Are you looking for a sweet treat that’s easy to make, incredibly moist, and flavorful? This Easy and Moist Chocolate Chip Banana Bread Recipe is your go-to recipe! Whether you’re a baking newbie or a seasoned pro, this delicious bread will satisfy your cravings and is perfect for breakfast, dessert, or a mid-day snack. Plus, it’s a great way to use up those overripe bananas! Enjoy it as we do!
If you want a moister cake recipe, try my Lemon pound cake with sour cream, strawberry lemon pound cake with sour cream, or Blueberry pound cake.
Why I Adore This Recipe
- Incredibly Moist-Many banana bread recipes claim to deliver moisture, but this one truly excels. Each slice is rich, thanks to the perfect combination of ingredients that ensure every bite is tender and delightful. I can confidently promise that this chocolate chip banana bread will exceed your expectations.
- Simple to Prepare—This recipe is straightforward and requires minimal kitchen equipment. Everything comes together seamlessly in one bowl, making the process effortless and enjoyable.
- Accessible Ingredients—If you have overripe bananas, this is the ideal recipe to transform them into something delicious. The ingredient list is simple and requires items you likely already have, making it a convenient option for any home baker.
- Freezer-Friendly– Another significant aspect of this recipe is its versatility. You can quickly whip up a large batch and store extras in the freezer for later. This means you’ll have a delectable treat ready to enjoy whenever a craving strikes!
Ingredients for this Easy and Moist Chocolate Chips Banana Bread Recipe
- Bananas (the riper, the better for sweetness)
- Granulated sugar
- Large egg, beaten
- Baking soda
- Salt
- Pumpkin Spice
- All-purpose flour
- Unsweetened cocoa powder
- Chocolate chips (or chunks)
How do you Make Moist Chocolate Chip Banana Bread Recipe
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mash the bananas in a large bowl until smooth. The bananas should be overripe, with plenty of brown spots for maximum sweetness.
- Mix in the melted butter with the mashed bananas, stirring until combined.
- Add sugar, egg, and vanilla extract. Stir well until everything is smoothly incorporated.
- Sift in baking soda, salt, flour, and cocoa powder. Gently fold the dry ingredients into the wet ingredients, careful not to overmix. A few small lumps are OK.
- Fold in the chocolate chips (and any optional add-ins like nuts) until evenly distributed.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for the Perfect Chocolate Banana Bread
- Use overripe bananas: The riper the banana, the sweeter and more flavorful your bread will be.
- Don’t overmix. Overmixing can result in a dense and tough loaf. Mix just until combined to keep your banana bread soft and moist.
- Customize it: For a fun twist, add extra chocolate chips, nuts, or even a swirl of peanut butter.
How do you Store Chocolate Chips, Banana Bread
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for about a week.
- Freezer: You can freeze individual slices or the whole loaf for up to 3 months. Just wrap it tightly in plastic and place it in a ziplock bag.
Moist Chocolate Chip Banana Bread Recipe
This Easy and Moist Chocolate Chip Banana Bread Recipe is your go-to recipe! Whether you're a baking newbie or a seasoned pro, this delicious bread will satisfy your cravings and is perfect for breakfast, dessert, or a mid-day snack. Plus, it's a great way to use up those overripe bananas!
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Servings: 12 people
Equipment
Ingredients
- 1 1/2 cups All Purpose Flour
- 1/2 tsp Baking Soda
- 2 tsp Pumpkin Spice
- 1/2 tsp Salt
- 1 tsp Unsweetened Cocoa Powder
- 2 large Eggs room temperature
- 1/2 cup White Granulated Sugar
- 1/2 cup Dark Brown Sugar
- 4 pieces Mashed Overripe Bananas
- 1/2 cup Canola Oil
Instructions
- Place the oven rack in the middle, preheat the oven to 350 F, and generously grease a 9 by 5-inch loaf pan. Set it aside.
- Place the bananas in the bowl and mash them using a potato masher. Set it aside.
- Whisk together all-purpose flour, baking soda, salt, and pumpkin spice in a medium bowl. Set it aside.
- Add the eggs and sugar in a separate bowl and mix until smooth. Add the oil and mashed banana and continue mixing until well combined.
- Fold the dry ingredients with a rubber spatula, ensuring to scrape the flour at the bottom. Mix half the chocolate chips and transfer the batter to the prepared pan. Top the batter with the remaining chocolate chips.
- Bake in an oven for fifty minutes or until the cake tester comes clean.
Tried this recipe?Mention @theskinnypot or tag #theskinnypot!
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