Best Chocolate Chip Banana Bread

If you’re on the hunt for the BEST chocolate chip banana bread…then look no further. This one is so incredibly moist, flavorful, and loaded with chocolate chips. Forget about any other chocolate chip banana bread recipe because this is all you’ll ever need!

How to make the BEST chocolate chip banana bread

I know, we all hate the word *moist* but there’s just no other word that better describes this banana bread. It’s tough to even categorize this as bread” because of how soft and lush it is. Especially with those mini chocolate chips sprinkled throughout.

To make this recipe, I essentially modified by pumpkin bread recipe because it’s just so good. If it can make life-changing pumpkin bread, why can’t it make life-changing chocolate chip banana bread? Hypothesis confirmed. It sure can.

A few things to keep in mind to bake this perfect chocolate chip banana bread:

1. MEASURE your bananas. I recommend about 3 medium bananas but you will still need to measure them out to make sure you have the right amount.
2. If you come up a bit short with your measurement, top it off with some applesauce.
3. Scoop and level your flour. By that I mean, spoon the flour into your measuring cup then level it off with a flat edge. This will ensure you don’t use too much.
4. Fully cream together your butter and sugar. Really whisk together the two ingredients until you reach a thick paste-like consistency. You can either do this by hand or with a mixer.
5. To get the chips on top, sprinkle on an extra handful before baking.
6. Bake for 1 hour and check for doneness by inserting a toothpick in the center. If the center is still wet, bake in 5 minute intervals until done.

So that’s that. These few simple tips will ensure your chocolate chip banana bread turns out soft and moist every time.

The secret to super moist banana bread

The secret” to getting moist chocolate chip banana bread is really just a couple simple ingredients. The main two being melted butter and Greek yogurt.

Using melted butter, as opposed to room temperature, helps to soaks up all the flour which gives you that smooth texture. The Greek yogurt adds even MORE moisture while still providing structure. It’s my secret ingredient in so many of my dessert recipes.

Another reason why Greek yogurt works so well here is because its flavor. Greek yogurt is slightly sour which helps to balance out the sweetness of the bananas, chocolate, and sugar.

It’s also very thick and contains less water than regular yogurt. This is the reason why I love baking with it so much, it provides tons of moisture without thinning the batter too much.

But if you don’t have Greek yogurt available near you, sour cream will also do the trick.

We can’t forget about the bananas. You have to add just enough to get that strong flavor but too much can turn your banana bread into banana pudding (trust me, it’s happened to me before). Getting the perfect balance of flour, butter, yogurt and banana is the key to getting deliciously moist chocolate chip banana bread.

Ingredients:

2 cup all-purpose flour

1 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup mashed bananas (about 3 small)

1/2 cup shortening

2 eggs

1 1/2 cup semi-sweet chocolate chips

1 cup water (optional)

Directions

1 Heat oven to 350°F.
2 Grease two 8 x 4 x 2-inch loaf pans.
3 In large mixer bowl, combine all ingredients except chocolate chips.
4 (Optional) Add water to add moisture.
5 Blend well on medium speed.
6 Stir in chocolate chips.
7 Pour into prepared pans.
8 (Optional) Lay some chocolate chips along the top of the mixture.
9 Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.
10 Let cool for 10 minutes.
11 Remove from pans.
12 Let cool completely on wire rack.