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Chocolate chip banana bread recipe slice on a wooden board with melty chips and moist crumb.
Linda

Chocolate Chip Banana Bread Recipe (Ultra Moist, Bakery-Style, No Mixer)

This ultra moist chocolate chip banana bread is soft, tender, and packed with melty chocolate chips. Made with very ripe bananas, brown sugar for extra moisture, and an optional Greek yogurt/sour cream boost, it bakes up bakery-style without a mixer. Includes pro tips to prevent sinking, gumminess, and chocolate chips falling to the bottom.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Batter
  • 1.5 cups Mashed very ripe bananas 360g (about 3 medium bananas)
  • 1/2 cup Unsalted butter Melted and slightly cooled (115g)
  • 1 Tbsp Neutral oil Optional; helps keep the loaf softer when cool
  • 3/4 cup Brown sugar Packed
  • 2 Large eggs Room temperature if possible
  • 2 tsp Vanilla extract
  • 1/2 cup Greek yogurt or sour cream Optional but recommended for extra moisture
  • 1.5 cups All-purpose flour 180g; spoon and level, or weigh for best results
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Ground cinnamon Optional
  • 1 cup Chocolate chips Use a mix of mini + regular/chunks if you like; plus extra for topping

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowl
  • Whisk or wooden spoon
  • Measuring cups and spoons (or kitchen scale)
  • Parchment paper (optional)

Method
 

    1. Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment if desired.
    2. Mix wet ingredients: In a large bowl, mash bananas to 1.5 cups (360g). Whisk in melted butter (and optional oil), brown sugar, eggs, vanilla, and Greek yogurt/sour cream (if using) until smooth.
    3. Add dry ingredients: Add flour, baking soda, salt, and cinnamon (optional). Stir gently.
    4. Do not overmix: Mix just until no dry flour remains. A few small lumps are fine.
    5. Add chocolate: Fold in chocolate chips. Reserve a small handful to sprinkle on top. Optional: Toss chips with 1 tsp flour to help prevent sinking.
    6. Bake: Bake 55–65 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter). If the top browns early, tent loosely with foil around minute 40.
    7. Cool: Cool 10–15 minutes in the pan, then transfer to a rack. Cool at least 45–60 minutes before slicing for the best texture.

Notes

Banana ripeness matters: Use very ripe, heavily spotted bananas. Mash to a thick, chunky applesauce texture.
Measuring tip: Too much flour is the fastest way to dry banana bread. Spoon-and-level flour or weigh 180g.
Optional bakery dome: For a taller dome, bake at 425°F for 8–10 minutes, then reduce to 350°F to finish. Tent with foil if browning early.
Storage: Wrap tightly and store at room temperature 2–3 days for best texture. Freeze slices individually up to 3 months.