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The Chocolate Chip Banana Bread So Moist!

Close-up of a moist slice of chocolate chip banana bread showing rich texture and melted chocolate chips.
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A straightforward recipe for chocolate chip banana bread designed to produce an exceptionally moist and tender loaf every time you bake.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and milk until the mixture is smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Gently fold in the mashed bananas and the chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor.
  • Do not overmix the batter after adding the flour; this develops gluten and causes dryness.
  • If the top browns too quickly during baking, loosely tent the loaf with aluminum foil for the remaining cook time.

Nutrition

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