Moist Chocolate Chip Banana Bread

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This Moist Chocolate Chip Banana Bread is full of chocolate chips and super easy to make with no stand/hand mixer required!

There’s no doubt that banana bread is delicious but let’s be honest, chocolate chip banana bread is way better. Maybe it’s just my chocolate obsession talking but I feel like bananas and chocolate are such a top tier flavor combination. This Moist Chocolate Chip Banana Bread batter comes together in just 15 minutes so it’s the perfect way to use up all your overripe bananas!

If you’re looking for more banana recipes you’ll love my Marbled Chocolate Banana Bread, Jumbo Banana Muffins or Double Chocolate Chip Banana Bread!

Ingredient Breakdown

All-purpose flour – this gives the banana bread structure.

Baking powder and baking soda – both are necessary to make the bread rise.

Bananas – the most important ingredient for banana bread! Make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!

Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Vegetable oil – keeps the banana bread extra moist!

Granulated & brown sugar – sweetens the bread. The brown sugar makes it extra moist! Either light or dark brown sugar will work.

Eggs – helps bind the ingredients.

Cinnamon, salt and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Chocolate chips – It wouldn’t be chocolate chip banana bread without these! You can use whatever chocolate chips you prefer but I usually use semi-sweet or milk chocolate chips.

How To Make Moist Chocolate Chip Banana Bread

1. In a small bowl combine the all-purpose flour, baking powder, cinnamon, baking soda and salt. Set aside.

2. In a medium bowl mash the bananas then mix in the vegetable oil and melted butter. Add the granulated sugar, brown sugar, eggs and vanilla extract.

3. Fold the dry ingredients into the wet ingredients until almost combined (there should still be streaks of flour). Add half of the chocolate chips then fold until just combined.

4. Pour the batter into the prepared loaf pan then top with remaining chocolate chips.

5. Bake banana bread at 350°F for 55 minutes or until a toothpick comes out clean. Store Moist Chocolate Chip Banana Bread in an airtight container for up 4 days at room temperature or up to a week in the fridge.

Pro Tips For Moist Chocolate Chip Banana Bread

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Don’t over mix the batter! There should still be streaks of flour in the dough when you add the chocolate chips. Overmixing will develop too much gluten and the banana bread will be dense/gummy!
• Make sure your parchment paper hangs over the sides of the loaf pan for easy removal after baking!
• Let the banana bread cool for a little bit before slicing! If the bread is too warm it will fall apart.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂