Super tender, perfectly sweet, and freckled with melty chocolate chips—this Super Moist Chocolate Chip Banana Bread is the cozy loaf you’ll want on repeat. It’s soft without being soggy, slices cleanly, and keeps beautifully on the counter for days. The secret is ultra-ripe bananas, a touch of brown sugar for caramel notes, and just enough butter and oil for plush, bakery-style moisture. Enjoy a warm slice for breakfast with coffee, tuck it into lunchboxes, or toast leftovers with a pat of butter for an afternoon treat.
This recipe is as forgiving as it is delicious: stir by hand (no mixer needed), bake in one pan, and rely on a few smart techniques—like not overmixing—to keep the crumb tender. Chocolate chips make it dessert-adjacent, but the banana flavor still shines. Want nuts? Fold them in. Prefer mini loaves or muffins? Easy swaps below. However you slice it, this loaf delivers cozy comfort in every bite.
Key Ingredients & Substitutions
Simple pantry staples create a loaf that’s moist, flavorful, and reliably tender.
Bananas: Use very ripe bananas with lots of brown spots—about 1 1/2 cups mashed from 3–4 medium/large. If your bananas aren’t ripe, see the FAQs for quick-ripen tips.
Brown sugar + granulated sugar: Brown sugar adds moisture and butterscotch notes; a little white sugar keeps the crumb light and sweet. You can use all brown sugar for extra moisture and a slightly denser crumb.
Butter + oil: Butter brings flavor; a bit of neutral oil keeps the loaf soft for days. All-butter works (slightly firmer next day); all-oil yields the most moist but milder flavor.
Eggs: Bind the batter and add richness. Room temperature helps the batter mix smoothly.
All-purpose flour: Provides structure without heaviness. A 1:1 gluten-free baking blend works well; rest the batter 10 minutes before baking.
Baking soda: Reacts with banana acidity for lift and a tender crumb. Make sure it’s fresh.
Sour cream or Greek yogurt: Adds moisture and a gentle tang that balances sweetness. Buttermilk or plain yogurt also work.
Vanilla & cinnamon: Vanilla rounds flavor; a pinch of cinnamon complements banana without stealing the show.
Chocolate chips: Mini or regular semisweet chips scatter evenly for melty pockets. Milk chocolate or dark work; mix types for depth.
Equipment You’ll Need
- 9×5-inch loaf pan (or 8.5×4.5-inch; see tips)
- Large mixing bowl + whisk
- Rubber spatula
- Measuring cups/spoons (or a kitchen scale)
- Cooling rack
- Optional: parchment sling for easy release
Flavor Variations & Add-Ins
- Walnut crunch: Fold in 1/2–3/4 cup toasted chopped walnuts or pecans.
- Chocolate overload: Add 2 tablespoons cocoa powder and bump chips to 1 cup for double-chocolate banana bread.
- Peanut butter swirl: Warm 1/3 cup peanut butter; dollop and swirl into the batter before baking.
- Coconut almond: Stir in 1/2 cup shredded coconut and 1/3 cup sliced almonds; sprinkle a little on top.
- Espresso boost: Whisk 1 teaspoon instant espresso into the sugars for mocha vibes.
- Zucchini-banana: Fold in 1/2 cup finely grated, well-squeezed zucchini for extra moisture (no one will know!).
How to Make Super Moist Chocolate Chip Banana Bread
Ingredients You’ll Need:
- 1 1/2 cups mashed very ripe banana (about 3–4 bananas)
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup neutral oil (canola/vegetable)
- 2 large eggs, room temperature
- 1/3 cup sour cream or plain Greek yogurt (full-fat or 2%)
- 2 teaspoons vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup chocolate chips (plus 2 tablespoons for topping)
How Much Time Will You Need?
About 15 minutes to mix, 55–70 minutes to bake depending on pan and oven, and at least 1 hour to cool before slicing. Total: roughly 2 hours (mostly hands-off).
Step-by-Step Instructions:
1. Prep the pan & oven
Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
2. Mix the wet ingredients
In a large bowl, whisk mashed bananas with brown sugar and granulated sugar until combined. Whisk in melted butter, oil, eggs, sour cream, and vanilla until smooth and glossy.
3. Whisk the dry ingredients
In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Add the dry mix to the wet and fold gently with a spatula until just a few flour streaks remain.
4. Add chips & fill the pan
Fold in 3/4 cup chocolate chips just until distributed—do not overmix. Scrape batter into the pan and smooth the top. Sprinkle remaining chips on top for a pretty finish.
5. Bake
Bake on the middle rack 55–70 minutes, until a skewer inserted in the center comes out with a few moist crumbs (no wet batter). If the top darkens too fast, tent loosely with foil for the final 10–15 minutes.
6. Cool & slice
Cool in the pan 15 minutes, then lift onto a rack to cool completely (at least 1 hour) before slicing. Banana bread sets as it cools—slicing too early can look underdone.
Pro Tips for Best Texture & Taste
Small moves make a big difference in a moist, tender crumb.
- Use ultra-ripe bananas: The more speckles, the sweeter and more flavorful. Soft and spotty is perfect.
- Don’t overmix: Stir just until flour disappears; overworking develops gluten and toughens the loaf.
- Weigh when possible: 220g flour prevents a dry loaf from over-measuring by cups.
- Check early: Ovens vary. Start checking at 55 minutes to avoid overbaking.
- Rest overnight: Flavor deepens by day two; wrap tightly once fully cool to keep it plush.
Frequently Asked Questions
My bananas aren’t ripe—what can I do?
Quick-ripen in a 300°F oven for 15–25 minutes (skins blacken, insides soften). Cool, then mash. Or microwave peeled chunks in 20-second bursts until soft.
Can I make muffins or mini loaves?
Yes. For muffins, line a 12-cup pan and bake at 350°F for 18–22 minutes. For mini loaves (3×5-inch), bake 28–38 minutes. Check for moist crumbs on a tester.
How do I add nuts without drying it out?
Fold in up to 3/4 cup toasted chopped walnuts or pecans with the chips. Keep total mix-ins around 1 to 1 1/4 cups.
Can I make it dairy-free or gluten-free?
For dairy-free, use neutral oil (1/2 cup total) and coconut-milk yogurt. For gluten-free, substitute a 1:1 GF baking blend; rest the batter 10 minutes before baking for better hydration.
How should I store and freeze?
Wrap cooled bread tightly and store at room temperature 3–4 days. For longer storage, freeze slices or the whole loaf (double-wrapped) up to 3 months. Thaw at room temp; warm slices in a toaster oven for fresh-from-the-oven vibes.
Why did my bread sink in the middle?
Common causes: underbaking, too much banana/liquid, or old baking soda. Bake until the center tests with moist crumbs, measure banana volume, and use fresh leavening.