Super Moist Chocolate Chip Banana Bread Recipe

Name: Super Moist Chocolate Chip Banana Bread Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 & ½ cups (180g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup (115g) unsalted butter, melted and cooled slightly; ¼ cup (60mL) vegetable oil; ¾ cup (150g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1 & ½ cups (360g) mashed ripe bananas (about 3-4 medium bananas); 1 cup (170g) semi-sweet chocolate chips

by Isabella Reed Published: August 14, 2025

Jump to Recipe·Print Recipe

You know those bananas sitting on your counter, the ones that are so ripe they’re practically begging to be baked? That’s where the magic begins. My super moist chocolate chip banana bread was born out of sheer desperation one lazy Sunday when I had a bunch of spotty bananas and a serious craving for something cozy. It’s now my go-to for using up those overripe beauties—no wasting here!

This recipe is a hug in loaf form. The chocolate chips melt into pockets of gooey goodness, and the bananas keep it so tender, it practically falls apart in your hands. It’s the kind of treat my kids sneak slices of before dinner, and I don’t even scold them because, honestly, I do the same. Perfect for breakfast, snacking, or even dessert (with a scoop of ice cream, obviously). Let’s bake!

Super Moist Chocolate Chip Banana Bread - detail 1

Why You’ll Love This Super Moist Chocolate Chip Banana Bread

It’s impossible to mess up. Seriously, even if you’re a baking newbie, this recipe is forgiving. Overripe bananas? Perfect. A little extra chocolate? No complaints here.
Uses up those sad bananas. No more guilt about tossing brown bananas—they’re the secret to the bread’s insane moisture and sweetness.
Freezer-friendly magic. Wrap slices in foil and freeze for up to 3 months. Pop one in the toaster for a quick, warm treat anytime.
Kid-approved (and sneaky adult-approved). My kids think it’s dessert, but I love that it’s got fruit in it. Win-win.
One bowl wonder. Minimal cleanup means more time eating. I’m all about that.
Smells like heaven. The aroma of bananas and chocolate baking will make your kitchen feel like a cozy café.

Ingredients You’ll Need for Super Moist Chocolate Chip Banana Bread

Dry Ingredients

1 & ½ cups (180g) all-purpose flour – Spoon and level it—don’t pack it down, or your bread will be dense. For a lighter texture, swap in ½ cup cake flour if you have it.
1 teaspoon baking soda – Fresh is key! If yours is older than 6 months, grab a new one for maximum rise.
½ teaspoon salt – Just enough to balance the sweetness. Skip it if you’re using salted butter.

Wet Ingredients

½ cup (115g) unsalted butter, melted and cooled slightly – Browned butter takes this to the next level—just let it cool before mixing so it doesn’t scramble the eggs.
¼ cup (60mL) vegetable oil – The oil keeps it ultra-moist. Coconut oil works too, but it’ll add a subtle coconut flavor.
¾ cup (150g) granulated sugar – I sometimes use half brown sugar for a deeper caramel note.
2 large eggs, at room temperature – Cold eggs can make the batter lumpy. No time to warm them? Submerge in warm water for 5 minutes.
1 teaspoon pure vanilla extract – Splurge on the good stuff—imitation vanilla just doesn’t hit the same.
1 & ½ cups (360g) mashed ripe bananas – The spottier, the better! Mine usually weigh in around 3-4 medium bananas. Mash ’em with a fork—lumps are totally fine.

Mix-Ins

1 cup (170g) semi-sweet chocolate chips – My secret? Toss them in a tablespoon of flour first—it keeps them from sinking to the bottom. Dark or milk chocolate work too, but semi-sweet is my sweet spot.

Step-by-Step Instructions for Super Moist Chocolate Chip Banana Bread

Preparing the Batter

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I like to use butter or nonstick spray—get into all the corners so nothing sticks!
Whisk together the dry ingredients (flour, baking soda, and salt) in a medium bowl. Just a quick mix—no need to overdo it. Set this aside while you work on the wet stuff.
In a large bowl, mix the melted butter, oil, and sugar until it looks smooth and glossy. If you’re using brown sugar, smash any lumps with the back of a spoon.
Beat in the eggs one at a time, stirring well after each. Scrape the sides of the bowl—you don’t want any hidden pockets of unmixed egg.
Stir in the vanilla and mashed bananas. The batter will look a little lumpy, and that’s okay! Banana texture = flavor.
Gradually fold in the dry ingredients with a spatula. Stop as soon as the flour disappears—overmixing makes tough bread. A few streaks are fine!
Toss the chocolate chips with a spoonful of flour (trust me, this keeps them from sinking), then gently fold them into the batter.

Baking the Banana Bread

Pour the batter into your greased loaf pan and smooth the top. I like to sprinkle a few extra chocolate chips on top—because why not?
Bake for 60-70 minutes. Start checking at 55 minutes—ovens vary! It’s done when a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter).
If the top browns too quickly, loosely tent it with foil. No one likes burnt chocolate!

Cooling and Serving

Let the bread cool in the pan for 10 minutes. I know it’s tempting, but don’t skip this—it needs time to set or it’ll fall apart when you slice it.
Transfer to a wire rack to cool completely. Or, if you’re like me, cut a warm slice immediately and accept that it’ll be messy. Worth it.
Slice with a serrated knife for clean cuts. Serve plain, with butter, or (my favorite) slightly toasted with a smear of peanut butter.

Super Moist Chocolate Chip Banana Bread - detail 2

Super Moist Chocolate Chip Banana Bread Variations

Flavor Twists

Double chocolate: Swap out ¼ cup of flour for cocoa powder and use dark chocolate chips. It’s like dessert for breakfast.
Cinnamon-spiced: Add 1 teaspoon of cinnamon to the dry ingredients—heavenly with a dollop of whipped cream.
Peanut butter swirl: Drop spoonfuls of peanut butter onto the batter and drag a knife through before baking. Salty-sweet perfection.
Tropical vibes: Fold in ½ cup shredded coconut and swap chocolate chips for chopped macadamia nuts.

Allergy-Friendly Swaps

Gluten-free: Use a 1:1 gluten-free flour blend (I like Bob’s Red Mill). The texture stays surprisingly moist!
Dairy-free: Replace butter with coconut oil and use dairy-free chocolate chips. The bananas keep it rich.
Egg-free: Mix 1 tablespoon ground flaxseed + 3 tablespoons water per egg. Let it sit for 5 minutes before adding.

Mix-In Ideas

Crunchy: Add ½ cup chopped walnuts or pecans—toast them first for extra flavor.
Fruity: Toss in ½ cup dried cranberries or chopped dates for a chewy surprise.
Savory-sweet: A handful of crumbled cooked bacon might sound wild, but trust me—it works.

My rule? Whatever you add, keep the total mix-ins around 1 ½ cups max. Too many and the bread won’t hold together. And hey—if you invent something amazing, tell me in the comments!

Serving and Storage Tips for Super Moist Chocolate Chip Banana Bread

How to Serve It

Warm and gooey: Pop a slice in the microwave for 10 seconds—just enough to make the chocolate chips melt into pools of happiness. Bonus points if you top it with vanilla ice cream.
Breakfast-worthy: Toast it lightly and slather with butter or almond butter. The edges get crispy, and it’s *chef’s kiss*.
Fancy dessert move: Drizzle with caramel sauce and sprinkle flaky sea salt. You’ll feel like you’re at a bakery.

Storing for Freshness

Room temp: Keep it in an airtight container for up to 2 days. If it lasts that long—mine never does.
Fridge hack: Wrap tightly in foil or plastic wrap to lock in moisture. It’ll stay fresh for up to 5 days, though the texture firms up a bit. Quick zap in the microwave fixes that!
Freezer love: Slice and wrap individual pieces in plastic, then tuck them into a freezer bag. They’ll keep for 3 months. Toast straight from frozen—no thawing needed.

Reviving Leftovers

Dry bread rescue: Brush a slice with milk and warm it in the oven at 300°F for 5 minutes. It’ll taste freshly baked again.
Crouton trick: Stale? Cube it, toss with melted butter and cinnamon, then bake at 350°F until crispy. Amazing over yogurt.

Pro tip: If you’re gifting a loaf, wrap it in parchment paper and tie it with twine—it’s cute *and* keeps the crust from getting soggy. Happy snacking!

Helpful Notes for the Best Super Moist Chocolate Chip Banana Bread

Banana Wisdom

Ripe is right. Those black-speckled bananas aren’t just okay—they’re ideal. The darker, the sweeter and more flavorful your bread will be. No ripe bananas? Bake unpeeled ones at 300°F for 15-20 minutes until black, then scoop out the soft insides.
Freeze ‘em for later. Overripe bananas piling up? Peel, mash, and freeze in 1 ½ cup portions. Thaw in the fridge when you’re ready to bake—no waste, no stress.

Texture Tricks

Don’t overmix! Stir just until the flour disappears. A few lumps mean tender bread. If you beat it like pancake batter, you’ll get a doorstop.
Oil + butter combo is my secret weapon. Butter gives flavor, oil keeps it moist for days. All butter can dry out; all oil lacks depth. Together? Magic.

Baking Know-How

Toothpick lies. If it comes out with melted chocolate, test a different spot—chocolate can fool you into overbaking. Look for clean crumbs, not wet batter.
Pan size matters. Using an 8×4-inch pan? Add 10-15 minutes to bake time. Mini loaf pans? Start checking at 35 minutes.

Allergy Tweaks That Work

Vegan hack: Replace eggs with ½ cup applesauce (for moisture) + 1 teaspoon baking powder (for lift). The texture’s denser but still delicious.
Nut-free crunch: Swap nuts for toasted sunflower seeds or pumpkin seeds—same crunch, no allergens.

Last thing: I’ve made this recipe probably 200 times (my kids are obsessed), so if something goes wonky—sunken middle, sticky spots—leave a comment and I’ll help troubleshoot. Baking’s supposed to be fun, not fussy!

Frequently Asked Questions About Super Moist Chocolate Chip Banana Bread

1. Can I use frozen bananas?

Absolutely! Thaw them first—they’ll release some liquid, so drain it off or add an extra tablespoon of flour to balance things out. The flavor’s just as good, promise.

2. Why did my bread sink in the middle?

Usually, it’s from underbaking or opening the oven too early. Next time, wait until the top is golden and a toothpick comes out clean. Also, check your baking soda—if it’s old, it won’t give the lift you need.

3. Can I make this without chocolate chips?

Of course! Skip ‘em or swap in nuts, dried fruit, or even a swirl of Nutella. It’ll still be super moist banana bread—just less chocolatey (but hey, no judgment if you double the chips instead).

4. How do I keep the chocolate chips from sinking?

Toss them in that spoonful of flour before folding them in—it’s my grandma’s trick. The light coating helps them “float” in the batter instead of sinking to the bottom.

5. Can I bake this as muffins instead?

Yes! Fill greased muffin cups ¾ full and bake at 350°F for 20-25 minutes. Mini muffins take about 12-15 minutes. Perfect for lunchboxes or snack attacks. For more muffin recipes, try our Double Chocolate Chip Muffins.

Final Thoughts

After years of tweaking and testing (and countless batches devoured by my family), this super moist chocolate chip banana bread has earned its spot as my all-time favorite. It’s forgiving, flexible, and always feels like a little celebration—whether it’s a sleepy Sunday morning or a last-minute potluck save. I love how something so simple can bring so much joy.

Now it’s your turn! Bake it, make it your own, and let me know how it goes in the comments. Did you add a twist? Did your kids sneak a slice before dinner? I’m here for all the stories. Happy baking, friends! For more baking inspiration, check out our bread recipes.

Super Moist Chocolate Chip Banana Bread Recipe