Chocolate Chip Banana Bread (Ultra Moist, One-Bowl, Loaded with Chocolate)

ByAchraf

This Chocolate Chip Banana Bread is soft, rich, and packed with real banana flavor then studded with melty chocolate chips in every bite. It’s the perfect way to use up overripe bananas, and it stays moist for days (yes, the chocolate stays gooey too).

Chocolate Chip Banana Bread
Chocolate Chip Banana Bread (Ultra Moist, One-Bowl, Loaded with Chocolate) 2

Why You’ll Love This Recipe

  • One bowl and beginner-friendly
  • Moist + tender crumb (room-temp ingredients help a lot)
  • Balanced sweetness with semi-sweet chocolate
  • Great for breakfast or dessert (warm slice = magic)

Ingredients

  • 1/2 cup unsalted butter, softened (8 Tbsp)
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 3 medium/large very ripe bananas (about 1 3/4 cups mashed)
  • 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips, divided
    • (Use mini chips or chunks if you want)

How to Make Chocolate Chip Banana Bread

  1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan.
  2. Cream: Beat butter + sugar until creamy. Add lightly beaten eggs.
  3. Bananas: Mash bananas to a chunky applesauce texture and mix in with vanilla.
  4. Dry mix: Whisk flour + baking soda + salt, then mix into batter just until combined.
  5. Chocolate: Fold in 3/4 cup chips. Pour into pan. Sprinkle remaining 1/4 cup on top.
  6. Bake: 55–65 minutes, until a toothpick comes out clean (moist crumbs ok, wet batter no).
  7. Cool: Rest 10 minutes in the pan, then move to a rack to cool.

Pro check: Start checking at 45–50 minutes if your oven runs hot or your pan is darker.

Pro Tips for Best Results (Moist + Not Dry)

  • Room temp eggs + butter + bananas = smoother batter + better rise.
  • Don’t overmix after flour goes in (keeps it fluffy).
  • Tent with foil if the top browns early but the center needs more time.
  • Use very ripe bananas (brown peel = sweeter + more moisture).
  • Shiny top + thick batter is normal banana bread batter should be thick.

Best Chocolate Chips Options

  • Semi-sweet (recommended): balanced sweetness
  • Milk chocolate: sweeter, kid-favorite
  • Dark/bittersweet: less sweet, richer cocoa flavor
  • Mini chips: spread more evenly (use 2/3–3/4 cup)

Variations (SEO-Friendly Add-ons)

  • Walnut Chocolate Chip Banana Bread: add 1/2 cup chopped walnuts
  • Peanut Butter version: swirl 1/3 cup peanut butter on top
  • Double chocolate: add 2 Tbsp cocoa powder + 1–2 Tbsp milk
  • Muffins: same batter, bake 18–24 min at 350°F

Storage & Freezing

  • Room temp: wrap well or airtight container, up to 2 days
  • Fridge: 3–5 days (can dry slightly; wrap tightly)
  • Freezer: wrap in foil or freezer bag, up to 3 months
    • Thaw at room temp for a few hours

FAQs

1) Can I add walnuts without changing anything?
Yes—add 1/2 cup chopped walnuts. Fold in with the chocolate chips.

2) Why did my loaf turn dark or dry?
Most often: baked too long or oven runs hot. Check earlier (45–50 min) and tent with foil.

3) Can I use frozen bananas?
Yes—thaw completely, drain excess liquid, then bring to room temp before mixing.

4) Can I make mini loaves?
Yes, same temperature 350°F but bake time will be shorter. Start checking around 25–35 minutes depending on size.