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
Jess says
I made this today and was very happy with the result! I used the rest of my sour cream yesterday making a corn casserole, so in an effort to not go to the store, I subbed in Yoplait vanilla yogurt that I had on hand. My kitchen scale also broke recently which I really rely on to get accurate measurements when baking, but my measuring cups did the job! I put it in the oven for roughly 1hr 5min and checked it – it seemed a bit underdone so I threw it back in for an additional 15 minutes. I let it sit while I straightened up the house before cutting into it. I was a bit scared because it looked crisp – but that just added an extra texture that was incredible! One piece would have been plenty, but I had to go back for seconds! Great recipe, thank you for sharing – I will be trying again in the future when I have sour cream or Greek yogurt and a kitchen scale to see what difference it makes.
★★★★★
Jenna says
Yay! Thanks for sharing!
Krista says
I have made many banana bread recipes, and this one is, hands down, the best one I’ve ever tried. I’ve made it several times now, and it always turns out perfect! I use sour cream and dark chocolate chips. I also use salted butter because I don’t usually have unsalted (but I like that hint of saltiness). It is deliciously moist and flavorful!
★★★★★
Jenna says
Ooo i bet salted butter is so good in this! Thanks for sharing!
Michele says
I absolutely love this recipe! Do you think I could add a little flaxseed meal to it to add some fiber for my kiddos?
Jenna says
I would suggest sprinkling the top with pumpkin or sunflower seeds instead 🙂
Tana says
I’ve made many loaves of Banana Bread. This one was definitely one of the best I’ve made. Mine came out perfect, very moist & delicious. I used 2 medium bananas & substituted applesauce to make up the rest. Also used sour cream instead of yogurt with chocolate chips.
Jenna says
Aw thank you!!
Melissa says
Great and easy recipe! This banana bread is so moist and delicious. My favorite recipe to use by far. I use sour cream instead of the Greek yogurt and it turns out amazing.
*Try it warmed with peanut butter spread on top* Delicious!!
★★★★★
Jenna says
Oh that sounds amazing! Thank you!
Nat says
I’ve been on the hunt for a really great chocolate chip banana bread recipe for a very long time, and this is it- I’ve made it 4 times so far. I keep vanilla yoghurt in the fridge which is sweet, so I omit the white sugar. Other than that I follow the recipe to a t, down to the timing, use a full size loaf pan, and it’s out of this world. Thanks Jenna!
★★★★★
Jenna says
Yay! Glad you were able to customize it!
Nicky says
So, I normally am not a banana bread lover, but my husband does, so I tried this recipe and WOW am I a convert! I’ve had plenty of “Great” banana breads, but this is really the absolute best. I only had 2 large bananas and a little less than the chocolate chips called for, but it’s amazing. Thank you so much!
★★★★★
Jenna says
Aw thank you!!
Rachel says
Best banana bread recipe! Wondering if I can use this recipe to make muffins or cupcakes and if so, what oven setting and time should I use
★★★★★
Jenna says
I’ve had readers have success with muffins! I’d try baking at 350F for 15-18 minutes
Claudia says
OMG just made this recipe today, and I can honestly say it’s the best banana bread I have ever tasted! I give this recipe 10 stars! Hahaha! It tastes GREAT! Thanks! (PS: didn’t use granulated sugar, I used coconut instead, with the brown sugar).
★★★★★
Jenna says
Thank you so much for sharing!
Glenna says
I made a couple of key substitutions: brown and white coconut sugar for sugars and vanilla whey protein powder for flour and vanilla extract. I used mini loaf pans and reduced cook time to 45-50 minutes. I, too, got several “this is the best I’ve ever had” compliments. For a high protein, gluten-free treat, give it a shot!
★★★★★
Grace says
I’ve tried several banana bread recipes over the years and this is hands down the best recipe I’ve ever used. My only additions are adding 1/2 cup of walnuts (for those who love nuts), add a few drops orange essential oil and sprinkle about 1/4 cup mini choc chips on top (the more the better!). I’ve also used 0% greek yogurt and it still comes out super moist. Tastes amazing every time. Thanks for sharing this recipe!
★★★★★
Jenna says
Sounds delicious! Thanks for sharing!
Hailee says
I cannot wait to toss this in the oven! I had a question and instead of searching the internet, I thought I would just ask you, the expert herself. What is your opinion on cast iron loaf pans verses glass verses tin loaf pans?
★★★★★
Jenna says
They all conduct heat very differently! Glass is probably the worst and cast iron will cause a more browned crust. That’s why I always go with a light colored aluminum baking pan. It’s literally all I own!
Wendy says
Truly a very moist chocolate chip banana bread.
I will definitely keep this recipe and share this with anyone.
Thanks!
Cynthia L says
This was sooo good and moist, I sliced it while it was still warm I couldn’t wait to taste it, and it didn’t disappoint, it was delicious. Definitely will be making it again
Anny says
This is an amazing recipe!
My kids who doesn’t like to eat banana cake surprisingly they like this version very much!
★★★★★
Alicia says
I will never use another banana bread recipe again!🥰
★★★★★
Alicia says
I will never use another banana bread recipe again!🥰this is the absolute best, perfect everytime
★★★★★
Diane says
This is one of the best banana bread recipes I have tried. We enjoyed it so much I’m making it again for my son and his wife. This time I’m making mini loaves and a few muffins. Thanks for a great moist recipe.
★★★★★
Jenna says
Yay! Thanks for sharing!
Kelly Clark says
Best banana bread ever!! Moist n delicioso! Gotta make it👌
Diana Marie says
I am sooo over banana bread. So when my husband requested for one, I was thinking, “Oh great, which recipe should I try now. I do not want to eat another banana bread”. After reading all the reviews, I thought this could be worth a try. And indeed it is. Usually takes a week for us to finish a banana loaf. This took 2 days!!! I have a 4 year old and a 2 year old, both picky eaters with different tastes, and they both loved it. My husband raved about it. I did too!!! I had more than I usually eat. Definitely will be my go to recipe from now on.
★★★★★