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The Ultimate Super Moist, One-Bowl Chocolate Chip Banana Bread Recipe (The Only One You’ll Ever Need)

A freshly baked loaf of chocolate chip banana bread showing a moist crumb packed with melted chocolate chips.
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This is the best chocolate chip banana bread recipe you will use. It is incredibly moist, tender, and simple to make in just one bowl, perfect for using overripe bananas.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) sour cream or plain Greek yogurt
  • 1/4 cup (60ml) milk
  • 3 very ripe medium bananas, mashed (about 1 1/4 cups)
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) 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, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
  3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract, sour cream (or yogurt), and milk.
  4. Add the mashed bananas and mix until just combined. Do not overmix the wet ingredients.
  5. In a separate small bowl, whisk together the flour and baking soda.
  6. Add the dry ingredients to the wet ingredients. Gently fold them together using a spatula until just a few streaks of flour remain.
  7. Fold in 1 cup of the chocolate chips.
  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 70 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  10. Let the banana bread cool in the pan on a wire rack for 15 minutes.
  11. Lift the loaf out of the pan using the parchment overhang and transfer it directly to the wire rack to cool completely before slicing for the best texture.

Notes

  • Use bananas that are heavily spotted or almost black for the best banana flavor and moisture.
  • For a bakery-style loaf, use room temperature eggs and sour cream; this helps the batter emulsify better.
  • You can substitute half of the all-purpose flour with whole wheat flour for a slightly heartier bread.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil. Freeze for up to 3 months.

Nutrition

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