Deliciously sweet, easy to make, moist chocolate chip banana bread recipe made in one bowl! The BEST banana bread for breakfast or snack.
WAIT! Don’t do it! Don’t throw those ripe bananas away!
You know when you buy bananas at the grocery store that you fully intend on eating but somehow you don’t. You buy 5, one for each weekday. And hey, sometimes you actually do eat all 5 that week! For the most part though, let’s be honest, Friday arrives and there they are, all the bananas, sitting on your counter.
If you’re like me, this has happened to you too in the past. You have all these bananas and are saying to yourself “Ugh, I gotta throw these away. AGAIN.”
BUT I have news for you!
Ripe bananas are the secret to sweet, moist chocolate chip banana bread!
You DO NOT have to throw ripe bananas away! Why? Because the secret to making deliciously moist, sweet and flavorful chocolate chip banana bread is to use very ripe, almost-ready-to-trash bananas.
Trust me.
All you have to do is place them in the freezer until you’re ready to make banana bread (or any other banana recipe, of course). I love making homemade banana bread with frozen bananas. The baked banana bread stays moist and tastes extra sweet. It’s a win win!
How To Keep Chocolate Chip Banana Bread Moist
To make sure banana bread stays moist, you first want to make sure to use very ripe bananas as I mentioned above. They provide the perfect amount of moisture you need for super moist banana bread.
Next, make sure to wrap freshly baked chocolate chip banana bread in plastic wrap or aluminum foil before placing it in the fridge. Doing this will prevent the bread and chocolate from drying out.
How Long Does Banana Bread Last?
The banana bread will keep for about 1 week in the fridge once it’s wrapped in plastic wrap or aluminum foil or 2 days at room temperature.
Video on how to make moist chocolate chip banana bread:
This is my favorite easy chocolate chip banana bread recipe! My mom loves it too except she likes to add walnuts. You can replace the chocolate chips for any nut 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!
Other recipes using bananas:
- Moist Chocolate Banana Bread (No Chocolate Chips!)
- Chocolate Hazelnut Marbled Banana Bread
- Healthy Banana Chocolate Chip Muffins (Dairy-Free, Refined Sugar-Free)
- Super Moist Nutella Stuffed Banana Muffins
- Healthy Double Chocolate Banana Muffins
Super Moist Chocolate Chip Banana Bread
Print Recipe Pin RecipeIngredients
- 1 stick unsalted butter, , room temperature (1/2 cup)
- 1 cup brown sugar, , packed
- 1 large egg
- 3-4 very ripe bananas, , mashed (frozen bananas are BEST; they're extra sweet)
- 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
Instructions
- Preheat oven to 350 degrees F.
- Line a 9x5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with nonstick spray and set aside.
- In a large bowl, cream butter and sugar together for about 2 minutes until smooth. Whisk in the egg then add the mashed bananas and vanilla. Mix, scraping down the sides of the bowl, until well combined.
- Add the flour, baking soda, baking powder, and salt. Mix until just combined. Careful not to over mix. Fold in the chocolate chips.
- Pour the mixture into the loaf pan. Bake for 55-65 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!
Notes
Originally posted in August 2016. Updated photos in January 2018.
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Nail Polish Pursuit says
August 24, 2016 at 9:22 amYUM!!! This is my fave type of bread and you added chocolate chips? Delish!! Thanks for sharing this amazing recipe
Jamie Silva says
August 24, 2016 at 1:49 pmGirl, it really was to die for!
Sydney Banks says
May 6, 2018 at 7:16 pmDo u know how many calories a slice is ?
Erica says
February 2, 2017 at 9:44 pmQuick breads are so delicious and easy to make and you just made a classic even better! Bananas and chocolate are one of my favorite flavor combos, thanks for a great recipe!
Jamie Silva says
February 2, 2017 at 9:45 pmI totally agree! Thanks so much, Erica!
Joyce says
February 4, 2017 at 8:16 pmSweeeeeeeeeeet! I have oodles of black bananas hanging out my freezer just waiting to be mushed haha! :) Damn, love the caramel action you have with it! Looks amazing!!! :D
Jamie Silva says
February 5, 2017 at 2:23 pmThanks Joyce! Time for a banana mashing partyyy!
Halima says
February 6, 2017 at 10:01 pmThis 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
Jamie Silva says
February 6, 2017 at 10:40 pmHi Halima! So happy you enjoyed it! You’re very welcome! :)
Hannah Woodard says
October 12, 2017 at 8:30 pmIt’s in the oven now, I added walnuts since banana but bread is my favorite hopefully it pairs well with the chocolate!
Jamie Silva says
October 13, 2017 at 8:09 amEnjoy! :)
Robert says
November 3, 2017 at 10:09 amThis 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!
Jamie Silva says
November 3, 2017 at 12:45 pmAwesome!! Thank you!!
Diane says
November 13, 2017 at 10:20 amWow that was the best banana bread we’ve ever made. We added one chopped up mackintosh apple
Jamie Silva says
November 13, 2017 at 1:12 pmSo happy to hear you loved the recipe, Diane! Thank you! :)
Samantha Buck says
November 15, 2017 at 10:36 pmWow!!! 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.
Jamie Silva says
November 15, 2017 at 11:00 pmSo glad to hear it, Samantha! Enjoy!
marikiki says
December 12, 2017 at 10:32 amomg. so good 100/100 recommended, my coworkers are snobby so i wanted to cheer them up. so good they loved it .
Candace says
February 16, 2018 at 9:21 amThis 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
Jamie Silva says
February 16, 2018 at 2:58 pmHaha, 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! :)
Candace says
February 16, 2018 at 3:26 pmI’ll let you know how it goes! Thanks for getting back to me!
April Leonard says
March 4, 2018 at 2:02 pmThank you for this recipe my family loved it! Keeping this in my recipes!
Jennifer DeBois says
March 5, 2018 at 7:38 pmI added chocolate chips! By far my favorite banana bread recipe yet!
Nicole says
March 11, 2018 at 8:48 pmI 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!
Deb says
April 8, 2018 at 10:27 pmThis 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.
Jamie Silva says
April 8, 2018 at 10:39 pmSo happy to hear, Deb! Thank you!
Khush says
May 14, 2018 at 8:43 amJust 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!
Jamie Silva says
May 14, 2018 at 6:49 pmHi! Brown sugar gives the banana bread a nutty flavor and a beautiful golden color! ;)
Kate says
December 20, 2018 at 8:16 amHello, 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 :)
Jamie says
May 19, 2018 at 6:47 amThis is the best banana bread I’ve baked! Sooo moist!
Hannah says
June 12, 2018 at 5:47 pmMy go to banana bread recipe ever since I found this page!!
Jamie Silva says
June 12, 2018 at 7:06 pmWoohoo! So happy to hear that! :)
Annie says
July 16, 2018 at 9:01 pmThis 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.
Jamie Silva says
July 17, 2018 at 4:39 pmSounds delicious. So glad you loved it! :)
Clarissa says
August 6, 2018 at 1:44 amThis 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.
Tracey C. says
August 15, 2018 at 6:29 amAbsolutely 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.
Jamie Silva says
August 15, 2018 at 12:51 pmSo happy to hear, Tracey!! <3
Darsha says
September 4, 2018 at 6:03 amThe 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
Jamie Silva says
September 4, 2018 at 2:13 pmThis makes me SO happy, Darsha! :)
Jesselyn Andersyn says
September 9, 2018 at 3:18 pmTake my advice : Use BOTH ~ Chocolate Chips AND Walnuts. Super Ultimate YUM.
Tricia says
October 11, 2018 at 12:18 pmMade the bread and my whole family loved it! Can this be made into muffins? If yes how long to bake? Thanks!!
Jamie Silva says
October 11, 2018 at 12:33 pmTricia! 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!
ET says
November 12, 2018 at 11:44 amHi 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!
Jamie Silva says
November 12, 2018 at 8:19 pmHi ET, I’m not very familiar with the metric measurements. My apologies. I used this guide and came up with the following. For 1 stick of butter, it is 1/2 cup or 100 g. For 1 cup of brown sugar, it is 190 g. Hope that helps!
Mary says
November 18, 2018 at 11:33 amDecadent 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 ;)
Jamie Silva says
November 18, 2018 at 11:53 amThanks so much, Mary!! So happy you LOVE it!!
Pam says
November 25, 2018 at 8:14 pmWhat 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!
Jamie Silva says
November 26, 2018 at 12:31 amYep, the standard size. :)
Kelly says
November 29, 2018 at 6:16 pmSO 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!
Sharin Berger says
December 14, 2018 at 1:24 pmcan you double this?
Christine says
December 30, 2018 at 11:57 pmEasy recipe and it turns out super moist as promised!
Melanie Cantwell says
January 1, 2019 at 11:18 pmthis 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.
Patrick says
January 22, 2019 at 10:29 amHow long will the bread take to do in a muffin pan
Nadia says
January 23, 2019 at 4:13 pmHad 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.
Shane Farnum says
February 3, 2019 at 3:15 pmThis recipe is on point!!!
Christine says
February 8, 2019 at 10:46 pmIt’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!
Cynthia says
February 13, 2019 at 3:10 pmI combined 2 recipes together and it turned out amazing!
Piper says
February 15, 2019 at 5:52 pmThank 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?
Jamie Silva says
February 15, 2019 at 8:54 pmYes, that’s fine! Great job!
Kathy says
February 19, 2019 at 7:54 pmThis 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!
Jamie Silva says
February 20, 2019 at 2:35 pmSo happy to hear, Kathy!!
Margarita Rueda says
February 19, 2019 at 10:41 pmHi! Thank you for sharing your recipe. I tried it and it’s really delicious, easy to prepare.. God Bless
Emily Richard says
April 7, 2019 at 3:30 pmAbsolutely amazing! Huge hit at my family dinner!
Anna says
May 3, 2019 at 4:01 pmMy fav banana bread recipe! It’s always a hit and doesn’t last long in my house!
Bunny Rabett says
May 8, 2019 at 10:39 pmFabulous! 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
Jessica says
May 9, 2019 at 12:37 pmI 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!
Paige says
July 1, 2019 at 5:37 pmI 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