Super Moist Banana Bread with Melty Chocolate Chips
Let Me Tell You About This Banana Bread
You know when you buy bananas, absolutely certain you’ll eat one every day, and then—suddenly—they’re spattered brown and threatening to collect fruit flies? (Or is that just me?) Well, that’s when this super moist banana bread with melty chocolate chips comes to the rescue, and honestly, I’ve baked it so many times it’s almost muscle memory. I remember the first one I made as a broke uni student, with half-squished bananas, using a mug instead of a measuring cup. Somehow, it still made my housemates suddenly appear in the kitchen “just checking what was in the oven.” Also, pro tip: banana bread smell is basically air freshener for folks with questionable cleaning habits (again, just me?).
Why I Keep Making This (And Why You Probably Will Too)
I make this when I need cheering up, or when my kids somehow confiscate all the good fruit and only the tragic bananas are left (why, children, why?). My family absolutely demolishes this banana bread, probably because of the gooey chocolate pockets—you bite in and suddenly everyone’s best friends again. On the other hand, it’s an easy win for brunch guests, because people seem to think it’s harder to make than it actually is. My only complaint? If you slice it too soon, it sometimes crumbles on you, but who has time to wait for anything to cool? Not me, clearly.
What You’ll Need (And a Few Friendly Substitutions)
- 3 very ripe bananas (Don’t be shy—black spots mean extra flavor. Or use four scrawny ones; I won’t tell.)
- 100g unsalted butter, melted (Sometimes I use coconut oil if I’m out. My grandmother used margarine, but I dunno… I think butter’s better.)
- 2/3 cup sugar (I usually go with light brown for a caramel-y thing, but white sugar, maple syrup, or even honey works if you’re feeling experimental.)
- 2 large eggs (Room temp is supposed to be best. Mine rarely are.)
- 1 tsp vanilla extract (Psst! The real stuff, if you’ve got it.)
- 1 1/2 cups plain flour (I sometimes swap in a quarter cup of whole wheat, but too much and it gets hefty.)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup plain yogurt or sour cream (I’ve used Greek yogurt, once used crème fraîche by mistake—odd, but not bad!)
- 1 cup chocolate chips (Right, so technically “chips” can be any chocolate you’ve got. I’ve hacked up a Dairy Milk bar before and nobody complained.)
- Optional: A handful of walnuts or pecans. Dried cherries if you’re feeling posh.
How I Make It (But Honestly, You Do You)
- Fire up your oven to 175°C (350°F), and line a loaf tin (mine’s about 9x5in)… or just grease it if you’re out of parchment (been there).
- Mash your bananas in a big bowl. I use a fork, but a potato masher works, or even your clean hands—just feels more rustic.
- Pour in the melted butter and sugar. Stir like you mean it until it’s kind of creamy. (This is where I do a little taste-test—just a dab. Safety first, maybe?)
- Crack in your eggs, splash in the vanilla, and mix again.
- Now, dump in the flour, baking soda, and salt. I usually sprinkle them over the wet bits, pretend I’m sifting (I’m not), and fold together gently. Don’t overmix or it’ll go dense. Ignore any weird lumpiness at this point!
- Fold in the yogurt (or whatever creamy stuff you wrangled from your fridge), and the chocolate chips. (I save a handful to scatter on top—looks fancy, but secretly it’s just greed.) Oh, if you’re adding nuts—do it now.
- Pour into the tin, leveling the top with a spatula or the back of a wooden spoon. Chuck it in for about 50 minutes, but I’d start checking at 45. A skewer should come out pretty clean, but if there’s a little melted chocolate clinging on, I call that a win.
- Let it cool, at least a bit, before slicing. If you manage to wait the full hour—you’re a stronger soul than me.
Messy Notes and Little Discoveries
- The bananas don’t have to be perfect. If they’re a bit shriveled or you forgot to peel one and freeze it, use as-is. Maybe scrape off anything super gnarly but don’t stress.
- If your bread sinks a bit in the middle, it’s probably slightly underbaked…but sometimes I think it’s even better squishy. My son calls it “banana bread pudding” and insists it’s intentional.
- Chocolate chips tend to sink unless you toss them with a bit of the flour, but I always forget, and honestly, I like the chocolate bottom anyway.
What Else I’ve Tried (And Didn’t Always Nail)
- I mixed in blueberries once—funny enough, they all sunk and exploded, but it tasted alright.
- Peanut butter swirl? Delicious…until I tried to do a full cup. It never quite set. I stick to the classic now, but hey, go wild.
- Espresso powder is a game-changer if you like a hint of grownup flavor. Or cinnamon, if you want autumn vibes year round.
Gear You Need (Sort Of)
- Loaf pan (but you could use a cake tin or even a muffin tray if you do small batches—just reduce baking time a bit)
- Bowl, fork or masher, and something to stir with
- I once greased a tin with butter and brown sugar when out of parchment. Came out darker—actually, I kind of liked it better that way.
- Wire rack for cooling, if you’ve got one. Otherwise, just balance on a chopping board.
Where Do I Put the Leftovers? (Joke’s On Me)
Wrap up what’s left (if anything) in foil or pop in an airtight container—should keep 3 days at room temp. You can freeze slices for a month or two, just thaw and toast for a treat. But truthfully, I can count on one hand the times it’s made it past breakfast the next day. Which says a lot, yeah?
How I Like to Eat It (And Maybe You Will, Too)
Honestly, I’m happy with a slab on its own, maybe with some salty butter melting right on top. My mate Pete tells me it’s even better toasted, with a blob of Greek yogurt and honey. For birthdays, we’ve even slapped on chocolate icing—totally extra, but it works. If it’s Sunday morning? I brew a strong cup of tea and sit with a warm slice by the window. Can’t beat it.
Things I Wish I Knew At First (You Get the Benefit of My Fumbles)
- Letting it cool at least 20 minutes really does help, otherwise it crumbles and you spend ages trying to reassemble slices like banana Jenga. I once tried cutting it hot—disaster.
- Don’t skip greasing the pan (even if you think it’s nonstick)—I learned the hard way when my loaf came out in pieces. Felt like a bad jigsaw puzzle.
- Overripe bananas beat slightly green ones every time. Actually, I find it works better if the bananas are so ripe you think they’ve gone off—trust.
- If you forget the baking soda (don’t ask how I know), it’ll still be edible, just very, very solid.
Common Questions From My Inbox (And Other Corners)
Can I make this without eggs?
Sure thing! I’ve subbed two tablespoons applesauce per egg, or one mashed banana (if you’re a rebel and want more banana flavor). Texture’s a bit different, still tasty.
Can I use whole wheat flour?
Yep, but maybe don’t go full brown—half and half makes it hearty but not too heavy. Oh, and keep an eye on bake time, might dry out quicker.
My bread always sticks. Am I cursed?
You’re not! Try a parchment sling, or coat with flour after greasing. Or just let it cool, then run a knife round the edges. Got that tip from King Arthur Baking.
How do I make it vegan?
Swap butter for coconut oil, use non-dairy yogurt. Eggs: see above for applesauce hack. Chocolate chips? Grab some vegan ones—these Lindt bars are ace chopped up.
Can I double this recipe?
Oh, for sure. Just use two pans or, if you go big in one pan, add 10-15 mins to baking. Watch the top—tent with foil so it doesn’t burn.
Alright, while I’m here, I should probably go rescue those bananas before they become science experiments. If you’ve got questions I missed or want to swap banana bread reminiscences, Smitten Kitchen’s comments section is a goldmine—and let me know your twists!
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
Instructions
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1Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
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2In a large bowl, whisk together mashed bananas, melted butter, and sugar until smooth.
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3Add eggs and vanilla extract to the mixture and whisk until well combined.
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4Add flour, baking soda, and salt. Mix gently until just combined—do not overmix.
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5Fold in chocolate chips. Pour the batter into the prepared loaf pan and smooth the top.
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6Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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