Get ready to fall in love with what is truly the BEST chocolate chip banana bread recipe you will ever bake. This isn’t just any banana bread; this is the one that will have your family and friends begging for the recipe. It’s incredibly moist, loaded with gooey, melted chocolate chips in every bite, and has that perfect, crackly, sugar-kissed top. Best of all, it’s a simple, no-fuss recipe that comes together in one bowl. Say goodbye to dry, bland banana bread forever!
Why This is the Only Chocolate Chip Banana Bread Recipe You’ll Ever Need
There are thousands of recipes out there, but this one stands out for a few key reasons. It has been tested and perfected to guarantee success every single time.
- Unbelievably Moist Crumb: We use a combination of melted butter and a secret ingredient (sour cream!) to create a tender, rich, and supremely moist texture that stays fresh for days.
- Perfectly Chocolatey: This recipe doesn’t skimp on the chocolate! We use a generous amount of chocolate chips and share a special trick to make sure they are perfectly distributed and don’t all sink to the bottom.
- Deep Banana Flavor: The key is using very ripe, almost-black bananas. This provides natural sweetness and an intense banana flavor that is the hallmark of a truly great loaf.
- Easy One-Bowl Method: No need for fancy mixers or complicated steps. Everything comes together easily in a single mixing bowl, making cleanup a breeze.
The Key Ingredients for Perfect Banana Bread
The magic of this recipe lies in using simple, high-quality ingredients. Here’s what you’ll need and why it matters:
Key Ingredient Breakdown
- Overripe Bananas: This is non-negotiable! The bananas should be heavily spotted with brown or even black. They are sweeter, softer, and more aromatic, providing the ultimate flavor and moisture.
- All-Purpose Flour: The structural backbone of our bread. Be sure to measure it correctly by spooning it into the measuring cup and leveling it off.
- Baking Soda: This is our leavening agent, which reacts with the acidic components (bananas, brown sugar, sour cream) to give the bread a beautiful lift.
- Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors.
- Unsalted Butter: We use melted butter for a rich flavor and a wonderfully tender crumb.
- Brown Sugar & Granulated Sugar: A mix of both provides the best flavor and texture. Brown sugar adds moisture and a hint of caramel, while white sugar helps create that delightful crisp crust.
- Egg: One large egg, at room temperature, binds everything together.
- Sour Cream: The secret weapon! A little full-fat sour cream (or plain Greek yogurt) adds incredible moisture and a subtle tang that makes the bread irresistible. For an even richer loaf, check out our dedicated banana bread recipe with sour cream.
- Vanilla Extract: Pure vanilla extract rounds out the flavors beautifully.
- Semi-Sweet Chocolate Chips: These provide the perfect balance of sweetness. You can also use dark chocolate or mini chocolate chips if you prefer.
Step-by-Step Instructions: How to Make Chocolate Chip Banana Bread
Follow these simple steps for a perfect loaf every time. Remember, the key to a tender quick bread is to avoid overmixing!
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang to easily lift the bread out later.
- Mash the Bananas: In a large mixing bowl, mash the overripe bananas with a fork until they are mostly smooth, but a few small lumps are okay.
- Combine Wet Ingredients: To the mashed bananas, add the melted butter, both sugars, the room temperature egg, sour cream, and vanilla extract. Whisk everything together until it’s well combined.
- Add Dry Ingredients: Sprinkle the all-purpose flour, baking soda, and salt over the wet ingredients.
- GENTLY Fold: Using a rubber spatula, gently fold the dry ingredients into the wet until just combined. A few streaks of flour remaining are perfectly fine. This is the most important step—do not overmix, or your bread will be tough!
- Add the Chocolate: Gently fold in most of the chocolate chips, reserving a handful to sprinkle on top. A pro tip is to toss the chocolate chips in a teaspoon of flour before adding them; this helps prevent them from sinking.
- Bake to Perfection: Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the remaining chocolate chips on top. Bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the loaf. It should come out with moist crumbs attached, but no wet batter.
- Cool Completely: Let the banana bread cool in the pan on a wire rack for about 15 minutes before using the parchment paper overhang to lift it out. Let it cool completely on the wire rack before slicing. This is hard, but it prevents the bread from crumbling!
Pro Tips for Bakery-Style Results
Want to take your chocolate chip banana bread from great to absolutely spectacular? Follow these expert tips.
- Measure Flour Correctly: Do not scoop the flour directly with your measuring cup. This compacts it, leading to a dry loaf. Instead, spoon the flour into the cup and level it with a knife.
- Don’t Overmix the Batter: I can’t stress this enough! Overmixing develops gluten, which results in a dense, chewy, and tough banana bread instead of a soft and tender one.
- Use Room Temperature Ingredients: Having your egg and sour cream at room temperature helps the batter come together more evenly, creating a lighter, more uniform crumb.
- Tent with Foil: If you notice the top of your loaf is browning too quickly before the inside is cooked, loosely tent a piece of aluminum foil over the top of the pan for the last 15-20 minutes of baking.
Fun Variations & Add-Ins
While this recipe is perfect as is, it’s also a fantastic base for customization. Here are a few ideas:
- Nutty Crunch: Add 1/2 cup of toasted, chopped walnuts or pecans for a delightful crunch. This turns it into a decadent version of our classic banana nut bread.
- Cinnamon Swirl: For a warm, spiced twist, try adding a cinnamon-sugar swirl through the middle, inspired by our cinnamon banana bread recipe (coming soon).
- Other Mix-ins: Try swapping the semi-sweet chips for dark chocolate chunks, peanut butter chips, or toffee bits. A teaspoon of espresso powder will also intensify the chocolate flavor.
Storage & Freezing Instructions
How to Store Banana Bread
To keep your banana bread moist, store it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 4 days. Storing it in the refrigerator can dry it out, so the counter is best.
How to Freeze Banana Bread
This bread freezes beautifully! You can freeze the entire loaf or individual slices.
- Cool Completely: Ensure the bread is 100% cool before freezing.
- Wrap Tightly: Wrap the loaf or slices first in plastic wrap, then in a layer of aluminum foil. This double layer prevents freezer burn.
- Freeze: Place the wrapped bread in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before enjoying.
If you’re looking for other delicious options, you might love our super simple easy banana bread recipe or a guilt-free treat like our healthy banana bread.
Chocolate Chip Banana Bread Recipe (The BEST, Moist & Easy Loaf!)
The BEST Chocolate Chip Banana Bread Recipe! This easy, one-bowl recipe creates an incredibly moist and tender loaf packed with gooey chocolate chips. A foolproof guide to the perfect banana bread every time.
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper with an overhang for easy removal.
- In a large bowl, mash the ripe bananas well. Whisk in the melted butter, brown sugar, granulated sugar, room temperature egg, sour cream, and vanilla extract until fully combined.
- Sprinkle the all-purpose flour, baking soda, and salt over the wet ingredients.
- Using a rubber spatula, gently fold the dry ingredients into the wet until just combined. Be careful not to overmix; a few streaks of flour are okay.
- Gently fold in 1 cup of the chocolate chips, reserving a few for the top.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips over the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Let the bread cool in the pan on a wire rack for 15 minutes. Then, lift it out of the pan and let it cool completely on the wire rack before slicing and serving.
Nutrition
Notes
Do Not Overmix: This is the most critical tip for a tender crumb. Fold the flour in gently until it's just barely combined.
Room Temperature Ingredients: Using a room temperature egg and sour cream ensures the batter mixes together smoothly and bakes evenly.
Tent with Foil: If the top is browning too quickly, loosely cover the loaf with aluminum foil for the last 15-20 minutes of baking.
Tried this recipe?
Let us know how it was!
Chocolate Chip Banana Bread Recipe (The BEST, Moist & Easy Loaf!)
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper with an overhang for easy removal.
- In a large bowl, mash the ripe bananas well. Whisk in the melted butter, brown sugar, granulated sugar, room temperature egg, sour cream, and vanilla extract until fully combined.
- Sprinkle the all-purpose flour, baking soda, and salt over the wet ingredients.
- Using a rubber spatula, gently fold the dry ingredients into the wet until just combined. Be careful not to overmix; a few streaks of flour are okay.
- Gently fold in 1 cup of the chocolate chips, reserving a few for the top.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips over the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Let the bread cool in the pan on a wire rack for 15 minutes. Then, lift it out of the pan and let it cool completely on the wire rack before slicing and serving.
Nutrition
Notes
Room Temperature Ingredients: Using a room temperature egg and sour cream ensures the batter mixes together smoothly and bakes evenly.
Tent with Foil: If the top is browning too quickly, loosely cover the loaf with aluminum foil for the last 15-20 minutes of baking.
Tried this recipe?
Let us know how it was!Frequently Asked Questions About Chocolate Chip Banana Bread Recipe
Semi-sweet chocolate chips are the classic choice as they provide a perfect balance to the sweetness of the bananas. However, dark chocolate chips or chunks add a richer, more intense flavor, while mini chocolate chips ensure you get chocolate in every single bite.
Absolutely! Frozen bananas are perfect for banana bread. Just make sure to thaw them completely at room temperature or in the microwave. Don’t drain the excess liquid that comes out during thawing—that liquid is full of sugar and banana flavor and will contribute to a more moist loaf.
Sinking in the middle is usually caused by one of two things: underbaking or opening the oven door too early. Make sure to test for doneness with a toothpick in the center. It should come out with moist crumbs, not wet batter. Also, avoid opening the oven during the first 45 minutes of baking, as the temperature fluctuation can cause the rising structure to collapse.
The most reliable way is the toothpick test. Insert a wooden toothpick or skewer into the thickest part of the loaf. If it comes out clean or with a few moist crumbs clinging to it, it’s done. If there is wet batter on the toothpick, it needs more time. The top should also be golden brown and feel firm to the touch.
The best way to store it is at room temperature. Once the loaf has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It will stay moist and delicious for up to 4 days. Avoid storing it in the refrigerator, as the cold air can dry it out.
Your Perfect Loaf Awaits!
There you have it—the ultimate guide to making a flawless, moist, and delicious chocolate chip banana bread. It’s a simple recipe with truly extraordinary results. Give it a try, and I promise it will become your new go-to. If you make it, please leave a comment below—I’d love to hear how it turned out! And don’t forget to save this recipe on Pinterest for later!
