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!

Moist chocolate chip banana bread slices stacked on top of one another
5 stars
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
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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.

A glass bowl contains mashed bananas being mixed with other wet and dry ingredients, likely for baking chocolate chip banana bread. A hand holds the bowl steady on a light-colored surface.
Cream butter and brown sugar together. Mash the bananas with a fork then stir them into the batter. Whisk in the egg and add in the vanilla.
A glass mixing bowl containing white flour on top of a yellowish chocolate chip banana bread dough mixture, set on a light gray countertop.
Add the flour, baking soda, baking powder, and salt. Make sure the flour is not clumpy. Mix until just combined. Don’t overmix.
A loaf pan lined with parchment paper is filled with chocolate chip banana bread batter, topped generously with chocolate chips and ready to be baked.
Pour the batter into the loaf pan and sprinkle a handful of chocolate chips on top.
A person lifts parchment paper to remove a freshly baked chocolate chip banana bread loaf from a metal pan, with a striped kitchen towel beside it on a light surface.
Bake for 55-65 minutes until a toothpick inserted in the center of the loaf comes out clean.

🍌 My mom taught me that when freezing bananas, you should peel them FIRST before you place them in a freezer bag to freeze them.

Loaf Pan

This nonstick loaf pan is perfect for any homemade bread or meatloaf! The unique corrugated surface design allows the bread to bake evenly and release easier.

VIEW PRODUCT
sliced moist chocolate chip banana bread
Two thick slices of chocolate chip banana bread rest on parchment paper, their moist texture and gooey chocolate chunks inviting a taste, with scattered crumbs adding to the homemade charm.

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!

moist chocolate chip banana bread slices stacked on top of each other
4.40 from 558 reviews

Super Moist Chocolate Chip Banana Bread

Jamie Silva
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 1 loaf
Deliciously sweet, easy to make, moist chocolate chip banana bread recipe made in one bowl! The BEST banana bread recipe for breakfast or snack. Grab those super ripe bananas and turn them into this easy banana bread recipe with chocolate chips that you and your family will absolutely love!
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Equipment

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
 

  • Preheat oven to 350ºF. Grease and line a 9×5 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.
  • In a large bowl, cream butter and brown sugar together for about 2 minutes until smooth. Mash the bananas with a fork then stir them into the batter. Whisk in the egg and add in the vanilla. Mix, scraping down the sides of the bowl, until well combined.
  • 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!

Video

Notes

The nutritional info is an estimate. This recipe makes 1 loaf, about 12 slices, depending on how thick/thin you cut the slices.
Serving: 1slice, Calories: 264kcal, Carbohydrates: 41.4g, Protein: 3.5g, Fat: 10.3g, Saturated Fat: 7.1g, Cholesterol: 20mg, Sodium: 110mg, Potassium: 191mg, Fiber: 1.3g, Sugar: 20.8g, Calcium: 30mg, Iron: 1.4mg
Course: Breakfast, Snack
Cuisine: American
Keyword: banana bread recipe with chocolate chips, chocolate chip banana bread, chocolate chip banana bread recipe, moist chocolate chip banana bread
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