Go Back
To make super moist chocolate chip banana bread, you need a few key ingredients: - 3 ripe bananas, mashed - 1/3 cup unsalted butter, melted - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg, beaten - 1 teaspoon vanilla extract - 1 teaspoon baking soda - Pinch of salt - 1 cup all-purpose flour - 1/2 cup chocolate chips These ingredients create a rich and moist loaf. The ripe bananas add natural sweetness and moisture. The butter gives it a nice texture. You can use some optional ingredients to boost flavor: - 1/2 teaspoon cinnamon - Extra chocolate chips for added indulgence Cinnamon adds warmth and spice. Extra chocolate chips make it even more decadent. Choosing the right bananas is key. Look for bananas that are: - Yellow with brown spots - Soft to the touch These bananas are at their peak ripeness. They will mash easily and give your bread great flavor. Avoid green bananas as they are too firm and not sweet enough. First, gather your ingredients. You will need ripe bananas, melted butter, sugars, egg, vanilla, baking soda, salt, flour, and chocolate chips. Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan to prevent sticking. In a mixing bowl, mash the ripe bananas with a fork until they are smooth. This makes the bread sweet and moist. Next, stir in the melted butter until everything combines well. Add the brown sugar and granulated sugar, mixing thoroughly. This step adds sweetness and flavor. Now, incorporate the beaten egg and vanilla extract. Mix until everything is well blended. Then, sprinkle the baking soda and salt over the mixture. Stir to combine these dry ingredients evenly. Gradually add the all-purpose flour. Stir just until it is mixed. Do not over mix, as this can make the bread tough. Finally, fold in the chocolate chips gently. If you want, add cinnamon for extra flavor. Make sure the chips are evenly spread throughout the batter. Now it is time to pour the batter into your prepared loaf pan. Smooth the top with a spatula to make it nice and even. Place the pan in the oven and bake for 60-70 minutes. A toothpick should come out clean when inserted in the center. If the top begins to brown too fast, cover it with aluminum foil during the last 20 minutes. This helps the bread cook evenly without burning the top. Be patient! The smell will fill your kitchen. Once the bread is baked, remove it from the oven. Let it cool in the pan for 10 minutes. This step helps it firm up. After that, transfer it to a wire rack to cool completely. For serving, slice the banana bread warm. You can sprinkle extra chocolate chips on top or add a dollop of whipped cream on the side. Dusting with powdered sugar adds a fun touch, too. Enjoy your delicious treat! To get a super moist banana bread, use ripe bananas. The darker the peels, the better. They should be very soft and full of flavor. Mash them well; lumps will make your bread dense. Next, don’t skip the butter. Melted butter adds richness. Mixing the butter with the sugars helps create a nice texture. Also, be gentle when adding flour. Over-mixing can lead to a dry loaf. Stir just until the flour disappears. A few common mistakes can ruin your banana bread. First, make sure your oven is preheated. This ensures even baking. Use a toothpick to check for doneness. If it comes out clean, your bread is ready. If the top browns too fast, cover it loosely with foil. This helps bake the inside without burning the top. Lastly, let it cool in the pan. This keeps the bread moist as it cools. To boost the chocolate flavor, use good quality chocolate chips. The more chocolate, the better! You can add a bit of cocoa powder to the batter for extra depth. A half teaspoon of cinnamon adds warmth and pairs well with chocolate. For a fun twist, try chocolate chunks instead of chips. This gives you larger bites of chocolate. {{image_2}} You can swap out the butter for nut butters. Almond or peanut butter adds a nice twist. Use the same amount as the butter. This change makes your banana bread richer. You can also add some chopped nuts for extra crunch. Walnuts or pecans work great in this recipe. To make a lighter banana bread, try using Greek yogurt instead of butter. Use the same amount of yogurt. This swap cuts down on fat while keeping it moist. You can also replace half of the sugar with unsweetened applesauce. This will add sweetness without all the calories. Adding fruits can make your banana bread even better. Blueberries or diced apples add a fresh taste. Toss in up to a cup, depending on your preference. Chopped nuts, like walnuts or pecans, can also be mixed in. They add a nice crunch and extra flavor. Just remember to fold them in gently to keep the texture nice. To keep your banana bread fresh, follow these simple tips. First, let your bread cool completely. This helps prevent moisture buildup. After it cools, wrap it tightly in plastic wrap. You can also use aluminum foil. Store the wrapped bread at room temperature for up to three days. If you want it to last longer, consider the fridge. Just know that chilling may change the texture a bit. Freezing banana bread is a great way to save it for later. Slice the bread before freezing. This makes it easy to grab a piece whenever you want. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Be sure to remove any air before sealing. You can freeze banana bread for up to three months. When you want to enjoy it, simply thaw it in the fridge overnight. Reheating banana bread is quick and easy. You can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the bread on a baking sheet and heat for about 10 minutes. This warms it evenly and brings back its fresh taste. If you choose the microwave, microwave a slice for about 15 to 20 seconds. Keep an eye on it to avoid overheating. Enjoy your warm, moist banana bread! You can tell your banana bread is done by checking a toothpick. Stick it in the center of the bread. If it comes out clean or with a few crumbs, it is ready. If the toothpick is wet with batter, it needs more time. Bake it for 5 to 10 more minutes if needed. The top should look golden-brown and feel firm. Remember, every oven is different, so keep an eye on it! Yes, you can use frozen bananas! In fact, frozen bananas work well in this recipe. Just thaw them first. Let them sit at room temperature or microwave them for a few seconds. Once thawed, mash them as usual. They tend to be sweeter and more flavorful, which makes your banana bread even better! If you need an egg substitute, you have options! You can use 1/4 cup of unsweetened applesauce instead of one egg. This keeps the bread moist. Another option is to use a flax egg. To make one, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Both options work great in this recipe! This blog post covered how to make super moist chocolate chip banana bread. We looked at essential and optional ingredients and tips on selecting ripe bananas. I shared a step-by-step guide for mixing, baking, and cooling. You learned tricks for perfect texture and how to avoid mistakes. We explored delicious variations and storage tips. Now you're ready to bake an amazing loaf that everyone will love. Enjoy your time in the kitchen!

Super Moist Chocolate Chip Banana Bread

Indulge in the ultimate treat with this super moist chocolate chip banana bread that’s perfect for any time of day! Made with ripe bananas and rich chocolate chips, it’s a delightful combination of flavor and texture. This easy recipe delivers a sweet and satisfying loaf that everyone will love. Click through to discover the full recipe and bring a slice of happiness to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

3 ripe bananas, mashed

1/3 cup unsalted butter, melted

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 cup all-purpose flour

1/2 cup chocolate chips (or more for extra indulgence)

1/2 teaspoon cinnamon (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

    In a mixing bowl, mash the ripe bananas with a fork until smooth.

      Stir in the melted butter until well combined.

        Add the brown sugar and granulated sugar to the banana mixture and mix thoroughly.

          Incorporate the beaten egg and vanilla extract, ensuring everything is well blended.

            Sprinkle the baking soda and salt over the mixture, then mix to combine.

              Gradually add in the all-purpose flour, stirring until just incorporated. Be careful not to over mix.

                Fold in the chocolate chips (and cinnamon if using) gently, ensuring they are evenly distributed.

                  Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                    Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 20 minutes.

                      Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                        Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8 slices

                          - Presentation Tips: Slice and serve the banana bread warm with a sprinkle of additional chocolate chips or a dollop of whipped cream on the side. Optionally, dust with powdered sugar for a delightful touch.