The Moistest Chocolate Chip Banana Bread
This is the banana bread my daughter's college roommate requests for her birthday. It's one bowl, no mixer, and stays moist for days thanks to melted butter and overripe bananas. The perfect slice for breakfast, snack, or a late-night treat.
Equipment
- 9x5-inch loaf pan
- Parchment Paper
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients
- 3 large very overripe bananas, peeled
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 tbsp all-purpose flour (for tossing chips)
Instructions
- Preheat oven to 350°F with a rack in the center. Grease a 9x5 loaf pan and line with a parchment paper sling (two strips crisscrossed, leaving overhang on two sides).
- In a large bowl, mash the bananas with a fork until smooth. Add the melted butter, sugar, egg, egg yolk, and vanilla. Whisk until well combined.
- In a medium bowl, whisk together the flour, baking soda, and salt. Pour the dry ingredients into the wet and fold gently with a rubber spatula until just combined. Do not overmix.
- In a small bowl, toss the chocolate chips with 1 tablespoon flour. Fold them into the batter gently.
- Scrape the batter into the prepared pan and spread evenly. Bake for 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not clean, not wet).
- Let the loaf cool in the pan for 15 minutes. Then lift it out using the parchment sling and transfer to a wire rack to cool completely before slicing.
- Wrap tightly in plastic wrap for storage. The loaf stays moist on the counter for up to 4 days. Freeze for up to 3 months.
Notes
Using ripe bananas: Bananas must be very overripe — the peel should be heavily spotted and the fruit soft. If not ripe enough, roast bananas at 300°F for 15–20 minutes to concentrate the sugar.
To keep chips from sinking: Toss chocolate chips in a tablespoon of flour before folding into the batter.
For maximum moisture: Once cooled, wrap the loaf tightly in plastic wrap and let it sit overnight. The moisture redistributes evenly and the texture is noticeably better by morning.
Variations: Use dairy-free butter and chocolate chips for dairy-free. Substitute 1:1 gluten-free flour blend for gluten-free. Add 1/2 cup toasted walnuts or pecans for crunch. Swirl in peanut butter or Nutella before baking for a fancy version.
To keep chips from sinking: Toss chocolate chips in a tablespoon of flour before folding into the batter.
For maximum moisture: Once cooled, wrap the loaf tightly in plastic wrap and let it sit overnight. The moisture redistributes evenly and the texture is noticeably better by morning.
Variations: Use dairy-free butter and chocolate chips for dairy-free. Substitute 1:1 gluten-free flour blend for gluten-free. Add 1/2 cup toasted walnuts or pecans for crunch. Swirl in peanut butter or Nutella before baking for a fancy version.