Banana bread is one of those cozy, no-fuss recipes that never disappoints. This version is extra tender, studded with melty chocolate chips, and made with simple pantry ingredients. It comes together quickly, fills your kitchen with a warm, buttery aroma, and tastes even better the next day.

Whether you’re baking for a lazy weekend, a school snack, or a sweet breakfast treat, this loaf hits the spot. If you have ripe bananas on the counter, you’re halfway there.

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Why This Recipe Works

Close-up detail: A thick slice of super moist chocolate chip banana bread just cut, showing tender c

This banana bread is built for moisture and flavor. Mashed ripe bananas add natural sweetness and keep the crumb tender without needing extra sugar.

A mix of melted butter and a little oil ensures a soft, rich texture that doesn’t dry out the next day. Brown sugar deepens the flavor and adds a touch of caramel notes, while a splash of vanilla keeps it warm and comforting. Finally, mini chocolate chips distribute evenly so you get a bit of chocolate in every bite.

What You’ll Need

3 large very ripe bananas (speckled or brown, about 1 1/4 cups mashed)
1/2 cup unsalted butter, melted and slightly cooled
2 tablespoons neutral oil (canola, vegetable, or light olive oil)
3/4 cup packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional but lovely)
1 cup mini chocolate chips (plus a tablespoon extra for topping)
Optional add-ins: 1/2 cup chopped walnuts or pecans

How to Make It

Cooking process: Overhead shot of the glossy, thick banana bread batter being smoothed into a parchm

Prep your pan and oven. Heat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
Mash the bananas. In a large bowl, mash bananas with a fork until mostly smooth with a few small lumps. You should have about 1 1/4 cups.
Whisk in wet ingredients. Add melted butter, oil, brown sugar, eggs, and vanilla. Whisk until the mixture looks cohesive and glossy.
Combine dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
This keeps leaveners evenly distributed.
Bring it together. Add the dry ingredients to the wet and fold gently with a spatula until a few streaks of flour remain. Do not overmix.
Add the chocolate chips. Fold in mini chocolate chips (and nuts, if using). The batter will be thick and scoopable.
Fill the pan. Scrape the batter into the prepared loaf pan.
Smooth the top and sprinkle the extra chips over the surface for a bakery-style look.
Bake. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. If the top browns too quickly, tent loosely with foil at the 45-minute mark.
Cool. Let the loaf rest in the pan for 10–15 minutes, then lift it out and cool on a wire rack. Wait until it’s barely warm before slicing for the neatest slices.
Serve. Enjoy plain, with a swipe of butter, or slightly warmed.
The flavor deepens by day two.

Keeping It Fresh

Cool completely before storing to prevent condensation. Wrap the loaf tightly in plastic wrap or store slices in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week, wrapped well to prevent drying.

To freeze, wrap the whole loaf or individual slices in plastic, then foil, and freeze for up to 3 months.

Thaw overnight at room temperature or warm a slice in the microwave for 15–20 seconds to bring back that fresh-from-the-oven softness.

Final dish presentation: Whole baked loaf of chocolate chip banana bread cooling on a wire rack, gol

Health Benefits

Bananas bring potassium, fiber, and vitamin B6 to the table, which supports heart health and digestion. Using bananas also lets you rely on natural sweetness, so you don’t need as much added sugar. A small amount of dark chocolate chips can offer antioxidants, especially if you choose chips with a higher cocoa percentage.

Want to make it a bit lighter?

Swap some all-purpose flour for whole wheat pastry flour and reduce the sugar slightly. You’ll still get a moist, satisfying loaf with more fiber and a gentler impact on blood sugar.

Pitfalls to Watch Out For

Underripe bananas: Green or yellow-only bananas won’t mash well and lack sweetness. Wait for brown speckles or freeze ripe bananas for later.
Overmixing: Stir just until combined.
Overmixing builds gluten and can make the bread tough.
Incorrect pan size: A much smaller pan can cause overflow; a larger pan will reduce height. Stick to a 9×5-inch loaf pan when possible.
Overbaking: Dry banana bread often comes from leaving it in too long. Start checking at 55 minutes and look for moist crumbs on the tester.
Too many add-ins: Overloading with chips or nuts can weigh down the batter.
Keep total add-ins around 1 to 1 1/4 cups.

Alternatives

Dairy-free: Use melted coconut oil or dairy-free butter, and dairy-free chocolate chips. Add a tablespoon of non-dairy milk if the batter seems extra thick.
Gluten-free: Substitute a good 1:1 gluten-free baking flour blend. Add an extra tablespoon of oil for moisture if needed.
Lower sugar: Reduce brown sugar to 1/2 cup.
Choose semi-sweet or dark chocolate chips and rely on extra-ripe bananas for sweetness.
Whole grain: Swap 3/4 cup of the all-purpose flour with whole wheat pastry flour or white whole wheat flour.
No eggs: Replace each egg with 1/4 cup unsweetened applesauce or use two flax “eggs” (2 tablespoons ground flax + 5 tablespoons warm water, rested 5 minutes).
Mix-ins: Fold in toasted walnuts, pecans, shredded coconut, or a handful of dried cherries for a fun twist.

FAQ

Can I use frozen bananas?

Yes. Thaw them in a bowl, pour off any excess liquid if it’s a lot, then mash and proceed. Frozen bananas actually mash smoother and often yield extra moisture.

How do I know when the bread is done?

Insert a toothpick near the center.

You’re looking for a few moist crumbs, not wet batter. The top should be set and spring back lightly when touched.

Can I make muffins instead?

Absolutely. Divide the batter into a 12-cup muffin tin lined with papers.

Bake at 350°F (175°C) for 18–22 minutes, checking at 18 minutes.

Do I need both butter and oil?

Using both gives you flavor from butter and lasting moisture from oil. If you prefer, use all butter or all oil, but the mix delivers the best texture.

Why mini chocolate chips instead of regular?

Mini chips spread more evenly through the batter, so every slice has chocolate in it. If you only have regular chips, give them a rough chop to make smaller pieces.

Can I reduce the chocolate chips?

Yes.

Use 1/2 cup for a lighter loaf or omit them and add nuts or blueberries. The base recipe stands on its own without chocolate.

My bread sank in the middle. What happened?

This often means it was underbaked or the batter was overmixed.

Also check that your baking soda and baking powder are fresh and that the oven is truly at 350°F.

Is it okay to bake in a glass pan?

Yes, but glass retains heat. Reduce the oven temperature by 25°F and start checking for doneness a few minutes earlier to prevent overbrowning.

In Conclusion

This Super Moist Chocolate Chip Banana Bread is simple to make, easy to love, and perfect for using up ripe bananas. With a tender crumb, rich banana flavor, and just the right amount of chocolate, it’s a reliable crowd-pleaser.

Keep a few bananas on hand, and you’ll always be ready to bake a loaf that tastes like home. Enjoy a slice warm today, and another tomorrow—it only gets better.