If you’re on the hunt for the BEST chocolate chip banana bread…then look no further. This one is so incredibly moist, flavorful, and loaded with chocolate chips. Forget about any other chocolate chip banana bread recipe because this is all you’ll ever need!
How to make the BEST chocolate chip banana bread
I know, we all hate the word moist but there’s just no other word that better describes this banana bread. It’s tough to even categorize this as “bread” because of how soft and lush it is. Especially with those mini chocolate chips sprinkled throughout.
To make this recipe, I essentially modified by pumpkin bread recipe because it’s just so good. If it can make life-changing pumpkin bread, why can’t it make life-changing chocolate chip banana bread? Hypothesis confirmed. It sure can.
There are a few things to keep in mind to ensure your bread turns out perfect:
- MEASURE the bananas. I recommend about 3 medium bananas but you will still need to measure them out to make sure you have the right amount.
- If you come up a bit short with your measurement, top it off with some applesauce.
- Scoop and level your flour. By that I mean, spoon the flour into your measuring cup then level it off with a flat edge. This will ensure you don’t use too much.
- Fully cream together your butter and sugar. Really whisk together the two ingredients until you reach a thick paste-like consistency. You can either do this by hand or with a mixer.
- To get the chips on top, sprinkle on an extra handful before baking.
- Bake for 1 hour and check for doneness by inserting a toothpick in the center. If the center is still wet, bake in 5 minute intervals until done.
So that’s that. These few simple tips will ensure your chocolate chip banana bread turns out soft and moist every time.
The secret to super moist banana bread
The “secret” to getting moist chocolate chip banana bread is really just a couple simple ingredients. The main two being melted butter and Greek yogurt.
Using melted butter, as opposed to room temperature, helps to soaks up all the flour which gives you that smooth texture. The Greek yogurt adds even MORE moisture while still providing structure. It’s my secret ingredient in so many of my dessert recipes.
Another reason why Greek yogurt works so well here is because its flavor. Greek yogurt is slightly sour which helps to balance out the sweetness of the bananas, chocolate, and sugar.
It’s also very thick and contains less water than regular yogurt. This is the reason why I love baking with it so much, it provides tons of moisture without thinning the batter too much.
But if you don’t have Greek yogurt available near you, sour cream will also do the trick.
We can’t forget about the bananas. You have to add just enough to get that strong flavor but too much can turn your banana bread into banana pudding (trust me, it’s happened to me before). Getting the perfect balance of flour, butter, yogurt and banana is the key to getting deliciously moist chocolate chip banana bread.
How to ripen bananas for chocolate chip banana bread
Don’t have ripe bananas on hand? There are a few ways you can speed up the ripening process to make your bananas perfect for banana bread!
- The night before, break apart your bananas and place them in a brown paper bag. It blocks just enough oxygen which allows the bananas to release a chemical called ethylene. This is what speeds up the ripening process.
- Place them on a baking sheet and bake for 15-20 minutes at 300F. They’re ready when they’ve turned COMPLETELY brown. Let them cool before using.
- If you’re in a pinch, you can microwave your bananas. Pierce the banana with a fork a few times and microwave it for 30 seconds – 1 minute.
- Lastly, your best bet to find already ripe bananas is to look for single bananas at the grocery store. They usually keep a pile at the bottom of the banana display.
And there you have it! Ripe bananas that are going to make your chocolate chip banana bread extra delicious.
If you already have frozen ripe bananas, you can also use those. Just leave them out for about 30 minutes to 1 hour in order to thaw before using.
Chocolate Chip Banana Bread Recipe: Frequently Asked Questions
I have not tested this specific recipe, but I have a delicious recipe for gluten free banana bread that’s just as moist! Just add chocolate chips.
If you don’t have Greek yogurt or sour cream, you can also use plain unsweetened yogurt.
Sugar plays a big role in the moist texture of this bread. Adjusting it will likely change the banana bread. For a refined sugar free option, try swapping all of the sugar with coconut sugar.
This is likely due to two missteps: 1. You over mixed the batter. Over mixing develops the gluten strands in the flour, creating a more dense and heavy batter. Mix just until the ingredients are combined. This is why it’s important to mix the batter by hand. 2. Your pan is too small. 9×5 loaf pans can vary in size, as mine is about 9.5x5x5 inches. If you have a smaller loaf pan, only fill the pan about 2/3 full. Any more than than and the center of the banana bread will have trouble baking all the way through.
If you just want plain banana bread, you can leave out the chocolate chips. Alternatively, you can add nuts instead.
For even more banana bread recipes, check out my:
- Cinnamon Banana Bread
- Banana Bread Cheesecake Cups (Gluten Free & Dairy Free)
- Dark Chocolate Swirled Banana Bread
- Gluten Free Banana Bread
Watch how to make chocolate chip banana bread here:
Make sure to tag me @butternutbakery on Instagram if you make this chocolate chip banana bread recipe. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
PrintChocolate Chip Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
Description
This is the BEST chocolate chip banana bread. It’s incredibly moist, full of bananas, and loaded with chocolate chips.
Ingredients
Chocolate Chip Banana Bread
- 1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (130g) 2% Greek yogurt (sour cream also works)
- 1 1/3 cups (180g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top
Instructions
Chocolate Chip Banana Bread
- Preheat your oven to 325F and grease and line a 9×5 loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment.
- Add in your mashed bananas followed by the eggs, yogurt, and vanilla.
- Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.
- Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.
- Now dig in! Make sure to leave a comment below to let me know how it went!
Notes
*GLUTEN FREE OPTION – Use my gluten free banana bread recipe and add chocolate chips!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baked
- Cuisine: American
Keywords: banana bread, chocolate chip banana bread
Maddie says
Ahh this is heavenly! I made this to take into work but after half a day there’s not much left to take 😋
★★★★★
Sherrie says
Made muffins out of it and they were so good!
★★★★★
Lori Pono says
Absolutely AWESOME recipe Jenna, thank you for this so much 😃❤
Deedee says
I am on my second time making this recipe. Thanks for posting this, as it is a really awesome recipe!
Wonderfully moist, great balance of chocolate vs fruit sweetness, fairly easy to make, and it bakes up so beautifully.
★★★★★
Jennifer Hill says
Absolutely delicious! My best bread yet. I did change one thing. I used peanut butter instead of sour cream. Thanks for sharing this recipe
★★★★★
Monique says
First time making banana bread and this recipe was a hit. Very moist and grandkids approved
★★★★★
Jenna says
Yay! Thanks for sharing!
Nicole says
This banana bread is amazing! I added Pecans in addition to the chocolate chips and it is delicious. This is definitely going to be a staple in my baking. Thank you!
Jenna says
Oh that sounds amazing!
Edna Shorb says
i cannot wait to try this. looks very delicious. it’s still in the oven ATM 🙂
Thank you for this recipe… i can tell it’s really good.
Jenna says
Yay! Enjoy!
Helen says
The best banana bread I have ever tried by far. So moist and full of flavor. Definitely gonna be making this again.
★★★★★
Jenna says
Yay! Thanks for sharing!
Cynthia says
I made a few modifications and this is the BEST banana bread I’ve ever had thus far.
Omitted the brown sugar and only used 1/2 cup granulated (wanted to make it less sweet) which I’m glad I did because it came out very sweet because of the chocolate chips.
Baked at 350 for 60 minutes. Came out perfect!
I used Fage 2% yogurt.
Bri says
Better than any banana bread I’ve ever had. Came out perfect I’m obsessed!! Thank you thank you thank you
★★★★★
Claire & Jane says
This is our favourite banana bread “in the whole wide world”. My 4y.o insisted on making it for Santa this year instead of cookies! 🙂
Karen Miller says
I have made many banana bread recipes….this one by far has been the best. Thank you Jenna for sharing. I did not have yogurt but did add sour cream. Total difference. Has been out of the oven for 3 hours and there is literally only a butt left. Terrific job!!
Jenna says
Yay! So glad you love it!
rachel says
hey sarah if my tray is 8”x3.5”x3” how would you alter the recipe? i tried using lesser bananas (1 cup) but there’s a gummy layer at the bottom of the loaf and alr baked it for 1h15min. appreciate your help!
★★★★★
Jenna says
Haha Sarah is my sisters name! It’s kind of an odd size, so I would leave the recipe as is and just fill it about halfway. If you have leftover batter you can use it to make muffins 🙂
Cathleen says
Best banana bread I’ve ever made! I swapped out the mini chocolate chips with a chopped Ghirardelli chocolate bar. It’s so delicious, moist, and flavorful. Saving this recipe to my favorites list!
★★★★★
Amanda says
I have been making banana bread religiously .. and only THIS banana bread .. for about 3 years. I have never strayed from your instructions, and it has never come out as anything other than perfect. People beg me to make it for them .. I can’t tell you how times I’ve shared this link. Thank you so much for this recipe!! Tried and true a bajillion times .. will use it for the rest of my life! Just found your chocolate chip cookie recipe and CANNOT WAIT to try it tomorrow!
★★★★★
Lainey says
Favorite recipe to use! Everyone I’ve made it for loves it! About to make it again right now!
★★★★★
Jenna says
Ah yay! Thanks for sharing!
Charlene says
I’ve made a lot of chocolate chip banana bread, but this is by far the best chocolate chip banana bread recipe I’ve come across. It’s super moist and full of banana flavor. The yogurt makes all the difference I think.
★★★★★
Jenna says
Thank so much for sharing!
Jennifer says
These are superb! I made one batch with semi-sweet morsels and another with walnuts. Best I’ve ever made. Thank you!
Thomasena says
Excellent.
I used sour cream, Mexican vanilla and added walnuts.
★★★★★