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The Ultimate Super Moist One-Bowl Chocolate Chip Banana Bread Recipe

Close-up of a moist slice of chocolate chip banana bread showing dense crumb and melted chocolate chips.
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Bake the best homemade chocolate chip banana bread that is incredibly moist and tender. This easy, one-bowl recipe uses simple techniques to guarantee a perfect loaf every time, loaded with gooey chocolate chips.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium bananas)
  • 1/4 cup buttermilk or plain Greek yogurt
  • 1 1/2 cups semi-sweet chocolate chips, divided

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.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes. This step incorporates air for a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Stir in the mashed ripe bananas and the buttermilk (or yogurt) until just combined. Do not overmix.
  6. Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed only until streaks of flour just disappear. Overmixing develops gluten, leading to tough bread.
  7. Gently fold in 1 cup of the chocolate chips using a spatula.
  8. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/2 cup of chocolate chips over the top of the batter.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Let the banana bread cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor in your banana bread.
  • For an extra moist loaf, ensure your eggs and buttermilk are at room temperature before mixing.
  • To prevent the top from browning too quickly, loosely tent the loaf with aluminum foil for the last 15 minutes of baking time.

Nutrition

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