This easy moist chocolate chip banana bread is one bowl, super easy and foolproof. A handful of ingredients gives you crowd pleasing banana bread every time.
I got the recipe for this banana bread from a Lebanese food blogger Mrs. Clueless who posts a lot of really delicious home made recipes. She also reposts recipes people have made from her blog. The number one recipe I see reposted is the one for this banana bread. It seems to be her most popular recipe, and after making it I can totally see why. Theres a lot that’s appealing about it.
What’s so good about this banana bread?
It’s so easy. You literally just mix up your wet ingredients, then your dry ingredients, then add chocolate chips. Pour into a pan, bake, and voila!
It’s moist. Although not too much oil is added, the oil works with the ripe bananas to give ultra moist banana bread that works perfectly with a cup of milk or coffee.
It freezes so well- I cut up any extra slices and freeze them in a freezer safe bag, and take one out whenever a craving hits. A quick warm up in the microwave and it tastes as good as new.
It’s a great way to use up those over ripe bananas sitting on your counter, and it doesn’t require any fancy ingredients. You probably have everything you need right now.
Also, it’s very adaptable! Add more or less sugar, sub some of the flour for whole wheat, feel free to add more chocolate chips or leave them out, add nuts or don’t. It’s all good! Banana bread has never been more convenient.
Tips for banana bread success:
-Make sure you use really ripe bananas- black ones are totally fine. The riper they are, the more sweetness and moistness they add to the bread.
-Don’t over mix at each step- when you add the dry ingredients to the wet, and when you fold in the chocolate chips. If you over mix, you will over develop the gluten in the bread making it more tough and less light and fluffy.
-Be creative! Banana bread is the perfect blank canvas. Add any mix ins you like. I like using chocolate chunks instead of chips to get different melty bits of chocolate that aren’t so perfect. I would totally add toasted pecans or walnuts to this next time.
Serve it in style. I love taking a slice of banana bread, and spreading it with peanut or almond butter. If I chose to make it less sweet, then I’ll drizzle with a little honey too.
Don’t over or under bake it:
How do I know when the banana bread is done baking?
The loaf will be golden brown and firm to the touch. A toothpick inserted in the center will come out clean- if it has some melted chocolate on it, that’s totally fine, but no batter should be on the toothpick.
So without further ado, get to baking!
Moist Chocolate Chip Banana Bread
- 4 medium, very ripe bananas
- 1 egg
- 1/2-3/4 cup sugar (I added 3/4 cup and found it a little sweet, so feel free to go down to 1/2 cup)
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 1/2 cups all purpose flour or 1/2 cup whole wheat flour and 1 cup regular flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 1 cup dark chocolate chunks or chips
- Preheat oven to 180 C. (350 F). Grease a 9×5 inch loaf pan, and line with parchment paper for easier removal.
- Mash bananas well, either by hand or by using the paddle attachment of a stand mixer. Add egg, sugar, vanilla, and oil and mix well until combined.
- Add the dry ingredients and mix until just combined and no flour streaks remain.
- Fold in the chocolate chips with a spatula, don't overmix. Pour batter into prepared pan and bake for 45 minutes or until toothpick inserted in center comes out clean. Cool slightly before slicing.
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