The Ultimate Easy & Moist Chocolate Chip Banana Bread Recipe

This chocolate chip banana bread isn’t just easy to make; it’s a guaranteed crowd-pleaser that delivers an incredibly soft, moist, and flavorful experience with every single bite. Packed with rich chocolate chips and the sweet essence of ripe bananas, this recipe is destined to become a household favorite. Forget complicated steps or a long list of obscure ingredients – we’re keeping it simple, approachable, and utterly delicious.

While this recipe builds on the foundation of my classic banana bread, we’ve elevated it to new heights of convenience and flavor. My original version called for softened butter to be creamed with both granulated and brown sugar, a technique that often requires a stand mixer. For this enhanced chocolate chip iteration, I’ve streamlined the process significantly, making it more accessible for every home baker.

The key to this simplified approach lies in using readily available melted butter and focusing solely on the rich, caramel notes of brown sugar. This ingenious swap completely eliminates the need for any special equipment like a stand mixer or even a hand mixer. You can effortlessly whisk everything together by hand, making prep quick and cleanup a breeze. The result is a wonderfully tender crumb that remains moist for days, a perfect texture that stands up beautifully to the generous addition of chocolate chips.

Beyond the simple technique, this recipe doesn’t skimp on flavor. We’re talking about two full cups of perfectly mashed ripe bananas, ensuring an intense banana flavor that’s both comforting and sweet. And of course, a whole cup of semi-sweet chocolate chips means you’ll encounter a delightful burst of chocolate in every single mouthful. This abundance of key ingredients ensures a loaf that’s robust in taste and satisfying in texture. Seriously, prepare yourself – you’ll find it nearly impossible to resist reaching for just one more slice!

Watch The Full Recipe Video

The Secret to Easy Removal: How to Line Your Loaf Pan

While technically an optional step, properly lining your loaf pan with parchment paper is a game-changer that I highly recommend. It makes removing your beautifully baked banana bread from the pan incredibly easy and mess-free, ensuring a perfect loaf every time. I use this trick constantly for my other quick bread recipes, like my moist apple bread, sweet blueberry bread, and comforting pumpkin bread. Here’s my foolproof method for lining your pan, complete with the visual aid above:

• Prepare the Pan: First, lightly spray the inside of your 9×5-inch loaf pan with a non-stick cooking spray. This initial spray isn’t just for the parchment; it helps the paper adhere to the pan and acts as an extra layer of protection, preventing any batter that might seep under the paper from sticking to the pan itself.
• Position the Parchment: Tear off a strip of parchment paper that’s long enough to cover the bottom and extend up both of the long sides of the pan, with a generous overhang on each end. Carefully place this strip inside the prepared pan, pressing it gently against the bottom and sides to ensure it lies flat. For extra security and to prevent the sides from flopping inwards while you pour the batter, you can use metal binder clips to secure the parchment paper to the rim of the pan. **Important Note:** Only use metal clips; plastic clips will melt in the oven!
• Fill and Bake: Once your pan is perfectly lined, simply pour your delicious chocolate chip banana bread batter directly on top of the parchment paper and spread it into an even layer. After baking and allowing the bread to cool for a short period, the overhang from the parchment paper acts as convenient “handles.” All you have to do is lift the entire loaf right out of the pan. It’s incredibly easy, ensuring your bread comes out perfectly intact and makes cleanup a breeze!

Choosing and Mashing the Perfect Bananas for Baking

As emphasized earlier, the ripeness of your bananas is paramount for exceptional banana bread. When it comes to baking, overripe bananas are truly your best friend. They aren’t just sweeter, having converted more starch to natural sugars, but they also contribute significantly more moisture to your batter. This extra moisture is the secret to a loaf that is incredibly tender, rich, and never dry or crumbly. The visual above perfectly illustrates the ideal stage of ripeness!

You’re looking for bananas that are covered in numerous brown specks or are predominantly brown, soft to the touch, and perhaps even a little bruised. These are the bananas that are past their prime for eating raw but are at their peak for baking, offering an intense banana flavor that permeates the entire loaf. Bananas that are still mostly yellow or have only a few small brown spots are perfectly fine for a snack, but they simply haven’t developed the necessary sweetness and moisture content required for a truly remarkable banana bread. Take a look at the image above: the bananas on the right, with their dark brown skins, are exactly what you want for this recipe.

Mashing the bananas is a straightforward process, and you have a few options. You can use a simple fork, a potato masher, or even an electric mixer in a bowl if you prefer a very smooth consistency. Personally, I find the easiest method is to simply peel the overripe bananas, place them on a plate or in a shallow bowl, and mash them thoroughly with a fork until they reach a chunky yet mostly smooth consistency. A few small lumps are perfectly fine and can even add a nice texture to the finished bread. There’s no need for any fancy equipment or techniques here!

Need to ripen your bananas quickly? Don’t despair if your bananas aren’t quite brown enough! A helpful trick is to place them in a brown paper bag with an apple for 1 to 2 days. The apple naturally releases ethylene gas, which is a plant hormone that accelerates the ripening process of other fruits, including bananas. Check them daily, and soon they’ll be perfectly suited for your delicious banana bread!

Expert Tips for Achieving the Most Moist Chocolate Chip Banana Bread

Creating a perfectly moist and tender chocolate chip banana bread is an art, but with these proven tips, you’ll achieve bakery-quality results every time. These details can make all the difference between a good loaf and an unforgettable one:

• Choose the Right Loaf Pan: The type of pan you use significantly impacts baking. I highly recommend a light metal loaf pan. Darker metal pans tend to absorb and conduct heat more aggressively, which can lead to overbrowning on the outside before the inside is fully cooked. Glass pans, while beautiful, don’t conduct heat as evenly and can sometimes lead to a slightly gummy texture. Sticking with a light-colored metal pan ensures that your bread bakes evenly from crust to center.
• Use Room Temperature Eggs: This might seem like a minor detail, but it’s crucial for a smooth, cohesive batter. Room temperature eggs emulsify more effectively with the other ingredients, especially the melted butter. If you use cold eggs, they can cause the melted butter to seize and solidify, leading to a lumpy batter and an uneven crumb in the finished bread. If you forgot to take them out ahead of time, simply place the eggs (still in their shells) in a bowl of warm (not hot) water for 5 to 10 minutes to quickly bring them to room temperature.
• Measure Your Flour Correctly: This is one of the most common baking mistakes that can lead to dry bread. Do not scoop flour directly from the container with your measuring cup, as this compacts the flour and results in using too much. Excess flour makes for a dense, dry loaf. To measure correctly, first, aerate your flour by stirring it around in its container with a spoon. Then, lightly spoon the flour into your dry measuring cup until it’s overflowing. Finally, use the straight edge of a knife or a flat spatula to level off the excess flour. This “spoon and level” method ensures you get the precise amount needed for perfect moisture. For more details, see my guide on how to measure flour correctly.
• Avoid Overmixing the Batter: Once you’ve added the dry ingredients (flour, baking powder, baking soda, salt) to the wet ingredients, mix them together only until they are just combined. Overmixing develops the gluten in the flour too much, which can lead to a tough, dense, or even gummy texture in your finished banana bread. After the dry ingredients are mostly incorporated, gently fold in the chocolate chips, mixing just enough to distribute them evenly. A few small streaks of flour are acceptable; it’s better to slightly undermix than to overmix.
• Prevent Over-Baking: Over-baking is another common culprit for dry quick breads. My chocolate chip banana bread typically bakes beautifully in about 65 to 75 minutes. To check for doneness, insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached. If your bread starts to brown too much on top before it’s fully baked in the center, simply tent a piece of aluminum foil loosely over the pan for the last 20 to 25 minutes of baking. This protects the top from burning while the interior finishes cooking. For the serious baking enthusiast (like myself!), I also highly recommend keeping an oven thermometer in your oven. Oven temperatures can vary widely from what the dial indicates, and an accurate thermometer ensures your oven is truly at the correct temperature for consistent results.

Customizing Your Banana Bread: Adding Nuts and Other Variations

One of the best things about a versatile recipe like this chocolate chip banana bread is how easily you can customize it to your liking. Feel free to experiment with different additions to make it uniquely yours!

Can I Add Nuts To This Recipe?

Absolutely! Nuts are a fantastic addition to banana bread, offering a delightful crunch and an earthy counterpoint to the sweetness of the bananas and chocolate. You can easily mix in ½ cup of chopped walnuts or pecans along with the chocolate chips in step 3 of the instructions. If you want to enhance their flavor even further, lightly toast the nuts in a dry pan over medium heat for a few minutes before adding them to the batter. This simple step brings out their natural oils and deepens their nutty taste, making your banana bread even more aromatic and delicious.

Can I Use Whole Wheat Flour?

While I’m a big fan of whole wheat flour for its nutritional benefits, it can behave differently in baking. For this specific recipe, which is designed for a light and tender crumb, I recommend swapping out only half of the all-purpose flour with either regular whole wheat flour or white whole wheat flour. If you replace all of the all-purpose flour with whole wheat flour, the bread is more than likely going to turn out denser and potentially dry, as whole wheat flour absorbs more liquid and has a higher protein content that can lead to a tougher texture.

If your goal is a banana bread made entirely with whole wheat flour, I suggest using a recipe specifically developed for it. You can find a fantastic one right here: my dedicated whole wheat banana bread recipe, which has been perfected to ensure a moist and flavorful result with 100% whole wheat. This will guarantee the best outcome without compromising on texture or taste.

This chocolate chip banana bread recipe has quickly risen to the top of my list as the absolute best and easiest way to transform those often-forgotten overripe bananas into something truly extraordinary. It’s a simple pleasure that brings a smile to everyone’s face, and I sincerely hope you and your family fall in love with it just as much as mine has!

If you embark on this delightful baking adventure, please don’t hesitate to share your experience! Leave a comment below and let me know how your chocolate chip banana bread turned out. Your feedback is always appreciated. Happy Baking!

Chocolate Chip Banana Bread Recipe

★
★
★
★
★

5 from 1 rating

Prep Time:
25 mins

Cook Time:
1 hr 15 mins

Total Time:
1 hr 40 mins

This chocolate chip banana bread is so easy to make and calls for just a few basic ingredients. It’s incredibly soft and moist!

Print Recipe
Pin Recipe

♡Save
♥Saved!

Leave a Review

Ingredients

Servings: 1 loaf

• ½ cup unsalted butter melted and slightly cooled (115 grams; 1 stick)
• ¾ cup packed light brown sugar (150 grams)
• 2 cups mashed ripe banana (480 grams; about 4 large bananas)
• 2 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour spooned & leveled (250 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips (180 grams)

Instructions

 

1. Preheat the oven to 350°F (177°C). Spray a 9×5 loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving some overhang for easier removal, and set aside.
2. In a large mixing bowl, whisk together the melted butter, brown sugar, mashed banana, eggs, and vanilla extract until fully combined.
   ½ cup unsalted butter,¾ cup packed light brown sugar,2 cups mashed ripe banana,2 large eggs,2 teaspoons pure vanilla extract
3. In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
   2 cups all-purpose flour,1 teaspoon baking powder,½ teaspoon baking soda,½ teaspoon salt
4. Add the dry ingredients to the wet ingredients and mix together until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips.
   1 cup semi-sweet chocolate chips
5. Scoop the batter into the prepared loaf pan and spread it around into one even layer.
6. Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil for the last 20 to 25 minutes of baking to prevent excess browning on top of the bread.
7. Remove from the oven and allow to cool in the loaf pan for 10 to 15 minutes. Carefully remove the bread from the loaf pan and transfer to a wire rack to cool slightly before slicing and serving.

Notes

Storage Instructions: Your freshly baked banana bread can be stored, covered tightly or in an airtight container, at room temperature for up to 4 days. For longer freshness, avoid refrigeration as it can dry out quick breads.

Freezing Instructions: Banana bread freezes exceptionally well! Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, or place slices in a freezer-safe bag. It will keep beautifully for 2 to 3 months. To enjoy, simply thaw to room temperature before slicing and serving. You can also warm individual slices slightly in the microwave for a fresh-baked feel.

Cuisine:
American

Course:
Dessert

Author:
Danielle Rye

Did you make this recipe?
Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.