Super Moist Chocolate Chip Banana Bread is the perfect mix of sweet, fruity bananas and melty chocolate chips all wrapped up in a soft, tender loaf. It’s that kind of bread that feels like a warm hug fresh from the oven, with just the right amount of chocolate to make every bite exciting.
I love making this banana bread when I have a few ripe bananas sitting around—they’re a little too soft to eat on their own, but just right for baking. Mixing in chocolate chips is my favorite touch because it adds little pockets of gooey chocolate that everyone always asks for more of. I usually sneak in a handful extra just for myself while battering the loaf!
This banana bread is great for breakfast with a little butter melted on top, or as an afternoon snack alongside a cup of tea or coffee. I also like wrapping slices up to share with friends or bring to potlucks because it always disappears quickly. It’s the kind of recipe that’s simple but feels special every time you make it.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas with brown spots for the best sweetness and moisture. If you don’t have fresh bananas, thawed frozen bananas can work too!
Butter: Unsalted butter adds richness and moisture. You can swap it with the same amount of coconut oil for a dairy-free option, though flavor varies slightly.
Sour Cream or Yogurt: These keep the bread extra moist. If you don’t have sour cream, plain Greek yogurt or buttermilk are good substitutes.
Chocolate Chips: Semi-sweet chips balance the sweetness well. Feel free to use dark, milk, or even white chocolate chips depending on your taste.
How Do I Keep Banana Bread Moist and Soft?
The key to moist banana bread is balancing wet and dry ingredients and not overmixing.
- Use ripe bananas and add sour cream or yogurt to boost moisture.
- Cream the butter and sugar until light for good texture.
- Fold dry ingredients gently into wet ones; overmixing makes bread tough.
- Watch baking time; overbaking dries it out, so test with a toothpick near the end.
These steps help make each bite soft and tender, just like the picture shows.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for shaping the banana bread and ensures even baking.
- Mixing bowls – I use a large bowl for wet ingredients and a medium one for dry to keep things organized.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and easy for a light texture.
- Rubber spatula – great for folding ingredients gently without losing air.
- Cooling rack – lets your bread cool evenly to keep the crust from becoming soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch that pairs well with the soft bread.
- Mix in ½ cup of shredded coconut for a subtle tropical twist and extra moisture.
- Swap chocolate chips for peanut butter chips to add a nutty, creamy flavor.
- Try stirring in a teaspoon of cinnamon or pumpkin pie spice for warm, cozy notes.
Super Moist Chocolate Chip Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup (120ml) sour cream or plain yogurt
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 60-70 minutes to bake. After baking, allow the bread to cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely before slicing. Overall, plan for just over an hour from start to finish.
Step-by-Step Instructions:
1. Preheat & Prepare Your Pan:
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This will help the bread rise evenly and taste just right.
3. Cream Butter and Sugar:
Using a hand or stand mixer, beat the softened butter and sugar together until you get a light and fluffy texture. This step helps make the bread tender and sweet.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time to keep the batter smooth. Then stir in the vanilla extract for flavor.
5. Mix in Bananas and Sour Cream:
Stir the mashed ripe bananas and sour cream (or yogurt) into your batter until everything is well combined and moist.
6. Combine Dry and Wet Ingredients:
Gradually add the dry flour mixture to the wet ingredients, folding gently just until blended. Be careful not to overmix, or the bread can become dense.
7. Add Chocolate Chips:
Fold in the chocolate chips, saving a few to sprinkle on top of the batter once it’s in the pan. This creates a pretty, melty topping.
8. Bake:
Pour the batter into your prepared pan, smoothing the top. Sprinkle the reserved chocolate chips over it. Bake for 60 to 70 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs attached.
9. Cool and Serve:
Let the banana bread cool in the pan for about 10 to 15 minutes. Then carefully transfer it to a wire rack to cool completely. Slice and enjoy plain or with a bit of butter for an extra treat.
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep your batter from becoming too watery.
Can I Substitute the Sour Cream?
Absolutely! Plain Greek yogurt or buttermilk are great alternatives that will keep the bread moist and tender.
How Should I Store Leftover Banana Bread?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 2 months—just thaw before slicing.
What’s the Best Way to Check if the Bread is Done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs (not wet batter), your bread is ready!
