What this recipe is about

This is a simple, super moist chocolate chip banana bread you can make any day. It uses ripe bananas, melted butter plus a bit of oil for extra moisture, and a full cup of chocolate chips. The loaf keeps well and is quick to pull together for breakfast, snack time, or a cozy dessert. For another tried banana loaf, see my go-to banana bread recipe.

Why you’ll want to try this version

This recipe gives a soft, tender crumb and lots of banana flavor with sweet chocolate pockets throughout. It’s forgiving (no fancy technique) and works well with overripe bananas. If you like chocolate in baked treats, you might also enjoy a chocolatey bar like chocolate chip cookie brownies.

How to prepare Super Moist Chocolate Chip Banana Bread

You’ll mix the dry ingredients separately, combine the wet ingredients in another bowl, fold them together with mashed bananas, then stir in the chocolate chips. Bake until a skewer comes out with a few moist crumbs. The batter should be mixed just until combined so the crumb stays tender.

Ingredients

• 1 1/2 cups (180g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick / 115g) unsalted butter, melted and cooled slightly
• 1/4 cup (60mL) vegetable oil
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (360g) mashed ripe bananas (about 3–4 medium bananas)
• 1 cup (170g) semi-sweet chocolate chips

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, whisk the melted butter, vegetable oil, sugar, eggs, and vanilla until smooth. Mix in the mashed bananas.
4. Add the dry ingredients and the chocolate chips to the wet ingredients. Fold gently until just combined — do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake in the center of the oven for 50–60 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs (a little melted chocolate on the skewer is fine).
6. If the top browns too quickly, tent loosely with foil for the remaining bake time.
7. Cool the bread in the pan until slightly warm or at room temperature before slicing.

Best ways to serve Super Moist Chocolate Chip Banana Bread

Slice and serve warm or at room temperature. A pat of butter, a drizzle of honey, or a spread of cream cheese pairs nicely. For a dessert, warm a slice and add a scoop of vanilla ice cream.

How to keep and store this banana bread

• Room temperature: Wrap tightly or keep in an airtight container for up to 3 days.
• Refrigerator: Store in an airtight container for up to 5 days (it may firm up; bring to room temp before serving).
• Freezer: Wrap slices or the whole loaf in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in the fridge or at room temperature.

Smart tips for better results

• Use very ripe bananas (lots of brown spots) for the best flavor and sweetness.
• Measure flour by spooning into the cup and leveling, or use a scale for accuracy.
• Don’t overmix once you add the flour — that keeps the loaf tender.
• If you want even distribution, toss chocolate chips in a little flour before folding in. You might also like cookie ideas such as chocolate chip M&M cookies for snacks.

Simple variations you can try

• Walnut or pecan mix-in: Add 1/2 cup chopped nuts for crunch.
• Chocolate swap: Use dark or milk chocolate chips instead of semi-sweet.
• Banana swirl: Stir in 1/3 cup sour cream or yogurt for extra tang and moisture.
• Mini loaves: Bake in smaller pans for giftable treats; reduce bake time to 30–40 minutes.

Approximate nutrition per slice (1 of 12)

• Calories: ~300 kcal
• Fat: ~15 g
• Carbs: ~40 g
• Protein: ~4 g
  Values are estimates and can vary by brand of ingredients and exact slice size.

Family-friendly serving ideas

• Cut into small squares for lunchbox treats.
• Serve warm with peanut butter for a hearty snack.
• Turn slices into French toast for a fun weekend breakfast.

What goes well with this banana bread

• Drinks: Coffee, cold milk, or chai tea.
• Toppings: Whipped cream, cream cheese spread, or sliced bananas.
• Sides: Fresh fruit or yogurt make balanced breakfasts.

Frequently asked questions

Q: Can I use frozen mashed bananas?
A: Yes. Thaw and drain any excess liquid before measuring and mixing.

Q: Can I reduce the sugar?
A: You can lower sugar slightly (try 1/2 cup), but sweetness and texture may change. The chocolate chips add extra sweetness.

Q: How do I know it’s done without a skewer?
A: The top should be golden and spring back lightly when touched. The loaf will pull slightly away from the pan edges.

Q: Can I make this in a muffin tin?
A: Yes. Fill muffin cups about 2/3 full and bake at 350°F (175°C) for 18–24 minutes.

Conclusion

If you want more banana bread ideas or different takes on this loaf, check out this MOIST Chocolate Chip Banana Bread at Butternut Bakery. For another version with similar comfort and texture, see Eats Delightful. You can also compare methods and tips from this version at A Sassy Spoon®.

Chocolate Chip Banana Bread

A simple, super moist banana bread made with ripe bananas, butter, and chocolate chips, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 slices

Calories 300 kcal

Ingredients

  

Dry Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, melted and cooled slightly
• 1/4 cup vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3–4 medium bananas)

Mix-ins

• 1 cup semi-sweet chocolate chips

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
• In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, whisk the melted butter, vegetable oil, sugar, eggs, and vanilla until smooth. Mix in the mashed bananas.
• Add the dry ingredients and the chocolate chips to the wet ingredients. Fold gently until just combined; do not overmix.

Baking

• Pour the batter into the prepared loaf pan and smooth the top.
• Bake in the center of the oven for 50–60 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs (a little melted chocolate on the skewer is fine).
• If the top browns too quickly, tent loosely with foil for the remaining bake time.
• Cool the bread in the pan until slightly warm or at room temperature before slicing.

Notes

For best flavor, use very ripe bananas. Slice and serve warm or at room temperature with toppings like butter, honey, or cream cheese. This bread can be stored at room temperature for 3 days or in the fridge for up to 5 days. It can also be frozen for up to 3 months.

Keyword Banana Bread, Chocolate Chip, Easy Dessert, Moist Cake, Quick Bread