Super Moist Chocolate Chip Banana Bread is everything you want in a sweet treat—soft, tender banana bread studded with melty chocolate chips. It’s a perfect mix of bananas’ natural sweetness and the rich taste of chocolate in every bite. The bread stays moist and fluffy, making it a real crowd-pleaser whether for breakfast, a snack, or dessert.
I love making this banana bread when I have a few overripe bananas sitting on the counter because it’s such a delicious way to use them up. The chocolate chips add a bit of fun and extra flavor, and I always find myself sneaking little pieces while it’s still warm. One tip I’ve learned is not to overmix the batter—it keeps the bread nice and airy and helps it stay moist.
My favorite way to enjoy this bread is slightly toasted with a pat of butter melting on top, but it’s just as good plain with a cup of coffee or milk. It makes the kitchen smell incredible when baking, and somehow, this banana bread always brings a little smile to everyone who tries it. I’m pretty sure you’ll love it just as much as I do!
Key Ingredients & Substitutions
Bananas: Use very ripe bananas—they’re soft and sweet, which helps keep the bread moist. If you don’t have enough ripe ones, you can mash and microwave a banana for 30 seconds to soften it quickly.
Butter and Sour Cream: Butter adds richness while sour cream (or Greek yogurt) makes the bread extra moist. You can swap sour cream with full-fat yogurt or buttermilk if needed.
Chocolate Chips: Semi-sweet chips give a nice balance to the sweet banana flavor. Feel free to use milk chocolate, dark chocolate, or even chopped nuts for variety.
Flour & Leavening: All-purpose flour works best but you can try half whole wheat for a nuttier taste. Baking soda helps the bread rise and reacts with the bananas’ acidity for lightness.
How Do You Keep Banana Bread Super Moist and Tender?
The key is not to overmix the batter once you add flour. Overmixing develops the gluten, making the bread dense and tough. Gently fold the dry ingredients in until just combined—some flour streaks are okay.
- Mash bananas well for moisture and flavor.
- Use sour cream or yogurt for added moisture and tenderness.
- Grease your pan well or line it with parchment to prevent sticking and help even cooking.
- Bake at 350°F and avoid opening the oven early to keep heat steady.
- Check doneness with a toothpick near the end; some moist crumbs are fine.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for baking banana bread evenly and getting nice slices.
- Mixing bowls – one for wet ingredients and one for dry, making it easier to combine without overmixing.
- Electric mixer or whisk – helps cream butter and sugar smoothly and mixes wet ingredients well.
- Spatula or wooden spoon – great for folding in flour and chocolate chips gently without toughening the bread.
- Cooling rack – lets the bread cool evenly so the bottom doesn’t get soggy.
Flavor Variations & Add-Ins
- Chopped walnuts or pecans – add crunch and a nutty flavor that pairs wonderfully with banana.
- Peanut butter chips or chunks – give a creamy, nutty twist perfect if you love peanut butter with banana.
- Blueberries or dried cranberries – add a fruity burst and a bit of tartness to balance the sweetness.
- Swap chocolate chips for white chocolate or butterscotch for a different sweet note.
Super Moist Chocolate Chip Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup (60 ml) sour cream or plain Greek yogurt
Mix-in and Optional:
- 1 cup (180 g) semi-sweet chocolate chips (plus extra for topping)
- Optional: 2 tablespoons melted butter or chocolate sauce for drizzling
How Much Time Will You Need?
This banana bread takes about 15 minutes to prepare and about 60 to 70 minutes to bake. Let the bread cool for 10 minutes in the pan before transferring it to a rack to cool completely, so plan for about 1 hour and 45 minutes total. It’s a great recipe for a weekend treat or when you want something special!
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well or line it with parchment paper to prevent sticking. This step helps the bread bake evenly and makes it easy to remove later.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this bowl aside for later. Whisking helps evenly distribute the baking soda and salt through the flour.
3. Cream Butter and Sugars
In a large bowl, use an electric mixer or whisk by hand to cream together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. This adds air to your bread for a tender texture.
4. Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition to combine fully. Then stir in the vanilla extract for a pleasant aroma and extra flavor.
5. Incorporate Bananas and Sour Cream
Mix in the mashed ripe bananas and sour cream until just combined. These add moisture and richness, making the bread super tender.
6. Combine Wet and Dry Ingredients Gently
Add the dry flour mixture gradually into the banana mixture, stirring gently and only until combined. Avoid overmixing to keep the bread soft and light.
7. Fold in Chocolate Chips
Fold the chocolate chips into the batter gently, setting aside a small handful to sprinkle on top before baking. This distributes the melty chocolate throughout the bread.
8. Bake the Bread
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips evenly over the surface. Bake in the preheated oven for 60 to 70 minutes, checking with a toothpick inserted in the center — it should come out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil halfway through baking.
9. Cool and Serve
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. If you like, drizzle melted butter or chocolate sauce over the top before serving for extra indulgence. Enjoy warm or at room temperature, perfect with your favorite drink!
Can I Use Frozen Bananas for This Banana Bread?
Yes! Just make sure to thaw frozen bananas completely before mashing. This helps maintain the right moisture and ensures they blend smoothly into the batter.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before enjoying.
Can I Substitute the Sour Cream?
Absolutely! Plain Greek yogurt or buttermilk works well as a substitute and keeps the bread moist and tender without altering the flavor much.
What Can I Do If My Bread Is Not Baking Evenly?
Try rotating the pan halfway through baking and check your oven temperature with an oven thermometer. If the top browns too fast, tent the bread loosely with foil to prevent burning while the inside finishes baking.