Do you have brown bananas and don’t know what to do with them? Use those brown bananas to make banana bread! The riper the bananas, the better the banana bread turns out. Add chocolaty goodness to banana bread for a more indulgent dessert. Try this easy, moist chocolate chip banana bread recipe!

Moist Chocolate Chip Banana Bread Ingredients

3 ripe bananas, mashed
½ cup unsalted butter, melted
¾ cup granulated sugar
¼ cup brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
⅓ cup sour cream
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup chocolate chips (plus extra for topping)

Instructions

Preheat the oven to 350°F.

In a large mixing bowl, mash the bananas until smooth.

Add the melted butter, granulated sugar, brown sugar, egg, vanilla extract, and sour cream to the bananas. Whisk until combined.

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.

Fold in the chocolate chips.

Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.

Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.

Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your moist chocolate chip banana bread.

Storage Tips

Short Term: Keep in an airtight container at room temperature for 1–2 days. Store in a cool place away from direct sunlight.
Medium Term: Store in an airtight container in the fridge for up to a week.

Banana Bread Tips

Bananas with brown spots are best for banana bread because they are overripe and will make the banana bread sweeter.
Once you add flour, do not overmix so the bread stays soft.
Bake on the center oven rack.
Insert a toothpick to test for doneness. It should come out with a few moist crumbs.

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