Super Moist Chocolate Chip Banana Bread Recipe

This Super Moist Chocolate Chip Banana Bread is everything I love about a homemade loaf—rich banana flavor, melt-in-your-mouth texture, and plenty of gooey chocolate chips in every slice. It’s the perfect way for me to use up overripe bananas and fill my kitchen with that warm, nostalgic aroma of fresh-baked comfort.

Why You’ll Love This Recipe

I love how reliably delicious this banana bread turns out every single time. It’s soft, fluffy, and incredibly moist without being too dense. The chocolate chips take it over the top, making it taste almost like dessert. It’s quick to throw together, great for breakfast or snacking, and it freezes beautifully—though it never lasts that long in my house.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 cup semi-sweet chocolate chips (plus extra for topping)

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.

2. In a large mixing bowl, I mash the bananas until smooth.

3. I add the melted butter, brown sugar, eggs, and vanilla extract, whisking everything together until well combined.

4. In a separate bowl, I whisk the flour, baking soda, salt, and cinnamon (if using).

5. I gently fold the dry ingredients into the wet mixture, being careful not to overmix.

6. I stir in the chocolate chips, then pour the batter into the prepared loaf pan.

7. I sprinkle a few extra chocolate chips on top for that bakery-style look.

8. I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (except for a bit of melted chocolate).

9. I let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices).
Prep time: 15 minutes
Bake time: 60 minutes
Total time: 1 hour 15 minutes

Variations

• I sometimes use dark chocolate chunks for a richer flavor.

• Adding chopped walnuts or pecans gives a nice crunch.

• For extra moisture, I’ve stirred in a spoonful of sour cream or Greek yogurt.

• Mini loaves or muffins work great too—just reduce the baking time accordingly.

Storage/Reheating

I store the banana bread at room temperature for up to 3 days, wrapped tightly or in an airtight container. It stays moist for days, and if I refrigerate it, I bring it to room temperature or microwave slices for 10–15 seconds before eating. It also freezes well—either whole or sliced—wrapped in plastic and foil.

FAQs

Can I use frozen bananas?

Yes, I’ve used thawed frozen bananas. I just drain off any excess liquid before mashing.

How do I keep the bread from being dry?

I make sure not to overbake and use very ripe bananas for maximum moisture. Brown sugar also helps lock in softness.

Can I make this bread gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend and it worked great.

Why did my chocolate chips sink?

Sometimes I toss them in a little flour before folding them into the batter—it helps keep them from sinking to the bottom.

Can I use oil instead of butter?

Yes, I’ve swapped in vegetable or coconut oil for the butter when I wanted a dairy-free version, and it still turned out moist and delicious.

Conclusion

This Super Moist Chocolate Chip Banana Bread is the kind of recipe I turn to when I want something comforting, simple, and crowd-pleasing. It’s quick to whip up, full of flavor, and never fails to satisfy. Whether I’m sharing it or saving it all for myself, every slice is soft, sweet, and totally irresistible.