Moist Chocolate Chip Banana Bread

There’s nothing quite like the comforting aroma of chocolate chip banana bread baking in the oven. This moist chocolate chip banana bread is rich, flavorful, and packed with semi-sweet chocolate chips in every bite. If you love a classic banana bread recipe with a touch of chocolatey indulgence, this will be your go-to recipe!

This is truly the best banana bread recipe for chocolate lovers! Whether you’re making it for a banana muffin recipe variation, a quick bread to share, or just to satisfy your sweet tooth, you’ll love the rich banana flavor and chocolatey goodness.

If you are in need of more quick loaf recipes try Greek yogurt quick bread, berry quick bread, or almond butter banana bread recipe next!

Why You'll Love This Recipe

• Super moist & flavorful: Thanks to a combination of overripe bananas, sugar, and sour cream (or Greek yogurt), this easy banana bread recipe stays soft and tender.
• Simple ingredients: Everything you need is likely already in your pantry, from all-purpose flour to baking soda and vanilla extract.
• Perfect texture: A balanced mix of dry ingredients and wet ingredients ensures a dense loaf that is still fluffy and not too heavy.
• Endless chocolatey goodness: You can use milk chocolate chips, dark chocolate chips, or even chocolate chunks for extra decadence.

Equipment

• Large mixing bowl & separate bowl
• Measuring cup and spoons
• Prepared loaf pan (9×5 inch loaf pan works best)
• Whisk & spatula – To mix wet and dry ingredients gently
• Fork or potato masher – To mash the bananas

Ingredients

Dry Ingredients:

• All purpose flour
• Baking soda
• Salt
• Cinnamon (optional, for extra warmth)

Wet Ingredients:

• Overripe bananas, mashed
• Unsalted butter, melted
• Granulated white sugar
• Large eggs, at room temperature
• Vanilla extract
• Sour cream or Greek yogurt

Extra Ingredients:

• Semi-sweet chocolate chips

See recipe card for quantities.

Instructions

• Preheat and Prep: Preheat your oven to 350°F (175°C). Grease your bread pan or line it with parchment paper for easy removal.
• Mix Dry Ingredients: In a separate bowl, whisk together the flour mixture—purpose flour, baking soda, and salt.

• Combine Wet Ingredients: In a large mixing bowl, mash bananas until smooth. Add the melted butter, sugar, vanilla extract, and large eggs. Stir in sour cream or Greek yogurt for an extra moist texture.

• Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the banana mixture, stirring gently until just combined. Be careful not to use too much flour, or your bread will be dense.

• Fold in Chocolate Chips: Fold in the semi-sweet chocolate chips.

• Pour and Bake: Pour batter into the prepared loaf pan and sprinkle extra chocolate chips on top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center of the banana bread comes out with moist crumbs (but no wet batter).

• Cool and Enjoy: Let the entire loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips to Make The Best Banana Bread

• Use extra ripe bananas: The richer banana flavor comes from brown bananas with lots of spots. If your bananas aren’t ripe yet, store them in a paper bag for a day or two.
• Don’t overmix the batter: Stir until just combined to avoid a tough, dense loaf.
• Swap in different chocolate: Try dark chocolate chips, milk chocolate chips, or chocolate chunks for variety.
• Make it nutty: Add chopped walnuts or pecans for extra texture.

How to Serve

• Add a drizzle of melted chocolate or peanut butter for extra indulgence.
• Pair with a warm cup of coffee, tea, or a quick smoothie for an afternoon snack.
• Add whipped cream or vanilla ice cream for a dessert twist.

How to Store Leftovers

• At room temperature: Wrap the loaf of banana bread in plastic wrap or aluminum foil, and store in an airtight container for up to 3 days.
• In the fridge: Store in an airtight container for up to a week.
• Freeze it: Wrap slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.

I hope you enjoy this recipe! Let me know if you try it by leaving a star rating on the recipe card and feedback in the comments. Happy Baking!

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Pairing

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Print Recipe

Moist Chocolate Chip Banana Bread Recipe

This moist chocolate chip banana bread is rich, flavorful, and packed with semi-sweet chocolate chips in every bite. If you love a classic banana bread recipe with a touch of chocolatey indulgence, this will be your go-to recipe!

Prep Time10 minutes mins

Cook Time1 hour hr

Cool Time20 minutes mins

Course: Breakfast

Servings: 8 people

Author: Tiffany

Equipment

• Large mixing bowl & separate bowl
• Measuring cup and spoons
• Prepared loaf pan (9×5 inch loaf pan works best)
• Whisk & spatula – To mix wet and dry ingredients gently
• Fork or potato masher – To mash the bananas

Ingredients

Dry Ingredients

• 1 ½ cups purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon optional for extra warmth

Wet Ingredients

• 3 overripe bananas mashed
• ½ cup unsalted butter melted
• ¾ cup granulated white sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• ½ cup sour cream or Greek yogurt

Extra Ingredients

• 1 cup semi-sweet chocolate chips plus extra chocolate chips for topping

Instructions

• Preheat your oven to 350°F (175°C). Grease your bread pan or line it with parchment paper for easy removal.
• In a separate bowl, whisk together the flour mixture—purpose flour, baking soda, and salt.
• In a large mixing bowl, mash bananas until smooth. Add the melted butter, sugar, vanilla extract, and large eggs. Stir in sour cream or Greek yogurt for an extra moist texture.
• Gradually add the dry ingredients into the banana mixture, stirring gently until just combined. Be careful not to use too much flour, or your bread will be dense. Fold in the semi-sweet chocolate chips.
• Pour batter into the prepared loaf pan and sprinkle extra chocolate chips on top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center of the banana bread comes out with moist crumbs (but no wet batter).
• Let the entire loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.