If you’re looking for the best Super Moist Chocolate Chip Banana Bread, this recipe is it! This banana bread is ultra-soft, rich, and packed with gooey chocolate chips, making it the ultimate treat for breakfast, snack time, or dessert. Made with simple ingredients and extra moisture from ripe bananas and butter, this banana bread stays moist for days. Perfect for beginners and a guaranteed family favorite!
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Ingredients for Super Moist Chocolate Chip Banana Bread
- 3 large ripe bananas (mashed)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (melted)
- ¾ cup brown sugar (or white sugar)
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup sour cream (or Greek yogurt for extra moisture)
- 1 cup chocolate chips (semi-sweet or milk)
Substitutions for Super Moist Chocolate Chip Banana Bread
- Flour: Swap with whole wheat flour or gluten-free flour for dietary needs
- Butter: Use coconut oil or vegetable oil for a dairy-free version
- Sour Cream: Replace with Greek yogurt, buttermilk, or even applesauce for moisture
- Sugar: Use honey or maple syrup for a more natural sweetener
- Eggs: Replace with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan option
How to Make Super Moist Chocolate Chip Banana Bread
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan
- Mash the bananas in a mixing bowl until smooth
- Combine dry ingredients (flour, baking soda, salt) in a separate bowl
- Whisk together wet ingredients (melted butter, sugar, eggs, vanilla, sour cream) in another bowl
- Slowly mix dry ingredients into the wet ingredients until just combined
- Fold in chocolate chips, reserving a few to sprinkle on top
- Pour batter into the loaf pan, smooth the top, and sprinkle extra chocolate chips
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean
- Let cool for 10 minutes before slicing and enjoying your delicious, super moist banana bread!
Mix-ins for Super Moist Chocolate Chip Banana Bread
- Nuts: Walnuts, pecans, or almonds for crunch
- Peanut Butter: Swirl in ¼ cup for a nutty twist
- Cinnamon: Add 1 teaspoon for extra warmth
- Coconut Flakes: For a tropical touch
Recipe Tips for Super Moist Chocolate Chip Banana Bread
- Use overripe bananas for the best sweetness and moisture
- Do not overmix to keep the bread soft and fluffy
- Add extra chocolate chips on top before baking for a bakery-style look
- Line the pan with parchment paper for easy removal
Storage for Super Moist Chocolate Chip Banana Bread
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keeps fresh for up to 1 week
- Freezer: Wrap slices individually in plastic wrap and freeze for up to 3 months
- To Reheat: Microwave for 15 seconds or toast for a slightly crispy texture
Super Moist Chocolate Chip Banana Bread Variations
- Healthy Version: Use whole wheat flour, coconut sugar, and Greek yogurt
- Double Chocolate: Add ¼ cup cocoa powder for a rich chocolate flavor
- Vegan Banana Bread: Use flax eggs and dairy-free chocolate chips
- Banana Muffins: Divide batter into a muffin tin and bake for 20-25 minutes
FAQs for Super Moist Chocolate Chip Banana Bread
Why is my Banana Bread dry? Overbaking or too much flour can cause dryness. Use accurate measurements and check for doneness early
Can I use frozen bananas? Yes! Thaw and drain any excess liquid before mashing
How do I keep my Banana Bread moist? Add sour cream, Greek yogurt, or applesauce for extra moisture
Can I make this gluten-free? Yes! Use a 1:1 gluten-free baking flour for best results
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Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Final Thoughts on Super Moist Chocolate Chip Banana Bread
This Super Moist Chocolate Chip Banana Bread is the ultimate treat—soft, fluffy, and bursting with chocolatey goodness. Whether you enjoy it warm from the oven or toasted with a little butter, it’s a crowd-pleaser every time. Try it today and leave a comment if you love it!
Frequently Asked Questions
Can I make this Super Moist Chocolate Chip Banana Bread ahead of time, and how should I store it?
Yes, you can definitely make this banana bread ahead of time! Once the bread is completely cooled, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices for up to 3 months. When freezing, wrap slices tightly in plastic wrap before placing them in a freezer-safe bag. To thaw, simply leave the slices at room temperature for a few hours, or microwave for 15 seconds for a quick treat.
What are some ingredient substitutions I can use for this Super Moist Chocolate Chip Banana Bread?
Absolutely! You can substitute all-purpose flour with whole wheat flour or a 1:1 gluten-free baking flour. For a dairy-free version, replace the butter with coconut oil or vegetable oil. If you don’t have sour cream, you can use Greek yogurt, buttermilk, or even applesauce for added moisture. For a vegan option, use flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons of water per egg) and dairy-free chocolate chips.
How do I know when my Super Moist Chocolate Chip Banana Bread is perfectly cooked?
Your banana bread is perfectly cooked when it has a golden-brown crust and the internal temperature reaches 200-210°F (93-99°C). The top should spring back slightly when gently touched. The most reliable method is to insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, it’s done. Avoid overbaking, as this can lead to a dry bread.
Can I scale this Super Moist Chocolate Chip Banana Bread recipe up to make a larger loaf or double the recipe?
Yes, you can scale this recipe! To double the recipe, simply double all the ingredients. You may need to bake the bread in two 9×5-inch loaf pans, or in a larger pan, adjusting the baking time accordingly. Be sure to check for doneness earlier than the original recipe suggests, as the larger loaf may require a longer baking time. Adjust baking time by checking the center with a toothpick, adding additional time in 5-minute increments until the toothpick comes out clean.
What are the nutritional highlights of this Super Moist Chocolate Chip Banana Bread?
This banana bread offers a good source of potassium from the bananas, which is essential for heart health and muscle function. It also provides fiber from the flour and some healthy fats depending on the substitutions you use. The chocolate chips contribute antioxidants, and the eggs provide protein. However, remember that this is a treat, so enjoy it in moderation as it contains sugar and fat.
Super Moist Chocolate Chip Banana Bread
This ultra-moist banana bread is packed with sweet bananas and melty chocolate chips, making it the perfect treat for breakfast, snacks, or dessert! Made in one bowl, it’s simple, delicious, and impossible to resist.
Prep
: 10
Total
: 25 minutes
Ingredients
- 3 ripe bananas mashed (about 1 ¼ cups)
- ½ cup unsalted butter melted (or vegetable oil)
- ¾ cup brown sugar or granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional
- ¾ cup chocolate chips semi-sweet or milk
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
- In a mixing bowl, mash the bananas with a fork until smooth.
- Stir in melted butter, sugar, eggs, and vanilla extract until well combined.
- Sprinkle baking soda, salt, and cinnamon over the mixture, then mix.
- Gently fold in the flour until just combined (do not overmix).
- Fold in chocolate chips and walnuts (if using).
- Pour batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Make it dairy-free: Use vegetable oil or coconut oil instead of butter.
- Make it healthier: Swap ½ cup sugar for ¼ cup honey or maple syrup.
- Add crunch: Mix in ½ cup chopped pecans or walnuts.
- Storage: Keep at room temperature for 3 days or refrigerate for up to a week.
- Freezing: Wrap slices and freeze for up to 3 months.
