Chocolate Chip Banana Bread Insanely Good and Comforting

Ultra moist chocolate chip banana bread made one-bowl easy with melty chips, smart tips, and freezer-friendly slices for perfect results every time.

Prep Time 15

Cook Time 1

Total Time 1 15

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 Slices

Calories 320 kcal

3 large ripe bananas mashed (about 340 g / 1½ cups) — concentrated sweetness and moisture
2 large eggs room temp — structure and tenderness
½ cup unsalted butter melted and cooled or ½ cup neutral oil — butter = rich flavor; oil = extra moist crumb
¾ cup packed light brown sugar + ¼ cup granulated sugar — balanced sweetness with caramel notes
½ cup thick Greek yogurt or sour cream — acidity boosts lift and keeps the loaf ultra moist
2 tsp pure vanilla extract — round bakery-style aroma
1¾ cups 220 g all-purpose flour — spoon and level for accuracy
1 tsp baking soda — reliable rise in a one-bowl recipe
½ tsp fine salt — sharpens banana and chocolate flavor
1 to 1¼ cups semisweet chocolate chips or chunks — reserve a small handful for the top
Optional add-ins: ½ cup toasted walnuts or pecans ½ tsp cinnamon, 1 tbsp turbinado sugar for a crisp crust

Dairy-free: use oil + a dairy-free yogurt alternative.
Gluten-free: a 1:1 baking blend works; start doneness checks a few minutes early.
Less sweet: reduce total sugar by 2–3 tbsp or use darker chocolate 60–70%.
Chip choice: mini chips = even distribution; chunks = pockets of melty chocolate.

Heat oven to 350°F (175°C). Grease a 9×5 in (23×13 cm) loaf pan and line with a parchment sling for easy release.

In a large bowl, mash 3 large spotty bananas (about 340 g/1½ cups) until mostly smooth with a few soft bits. These boost moisture and banana flavor.

Add 2 eggs, melted butter or oil (½ cup), brown sugar + granulated sugar, vanilla, and Greek yogurt or sour cream. Whisk until glossy and combined; no mixer needed.

Sprinkle in all-purpose flour, baking soda, and salt (and cinnamon if using). Fold gently with a spatula until just combined. Do not overmix or the crumb toughens.

Stir in 1 to 1¼ cups semisweet chips or chunks, reserving a small handful for topping. Fold only until the chocolate is evenly dispersed.

Scrape batter into the pan, smooth the top, and scatter reserved chips. For a light crunch, add a little turbinado sugar.

Bake 55–65 minutes until a toothpick comes out with a few moist crumbs or an instant-read thermometer reads 200–205°F (93–96°C) in the center. If the top browns early, tent with foil for the last 10–15 minutes.

Rest in the pan 10–15 minutes, then lift onto a wire rack. Cool at least 45–60 minutes before slicing so the ultra-moist, bakery-style crumb sets and the melty chips don’t smear.

Use a serrated knife and a gentle sawing motion. Keep wrapped at room temperature 2–3 days or freeze slices up to 3 months; rewarm briefly for that fresh-from-the-oven feel.

Cholesterol: ~60 mg

Keyword banana bread with chocolate chips, chocolate chip banana bread, Moist Banana Bread, one-bowl banana bread