Moist Chocolate Chip Banana Bread

This super moist chocolate chip banana bread transforms those spotty bananas on your counter into a decadent treat that fills your home with an irresistible aroma. The melted chocolate chips create pockets of gooey goodness in every slice while the banana flavor shines through perfectly.

I created this recipe after years of experimenting with banana bread variations. After my children declared this version "the best ever," it became our Sunday morning tradition. The smell of it baking still brings everyone to the kitchen with eager anticipation.

Ingredients

• Ripe bananas: the spottier and darker the better for maximum sweetness and banana flavor
• Melted butter: adds richness and helps create that perfect moist texture
• Baking soda: provides the right amount of lift for a tender crumb
• Salt: enhances all the flavors and balances the sweetness
• Sugar: sweetens the bread while helping create a slightly caramelized exterior
• Large egg: binds everything together and adds structure
• Vanilla extract: brings warmth and depth to complement the banana
• All purpose flour: provides the structure while keeping the bread tender
• Chocolate chips: create melty pockets of chocolate throughout each slice

Step-by-Step Instructions

Prepare Your Oven:

Preheat your oven to 350°F and position the rack in the middle. This temperature creates the perfect environment for even baking without drying out the edges before the center cooks through.

Mash The Bananas:

In a large mixing bowl, use a fork to thoroughly mash the bananas until they form a smooth consistency with minimal lumps. The riper your bananas, the easier they will mash and the more flavor they will impart to your bread.

Incorporate Wet Ingredients:

Add the melted butter to your mashed bananas and stir until completely combined. The warm butter helps release the banana aroma and begins building the moist foundation of this bread.

Add Leavening And Seasoning:

Mix in the baking soda and salt, ensuring they are evenly distributed throughout the batter. These ingredients work together to provide lift and enhance the overall flavor profile of your bread.

Combine Sugar And Flavorings:

Stir in the sugar, egg, and vanilla extract until the mixture is smooth and well incorporated. The sugar will begin to dissolve into the wet ingredients, creating the perfect sweetness level.

Incorporate Flour:

Add the flour and gently fold it in until just combined. Overmixing at this stage can develop too much gluten, resulting in a tougher bread, so use a light hand and stop mixing as soon as the flour disappears.

Add Chocolate Chips:

Fold in the chocolate chips, distributing them evenly throughout the batter. This ensures every slice will have the perfect amount of chocolate goodness.

Prepare For Baking:

Pour the batter into a greased loaf pan, smoothing the top with a spatula. For easy removal, consider lining the pan with parchment paper with overhanging edges.

Bake To Perfection:

Bake for about 60 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs but no wet batter. The top should be golden brown and slightly cracked.

Cool Before Slicing:

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This resting period allows the flavors to meld and makes for cleaner slices.

Save

My absolute favorite moment with this recipe was during a power outage last winter. We had just baked this bread before losing electricity, and we sat around the fireplace with slices of still warm banana bread and mugs of hot chocolate. Even in the darkness, the comfort of this simple treat brought so much joy to our family.

Recipe FAQs

→ How can I tell if my bananas are ripe enough for banana bread?

The best bananas for banana bread are overripe with plenty of dark spots or even mostly black peels. They should be soft to the touch and smell very fragrant. The riper the bananas, the sweeter and more flavorful your bread will be.

→ Can I substitute the all-purpose flour with a gluten-free alternative?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Look for blends that contain xanthan gum to help with structure. The texture may be slightly different, but still delicious.

→ Why did my banana bread sink in the middle after baking?

Banana bread can sink if it's underbaked, if the oven temperature is too high, or if you add too many bananas making the batter too wet. Make sure to test for doneness with a toothpick and adjust baking time as needed. Using the correct pan size is also important.

→ How do I prevent chocolate chips from sinking to the bottom?

To prevent chocolate chips from sinking, try tossing them in a tablespoon of flour before folding them into the batter. You can also add half the batter to the pan, sprinkle in some chips, add remaining batter, then top with the rest of the chips.

→ What's the best way to store banana bread to keep it moist?

Once completely cooled, wrap the banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual slices in plastic wrap and freeze in a ziplock bag for up to 3 months.

→ Can I add nuts or other mix-ins to this banana bread?

Absolutely! Walnuts, pecans, dried cranberries, or shredded coconut make excellent additions. Keep the total amount of mix-ins to about 3/4 cup total to maintain the proper batter consistency and ensure the bread bakes evenly.