Print

The Ultimate Ultra-Moist Chocolate Chip Banana Bread (Easy One-Bowl Recipe)

A close-up of a freshly baked, moist chocolate chip banana bread recipe loaf on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I am Alex, and I am happy you are here. This recipe delivers the most moist, soft, and fluffy chocolate chip banana bread you will ever bake. It is an easy, one-bowl method perfect for using up overripe bananas for breakfast, a snack, or dessert.

Ingredients

Scale
  • 3 large, very ripe bananas, mashed
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120g) sour cream or plain Greek yogurt
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips, plus 2 tablespoons for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, combine the mashed ripe bananas, melted butter, brown sugar, and granulated sugar. Whisk until smooth.
  3. Whisk in the egg, vanilla extract, and sour cream (or yogurt) until the mixture is fully combined and creamy. This step adds essential moisture.
  4. In a separate small bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the flour mixture into the banana mixture until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and makes the bread tough.
  6. Gently fold in 1 cup of the chocolate chips.
  7. Pour the batter into your prepared loaf pan. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  9. Let the banana bread cool in the pan for 15 minutes before using the parchment overhang or a knife around the edges to carefully remove it. Transfer the loaf to a wire rack to cool completely before slicing for the best texture.

Notes

  • Using very ripe bananas, those with many brown spots, provides the best natural sweetness and moisture for this recipe.
  • For an extra layer of flavor, substitute the melted butter with browned butter. Cool it slightly before mixing with the sugars.
  • This bread stays incredibly moist for days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://www.purecookingjoy.com/chocolate-chip-banana-bread-recipe/

0 Shares
Tweet
Pin
Share