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Super Moist One-Bowl Chocolate Chip Banana Bread

Two thick slices of moist chocolate chip banana bread recipe served on a white plate.
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This easy recipe delivers the best chocolate chip banana bread, guaranteed to be super moist with gooey chocolate pockets. Use up those overripe bananas for a comforting treat perfect for breakfast or dessert.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 3 very ripe, mashed large bananas (about 1 and 1/2 cups)
  • 1 cup semi-sweet chocolate chips, plus 2 tablespoons for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, and salt. This is your dry mixture.
  3. In a separate medium bowl, whisk together the melted butter, oil, sugar, eggs, and vanilla extract until combined.
  4. Add the sour cream (or yogurt) and the mashed bananas to the wet ingredients. Stir until just mixed. Do not overmix.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until barely combined. A few streaks of flour are fine. Overmixing develops gluten and makes the bread tough.
  6. Gently fold in 1 cup of the chocolate chips.
  7. Pour the batter into your prepared loaf pan. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with foil for the last 15 minutes.
  9. Let the banana bread cool in the pan for 15 minutes before carefully lifting it out using the parchment overhang. Transfer the loaf to a wire rack to cool completely before slicing for the best texture.

Notes

  • Using very ripe, almost black bananas provides the best flavor and moisture for this recipe.
  • For extra gooey chocolate pockets, toss the chocolate chips with 1 teaspoon of flour before folding them into the batter.
  • This bread stays moist for days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://carlacooking.com/chocolate-chip-banana-bread-recipe/