Super Moist Chocolate Chip Banana Bread – Rich, Sweet & Irresistibly Soft

🎉 Introduction
Get ready to meet your new favorite banana bread! This Super Moist Chocolate Chip Banana Bread is ultra-soft, packed with banana flavor, and loaded with melty chocolate chips in every bite. It’s everything you want in a loaf — tender, comforting, sweet but not too sweet, and ridiculously easy to make.

Thanks to a blend of butter and oil, this banana bread stays incredibly moist for days. Whether you’re baking for brunch, dessert, or just to use up ripe bananas, this is the one recipe you’ll return to again and again. And yes, it makes your kitchen smell like a warm hug.

🧰 Equipment Needed

You only need simple tools for this no-fail loaf:

• Mixing bowls (1 large, 1 medium)
• Fork or potato masher
• Whisk and rubber spatula
• Measuring cups and spoons
• Loaf pan (9×5-inch)
• Cooling rack
• Toothpick (for doneness check)

🍌 Optional: Use a stand mixer for faster mixing, but this recipe can be fully done by hand.

🛒 Ingredients

🍌 Fruits & Vegetables

• 1 1/2 cups ripe bananas, mashed (about 3 medium bananas)

🥚 Fresh

• 2 large eggs

🧁 Dry & Flavorings

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 tsp pure vanilla extract

🛢️ Oils & Fats

• 1/4 cup vegetable oil
• 1/2 cup unsalted butter, melted and cooled

🍫 Optional Add-ins: Walnuts, espresso powder, or a cinnamon sugar swirl for bakery-style flair.

👩‍🍳 Directions

Step 1: Preheat Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line it with parchment paper for easy lifting.

Step 2: Mash Bananas

• In a large mixing bowl, mash the bananas with a fork until smooth with some small chunks for texture.

Step 3: Add Wet Ingredients

• Whisk in the eggs, vanilla, vegetable oil, and melted butter until well combined.

Step 4: Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, sugar, and salt.

Step 5: Mix It All Together

• Add the dry ingredients into the wet mixture.
• Stir until just combined — do not overmix.
• Gently fold in the chocolate chips.

Step 6: Bake

• Pour the batter into the prepared loaf pan.
• Top with a few extra chocolate chips for a bakery look.
• Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (with melted chocolate okay).

Step 7: Cool

• Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

🍫 Serving Tip: Enjoy warm with a glass of milk or coffee. Even better the next day!

🍽️ Servings & Timing

• Yield: 1 loaf (8–10 slices)
• Prep Time: 10 minutes
• Bake Time: 55–65 minutes
• Total Time: ~1 hour 15 minutes

Perfect for snacks, brunch, gifting, or late-night sweet cravings.

🧊 Storage & Reheating

Room Temperature

• Store tightly wrapped or in an airtight container for up to 4 days.

Refrigerator

• Store for up to 1 week for extended freshness.

Freezer

• Freeze whole or in slices wrapped in foil or bags for up to 3 months.
• Thaw at room temp or microwave slices for 20–30 seconds.

🧁 Pro Tip: Freeze extra ripe bananas ahead so you’re always ready to bake!

🥄 Variations

Customize your chocolate chip banana bread with these easy twists:

• 🌰 Banana Nut Bread – Add 1/2 cup chopped walnuts or pecans.
• 🍫 Double Chocolate – Stir in 2 tbsp cocoa powder for a rich chocolate loaf.
• ☕ Espresso Kick – Add 1 tsp espresso powder to intensify the chocolate.
• 🍓 Berry Banana Bread – Replace half the chips with blueberries or raspberries.
• 🧂 Salted Chocolate Top – Sprinkle sea salt flakes on top before baking.
• 🍌 Banana Muffins – Scoop into muffin tins and bake for 18–22 minutes.

❓ 10 FAQs

1. Can I use frozen bananas?
Yes! Thaw and drain excess liquid before mashing.

2. Can I make this dairy-free?
Swap butter for more oil and use dairy-free chocolate chips.

3. Can I make it gluten-free?
Yes — use a 1:1 gluten-free flour blend for a similar texture.

4. Why use both oil and butter?
Butter adds flavor, while oil keeps the loaf ultra-moist.

5. Can I reduce the sugar?
Yes, reduce to 1/2 cup for a less sweet loaf.

6. What’s the best way to mash bananas?
A fork works fine, or use a potato masher for smoother texture.

7. Should I coat chocolate chips in flour?
Not necessary in this recipe — they distribute well on their own.

8. Can I add yogurt or sour cream?
Yes! Add 1/4 cup for extra richness — reduce oil slightly.

9. How do I know when it’s done?
A toothpick should come out mostly clean, with a few moist crumbs and melted chocolate.

10. Can I make mini loaves?
Yes! Divide into 2–3 mini loaf pans and reduce bake time to 30–40 minutes.

🏁 Conclusion

This Super Moist Chocolate Chip Banana Bread is the comfort classic you didn’t know you were missing. Fluffy, rich, and loaded with melty chocolate, it’s the kind of recipe you make on a weekend and keep sneaking slices of all week long.

Perfect for using up ripe bananas, gifting, or just treating yourself — this banana bread is guaranteed to become a household favorite.

Adam

Super Moist Chocolate Chip Banana Bread – Rich, Sweet & Irresistibly Soft

Get ready to meet your new favorite banana bread! This Super Moist Chocolate Chip Banana Bread is ultra-soft, packed with banana flavor, and loaded with melty chocolate chips in every bite. It’s everything you want in a loaf — tender, comforting, sweet but not too sweet, and ridiculously easy to make. Thanks to a blend of butter and oil, this banana bread stays incredibly moist for days. Whether you’re baking for brunch, dessert, or just to use up ripe bananas, this is the one recipe you’ll return to again and again. And yes, it makes your kitchen smell like a warm hug.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

bake time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 1 loaf

Ingredients Equipment Method Notes

Ingredients

  

🍌 Fruits & Vegetables

• 1 1/2 cups ripe bananas mashed (about 3 medium bananas)

🥚 Fresh

• 2 large eggs

🧁 Dry & Flavorings

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 tsp pure vanilla extract

🛢️ Oils & Fats

• 1/4 cup vegetable oil
• 1/2 cup unsalted butter melted and cooled

🍫 Optional Add-ins: Walnuts, espresso powder, or a cinnamon sugar swirl for bakery-style flair.

Equipment

• You only need simple tools for this no-fail loaf:
• Mixing bowls (1 large, 1 medium)
• Fork or potato masher
• Whisk and rubber spatula
• Measuring cups and spoons
• Loaf pan (9×5-inch)
• Cooling rack
• Toothpick (for doneness check)
• 🍌 Optional: Use a stand mixer for faster mixing, but this recipe can be fully done by hand.

Method

 

Step 1: Preheat Oven

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper for easy lifting.

Step 2: Mash Bananas

1. In a large mixing bowl, mash the bananas with a fork until smooth with some small chunks for texture.

Step 3: Add Wet Ingredients

1. Whisk in the eggs, vanilla, vegetable oil, and melted butter until well combined.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, sugar, and salt.

Step 5: Mix It All Together

1. Add the dry ingredients into the wet mixture.
2. Stir until just combined — do not overmix.
3. Gently fold in the chocolate chips.

Step 6: Bake

1. Pour the batter into the prepared loaf pan.
2. Top with a few extra chocolate chips for a bakery look.
3. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (with melted chocolate okay).

Step 7: Cool

1. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

🍫 Serving Tip: Enjoy warm with a glass of milk or coffee. Even better the next day!

Notes

🧊 Storage & Reheating

Room Temperature
Store tightly wrapped or in an airtight container for up to 4 days.

Refrigerator
Store for up to 1 week for extended freshness.

Freezer
Freeze whole or in slices wrapped in foil or bags for up to 3 months.

Thaw at room temp or microwave slices for 20–30 seconds.

🧁 Pro Tip: Freeze extra ripe bananas ahead so you’re always ready to bake!

🥄 Variations

Customize your chocolate chip banana bread with these easy twists:

🌰 Banana Nut Bread – Add 1/2 cup chopped walnuts or pecans.

🍫 Double Chocolate – Stir in 2 tbsp cocoa powder for a rich chocolate loaf.

☕ Espresso Kick – Add 1 tsp espresso powder to intensify the chocolate.

🍓 Berry Banana Bread – Replace half the chips with blueberries or raspberries.

🧂 Salted Chocolate Top – Sprinkle sea salt flakes on top before baking.

🍌 Banana Muffins – Scoop into muffin tins and bake for 18–22 minutes.

❓ 10 FAQs

1. Can I use frozen bananas?
Yes! Thaw and drain excess liquid before mashing.

2. Can I make this dairy-free?
Swap butter for more oil and use dairy-free chocolate chips.

3. Can I make it gluten-free?
Yes — use a 1:1 gluten-free flour blend for a similar texture.

4. Why use both oil and butter?
Butter adds flavor, while oil keeps the loaf ultra-moist.

5. Can I reduce the sugar?
Yes, reduce to 1/2 cup for a less sweet loaf.

6. What’s the best way to mash bananas?
A fork works fine, or use a potato masher for smoother texture.

7. Should I coat chocolate chips in flour?
Not necessary in this recipe — they distribute well on their own.

8. Can I add yogurt or sour cream?
Yes! Add 1/4 cup for extra richness — reduce oil slightly.

9. How do I know when it’s done?
A toothpick should come out mostly clean, with a few moist crumbs and melted chocolate.

10. Can I make mini loaves?
Yes! Divide into 2–3 mini loaf pans and reduce bake time to 30–40 minutes.

🏁 Conclusion

This Super Moist Chocolate Chip Banana Bread is the comfort classic you didn’t know you were missing. Fluffy, rich, and loaded with melty chocolate, it’s the kind of recipe you make on a weekend and keep sneaking slices of all week long.

Perfect for using up ripe bananas, gifting, or just treating yourself — this banana bread is guaranteed to become a household favorite.