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The Best Ever Moist Chocolate Chip Banana Bread

A thick, moist slice of chocolate chip banana bread sits on a white plate, showing rich chocolate chunks throughout.

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Bake this truly moist chocolate chip banana bread recipe bursting with sweet banana flavor. This easy, one-bowl recipe is perfect for a satisfying breakfast or snack.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 1/2 cups mashed very ripe bananas (about 3 large)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Mix in the sour cream or yogurt until just combined.
  5. Stir in the mashed bananas until incorporated. Do not overmix.
  6. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. A few streaks of flour are acceptable.
  8. Gently fold in the chocolate chips.
  9. Pour the batter into the prepared loaf pan.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture in this quick bread recipe.
  • For an extra tender crumb, use sour cream instead of yogurt.
  • If you do not have chocolate chips, you can substitute them with 1 cup of chopped walnuts for a classic flavor.

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