If you’re on the hunt for the BEST chocolate chip banana bread…then look no further. This one is so incredibly moist, flavorful, and loaded with chocolate chips. Forget about any other chocolate chip banana bread recipe because this is all you’ll ever need!
But there’s just no other word that better describes this banana bread. It’s tough to even categorize this as “bread” because of how soft and lush it is. Especially with those mini chocolate chips sprinkled throughout.
To make this recipe, I essentially modified by pumpkin bread recipe because it’s just so good. If it can make life-changing pumpkin bread, why can’t it make life-changing chocolate chip banana bread? Hypothesis confirmed. It sure can.
Banana Nutella Loaf
The “secret” to getting moist chocolate chip banana bread is really just a couple simple ingredients. The main two being melted butter and Greek yogurt.
Using melted butter, as opposed to room temperature, helps to soaks up all the flour which gives you that smooth texture. The Greek yogurt adds even MORE moisture while still providing structure. It’s my secret ingredient in so many of my dessert recipes.
Another reason why Greek yogurt works so well here is because its flavor. Greek yogurt is slightly sour which helps to balance out the sweetness of the bananas, chocolate, and sugar.
Bowl Banana Chocolate Chip Bundt Cake
It’s also very thick and contains less water than regular yogurt. This is the reason why I love baking with it so much, it provides tons of moisture without thinning the batter too much.
We can’t forget about the bananas. You have to add just enough to get that strong flavor but too much can turn your banana bread into banana pudding (trust me, it’s happened to me before). Getting the perfect balance of flour, butter, yogurt and banana is the key to getting deliciously moist chocolate chip banana bread.
Don’t have ripe bananas on hand? There are a few ways you can speed up the ripening process to make your bananas perfect for banana bread!
Eggless Banana Bread
If you already have frozen ripe bananas, you can also use those. Just leave them out for about 30 minutes to 1 hour in order to thaw before using.
I have not tested this specific recipe, but I have a delicious recipe for gluten free banana bread that’s just as moist! Just add chocolate chips.
Sugar plays a big role in the moist texture of this bread. Adjusting it will likely change the banana bread. For a refined sugar free option, try swapping all of the sugar with coconut sugar.
Easy Moist Banana Bread
This is likely due to two missteps: 1. You over mixed the batter. Over mixing develops the gluten strands in the flour, creating a more dense and heavy batter. Mix just until the ingredients are combined. This is why it’s important to mix the batter by hand. 2. Your pan is too small. 9×5 loaf pans can vary in size, as mine is about 9.5x5x5 inches. If you have a smaller loaf pan, only fill the pan about 2/3 full. Any more than than and the center of the banana bread will have trouble baking all the way through.
Make sure to tag me @butternutbakery onInstagramif you make this chocolate chip banana bread recipe. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!I think this chocolate chip banana bread is fast becoming one of my favorite banana bread recipes. If you like chocolate and bananas, you will love this bread. It makes a great gift for family and friends. The recipe came from Pete and Sherry Coyle of Perryville, Ky. Anytime you have leftover bananas grab this recipe for a sweet, chocolate treat! You can easily double this recipe and take one loaf to a friend and they will love you for it. This bread is just that good! It keeps for several days in a cool spot or refrigerated and can be reheated in the microwave or oven. It is wonderful in the morning with your coffee. I usually make two loaves for my family since this bread is gone practically before it cools. We love it hot with butter melted on it. You might also like to check out our recipe for best ever cinnamon bread.
Sourdough Discard Banana Bread With Chocolate Chips: Buttered Side Up
Mix butter, sugar, eggs, and bananas with mixer. Add remaining ingredients except chocolate chips and mix well. Fold in chocolate chips with spoon and sprinkle nuts on top of batter. Pour into sprayed loaf pan and cook in preheated 350 degree oven for 60 minutes. Let cool for 10 minutes before removing from pan. Makes one large loaf of bread.
Tips on Bananas: Always store at room temperature unless trying to slow down ripening. You can place in fridge to slow down the ripening process. The skins will turn black but bananas will be fine. Use ripe bananas in bread and in baking to add more banana flavor. Bananas ripen slower if left in a bunch. Placing bananas in a bowl with other fruit will cause them to ripen faster. To freeze, remove skins cut in 3 pieces and put in freezer bags.
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