This is the most moist and the BEST chocolate chip banana bread recipe! Just the right mix of tender and dense, this banana bread does NOT skimp on banana flavor or chocolatey goodness.
What makes the best banana bread?
It definitely has to be packed with banana-y flavor, with a super moist and tender texture, but still have that textbook dense quality to it.
And chocolate chips never hurt too!
This recipe is all that and then some! It's enough to make a bakery jealous and super easy to make at home!
how to get super MOIST banana bread
It's pretty easy to make moist banana bread because the mashed bananas in the batter add a ton of softness and help insulate your gorgeous bread from drying out.
Buuuuut even though we have an insurance policy courtesy of the bananas, there are a few other pieces that help make this chocolate chip banana bread out of this world level moist.
• spoon and leveling / weight measured flour. Now this is super important in any recipe, but how you measure flour will impact how tender and moist it is. It's easy to overmeasure when using cups, and that can seriously dry out your banana bread. So always make sure to measure either by weight or (if using cups) by using the spoon and level method.
• oil. A mix of butter and oil in the batter yields a rich and flavorful banana bread that stays moist for days.
• mixing. This is one of the easiest batters to whip up and barely needs any mixing. It's important to avoid overmixing the batter once you add in your dry ingredients as it can deflate the air and create an overly dense bread!
• baking. Banana bread is supposed to have a deep brown crust (it's one of the tastiest parts imo! But watch out for an overbaked banana bread. The best way to tell if banana bread is baked is with a skewer test. The skewer should have a few moist crumbs on it (and maybe some melted chocolate).
wait, don't you already have a banana bread recipe?
Thanks for noticing lol!
Yes, I already have a classic banana bread recipe (it was the VERY first recipe I shared on Eats Delightful - I'm tearing up.)
It's my pride and joy, and I love it to pieces, and could not recommend it enough!!!
This recipe is adapted from my original recipe. Buuuut I didn't want to just share the same recipe with chocolate chips thrown into the batter. So we've made a few tweaks!
Aside from the addition of chocolate chips, there are 3 main differences between this recipe and my old recipe:
1. We're using melted butter instead of softened butter. I kind of wanted to make this a quicker version - so no waiting around for butter to soften and no creaming together butter and sugar.
2. We're bringing oil into the mix. Because without creaming together butter and sugar, we're going to have less air incorporated. I didn't want to lose that signature banana bread fluff and texture, and oil helps achieve it!
3. This recipe has slightly more sugar. The chocolate chips can bring on some bitterness, so the added sugar balances everything out.
how to ripen bananas faster
I'm the kind of person who always has ripe bananas when I don't need them and DON'T have them when I do.
You can quickly ripen bananas using a few easy methods, depending on how much time you have to spare.
1. Pop the bananas in a closed paper bag. This will ripen them within 1 to 2 days. It's important to use a paper bag because it will allow oxygen to get in but will trap the ethylene gas that the bananas naturally release (which is what ripens them!)
2. Bake the bananas at 300°F. Line a baking sheet with parchment paper and arrange unpeeled bananas (leaving at least 2 inches of space between each one), and bake. Check on the bananas every 15 to 20 minutes. They're ready once the peels turn black and the inside is very VERY soft. Cool completely before using!
3. Microwave. Poke holes alllllll over the bananas, place on a plate, and microwave on high in 30 second intervals or until soft. Check on them after every 30 seconds. Cool completely before using! Microwaved bananas won't develop as much sweetness so you may notice your bread is in need of sugar. Just for that reason, I'd recommend using one of the top 2 options - even if they are a bit more time intensive.
how to make chocolate chip banana bread
1. Whisk together dry ingredients.
2. Whisk together wet ingredients.
3. Mash bananas and mix into wet ingredients.
4. Combine wet and dry ingredients and chocolate chips.
5. Pour into loaf pan and bake!
6. Cool until just slightly warm or at room temperature before slicing and serving!
chocolate chip banana bread storage
Keep your banana bread stored in an airtight container or a plastic bag. Avoid slicing your bread until you actually want to serve it to help keep in moisture!
Banana bread will keep for up to 4 days at room temperature or around 1 week in the fridge.
To freeze, wrap your unsliced loaf in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn. If you've taken some slices out of the loaf, you can still freeze it - but try to keep it whole and avoid freezing it in slices. Freeze for up to 3 months.
To thaw, set the banana bread on your counter for a few hours or defrost in the fridge overnight.
Check out these other recipes!
Super Moist Chocolate Chip Banana Bread Recipe
- 1 & ½ cups (180g) all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick / 115g) unsalted butter, melted and cooled slightly
- ¼ cup (60mL) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 & ½ cups (360g) mashed ripe bananas (about 3-4 medium sized bananas)
- 1 cup (170g) semi-sweet chocolate chips
- Preheat your oven to 350°F. Grease a 9x5 inch loaf pan and line the bottom and sides with parchment paper, leaving a bit of parchment paper hanging over the sides to make it easier to pull the loaf out. Set aside.
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.1 & ½ cups (180g) all-purpose flour,, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, combine butter, oil, sugar, eggs, and vanilla. Whisk to combine. Mix in mashed bananas.½ cup (1 stick / 115g) unsalted butter,, ¼ cup (60mL) vegetable oil, ¾ cup (150g) granulated sugar, 2 large eggs,, 1 teaspoon pure vanilla extract, 1 & ½ cups (360g) mashed ripe bananas
- Add the dry ingredients and chocolate chips to the wet ingredients. Mix until just combined. Take care not to overmix!1 cup (170g) semi-sweet chocolate chips
- Pour the batter into your prepared loaf pan. Bake in the center of your preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (some melted chocolate on the skewer is fine, too!) If you notice the loaf is browning too quickly, loosely tent the top with aluminum foil and continue baking until cooked through.
- Cool the bread in your loaf pan until slightly warm or room temperature before slicing and serving!