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Serves 10 slicesPrep 15 minCook 55 minTotal 1H10 min

Ingredients

• 3 large very ripe bananas, mashed
• 115 g (½ cup) unsalted butter, melted and slightly cooled
• 150 g (¾ cup) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 190 g (1½ cups) plain all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• 170 g (1 full cup) semi-sweet chocolate chips

Method

1. Prepare the oven and pan. Preheat the oven to 175°C (350°F). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper over the long sides for lifting the loaf out later.
2. Mash the bananas. Place the peeled bananas in a large mixing bowl. Mash with a fork until mostly smooth. A small number of soft lumps is acceptable.
3. Add the wet ingredients. Whisk the melted butter, sugar, egg, and vanilla into the mashed bananas. Continue until the mixture is evenly combined and lightly glossy.
4. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. This distributes the leavening agent and salt before they enter the batter.
5. Make the batter. Add the dry ingredients to the banana mixture. Fold with a spatula until no dry streaks remain. Do not continue mixing after the flour has been incorporated.
6. Add the chocolate chips. Fold approximately three-quarters of the chocolate chips through the batter. Transfer the batter to the prepared loaf pan. Scatter the remaining chips over the top, then use a knife or skewer to make two or three shallow swirls through the batter. Do not over-swirl.
7. Bake. Place the pan on the center rack. Bake for approximately 55 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Melted chocolate may appear on the skewer. Wet batter indicates that additional baking is required.
8. Cool. Leave the bread in the pan for 15 minutes. Use the parchment paper to lift it onto a wire rack. Cool for at least 30 minutes before slicing. The crumb will continue to set as the loaf cools.

Chocolate Chip Banana Bread (Ultimate Moist)

Chocolate chip banana bread (noun): a soft quick bread made with ripe bananas and chocolate chips. This version is not classic banana bread with a few decorative morsels. A full cup of chocolate chips is folded and swirled through the batter so that chocolate is present in nearly every slice.

The method is straightforward. Mash the bananas, combine the wet ingredients, add the dry ingredients, and mix only until incorporated. The result is a tender loaf with a browned crust, a moist center, and melted chocolate throughout.

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Definition

This recipe uses very ripe bananas, melted butter, sugar, one egg, vanilla, flour, baking soda, salt, and chocolate chips. No mixer is required.

Very ripe bananas are required for the intended texture. Bananas with extensive brown spotting contain more sweetness and moisture than firm yellow bananas. The chocolate chips provide the primary difference between this loaf and standard banana bread.

Recipe

Servings: 10 slices
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes
Equipment: 9 × 5-inch loaf pan, mixing bowls, whisk, spatula

Ingredients

• 3 large very ripe bananas, mashed
• 115 g (½ cup) unsalted butter, melted and slightly cooled
• 150 g (¾ cup) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 190 g (1½ cups) plain all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• 170 g (1 full cup) semi-sweet chocolate chips

Method

1. Prepare the oven and pan. Preheat the oven to 175°C (350°F). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper over the long sides for lifting the loaf out later.

2. Mash the bananas. Place the peeled bananas in a large mixing bowl. Mash with a fork until mostly smooth. A small number of soft lumps is acceptable.

3. Add the wet ingredients. Whisk the melted butter, sugar, egg, and vanilla into the mashed bananas. Continue until the mixture is evenly combined and lightly glossy.

4. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. This distributes the leavening agent and salt before they enter the batter.

5. Make the batter. Add the dry ingredients to the banana mixture. Fold with a spatula until no dry streaks remain. Do not continue mixing after the flour has been incorporated.

6. Add the chocolate chips. Fold approximately three-quarters of the chocolate chips through the batter. Transfer the batter to the prepared loaf pan. Scatter the remaining chips over the top, then use a knife or skewer to make two or three shallow swirls through the batter. Do not over-swirl.

1. Bake. Place the pan on the center rack. Bake for approximately 55 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Melted chocolate may appear on the skewer. Wet batter indicates that additional baking is required.

2. Cool. Leave the bread in the pan for 15 minutes. Use the parchment paper to lift it onto a wire rack. Cool for at least 30 minutes before slicing. The crumb will continue to set as the loaf cools.

Tips

Use properly ripe bananas

The best bananas for this recipe are heavily speckled, soft, and fragrant. Bananas that are still firm and pale yellow will produce less sweetness and a firmer crumb.

Frozen bananas may also be used. Thaw them completely, then pour off only a small amount of excess liquid if the bananas are unusually watery.

Measure the flour correctly

Too much flour is a common cause of dry banana bread. For the most consistent result, weigh the flour. If using measuring cups, spoon the flour into the cup and level it with a straight edge. Do not compress the flour into the cup.

Cool the melted butter

Melted butter should be warm or room temperature, not hot. Hot butter can partially cook the egg when the ingredients are combined.

Avoid overmixing

Once flour is added, mix only until the dry ingredients disappear. Excessive stirring develops gluten, which can make the loaf dense and chewy rather than soft.

Check the center

The crust may appear finished before the middle is baked. Insert a skewer into the center rather than the edge. If the top becomes dark before the middle is ready, cover the loaf loosely with foil for the remaining baking time.

Allow the loaf to set

Slicing immediately can cause the center to compress and release steam. A minimum 30-minute cooling period is required for cleaner slices. For the neatest result, cool completely.

These procedures are consistent with the general method used in established banana bread recipes, including Natasha’s Kitchen chocolate chip banana bread and Tasty’s one-bowl chocolate chip banana bread.

Variations

Dark chocolate version

Replace the semi-sweet chocolate chips with dark chocolate chips. This reduces perceived sweetness and produces a more pronounced cocoa flavor.

Milk chocolate version

Use milk chocolate chips for a sweeter, softer chocolate profile. This option is suitable when the bananas are only moderately ripe.

Chocolate and walnut version

Replace ½ cup of the chocolate chips with ½ cup of chopped walnuts or pecans. Add the nuts at the same time as the chocolate chips.

Peanut butter version

Add ¼ cup of smooth peanut butter to the wet ingredients. The batter may become slightly thicker. Continue to mix only until combined.

Cinnamon version

Add 1 teaspoon of ground cinnamon to the dry ingredients. The cinnamon will provide a noticeable spice note without changing the basic method.

Mini loaves

Divide the batter between greased mini loaf pans. Reduce the baking time and begin checking after 25 minutes. Exact timing depends on the dimensions of the pans.

Storage

Store the cooled bread in an airtight container at room temperature for up to 3 days. To retain moisture, wrap the loaf or individual slices tightly before placing them in the container.

For longer storage, wrap individual slices and freeze for up to 3 months. Defrost at room temperature or warm briefly in a microwave. Chocolate chips may remain firm immediately after thawing and will soften as the slice warms.

FAQ

Can I use frozen bananas?

Yes. Thaw the bananas completely before mashing. Frozen bananas may release additional liquid, which can make the batter looser. If there is a large amount of liquid, drain a small portion before using the bananas.

Why is my chocolate chip banana bread dry?

The most common causes are excess flour, under-ripe bananas, overmixing, or overbaking. Weigh the flour where possible, use very ripe bananas, stop mixing when the flour disappears, and check the loaf before the full 55-minute mark.

Why did the chocolate chips sink?

Chocolate chips may sink when the batter is unusually thin or when the chips are added with excessive liquid. Use the stated flour quantity, avoid adding extra banana liquid, and fold the chips through the thick batter. Reserving some chips for the top also ensures visible chocolate on the finished loaf.

Can I make this recipe without a mixer?

Yes. A fork, whisk, and spatula are sufficient. A mixer is not required and may increase the risk of overmixing once the flour is added.

Can I reduce the chocolate chips?

Yes, but the recipe is specifically formulated around a full cup of chocolate chips. Reducing the quantity will produce a loaf closer to classic banana bread. For the intended result, use the full amount and swirl some through the top layer.

How do I know when the loaf is done?

Insert a skewer into the center. It should come out with a few moist crumbs but no wet batter. Melted chocolate on the skewer is normal and should not be treated as uncooked batter.