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One-Bowl Super Moist Chocolate Chip Banana Bread Recipe (Easy & Reliable)

Close-up of three thick slices of moist chocolate chip banana bread recipe on a white plate.
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Follow this easy, one-bowl recipe to bake a super moist chocolate chip banana bread loaf. This reliable method uses overripe bananas to create a tender, flavorful bread with gooey chocolate pockets, perfect for breakfast or a sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups mashed very ripe bananas (about 3–4 medium bananas)
  • 1 cup semi-sweet chocolate chips, plus 2 tablespoons for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 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 flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
  4. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and vegetable oil.
  5. Add the mashed bananas to the wet ingredients and mix until just combined. Do not overmix.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together until barely combined. A few streaks of flour are acceptable.
  7. Gently fold in 1 cup of the chocolate chips.
  8. Pour the batter into the prepared loaf pan. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. If the top browns too quickly, loosely tent it with aluminum foil after 40 minutes.
  10. Let the banana bread cool in the pan for 10 minutes before carefully lifting it out onto a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor.
  • For an extra tender crumb, use a combination of butter and oil as specified in the recipe.
  • If you prefer a less sweet loaf, reduce the granulated sugar by 2 tablespoons.

Nutrition

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