This Super Moist Chocolate Chip Banana Bread is soft, tender, and packed with sweet banana flavor and pockets of melty semi-sweet chocolate. The crumb is moist without being gummy, with a rich buttery finish and a slightly crisp top. It’s an easy one-bowl loaf that mixes quickly, so it’s perfect for busy mornings, a simple dessert, or an afternoon snack. Serve warm slices with a smear of butter or a scoop of vanilla ice cream for a cozy treat. If you want another moist banana option, try our buttermilk version for a different texture and tang: buttermilk banana bread.
Why You’ll Love This Super Moist Chocolate Chip Banana Bread Recipe
- Truly moist crumb thanks to a mix of melted butter and vegetable oil.
- Simple pantry ingredients you likely already have on hand.
- Fast to make — one bowl for wet ingredients and one for dry; very little cleanup.
- Balanced sweetness: granulated sugar plus semi-sweet chips gives great flavor without overpowering the banana.
- Texture contrast: soft interior with a slight crust and melty chocolate pockets.
- Flexible for add-ins — nuts or different chocolate types work well as optional swaps.
- Great for meal prep: freezes and reheats predictably for quick snacks or breakfast.
- Kid-friendly and crowd-pleasing for potlucks, brunch, or after-school treats.
What Is Super Moist Chocolate Chip Banana Bread Recipe?
This recipe is a classic quick bread made with mashed ripe bananas, melted butter, a touch of vegetable oil, and semi-sweet chocolate chips folded into a simple batter. It bakes in a loaf pan until the center is set but still tender, with warm chocolate scattered throughout each slice. The taste is sweet and banana-forward, with chocolate adding richness and textural pops. The method is quick-mix and bake, so the vibe is comforting, homey, and ideal for weekend baking, weeknight desserts, brunch spreads, or a cozy coffee pairing.
Ingredients for Super Moist Chocolate Chip Banana Bread Recipe
Dry ingredients
- 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 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)
Mix-ins
- 1 cup (170g) semi-sweet chocolate chips
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter + Oil: The combination keeps the loaf moist and gives flavor. You can use all butter or all oil, but keep total fat roughly the same if substituting.
- Sugar: Granulated sugar gives structure and caramel notes. For a slightly darker flavor, swap half the granulated sugar for light brown sugar (optional).
- Flour: All-purpose flour is best for this texture. For a slightly denser loaf, use 100% whole wheat pastry flour, but expect a change in taste and color.
- Bananas: Use very ripe bananas with brown spots — they mash easily and are sweetest. If bananas are under-ripe, the flavor and moisture will suffer.
- Chocolate chips: Semi-sweet works well; swap for dark or milk chocolate chips to change sweetness. You can reduce chips slightly if you want less chocolate in each bite.
- Eggs: For egg-free, try a tested egg substitute (like flax eggs), but texture will change; not recommended if you want the same moist crumb.
Step-by-Step Instructions
Step 1 – Prep and preheat
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
Step 2 – Combine dry ingredients
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Visual cue: the mixture should look uniformly pale with no clumps.
Step 3 – Mix the wet base
In a large bowl, combine the melted butter, vegetable oil, and granulated sugar. Whisk until smooth. Add the eggs one at a time, then whisk in the vanilla. Mix in the mashed bananas until the mixture is homogenous.
Visual cue: batter will shine slightly from the melted butter and oil and smell strongly of banana.
Step 4 – Combine wet + dry
Add the dry ingredients to the wet ingredients and fold gently until just combined. Sprinkle in the chocolate chips and fold once or twice to distribute evenly. Take care not to overmix.
Pro cue: stop mixing when no streaks of flour remain; slight lumps are okay.
Step 5 – Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the center of your preheated oven for 50–60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (some melted chocolate on the skewer is fine). If the loaf browns too quickly, loosely tent with aluminum foil and continue baking until cooked through.
Pro cue: if the top is golden but the center is still wet after 50 minutes, tent with foil and continue for 5–10 minutes more.
Step 6 – Cool and serve
Cool the bread in the loaf pan until slightly warm or room temperature. Use the parchment overhang to lift the loaf out, slice, and serve. Warm slices briefly in the microwave for a chocolate-melty treat.
Pro Tips for Success
- Use very ripe bananas for the best flavor and natural sweetness. Brown spots = ideal.
- Measure flour by spooning it into the cup and leveling; do not pack it. Too much flour makes the loaf dry.
- Melt butter and let it cool a few minutes so it doesn’t cook the eggs when mixed.
- Mix until just combined to keep the crumb tender. Overmixing develops gluten and makes bread tough.
- Check doneness with a skewer in the center; a few moist crumbs are perfect. If skewer has raw batter, bake longer.
- Let the loaf cool before slicing for cleaner slices; the crumb sets as it cools.
- For even chocolate distribution, toss chips in a tablespoon of flour before folding in—this helps them stay suspended.
Flavor Variations
- OPTIONAL — Walnut Banana Bread: Fold in 1/2 cup chopped walnuts for crunch.
- OPTIONAL — Peanut Butter Swirl: Drop tablespoons of peanut butter on top of the batter and swirl with a knife prior to baking.
- OPTIONAL — Cinnamon Banana Bread: Add 1 teaspoon ground cinnamon to the dry ingredients for warm spice notes.
- OPTIONAL — Mixed Chips: Use half milk and half dark chocolate chips to vary sweetness and texture.
- OPTIONAL — Fruit Boost: Fold in 1/2 cup blueberries or chopped strawberries for a fruity twist (use fresh or well-drained frozen).
Serving Suggestions
- Serve warm with a dab of butter or cream cheese.
- Slice and toast lightly; top with nut butter for a filling breakfast.
- Pair with coffee, tea, or a glass of cold milk.
- Top a warm slice with vanilla ice cream for an easy dessert.
- Pack slices for school lunches or office snacks—wrap tightly to retain moisture.
- Arrange on a brunch board with fresh fruit and yogurt for guests.
Make-Ahead, Storage & Reheating
- Make-ahead: You can mix the dry ingredients and keep them in an airtight container; mash bananas and store in the fridge for 24 hours if needed. Assembled batter should be baked fresh for best rise.
- Refrigerator storage: Store cooled slices in an airtight container in the fridge for up to 4 days. The chill firms the crumb slightly but keeps it fresh.
- Reheating: Warm slices in a microwave for 12–20 seconds or in a toaster oven at 300°F for 5–8 minutes. For best melt, warm until chocolate softens. Expect the crumb to firm a bit after refrigeration; reheating restores softness.
Storage and Freezing Instructions
- To freeze whole: Wrap the completely cooled loaf tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- To freeze slices: Place parchment between slices and store in a freezer-safe bag for up to 3 months. Thaw single slices in the microwave for 20–30 seconds.
- Note: Freezing preserves moisture but may slightly change texture; reheat slices gently to revive softness.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~393 kcal | ~4.6 g | ~49 g | ~21 g | ~2.2 g | ~240 mg
Estimates vary by brands and portions.
FAQ About Super Moist Chocolate Chip Banana Bread Recipe
Q: Why is my banana bread too dense?
A: Likely overmixing or too much flour. Fold until just combined and spoon/level flour rather than packing.
Q: Why did the top brown too fast but the center is raw?
A: Oven too hot or loaf placed too high. Tent with foil and move to center rack. Lower oven temperature by 25°F next time if it recurs.
Q: Can I use less sugar?
A: Yes — reduce up to 1/4 cup, but expect a less sweet bread and less caramelization on top.
Q: Can I make this in a muffin tin?
A: Yes. Bake at 350°F for 18–22 minutes for standard muffins; check with a skewer.
Q: How ripe should bananas be?
A: Very ripe — lots of brown spots or fully brown skins. They mash easily and taste sweeter.
Q: Can I substitute plant-based butter or egg replacer?
A: You can try, but texture will change. Use tested vegan swaps if needed; results may be less tender.
TastyInspo Notes
- For even slices, chill the loaf for 30–45 minutes before cutting.
- Brush the top with a bit of melted butter right after baking for extra shine and flavor.
- For a pretty presentation, dust with powdered sugar or drizzle a simple glaze (optional).
- Use a serrated knife and a gentle sawing motion for clean slices.
- Serve a thin slice as a palate-pleasing sweet course after a savory dinner.
Troubleshooting
Issue: Bread collapsed in the middle.
Fix: Underbaked center or oven door opened too often. Bake until skewer shows a few moist crumbs and don’t open the door in early stages.
Issue: Bread is dry.
Fix: Reduce flour, don’t overmix, ensure bananas are ripe, and don’t overbake.
Issue: Batter too runny.
Fix: Over-ripe bananas can add excess moisture — measure mashed bananas by cup. If very watery, add a tablespoon or two of flour.
Issue: Chocolate sinks to the bottom.
Fix: Toss chips in a little flour before folding in to help suspend them.
Issue: Bitter aftertaste.
Fix: Using too-dark chocolate or burnt sugar from overheating can cause bitterness. Use quality semi-sweet chips and watch oven temperature.
Issue: Burned edges with raw middle.
Fix: Oven hot spots or too small pan. Use center rack, tent with foil, and check pan size.
Final Thoughts
This Super Moist Chocolate Chip Banana Bread is reliable, simple, and always satisfying — a go-to when you have ripe bananas and a few pantry staples. The mix of butter and oil gives the loaf its signature tenderness, and the chocolate chips make it feel indulgent without fuss. Bake one today and enjoy warm slices with your favorite spread. For another reliable moist chocolate chip banana take, check this version for inspiration: MOIST Chocolate Chip Banana Bread – Butternut Bakery.
Super Moist Chocolate Chip Banana Bread
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour, spoon and leveled Measure flour by spooning it into the cup and leveling; do not pack it.
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, melted and cooled slightly Let the melted butter cool before mixing with the eggs.
- 0.25 cup vegetable oil Combines with butter to keep the loaf moist.
- 0.75 cup granulated sugar Can substitute half with light brown sugar.
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1.5 cups mashed ripe bananas (about 3–4 medium bananas) Use very ripe bananas for best flavor.
Mix-ins
- 1 cup semi-sweet chocolate chips Can substitute with dark or milk chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Mix the Wet Ingredients
- In a large bowl, combine the melted butter, vegetable oil, and granulated sugar. Whisk until smooth.
- Add the eggs one at a time, whisking in the vanilla. Mix in the mashed bananas until homogenous.
Combine Ingredients
- Add the dry ingredients to the wet mixture and fold gently until just combined.
- Sprinkle in the chocolate chips and fold once or twice to distribute evenly. Be careful not to overmix.
Baking
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
- If the loaf browns too quickly, loosely tent with aluminum foil and continue baking until cooked through.
Cooling and Serving
- Allow the bread to cool in the pan until slightly warm or at room temperature.
- Lift the loaf out using the parchment overhang, slice, and serve. For a chocolate-melty treat, warm slices briefly in the microwave.
