This is the most moist and the BEST chocolate chip banana bread recipe! Just the right mix of tender and dense, this banana bread does NOT skimp on banana flavor or chocolatey goodness.
It definitely has to be packed with banana-y flavor, with a super moist and tender texture, but still have that textbook dense quality to it.
This recipe is all that and then some! It's enough to make a bakery jealous and super easy to make at home!
Peanut Butter Chip Banana Bread Recipe
It's pretty easy to make moist banana bread because the mashed bananas in the batter add a ton of softness and help insulate your gorgeous bread from drying out.
Buuuuut even though we have an insurance policy courtesy of the bananas, there are a few other pieces that help make this chocolate chip banana bread out of this world level moist.
• spoon and leveling / weight measured flour. Now this is super important in any recipe, but how you measure flour will impact how tender and moist it is. It's easy to overmeasure when using cups, and that can seriously dry out your banana bread. So always make sure to measure either by weight or (if using cups) by using the spoon and level method.
Healthy Chocolate Chip Banana Bread
• oil. A mix of butter and oil in the batter yields a rich and flavorful banana bread that stays moist for days.
• mixing. This is one of the easiest batters to whip up and barely needs any mixing. It's important to avoid overmixing the batter once you add in your dry ingredients as it can deflate the air and create an overly dense bread!
To have a deep brown crust (it's one of the tastiest parts imo! But watch out for an overbaked banana bread. The best way to tell if banana bread is baked is with a skewer test. The skewer should have a few moist crumbs on it (and maybe some melted chocolate).
Chunky Chocolate Chip Banana Bread Super Moist!
Yes, I already have a classic banana bread recipe (it was the VERY first recipe I shared on Eats Delightful - I'm tearing up.)
Recipe is adapted from my original recipe. Buuuut I didn't want to just share the same recipe with chocolate chips thrown into the batter. So we've made a few tweaks!
1. We're using melted butter instead of softened butter. I kind of wanted to make this a quicker version - so no waiting around for butter to soften and no creaming together butter and sugar.
Super Moist Chocolate Chip Banana Bread
2. We're bringing oil into the mix. Because without creaming together butter and sugar, we're going to have less air incorporated. I didn't want to lose that signature banana bread fluff and texture, and oil helps achieve it!
3. This recipe has slightly more sugar. The chocolate chips can bring on some bitterness, so the added sugar balances everything out.
I'm the kind of person who always has ripe bananas when I don't need them and DON'T have them when I do.
Pumpkin Banana Bread Recipe [+ Video]
1. Pop the bananas in a closed paper bag. This will ripen them within 1 to 2 days. It's important to use a
2. Bake the bananas at 300°F. Line a baking sheet with parchment paper and arrange unpeeled bananas (leaving at least 2 inches of space between each one), and bake. Check on the bananas every 15 to 20 minutes. They're ready once the peels turn black and the inside is
3. Microwave. Poke holes alllllll over the bananas, place on a plate, and microwave on high in 30 second intervals or until soft. Check on them after every 30 seconds. Cool completely before using! Microwaved bananas won't develop as much sweetness so you may notice your bread is in need of sugar. Just for that reason, I'd recommend using one of the top 2 options - even if they are a bit more time intensive.
Easy Banana Chocolate Chip Bread
Keep your banana bread stored in an airtight container or a plastic bag. Avoid slicing your bread until you actually want to serve it to help keep in moisture!
To freeze, wrap your unsliced loaf in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn. If you've taken some slices out of the loaf, you can still freeze it - but try to keep it whole and avoid freezing it in slices. Freeze for up to 3 months.
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Miso Chocolate Chip Banana Bread
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.This is the bestChocolate Chip Banana Bread recipe! This easy spin on classic banana bread comes together easily and is such a popular recipe. It is moist, delicious, and only takes about 10 minutes to prepare.
Chocolate Chip Banana Bread {quick + Easy}
This Chocolate Chip Banana Bread is one of my most popular recipes. It comes together with a few simple ingredients and is fast to make. It is based on the very best easy banana bread recipe. The addition of the chocolate chips just takes it way over the top.
I suggest that when you make this recipe you make a double batch. Make one to eat right away and one to freeze for later. You’ll thank me when the first batch is inhaled by your crew right away.
This chocolate chip banana bread was so delicious I went through all your steps and it turned out perfect. My friends all loved it will definitely make again!
Hazelnut Chocolate Chip Banana Bread
This simple and easy Banana Bread is going to be your go to recipe from here on out! With 10 minutes hands on time, simple tips and easy instructions, you will love this recipe.
This is a brief overview of how easy this recipe is to make. For the full recipe with all of the measurements please see the recipe card at the bottom of the post.
The reason that most baking recipes call for unsalted butter is because the amount of salt in salted butter can vary a great deal from brand to brand. Using unsalted butter and then adding a specific amount of salt to the recipe, allows bakers to control the amount of salt in the final baked product.
Easy Chocolate Chip Banana Bread
If you are wondering if you can use salted butter in this recipe, the answer is yes. You will just want to eliminate the 1/2 teaspoon salt from the recipe.
When making this recipe, you will want to use very ripe bananas. That does not mean that the whole skin needs to be brown, but it needs to be decently speckled with brown dots.
Some recipes suggest that you ripen bananas in your oven, but let me explain why I don’t recommend that. The sweetness of a banana changes as it ripens. The more ripe it is, the sweeter it is. Ripening them by popping them in the oven will get you the correct consistency of banana you are looking for, but it won’t get you the sweetness you want.
Brown Butter Pecan Chocolate Chip Banana Bread
A better bet is to let those bananas ripen fully. Then peel them and freeze them. When you are ready to make your banana bread, let them fully thaw, and use them (and any liquid that goes with them) in this recipe.
This bread recipe should be stored in an air tight container in a cool, dry place, for up to one week. I have best results when I don’t store the bread in the pan it was baked in.
This bread can be frozen as a whole loaf. Wrap it three times in foil or plastic wrap and then place it in a freezer bag. Store for up to three months in the freezer.
Chocolate Chip Banana Bread (moist & Soft)
It can also be frozen as slices. Once cooled, slice the bread into 10 equal slices. Place the bread on a wax paper lined tray and freeze it for about 4 hours. Transfer the slices to a freezer safe bag and store in the freezer for up to three months. When ready to eat, the slices will take about 30 minutes at room temperature to thaw.
No, you can’t leave out the yogurt without throwing things off. You can,
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