Super Moist Chocolate Chip Banana Bread Recipe
On a rainy Saturday, the smell of warm bananas and melting chocolate filled the kitchen as I pulled a loaf from the oven — and that first slice, still slightly warm, reminded everyone at the table why this loaf is a seasonal favorite.
Introduction
This Super Moist Chocolate Chip Banana Bread Recipe has become a reader favorite because it combines all the comfort of classic banana bread with gooey chocolate chips and an irresistibly tender crumb. If you’re someone who loves seasonal baking and cozy flavors, this recipe is made for crisp mornings with a cup of tea. For a playful twist that turns loaf flavors into bite-sized treats, you might also enjoy these banana bread cookies for snackable goodness. [2]
Ingredients
For one 9×5-inch loaf, you’ll need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup sour cream or plain yogurt
- 1 cup chocolate chips (semisweet or milk)
- Optional: 1/2 cup chopped walnuts or pecans
This version keeps the loaf super moist by using mashed bananas plus sour cream — a simple trick you’ll notice in every bite. If you prefer an ultra-simple approach, check out a short, fuss-free banana bread method that pares ingredients down to the essentials. [3]
Step-by-Step Instructions
Follow these steps for a reliable Super Moist Chocolate Chip Banana Bread Recipe that’s friendly to beginners.
- Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang for easy removal.
- Dry ingredients: In a bowl, whisk together the flour, baking soda, and salt.
- Wet ingredients: In a large bowl, whisk melted butter with both sugars until combined. Add the eggs one at a time, then stir in vanilla, mashed bananas, and sour cream.
- Combine: Fold the dry ingredients into the wet mixture just until no streaks of flour remain — overmixing deflates the batter and affects texture. Gently fold in the chocolate chips and nuts if using.
- Bake: Pour batter into the prepared pan and smooth the top. Bake 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil.
- Cool: Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and cool completely on a rack before slicing.
This method keeps things simple while producing consistently tender results for your Super Moist Chocolate Chip Banana Bread Recipe. [5]
Tips for Success
When baking the Super Moist Chocolate Chip Banana Bread Recipe, these small steps make a big difference:
- Use very ripe bananas (the riper, the sweeter and more flavorful).
- Measure flour correctly — spoon it into the cup and level, or weigh it for accuracy.
- Don’t overmix once you add flour; stop as soon as the batter is combined.
- Fold in chocolate chips gently to keep the loaf light.
- Bake until a toothpick shows moist crumbs; slight moisture ensures the bread stays soft.
For more ideas on achieving the perfect texture and pairing with chocolate, see our guide to best cookie and loaf techniques that pair well with banana-chocolate combos. [6]
Possible Variations
If you want to adapt the Super Moist Chocolate Chip Banana Bread Recipe, try one of these variations:
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if it’s not already included in your mix. Baking time may vary slightly.
- Streusel topping: Mix 1/3 cup brown sugar, 2 tablespoons flour, 2 tablespoons cold butter, and 1/2 teaspoon cinnamon; crumble over the batter before baking for a sweet crunch.
- Pumpkin-chocolate twist: Replace 1/2 cup mashed banana with 1/2 cup pumpkin puree and 1/2 teaspoon pumpkin pie spice for seasonal flair. For a pumpkin-chocolate combo that leans into autumn, see our pumpkin-chocolate chip variation for inspiration. [7]
Storage Recommendations
Store the Super Moist Chocolate Chip Banana Bread Recipe properly to keep it fresh:
- Short term: Wrap cooled loaf tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days.
- Longer: Refrigerate for up to 7 days; bring to room temperature or warm slices gently before serving.
- Freeze: Slice and freeze individual pieces in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or warm gently in the microwave.
Conclusion
This Super Moist Chocolate Chip Banana Bread Recipe is a cozy, forgiving loaf that’s perfect for fall baking or any time you want soft, chocolatey comfort. If you’d like another tried-and-true version that emphasizes extra fudgy chips, check out this MOIST Chocolate Chip Banana Bread – Butternut Bakery for a complementary take on the classic. MOIST Chocolate Chip Banana Bread – Butternut Bakery
Frequently Asked Questions
Q: Can I use frozen bananas for banana bread?
A: Yes — thaw frozen bananas and drain any excess liquid before mashing. Very ripe bananas, fresh or previously frozen, work best for flavor and moisture.
Q: How do I prevent chocolate chips from sinking?
A: Toss chips lightly with a teaspoon of flour before folding into the batter. This gives them a light coating that helps suspend them in the loaf.
Q: Can I reduce the sugar in this recipe?
A: You can reduce sugar by up to 25% without drastically changing texture because ripe bananas provide natural sweetness. Keep in mind the crumb and browning may be slightly different.
Q: What’s the best way to reheat slices?
A: Warm slices in a 300°F (150°C) oven for 5–8 minutes or microwave individual slices for 10–15 seconds to bring back that just-baked softness.
Super Moist Chocolate Chip Banana Bread
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings)
- Diet: Vegetarian
Description
This Super Moist Chocolate Chip Banana Bread combines the comfort of classic banana bread with gooey chocolate chips for a tender, flavorful loaf.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup sour cream or plain yogurt
- 1 cup chocolate chips (semisweet or milk)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang for easy removal.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, whisk melted butter with both sugars until combined. Add the eggs one at a time, then stir in vanilla, mashed bananas, and sour cream.
- Fold the dry ingredients into the wet mixture just until no streaks of flour remain. Gently fold in the chocolate chips and nuts if using.
- Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and cool completely on a rack before slicing.
Notes
Use very ripe bananas for the best flavor. Don’t overmix the batter once you add the flour.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American