This Chocolate Chip Banana Bread is soft, moist, and perfectly chocolatey! Follow this easy, foolproof recipe for a banana bread that stays moist for days.
The other day, I just woke up and started craving banana bread. It was so random, especially because I don’t have much of a sweet tooth. But I just HAD to have chocolate chip banana bread – so I made some! Luckily, my husband had bought some bananas that he forgot to eat, which means I either get the bananas for smoothies or baked goods. I’m so glad I opted for baked goods, because after several recipe tests, this has become my favorite banana bread of all time.
As I’ve been trying to expand my culinary skill set to baking, my husband has also elected to cut back on baked goods (cue eye roll). So I sent him into work with the last recipe test of this Chocolate Chip Banana Bread, and everyone LOVED it. That’s always very gratifying feedback, especially if you’re a burgeoning baker! So I know y’all will love this recipe. It’s easy, tasty, and so satisfying! Enjoy!!
For more delicious sweets, try my Vegan Almond Banana Bread, this Banana Bread Latte, or this Blueberry Croissant Bread Pudding!
Chocolate Chip Banana Bread
Ingredients
Wet Ingredients
- 2 Eggs beaten
- 460 g Mashed, Ripe Bananas about 2 cups
- 50 g Vegetable Oil 1/4 cup
- 160 g Brown Sugar, Packed 3/4 cup
- 1 1/2 Tsp Vanilla Bean Paste or Extract
- 1/2 Tbsp Apple Cider Vinegar
- 1/4 Tsp Salt
Dry Ingredients
- 180 g AP Flour 1 1/2 cups
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
Chocolate Chips
- 128 g Chocolate Chips about 3/4 cup
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the eggs until there are very few streaks of white left over. Set aside.
- In a large mixing bowl, add in the ripe bananas. Using a fork or potato masher, mash the bananas until they are almost completely mashed (some chunks are okay).
- Then, mix in the eggs and the rest of the wet ingredients, and stir until completely combined.
- In another bowl, whisk together the dry ingredients.
- Fold in the dry ingredients to the bowl of wet ingredients, 1/3 of the dry ingredients at a time, until JUST combined. Do not overmix.
- Fold in chocolate chips until just combined.
- Use a stick of butter to grease a loaf pan, then line it with parchment paper. Pour in the banana bread batter, and use a spatula if needed to flatten the top. Feel free to add extra chocolate chips on top if you'd like.
- Bake the banana bread at 350 for 50-60 mins, or until a toothpick has a few moist crumbs clinging to it when you pull it out. (You do NOT want to wait until the toothpick comes out clean – that means the banana bread is overbaked.)
- Let the banana bread cool in the loaf pan for AT LEAST one hour, to allow the texture to set.
- When done, slice up and serve. Enjoy!
Notes
- Please use a kitchen scale for all baked goods. It is the only way to ensure a recipe will work consistently for its makers. I have this one (affiliate link) and it’s a staple in my kitchen.
- You MUST use very, very ripe bananas for this. The bananas should have lots of brown spots and feel very soft.
- The toothpick test is different for banana breads than it is for other baked goods. When you check to see if the banana bread is done, the toothpick should come out with a few moist crumbs clinging to it. If there’s liquid batter on the toothpick, it’s underbaked. If it comes out clean, it’s overbaked. So be sure to check frequently at the end of the cooking time to make sure it’s properly cooked.
Nutrition
Chocolate Chip Banana Bread FAQs
How long will this banana bread last?
This banana bread will last up to a week in the fridge, and about 3-4 days at room temperature (if stored in an airtight container).
How long to let banana bread cool?
Let this Chocolate Chip Banana Bread cool for at least one hour, to give the bread time to set. It continues to bake a little even after it leaves the oven.
What is the secret to moist banana bread?
In this recipe, I use brown sugar, which has more moisture than white sugar. I also use vegetable oil rather than butter, which creates more moisture as well. That is because vegetable oil is liquid at room temperature, whereas butter hardens when it gets too cold.
Does this banana bread recipe have no butter? Is this banana bread made with oil?
This banana bread is made with vegetable oil and not butter! That is because oil leads to a more consistent, reliable moistness than butter.
What is the number one mistake made when making banana bread?
Don’t overmix, and don’t overbake! In my instructions, I have you mix the dry ingredients into the wet ingredients in 3 stages. Each time you should mix until just combined – meaning there’s no streaks of flour left, but you’ve not stirred any more than that. Also, you need to be sure not to overbake the banana bread. Be sure to follow the toothpick test guidelines I wrote in the notes of the recipe!
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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