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!
ong This bread was the bomb dot com!
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! :)
loveddddd this recipe, best banana bread ever
um can i make this into cake? like maybe a 9 inch round tin?
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?
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! :)
All time favorite banana bread recipe!
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!!
Love this recipe! the best breakfast for me is the peace of banana bread and coffee!)
Just found the recipe! It was amazing and so moist!
So moist and delicious! Love this recipe 💕
Thank you!
🤤🤤🤤🤤🤤 such an easy DELISH recipe! We are lucky if this last 2 days in our house.
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!
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
This is my absolute favorite go-to recipe! Thank you so much :)
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!
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!
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!
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!!
Excellent taste and so fluffy. Very easy recipe and looks fantasticly 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!
Made the choc chip banana bread!!! it was so good I made more.. some i added cinnamon, another i added pumkin. Equally as good!
This was absolutely amazing! Super moist and delicious!
YAY! So happy you loved it! :)
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!
Super moist really tasty. A bit to sweet for me. I’ll deft use less sugar next time.
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!