Name: Super Moist Chocolate Chip Banana Bread Recipe
Prep time: 15 min
Cook time: PT-488908H5M45S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup chocolate chips, plus extra for topping

Why You’ll Love Super Moist Chocolate Chip Banana Bread Recipe

Incredibly moist and tender texture
Packed with banana flavor balanced by rich chocolate chips
Quick and easy to make with simple ingredients
A great way to use up overripe bananas
Perfect for freezing and enjoying later
Loved by kids and adults alike
Delicious plain or with a pat of butter
Versatile enough for variations and add-ins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas, mashed
All-purpose flour
Baking soda
Salt
Unsalted butter, melted
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Chocolate chips

Directions

Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a large bowl, mash the ripe bananas until smooth.
Stir in the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
Add the flour, baking soda, and salt. Gently fold until just combined, being careful not to overmix.
Fold in most of the chocolate chips, reserving a handful for the top.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle the remaining chocolate chips on top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, about 10–12 slices.
Preparation time: 15 minutes
Baking time: 55–65 minutes
Total time: 1 hour 15 minutes

Variations

Swap chocolate chips for walnuts or pecans for a nutty twist
Use dark chocolate, white chocolate, or peanut butter chips
Add a teaspoon of cinnamon or nutmeg for warm spice flavor
Stir in shredded coconut for extra texture
Make it healthier with whole wheat flour or a mix of flours
Bake as muffins instead of a loaf for quicker baking

Storage/Reheating

Store cooled banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap slices or the whole loaf tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature. Reheat slices in the microwave for 15–20 seconds for a warm, just-baked taste.

FAQs

How ripe should the bananas be?

The bananas should be very ripe, with lots of brown spots on the peel for maximum sweetness and flavor.

Can I make this without chocolate chips?

Yes, simply omit the chocolate chips for a classic banana bread.

Can I use frozen bananas?

Yes, thaw frozen bananas, drain excess liquid, and mash before using.

Can I make this banana bread gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Why is my banana bread dense?

Overmixing the batter can make banana bread dense. Mix just until the flour is combined.

Can I add nuts along with the chocolate chips?

Absolutely, chopped walnuts or pecans pair wonderfully with chocolate chips.

How do I know when the banana bread is done?

Insert a toothpick into the center. It should come out clean or with just a few moist crumbs.

Can I bake this recipe as muffins?

Yes, bake in a muffin tin for 18–22 minutes or until golden brown.

How do I keep banana bread moist?

Avoid overbaking and store in an airtight container to retain moisture.

Can I reduce the sugar?

Yes, you can reduce the sugar slightly without affecting the structure, but it may alter sweetness.

Conclusion

Super moist chocolate chip banana bread is a timeless recipe that delivers on flavor, texture, and comfort. Whether enjoyed warm out of the oven, packed in a lunchbox, or stored in the freezer for later, it’s a versatile treat everyone will love. With simple ingredients and endless variations, this recipe is one you’ll return to again and again.