This chocolate chip banana bread is what I reach for when I want something ultra-moist, rich with banana flavor, and loaded with melty chocolate chips. It’s soft and tender, with that classic banana bread density I crave, and the perfect crisp crust that makes each slice irresistible.

Super Moist Chocolate Chip Banana Bread

Why I Love This Recipe

I love how effortlessly this recipe comes together — no creaming butter and sugar, no complicated steps. Just melt, mix, pour, and bake. I also appreciate how the combination of oil and butter keeps the bread moist for days. The banana flavor comes through beautifully, and the chocolate chips add just enough decadence without overpowering the loaf. It’s bakery-quality banana bread right from my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
salt
unsalted butter, melted
vegetable oil
granulated sugar
large eggs
pure vanilla extract
mashed ripe bananas (about 3-4 medium)
semi-sweet chocolate chips

Directions

I preheat my oven to 350°F and prepare a 9×5 inch loaf pan by greasing it and lining it with parchment paper, making sure some paper hangs over the sides for easy lifting.
I whisk the flour, baking soda, and salt together in a small bowl and set it aside.
In a large mixing bowl, I combine the melted butter, oil, sugar, eggs, and vanilla. Once smooth, I stir in the mashed bananas.
I add the dry ingredients and chocolate chips to the wet mixture and stir gently, just until everything is combined — I make sure not to overmix.
I pour the batter into the loaf pan and bake for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs and maybe some melted chocolate.
I let the bread cool in the pan until it’s just warm or at room temperature before slicing and enjoying.

Servings and timing

This recipe yields 1 standard loaf, which I usually slice into 8 to 10 pieces depending on how thick I want them.

Prep Time: 10 minutes
Bake Time: 50–60 minutes
Total Time: Around 1 hour and 10 minutes

Variations

Nuts: I sometimes add ½ cup of chopped walnuts or pecans for a bit of crunch.
Peanut Butter Swirl: I occasionally swirl ⅓ cup of creamy peanut butter into the batter before baking.
Different Chocolate: I like trying dark chocolate chips or mini chips for a twist.
Spiced: A pinch of cinnamon or nutmeg can give this bread a cozy flavor, especially during colder months.
Muffins: I’ve also made this same batter into muffins — I just bake them for 18–22 minutes instead.

Storage/Reheating

To keep this banana bread moist, I store it whole (unsliced if possible) in an airtight container or plastic bag at room temperature for up to 4 days. If I refrigerate it, it stays good for up to a week.

To freeze, I wrap the loaf in plastic wrap and then foil. I prefer freezing the whole loaf, but individual slices can also be wrapped and frozen. It keeps well in the freezer for up to 3 months.

To thaw, I leave it on the counter for a few hours or in the fridge overnight. If I want a warm slice, I pop it in the microwave for about 10–15 seconds.

FAQs

How do I ripen bananas quickly for banana bread?

When I need ripe bananas in a pinch, I either place them in a brown paper bag overnight or bake them at 300°F for 15–20 minutes until the peels turn black and the bananas inside are soft.

Can I use frozen bananas in this recipe?

Yes, I’ve done that many times! I just make sure to thaw and drain them well before mashing — they can hold extra moisture that might throw off the batter.

Why did my banana bread turn out dry?

It usually happens from overbaking or overmeasuring the flour. I always use the spoon-and-level method or weigh my flour to get the perfect texture. Also, I check the bread around the 50-minute mark to avoid overbaking.

Can I make this recipe without chocolate chips?

Absolutely. I sometimes leave them out for a more traditional banana bread. The base recipe is still rich and flavorful on its own.

What’s the best way to tell when banana bread is done?

I use a skewer or toothpick — it should come out with a few moist crumbs and maybe a little melted chocolate. If it’s completely clean, I know I’ve gone a bit too far!

Conclusion

This super moist chocolate chip banana bread hits all the right notes — it’s rich, flavorful, tender, and just the right amount of sweet. Whether I’m using up overripe bananas or baking for guests, it never fails to impress. I love how simple the process is, and the results are always bakery-worthy.