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!
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.
