. Hope that helps!
Hihi, the recipe looks good. Can’t wait to try. Do I need to sift the flour? Can I use semisweet chocolate chips?
No sifting necessary as long as you mix it well. You can use any chocolate you’d like!
Take my advice : Use BOTH ~ Chocolate Chips AND Walnuts. Super Ultimate YUM.
The most AMAZING recipe out there!!! It was such a big hit with my family. This recipe is just perfect..i wouldnt modify it at all. The brown sugar adds a nutty taste and the dark choc chips add the right sweetness balance to it…just pure perfection
This makes me SO happy, Darsha! :)
Absolutely LOVED this recipe! My son’s soccer team devoured these up before I could even snag me a piece. They all raved how this was the best batch I’ve ever made. I followed the recipe exactly how it’s written and came out perfect. I do live in a high altitude area and I didn’t have to adjust for anything. Thanks a bunch for this delicious recipe. It’s definitely a family favorite now.
So happy to hear, Tracey!! <3
This is a great recipe! I highly recommend it. I added a 1/2 cup of blueberries to it and it was delicious! I also live in Denver at a high altitude and this recipe worked just great. I forgot to time it so I checked it a couple times as it came close to finishing. The outer edge of the bread was a little crunchy so I might have overcooked it, but it was still SO delicious! I also sprinkled some chocolate chips on the top before baking and it was a great idea. It balanced out the crunchiness perfectly.
I also used olive oil and spread that around the bread pan and then spread some flour on top of that. The bread slipped out easily after baking. So if you don’t have parchment paper or prefer not to use them and go more zero waste, that’s a great option.
This was absolutely delicious. Super moist. Instead of chocolate chips I folded in an entire smashed Italian chocolate Easter egg. Hope there are some out there that know what that is. Great use of overripe bananas AND leftover chocolate…if there ever was such a thing. Excellent.
Sounds delicious. So glad you loved it! :)
My go to banana bread recipe ever since I found this page!!
Woohoo! So happy to hear that! :)
This is the best banana bread I’ve baked! Sooo moist!
Just wanted to know what the reasoning behind using brown sugar is? I’ve always seen bread recipes using only regular white sugar so was wondering if all brown sugar would taste good!
Hi! Brown sugar gives the banana bread a nutty flavor and a beautiful golden color! ;)
Hello, definitely my favouitire banana bread recipe out there ! I was wondering if this would be alright to bake as a cake in round tins ? Any tips if possible would be greatly appreciated. Thanks a lot :)
Do u know how many calories a slice is ?
banana bread is hard to mess up (unless you really don’t know what your doing), but this recipe is great especially with peanut butter or chocolate. perfect to serve at your kids tea party or a coffee break. thanks for sharing.
This is a perfect banana bread recipe. I used milk chocolate chips that I had on hand and added an additional 1/2 c of chopped walnuts. Before it completely cooled, half the loaf was gone. Yum! Thank you for a great recipe.
So happy to hear, Deb! Thank you!
I just made this for the first time and it was delicious! I ended up having to use raw sugar instead, but still came out amazing! Big hit!
I added chocolate chips! By far my favorite banana bread recipe yet!
Thank you for this recipe my family loved it! Keeping this in my recipes!
This might sound silly but do you HAVE to use unsalted butter? Or can I use regular butter and just not add the additional salt? *** I have everything I need, except unsalted butter. Trying to not run to the store. Haha
Haha, I understand the excitement. I can’t really say if it will alter the flavor since I’ve never tested this recipe with salted butter. But hey give a try and see what happens! :)
I’ll let you know how it goes! Thanks for getting back to me!
I had the same question…we are in lockdown now due to COVID-19 but I really want to make this recipe. How did the recipe turn out for you using the salted butter?
I used salted butter and only did a 1/8 teaspoon of salt and it turned out great! I also added a half teaspoon of nutmeg and it is amazing! Love this recipe!
Hanna! That makes me so happy! Glad you enjoyed it – woohoo!
omg. so good 100/100 recommended, my coworkers are snobby so i wanted to cheer them up. so good they loved it .
Wow!!! This bread is amazing! I was worried since the batter was very thick and sticky. But it turned out perfectly moist and delicious! Thank you – this will be my new go to for banana bread?
** I did add about a tablespoon of coconut oil to the butter and brown sugar mix.
So glad to hear it, Samantha! Enjoy!
Why did you added coconut oil? It’s my first time making banana bread so I’m doing research
They added coconut oil to smooth out the butter. Since butter has water in it, the coconut oil acts as an emulsifier.
Wow that was the best banana bread we’ve ever made. We added one chopped up mackintosh apple
So happy to hear you loved the recipe, Diane! Thank you! :)
This is delicious. I used leftover bananas from a recent half marathon to make several loaves, and substituted flaxseed-and-water for the eggs in order to make a vegan version. Thank you for sharing!
Awesome!! Thank you!!
It’s in the oven now, I added walnuts since banana but bread is my favorite hopefully it pairs well with the chocolate!
Enjoy! :)
This is the best banana bread Ive made. So soft and delicious and light. Just took it out of the oven and half of it is already gone. Not to mention, my house smells amazing. This is a good pair with coffee. Thanks for the recipe