Super Moist Chocolate Chip Banana Bread is a decadent twist on a classic recipe. Bursting with rich banana flavor and dotted with gooey chocolate chips, this bread is irresistibly tender and perfect for breakfast, dessert, or an indulgent snack.
Why You’ll Love This Recipe
- Ultra Moist Texture: The combination of ripe bananas and butter ensures a soft, tender crumb.
- Chocolatey Goodness: Chocolate chips take this banana bread to the next level.
- Quick and Easy: Simple ingredients and straightforward steps mean you’ll have a delicious loaf in no time.
- Crowd Favorite: A guaranteed hit with kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas (mashed)
- Granulated sugar
- Brown sugar
- Unsalted butter (melted)
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips (semi-sweet or your preferred variety)
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the wet ingredients: In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Add the chocolate chips: Fold in the chocolate chips, reserving a handful for sprinkling on top of the batter.
- Bake the bread: Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and serve: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Servings and Timing
- Servings: Makes 8-10 slices
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
Variations
- Nutty Addition: Stir in chopped walnuts or pecans for added crunch and flavor.
- Cinnamon Swirl: Add a layer of cinnamon sugar to the batter for a warm, spiced twist.
- Healthier Version: Use whole wheat flour or substitute some of the butter with applesauce for a lighter loaf.
- Double Chocolate: Replace 1/4 cup of the flour with cocoa powder for a rich chocolate banana bread.
Storage/Reheating
- Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Wrap slices or the entire loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm a slice in the microwave for 10-15 seconds for a fresh-from-the-oven feel.
FAQs
1. Can I use frozen bananas?
Yes, thaw frozen bananas completely and drain any excess liquid before mashing.
2. What type of chocolate chips work best?
Semi-sweet chocolate chips are a classic choice, but milk or dark chocolate chips also work well.
3. Can I make muffins instead of a loaf?
Yes, divide the batter into a muffin tin and bake for 18-22 minutes.
4. What can I substitute for butter?
You can use vegetable oil, coconut oil, or unsweetened applesauce as a butter substitute.
5. Can I reduce the sugar?
Yes, adjust the amount of granulated and brown sugar to suit your taste. The bananas will still add natural sweetness.
6. How do I prevent the chocolate chips from sinking?
Toss the chocolate chips in a bit of flour before folding them into the batter.
7. How can I ensure the bread stays moist?
Do not overmix the batter and bake just until a toothpick comes out clean or with a few moist crumbs.
8. Can I add other mix-ins?
Absolutely! Try adding shredded coconut, dried fruit, or a swirl of peanut butter for variety.
9. How do I tell when the bread is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs (not wet batter).
10. Can I double the recipe?
Yes, double the ingredients and bake in two loaf pans.
Conclusion
Super Moist Chocolate Chip Banana Bread is the ultimate comfort food, combining the classic flavor of banana bread with the indulgence of chocolate chips. This easy recipe is perfect for any occasion, from casual breakfasts to special gatherings. Bake a loaf today and enjoy a slice (or two) of this delicious treat!
PrintSuper Moist Chocolate Chip Banana Bread
This Super Moist Chocolate Chip Banana Bread is the ultimate treat! Made with ripe bananas and studded with melty chocolate chips, it’s rich, tender, and perfect for breakfast, dessert, or as a midday snack.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 3–4 ripe bananas (about 1 1/2 cups mashed)
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 3/4 cup (130 g) semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mash the bananas:
- In a large bowl, mash the bananas until smooth. Stir in the melted butter, granulated sugar, and brown sugar until well combined.
- Add the wet ingredients:
- Mix in the eggs and vanilla extract, stirring until smooth.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the chocolate chips:
- Gently fold in the chocolate chips, reserving a handful for sprinkling on top.
- Pour and top:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips over the batter.
- Bake the bread:
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
- If the top begins to brown too quickly, tent the loaf with aluminum foil during the last 10-15 minutes of baking.
- Cool and serve:
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Add-ins: For extra flavor, add 1/2 cup of chopped walnuts, pecans, or shredded coconut.
- Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
- Freezing: Wrap the cooled bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.