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!
can you double this?
Easy recipe and it turns out super moist as promised!
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.
How long will the bread take to do in a muffin pan
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.
This recipe is on point!!!
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!
I combined 2 recipes together and it turned out amazing!
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!
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!!
Hi! Thank you for sharing your recipe. I tried it and it’s really delicious, easy to prepare.. God Bless
Absolutely amazing! Huge hit at my family dinner!
My fav banana bread recipe! It’s always a hit and doesn’t last long in my house!
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
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!
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
This recipe never fails!! I add walnuts and a lot of chocolate chips. So so yummy! 😋
My go-to banana bread recipe. Everyone who tries this bread falls in love!
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!!
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!
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. ;)
I put this in muffin tins perfect tiny little breads. Cut the time to 20 mins.
Great recipe! Made this yesterday and the kids loved it. Looks just like your picture too! Thank you so much
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!
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!! :)