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Easy Moist Banana Chocolate Chip Bread Recipe

Easy Moist Banana Chocolate Chip Bread

A soft, buttery banana bread loaded with semisweet chocolate chips and baked until golden on top. This easy one-bowl-style recipe produces one loaf with about 10–12 slices.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 bananas Very ripe medium-to-large bananas, mashed
  • 1/2 cup Unsalted butter, melted and slightly cooled
  • 3/4 cup Granulated sugar or packed light brown sugar
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Semisweet chocolate chips
Topping
  • A few chips Additional semisweet chocolate chips
Optional Ingredients
  • 1/2 teaspoon Ground cinnamon
  • 1/3 cup Plain Greek yogurt or sour cream
  • 1/2 cup Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper if desired.
  2. Mash the bananas in a large bowl. Whisk in the melted, slightly cooled butter, sugar, eggs, and vanilla until evenly combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
  4. Add the dry ingredients to the banana mixture. Stir just until no dry streaks remain, taking care not to overmix.
  5. Fold in the chocolate chips and any optional nuts. Transfer the batter to the prepared loaf pan and scatter a few extra chocolate chips over the top.
  6. Bake for 55–65 minutes. If the top browns too quickly, tent the loaf loosely with foil and continue baking until a toothpick inserted in the center comes out with a few moist crumbs rather than wet batter.
  7. Cool the bread in the pan for about 15 minutes, then remove it to a wire rack. Allow it to cool further before slicing for the cleanest pieces.

Notes

Use heavily speckled or nearly black bananas for the sweetest flavor and softest texture. Do not overmix after adding the flour. Store cooled bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer storage. If using Greek yogurt or sour cream, reduce the banana slightly if the batter becomes unusually loose.