Super Moist Chocolate Chip Banana Bread is the perfect mix of soft, sweet bananas and melty chocolate chips that make every bite a little celebration. This bread stays incredibly moist and tender, with just enough chocolate to keep things exciting without overpowering the banana flavor.
I love making this banana bread whenever I have some ripe bananas that need using up. It’s one of those recipes that feels like a warm hug in bread form. Plus, the chocolate chips create little pockets of gooey sweetness that everyone always asks me to add more of—so I do!
My favorite way to enjoy this banana bread is slightly warmed with a little bit of butter melted on top. It’s great for breakfast alongside a cup of coffee or as a cozy afternoon snack. If you’re sharing, I recommend slicing it up while it’s still fresh because the moist texture really shines then and keeps everyone coming back for seconds.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas with brown spots for the sweetest flavor and moisture. Overripe bananas mash easily and add natural sweetness without extra sugar.
Butter: Melted butter helps keep the bread moist. You can substitute with an equal amount of vegetable oil or coconut oil for a dairy-free option.
Sour Cream or Greek Yogurt: This ingredient adds extra moisture and tenderness. If you don’t have either, buttermilk or even applesauce can work as a substitute.
Chocolate Chips: Semi-sweet chips provide a nice balance with the sweet banana. Feel free to swap for milk, dark, or white chocolate chips or even chopped nuts for a crunch.
Flour: All-purpose flour is the go-to for a soft crumb. For a whole wheat version, replace half of the flour with whole wheat for a nuttier taste and denser texture.
How Can I Keep My Banana Bread Super Moist?
Moisture is key to great banana bread. Here’s how to get it right:
- Use very ripe bananas: They bring natural sweetness and moisture.
- Add sour cream or yogurt: This keeps the crumb tender and soft.
- Don’t overmix the batter: Stir just until combined to avoid a tough texture.
- Check baking time carefully: Bake until a toothpick comes out with a few moist crumbs, not completely dry. Overbaking dries the bread.
My personal tip is to cover the bread with foil if it browns too fast, then test by poking to avoid dryness. Let the bread cool well before slicing to keep it from crumbling. Enjoy warm for melt-in-your-mouth chocolate chips!
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for even baking and shaping your banana bread.
- Mixing bowls – have a medium and a large one ready for dry and wet ingredients.
- Whisk or fork – great for combining dry ingredients and mashing bananas smoothly.
- Rubber spatula – helps fold ingredients gently to keep the bread tender.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Cooling rack – lets your bread cool evenly and prevents it from getting soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that complements the soft bread.
- Swap semi-sweet chocolate chips with white chocolate chips for a sweeter twist.
- Mix in ½ cup of shredded coconut to add a tropical note and extra moistness.
- Stir in 1 teaspoon cinnamon or pumpkin pie spice for a warm, spicy flavor great in fall.
Super Moist Chocolate Chip Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 2 large eggs, at room temperature
- 1 ½ cups (about 3 large) very ripe bananas, mashed
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt (for extra moisture)
Add-ins:
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 60 to 70 minutes to bake. Allow an additional 10-15 minutes for cooling before slicing. So, overall, plan for around 1 hour and 30 minutes from start to serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening is evenly distributed throughout the bread.
3. Combine Wet Ingredients:
In a large bowl, mix the melted butter with the granulated and brown sugars until smooth. Beat in the eggs one at a time. Then stir in the mashed bananas and vanilla extract until everything is well combined.
4. Add Sour Cream or Yogurt:
Stir the sour cream or Greek yogurt into the wet mixture. This will help make the bread extra moist and tender.
5. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until the flour is fully incorporated. Some small lumps are okay—overmixing can make the bread tough.
6. Add Chocolate Chips:
Gently fold the chocolate chips into the batter, saving a small handful to sprinkle on top for extra chocolate goodness.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and even out the top. Sprinkle the reserved chocolate chips over the batter. Bake for 60-70 minutes. To check doneness, insert a toothpick into the center—it should come out clean or with a few moist crumbs.
8. Cool and Serve:
Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature, savoring the moist texture and melted chocolate chips.
Can I Use Frozen Bananas for This Banana Bread?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep the batter from becoming too wet.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Substitute the Sour Cream or Greek Yogurt?
Absolutely! You can use buttermilk or even applesauce as a substitute, though applesauce may slightly change the texture and sweetness.
What’s the Best Way to Prevent the Bread from Burning on Top?
If the top starts browning too quickly, loosely cover it with aluminum foil halfway through baking. This allows the inside to cook fully without overbrowning the crust.
