Print

The Ultimate Super Moist, One-Bowl Chocolate Chip Banana Bread

A close-up view of a freshly baked chocolate chip banana bread loaf showing its moist texture and melted chocolate chips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the best chocolate chip banana bread recipe you will ever need. It is incredibly moist, full of banana flavor, and easy to make in one bowl using ripe bananas.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) plain Greek yogurt or sour cream
  • 3 very ripe, mashed bananas (about 1 1/2 cups)
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
  3. Whisk in the eggs one at a time until fully incorporated. Add the vanilla extract and Greek yogurt (or sour cream) and mix until smooth.
  4. Add the mashed ripe bananas to the wet ingredients and stir until just combined. Do not overmix.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients. Use a spatula to gently fold the mixture together until just combined. A few streaks of flour are fine; stop mixing once no dry streaks remain.
  7. Gently fold in 1 cup of chocolate chips.
  8. Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips over the top if desired.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Let the banana bread cool in the pan for 15 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or almost completely black for the best banana flavor and moisture.
  • For a bakery style banana bread, you can bake this in two 8×4 inch loaf pans for about 40-50 minutes.
  • Store leftover banana bread tightly wrapped at room temperature for up to 4 days.

Nutrition

Find it online: https://miameal.com/chocolate-chip-banana-bread-recipe-moist/