We’ve all been there. You look over at your kitchen counter and see them: a sad-looking bunch of bananas, covered in brown spots, well past their prime for eating. But I’m here to tell you that this is not a problem; it is a golden opportunity! Those overripe bananas are the secret to the most incredible banana bread you will ever bake. And this, my friends, is my ultimate, foolproof, Super Moist Chocolate Chip Banana Bread Recipe.
This isn’t just any banana bread. This is the one I’ve tweaked and perfected over the years to achieve the absolute best result. We’re talking an unbelievably tender, soft, and moist crumb that stays that way for days. It’s packed with sweet, intense banana flavor and studded with generous pockets of gooey, melted chocolate in every single slice.
Best of all, this is a wonderfully simple, mostly one-bowl recipe that is perfect for bakers of all levels. It’s the perfect cozy baking project for a cool October afternoon here in Heek. Your house is about to smell absolutely heavenly.
The Only Banana Bread Recipe You’ll Ever Need
Banana bread is a classic for a reason—it’s the epitome of home-baking comfort. But not all banana breads are created equal. The world is full of dry, bland, or disappointingly dense loaves. My mission was to create a recipe that was guaranteed to be moist, flavorful, and tender every single time.
The secrets are simple but non-negotiable. First, you must use very ripe bananas; the darker and spottier, the better. This is where all the natural sweetness and moisture comes from. Second, our secret weapon for an unbelievably tender crumb and long-lasting moistness is a scoop of sour cream. And finally, the most important technique of all: do not overmix the batter! A gentle hand is the key to a soft, not tough, texture. This recipe is the result of all that delicious trial and error, and I truly believe it’s the only one you’ll ever need.
Why This Banana Bread is a Cut Above the Rest:
- SUPER Moist and Tender Crumb: Thanks to the very ripe bananas and our secret weapon ingredient (sour cream or Schmand!), this bread is guaranteed to be incredibly moist and stays that way for days.
- Intense, Sweet Banana Flavor: We use a generous amount of overripe bananas to ensure the bread is bursting with authentic, sweet banana taste.
- Loaded with Gooey Chocolate: We don’t skimp on the chocolate chips here. Every slice is a perfect combination of banana bread and melted chocolatey goodness.
- A Foolproof, No-Fail Recipe: This is a straightforward, easy-to-follow recipe that is perfect for beginner bakers and seasoned pros alike. It’s a guaranteed success.
Ingredients & Equipment
For the Banana Bread:
- Very Ripe Bananas: 3 large (or 4 medium), mashed well (about 1 ½ cups). They should be heavily speckled or even black!
- Unsalted Butter: 115g (½ cup), melted and slightly cooled.
- Sour Cream (Schmand or Saure Sahne): 60g (¼ cup). Full-fat Greek yogurt also works.
- Eggs: 2 large, at room temperature.
- Vanilla Extract: 1 teaspoon.
- Light Brown Sugar: 100g (½ cup), packed.
- Granulated Sugar: 100g (½ cup).
- All-Purpose Flour (Mehl Type 405): 250g (2 cups).
- Baking Soda (Natron): 1 teaspoon.
- Salt: ½ teaspoon.
- Chocolate Chips: 170g (1 cup), semi-sweet or dark, plus extra for sprinkling on top.
Helpful Equipment:
- A 9×5 inch (or similar 23×13 cm) loaf pan (
Kastenform). - A large mixing bowl.
- A whisk and a rubber spatula.
Time Estimates
- Prep Time: 15 minutes
- Bake Time: 55-65 minutes
- Total Time: Approximately 1 hour 15 minutes
Step-by-Step Instructions
The secret to a tender banana bread is a gentle hand. Let’s get baking!
Step 1: Prepare Oven and Pan Preheat your oven to 175°C (350°F). Grease and flour your loaf pan, or line it with parchment paper, leaving an overhang on the two long sides to easily lift the bread out later.
Step 2: Mix the Wet Ingredients In a large bowl, mash the very ripe bananas with a fork until they are mostly smooth (a few small lumps are okay). To the mashed bananas, add the melted butter, sour cream, eggs, and vanilla extract. Whisk everything together until it’s well combined. Add both the brown sugar and the granulated sugar and whisk again until smooth.
Step 3: Mix the Dry Ingredients In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 4: Combine (Gently!) Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold the batter together just until the streaks of flour disappear. Be careful not to overmix! A few lumps are perfectly fine. Overmixing will develop the gluten and make your bread tough.
Step 5: Add Chocolate and Pour Gently fold in the chocolate chips, reserving a few for the top. Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips evenly over the surface.
Step 6: Bake to Perfection Bake for 55 to 65 minutes. The bread is done when it is a deep golden brown and a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 15 minutes of baking.
Step 7: Cool Completely Let the banana bread cool in the loaf pan on a wire rack for about 15 minutes. Then, use the parchment paper overhangs to lift the loaf out of the pan and place it directly on the wire rack to cool completely before slicing. This is a hard step, but it helps the bread set and makes for cleaner slices!
Notes, Tips & Variations
- The #1 Rule of Quick Breads: DO NOT OVERMIX! I cannot say this enough. When you combine the wet and dry ingredients, mix them as little as possible. A lumpy batter is a happy batter and will result in a much more tender and moist loaf.
- How to Quickly Ripen Bananas: Are your bananas not quite ripe enough? No problem! Place them (unpeeled) on a baking sheet and bake them at 150°C (300°F) for 15-20 minutes, or until the peels are blackened and the fruit is soft. Let them cool before using.
- Delicious Add-Ins: Feel free to get creative! You can swap out half of the chocolate chips for 1 cup of toasted, chopped walnuts or pecans. For a warm spice flavor, add 1 teaspoon of cinnamon to the dry ingredients.
- Storage: This banana bread is incredibly moist and will stay that way for days. Store it tightly wrapped or in an airtight container at room temperature for up to 4 days.
The Ultimate Super Moist Chocolate Chip Banana Bread Recipe
Ingredients
- 3 large very ripe bananas mashed (about 1 ½ cups)
- 115 g ½ cup unsalted butter, melted
- 60 g ¼ cup sour cream (Schmand)
- 2 large eggs
- 1 tsp vanilla extract
- 100 g ½ cup light brown sugar
- 100 g ½ cup granulated sugar
- 250 g 2 cups all-purpose flour
- 1 tsp baking soda Natron
- ½ tsp salt
- 170 g 1 cup chocolate chips, plus more for the top
Instructions
- Prep: Preheat oven to 175°C (350°F). Grease and flour or line a 9x5 inch loaf pan with parchment paper.
- Mix Wet: In a large bowl, mash the bananas. Whisk in the melted butter, sour cream, eggs, and vanilla. Whisk in both sugars until smooth.
- Mix Dry: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine: Add the dry ingredients to the wet ingredients. Use a spatula to fold the batter together just until combined. Do not overmix.
- Add Chocolate: Gently fold in 1 cup of chocolate chips.
- Bake: Pour the batter into the prepared pan and sprinkle with extra chocolate chips. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool: Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
- The key to a tender loaf is not to overmix the batter when combining wet and dry ingredients.
- Use very ripe, heavily speckled bananas for the best flavor and moisture.
- For a nutty version, add 1 cup of toasted, chopped walnuts or pecans.
Frequently Asked Questions (FAQ)
1. My banana bread is always dry. What did I do wrong? There are usually three culprits for dry banana bread: 1) Your bananas weren’t ripe enough. You need those super brown, speckled bananas for maximum moisture. 2) You overmixed the batter. Once you add the flour, you want to mix as little as possible. 3) You overbaked it. Check your bread on the earlier side of the baking time. It’s done when a toothpick has moist crumbs, not when it’s bone dry. This recipe’s secret weapon, the sour cream, is also a great insurance policy against dryness!
2. Can I use frozen overripe bananas? Yes, absolutely! Freezing overripe bananas is a fantastic way to save them for baking. Just let them thaw completely at room temperature. They will look a little strange and release a lot of liquid—do not drain this liquid! It’s full of banana flavor. Mash the bananas with all their juices and use them as directed in the recipe.
3. How do I know when my banana bread is perfectly baked? The visual cue is a deep golden-brown top and a crack down the center. The best way to test for doneness is to insert a wooden skewer or toothpick into the very center of the loaf. If it comes out with wet, gooey batter, it needs more time. If it comes out completely clean and dry, it might be slightly overbaked. You’re looking for the perfect middle ground: the toothpick should come out with a few moist, tender crumbs attached to it.
4. Can I add nuts to this recipe? Of course! Banana bread with nuts is a classic combination. I recommend swapping out about half of the chocolate chips for 1 cup of toasted and chopped walnuts or pecans. Toasting the nuts first really brings out their flavor.
Ready to Bake the Best Banana Bread?
There is nothing quite like the smell of banana bread baking in the oven, and the taste of a warm, chocolate-studded slice is pure comfort. I truly believe this is a recipe that you will make again and again. If you bake a loaf, I would absolutely love it if you left a comment and a star rating below!
For more cozy baking recipes, be sure to follow me on Pinterest and Instagram. Enjoy your delicious banana bread, it’s perfect with a smear of butter and a hot cup of coffee!