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Tender Extra Moist Banana Bread with Chocolate Chips

tender extra moist banana bread with chocolate chips - featured image

A quick and easy banana bread recipe that yields a tender, extra moist loaf studded with melty chocolate chips. Perfect for last-minute baking and crowd-pleasing occasions.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (130g) chocolate chips (semi-sweet or dark)
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350ยฐF (175ยฐC). Grease your 9×5 inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, whisk the melted butter with granulated sugar and brown sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. Fold in the mashed bananas until just smooth, leaving some small lumps.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing.
  6. Gently fold in the chocolate chips and nuts if using.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan lightly to remove air bubbles.
  8. Bake for 60-70 minutes, starting to check at 60 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs.
  9. Let the bread cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to keep the bread tender and moist. Use ripe bananas with brown speckles for best flavor and moisture. If the top browns too quickly, tent with foil halfway through baking. Let the bread rest before slicing to set the crumb. Toss chocolate chips in flour before folding to prevent sinking.

Nutrition

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