There’s something truly comforting about the aroma of freshly baked banana bread wafting through the kitchen. It’s the kind of smell that instantly makes a house feel like home. Whether it’s a lazy Sunday morning, a midweek pick-me-up, or a way to use up those overripe bananas sitting on the counter, banana bread is always a good idea.
This super moist chocolate chip banana bread takes the classic recipe up a notch by adding rich, melty chocolate chips to every bite. The natural sweetness of ripe bananas pairs perfectly with the indulgent chocolate, creating a soft, tender loaf that’s hard to resist. It’s the ultimate balance of flavors—just the right amount of sweetness with a hint of warmth from the vanilla.
Perfect with a cup of coffee in the morning, as an afternoon snack, or even as a dessert, this banana bread will quickly become a household favorite. Plus, it’s easy to make with simple ingredients you probably already have on hand!
Why You’ll Love This Recipe
- Ultra moist and soft – Thanks to the bananas, this bread stays deliciously tender for days.
- Easy to make – No fancy equipment needed, just a mixing bowl and a loaf pan.
- Perfectly sweet – Naturally sweetened with bananas and just the right amount of sugar.
- Chocolatey goodness – The chocolate chips melt into the warm bread, making every bite irresistible.
- Great for using overripe bananas – No more wasting bananas that are past their prime!
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed
- ½ cup plain yogurt
- ¾ cup chocolate chips
How to Make Super Moist Chocolate Chip Banana Bread
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed, giving the bread a nice, even rise.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mashed bananas, and yogurt until fully combined. The yogurt helps add extra moisture to the bread, making it incredibly soft.
Step 4: Bring It All Together
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Stir just until no streaks of flour remain—overmixing can make the bread dense. Finally, fold in the chocolate chips, saving a handful to sprinkle on top before baking for a beautiful finish.
Step 5: Bake to Perfection
Pour the batter into the prepared loaf pan and smooth out the top. Sprinkle the reserved chocolate chips over the batter for an extra chocolatey touch. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine!).
Step 6: Cool and Enjoy
Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm, or let it cool for a firmer texture.
Helpful Tips
- Use overripe bananas – The darker and spottier the bananas, the sweeter and more flavorful your bread will be.
- Don’t overmix the batter – Stir just until the ingredients are combined for a light, fluffy texture.
- Add nuts for extra crunch – Chopped walnuts or pecans make a great addition.
- Use yogurt for moisture – This keeps the bread from drying out and adds a slight tangy flavor.
- Make muffins instead – Pour the batter into a muffin tin and bake for about 20-25 minutes for delicious banana chocolate chip muffins.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week.
- To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or warm it up in the microwave before serving.
- This banana bread is delicious on its own, but a smear of butter or peanut butter makes it even better!
Nutritional Information (Per Slice)
- Calories: 250
- Carbohydrates: 38g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 5g
- Fiber: 2g
- Sugar: 20g
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes! You can substitute whole wheat flour for all-purpose flour, but the texture will be slightly denser. To keep it moist, try using half whole wheat and half all-purpose flour.
What can I use instead of yogurt?
If you don’t have yogurt on hand, you can use sour cream or even applesauce for a similar moist texture.
Can I make this banana bread gluten-free?
Yes, simply replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
How do I know when my banana bread is done?
Insert a toothpick into the center of the loaf—if it comes out with just a few crumbs (not wet batter), it’s done!
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 7 days. Warm slices in the microwave before serving.
- Freezer: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
Related Recipes
If you loved this super moist chocolate chip banana bread, here are some other delicious treats you might enjoy:
Conclusion
There’s nothing quite like a warm, chocolate-studded slice of banana bread fresh out of the oven. This recipe is not only easy to make but also guaranteed to be a hit with family and friends. Whether you’re enjoying it as a quick breakfast, a comforting snack, or a sweet treat after dinner, this banana bread delivers on flavor and texture every time.
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Super Moist Chocolate Chip Banana Bread
Description
There’s something truly comforting about the aroma of freshly baked banana bread wafting through the kitchen. It’s the kind of smell that instantly makes a house feel like home. Whether it’s a lazy Sunday morning, a midweek pick-me-up, or a way to use up those overripe bananas sitting on the counter, banana bread is always a good idea.
This super moist chocolate chip banana bread takes the classic recipe up a notch by adding rich, melty chocolate chips to every bite. The natural sweetness of ripe bananas pairs perfectly with the indulgent chocolate, creating a soft, tender loaf that’s hard to resist. It’s the ultimate balance of flavors—just the right amount of sweetness with a hint of warmth from the vanilla.
Perfect with a cup of coffee in the morning, as an afternoon snack, or even as a dessert, this banana bread will quickly become a household favorite. Plus, it’s easy to make with simple ingredients you probably already have on hand!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed
- ½ cup plain yogurt
- ¾ cup chocolate chips
Instructions
Start by preheating your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed, giving the bread a nice, even rise.
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mashed bananas, and yogurt until fully combined. The yogurt helps add extra moisture to the bread, making it incredibly soft.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Stir just until no streaks of flour remain—overmixing can make the bread dense. Finally, fold in the chocolate chips, saving a handful to sprinkle on top before baking for a beautiful finish.
Pour the batter into the prepared loaf pan and smooth out the top. Sprinkle the reserved chocolate chips over the batter for an extra chocolatey touch. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine!).
Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm, or let it cool for a firmer texture.
Notes
- Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week.
- To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or warm it up in the microwave before serving.
- This banana bread is delicious on its own, but a smear of butter or peanut butter makes it even better!