The BEST MOIST Chocolate Chip Banana Bread

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This. IS. IT! My popular recipe for the BEST Moist Chocolate Chip Banana Bread is so easy to make with just a few simple ingredients. It is so soft, moist and tender with half the amount of fat compared to most recipes on the internet. Unlike a lot of recipes, this one is moist and NOT mushy. It is the only banana bread recipe you will ever need, and it is one of the many delicious banana bread recipes from Scientifically Sweet Occasions cookbook. Follow the step-by-step instructions below and watch the recipe video to see how easy it is to make this delicious homemade banana bread!

best chocolate chip banana bread slice against main loaf

moist chocolate chip banana bread slice showing how soft and bendy it is

WHY THIS RECIPE WORKS

Easy to make - this easy banana bread recipe is a cinch to prepare! You don't need an electric mixer and can make it in one bowl with a whisk or a spatula.
Super moist banana bread - the loaf is SUPER moist and has such a soft texture. It stays moist for days in an airtight container.
Not too sweet - the bananas are sweet enough that you don't need a lot of sugar to keep this cake moist and it has such a rich banana flavor.
Lower fat - unlike many other banana bread recipes that you can find on the internet, this recipe does not need a lot of oil or butter to make it moist. It is perfectly soft and moist with just 4 tablespoons of butter! Many other recipes call for ½ cup or more of oil.
Chocolate chip banana bread - there are plenty of mini chocolate chips so you get a hit of dark chocolate in every bite! This truly is the best banana bread recipe!

WHAT IS BANANA BREAD?

Banana Bread is in fact not bread at all. It is basically a leaner banana cake baked in a loaf pan. The term "bread" is given to loaf cakes baked in the style of "quick bread" which is a quick and simple method that involves combining liquid wet ingredients separately from dry ingredients and then blending them together. It does not involve any time consuming steps like "creaming" or alternating ingredients. You can find many other loaf recipes here.

INGREDIENTS FOR BEST CHOCOLATE CHIP BANANA BREAD

All purpose flour - regular unbleached all-purpose flour works great for a moist banana bread. Do not pack it down when measuring or use a scale to get the right amount.
Baking powder - you'll need quite a bit of baking powder since this is a dense batter and, like most quick bread recipes, there is no aerating step. You just mix the wet ingredients with the dry ingredients, so we really rely on chemical leavening agents to give rise to this loaf.
Baking soda - baking soda is what gives this loaf such a rich deep brown crust and it will also react with the acidity from the molasses in brown sugar.

angle view of sliced moist chocolate chip banana bread on cutting board

moist chocolate chip banana bread ingredients

Bananas - you'll need 3-4 ripe bananas for this recipe. Mash them up and measure out 1 ½ cups. For me, this is usually 3 large bananas. I don't recommend using frozen bananas for the best taste, but it will still work. See my tips below in the FAQ section to read why.
Unsalted butter - butter brings the flavor! You can actually use salted butter too. AND, you can use any neutral tasting oil in place of butter. I have made this recipe with vegetable oil and it works great! I prefer the taste of butter though.
Brown sugar - light or dark brown sugar works great in this recipe. It adds a lovely hint of molasses flavor and also keeps it extra moist.
Mini chocolate chips - I love using mini dark chocolate chips in this loaf so it distributes further and you get little pockets of chocolate in every single bite, but you can use regular dark chocolate chips if that's all you can find. Semi-sweet works great.

slice of moist chocolate chip banana bread broken in half and stacked on cutting board showing spongy moist crumb texture

freshly baked moist chocolate chip banana bread in the baking pan out of the oven

HOW TO MAKE THE BEST MOIST CHOCOLATE CHIP BANANA BREAD

STEP 1). Mash bananas on a flat surface with the back of a fork until very smooth.
STEP 2). Whisk in brown sugar. Add the brown sugar and whisk it in until it looks syrupy.
STEP 3). Add eggs. Crack in the eggs and then add melted butter and vanilla extract. Whisk it all in until evenly combined and smooth.
STEP 4). Combine dry ingredients. In a separate bowl, whisk together flour baking powder, baking soda and salt.
STEP 5). Add dry ingredients to wet ingredients. Add flour mixture and fold it in until just combined.
STEP 6). Fold in chocolate chips. Add the mini chocolate chips just before all of the flour is incorporated and fold them in until the batter is evenly blended. Do not over-mix.
STEP 7). Bake. Spread batter into the prepared pan and bake for 45-55 minutes until the top is evenly browned and a skewer inserted into the center comes out clean. Let cool for 10 minutes, then turn out onto a wire rack to cool completely.

moist chocolate chip banana bread slice showing moist crumb

STEP BY STEP INSTRUCTIONS (watch the recipe video at the bottom of the page for a full tutorial)

Place ripe bananas on a large plate or flat surface and begin to mash using the back of a fork.

Mash the ripe bananas until very smooth.

combine mashed ripe banana with brown sugar and vanilla

Combine mashed banana, brown sugar and vanilla in a large mixing bowl.

Add eggs and whisk to combine.

Add in melted butter and whisk to combine.

Add dry ingredients to the wet ingredients.

Fold in dry ingredients, then stop mixing after most of the flour is absorbed but a few dry spots remain.

Add chocolate chips.

Fold in chocolate chips. Do not over mix.

Fold in chocolate chips until just combined. Do not over mix.

Scrape batter into parchment-lined loaf pan.

Draw a line through the batter by running the spatula through the center lengthwise.

Sprinkle chocolate chips on top.

Final baked chocolate chip banana bread fresh out of the oven.

EXPERT BAKING TIPS

Measure flour correctly. Adding too much flour to the batter can result in a dense loaf. Bananas contain carbohydrates that will contribute to some of the structure of the loaf itself, so the batter will be naturally wet. Resist the urge to add more flour.
Use the right amount of bananas. Bananas come in all different sizes... generally small medium and large. This recipe uses 3 large bananas, and 1 large banana (flesh only) weighs about 120g. So, that means after you peel your banana it should weigh about 120 grams. For this recipe you will need 360g of banana flesh.
Mash the bananas very well. Mash the bananas to a smooth consistency. This will ensure you extract all of the sugars and starch so they incorporate into the batter to make it moist and with an even crumb texture.

best moist chocolate chip banana bread slice with bite

Do not over-mix - banana bread is a rustic batter and doesn't need to be perfectly smooth to turn out wonderfully. Just gently fold the flour in until evenly incorporated so there aren't any large dry streaks, but no need to mix excessively. Over-mixing will lead to a drier, tougher crumb texture instead of soft and tender.
Avoid frozen bananas if you can. I always prefer to make banana bread with very ripe spotty bananas and not frozen bananas. That is because freezing destroys the cell structure of the banana so that a lot of water leaches out once they thaw. This water is free water and can cause a dense gummy layer to form at the bottom of the baked loaf. Fresh bananas have their cell structures intact so that they can contribute better to the integrity of the loaf.

best chocolate chip banana bread slice broken in half showing moist crumb texture

RECIPE FAQ

Can I use a mixer to make this banana bread?

If you prefer to use a mixer, you totally can. Place the ripe bananas in the bowl and use the whisk attachment on medium speed to mash them up. Then continue to follow the recipe. Be careful not to over-mix once you add the flour.

Can I use frozen bananas to make classic banana bread recipe?

The short answer is, "Yes", you can. However, I don't recommend it. For the best results, use very ripe spotty bananas. Ripe fresh bananas will provide the necessary sweetness while still contributing solid structure to the loaf without making it stodgy.
Frozen bananas discolor (they turn brown due to a chemical reaction called oxidation) and will leach water once defrosted. This free water can make the loaf soggy, and it may bake with a dense gummy layer on the bottom. Also, bananas take on lots of unpleasant freezer flavors that can alter the taste of the loaf.

Can I use oil instead of butter for banana bread?

Yes, you can replace melted butter with an equal amount of oil to make this recipe dairy free. Of course butter has better flavor and I prefer this recipe with butter; however oil will make the loaf even more soft if that is what you prefer.

How do I know when banana bread is finished baking?

This banana bread is ready when the top is deeply browned and cracked along the center. A toothpick inserted into the center should come out without any wet batter.

Why do you need baking soda in banana bread?

You don't! Banana bread will rise fine with baking powder and in fact I find most banana bread recipes have TOO MUCH baking soda which gives it a soapy taste and pasty texture. Although ripe bananas are mildly acidic, there is not enough acid in most banana bread recipes to react with all of that baking soda. My recipe has a blend of baking powder and soda to give it a deep golden crust, balanced flavor and also nice uniform crumb texture. When there is too much leavening, the gas escapes so fast and the loaf can collapse.

Should I bake banana bread in glass or metal?

I prefer metal because it conducts heat quickly. Using glass means you need to bake the loaf longer and it can have a tendency to dry out if your oven runs too hot.

Can I add nuts to this best chocolate chip banana bread recipe?

Yes, you absolutely can! I would recommend a softer nut such as walnuts or pecans. You can add about ½ cup of nuts to this recipe when you add the chocolate chips.

How do you store banana bread?

This banana bread keeps well in an airtight container for up to 3 days at room temperature or up to a week in the fridge.

How do you wrap banana bread?

For best freshness, wrap the cooled loaf first in plastic wrap and then in aluminum foil before freezing.

Can I freeze banana bread?

Yes, you absolutely can! To freeze the whole loaf, wrap it well in plastic wrap and then in foil. Place the wrapped loaf in a resealable freezer bag and freeze for up to 3 months. If you choose to freeze slices, wrap the slices individually in plastic wrap and the place in a freezer bag.

How do you keep banana bread moist?

Be sure to store banana bread in an airtight container after baking, and make sure you don't over-bake it. This recipe makes a very moist loaf thanks to liquid oil and yogurt in the batter.

Why does my banana bread come out dry?

If you have problems with your banana bread being dry, it is mostly likely because it has been over-baked or you have used too much flour. Make sure that you measure accurately.

Can I use whole wheat flour for banana bread?

Yes! You can replace up to 1 cup of all-purpose flour with whole wheat flour in this recipe. Other readers have replaced all of the flour with whole wheat flour an reported back that it was a success!

If you love banana bread, check out these recipes!

Chocolate Chip Macadamia Nut Banana Bread Moist Chocolate Fudge Swirl Banana Muffins Peanut Butter Chocolate Swirl Banana Bread Whole Wheat Chocolate Banana Muffins Double Chocolate Banana Bread Banana Oat Muffins Banana Blueberry Oat Muffins

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The BEST Chocolate Chip Banana Bread

Christina Marsigliese

The only banana bread recipe you will ever need! Super moist and loaded with chocolate chips.

5 from 101 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Servings 8 slices

Ingredients

1 ½ cups (215g) all-purpose flour*
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups (355ml/360g) mashed ripe banana** (from about 3 large or 4 medium bananas)
¾ cup (165g) packed light brown sugar
2 large eggs, at room temperature
¼ cup (56g) unsalted butter, melted
1 teaspoon (5ml) pure vanilla extract
⅔ cup (113g) mini dark chocolate chips plus extra for topping

*You can replace up to 1 cup of all-purpose flour with whole wheat flour

**NOTE: be sure to measure out the banana after mashing as bananas vary in size. Alternatively, you can weigh out 360g of banana flesh (without the peel).

Instructions

Preheat oven to 350°F. Line an 8.5x4.5-inch loaf pan or 9x5-inch loaf pan with parchment paper, letting it hang about an inch above the sides. Butter any exposed sides. NOTE: I used a 9x5-inch pan for these photos.
Mash peeled bananas until very smooth. Place mashed banana in a large mixing bowl. Measure them out so you have 1 ½ cups (or weight out 360g of banana flesh). Add brown sugar and whisk until smooth, glossy and it looks syrupy.
Add eggs to the mashed banana/sugar mixture and whisk them until evenly incorporated. Add melted butter and vanilla and whisk to combine.
Whisk together flour, baking powder, baking soda and salt in medium bowl so it is evenly blended.
Add dry ingredients to the banana mixture all at once and fold them in until just barely combined so a few streaks of flour still remain. Add chocolate chips and then fold them in until the batter is uniform. Do not over-mix.
Scrape batter into prepared pan and smooth it out, then run the spatula through the center lengthwise which will help it split down the middle as it bakes. Sprinkle extra chocolate chips on top.
Bake for 45-55 minutes until the top is evenly browned and a skewer inserted into the center comes out clean despite any melted chocolate chips. Transfer pan to a wire rack and let cool for 20minutes, then lift the loaf out of the pan using the over-hanging parchment and let it finish cooling.