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Moist banana chocolate chip bread fresh out of the oven, sliced and ready to enjoy.

Easy Banana Chocolate Chip Bread — Moist Loaf

A soft, sweet, and chocolate-packed banana bread that’s perfect for using up overripe bananas. A beginner-friendly recipe that ensures moistness and rich flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium very ripe bananas, mashed (about 1 and 1/4 cups) The riper the bananas, the better the moisture and sweetness.
  • 1/2 cup melted unsalted butter (or neutral oil) Butter for flavor; oil for a softer crumb.
  • 3/4 cup brown sugar White sugar can be used, but brown sugar gives a richer flavor.
  • 2 large eggs
  • 1 teaspoon vanilla Pure vanilla extract is preferred.
  • 1 and 3/4 cups all purpose flour Make sure to spoon and level the flour for accuracy.
  • 1 teaspoon baking soda Leavening agent for the bread.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 teaspoon cinnamon (optional) Adds warmth and depth to the flavor.
  • 3/4 to 1 cup semisweet chocolate chips Reserve some for topping if desired.
  • 2 to 3 tablespoons yogurt or sour cream (optional) For added tenderness if batter is thick.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your loaf pan, optionally lining it with parchment paper for easy removal.
  2. In a bowl, mash the bananas until mostly smooth, leaving some lumps if desired.
  3. Mix in the melted butter, brown sugar, eggs, and vanilla until combined and glossy.
  4. Sprinkle in the flour, baking soda, salt, and cinnamon. Stir gently until there are no dry flour streaks.
  5. Fold in the chocolate chips, reserving some for the top if you want.
Baking
  1. Pour the batter into the prepared loaf pan and sprinkle any reserved chocolate chips on top.
  2. Bake for about 50 to 65 minutes, checking at 50 minutes. A toothpick should come out with a few moist crumbs.
  3. Cool in the pan for 20-30 minutes before transferring to a rack. Wait before slicing, if possible.

Notes

Store wrapped tightly or in an airtight container. It stays good for about 3 days at room temperature, up to a week in the fridge, and can be frozen in slices.