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The Ultimate Super Moist Chocolate Chip Banana Bread Recipe

A close-up of a moist slice of chocolate chip banana bread showing melted chocolate chunks and a golden-brown top.

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Follow this easy, one-bowl recipe to make a super moist chocolate chip banana bread loaf that stays tender for days. It is perfect for using up overripe bananas.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup mashed very ripe bananas (about 3 large)
  • 1/4 cup milk
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips, plus 1/4 cup for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  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, mixing well after each addition. Stir in the vanilla extract, vegetable oil, mashed bananas, and milk until smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix.
  6. Gently fold in 1 cup of chocolate chips.
  7. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost entirely black for the best moisture and flavor.
  • For extra gooey pockets, toss the chocolate chips with one teaspoon of flour before adding them to the batter.
  • This bread tastes even better on the second day. Store tightly wrapped at room temperature.

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