This incredibly moist banana bread is loaded with melty chocolate chips and rich banana flavor. Soft, tender, and easy to make in just one bowl, it’s your new go-to comfort recipe.

---

There's something truly magical about banana bread — it’s nostalgic, easy to make, and always hits the spot. But when you add chocolate chips, you take this classic to a whole new level. This Super Moist Chocolate Chip Banana Bread is tender, buttery, sweet, and speckled with rich pockets of melted chocolate in every bite. Whether you're enjoying it for breakfast, dessert, or a cozy snack, this is banana bread done right.

Perfect for using up overripe bananas, this recipe comes together quickly with simple ingredients and zero fuss. It’s a one-bowl wonder that’s moist, flavorful, and ultra satisfying. You can serve it warm out of the oven, toast slices for breakfast, or even freeze extras for a rainy day.

---

🛒 Ingredients (Makes 1 loaf / 10 slices)

Wet Ingredients:

• 3 very ripe bananas (about 330g, peeled)
• 100g granulated sugar
• 60g light brown sugar
• 2 large eggs
• 100g unsalted butter, melted (or neutral oil for dairy-free)
• 1 teaspoon vanilla extract

Dry Ingredients:

• 190g all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional but recommended)

Extras:

• 130g semi-sweet chocolate chips (plus extra for topping)
• 50g chopped walnuts (optional)

---

🔪 Instructions

Step 1: Prep Your Oven

Preheat your oven to 175°C (350°F). Grease a standard loaf pan (22 x 12 cm) or line it with parchment paper for easy removal.

Step 2: Mash the Bananas

In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth — a few lumps are okay!

Step 3: Add Wet Ingredients

Whisk in the granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until well combined.

Step 4: Fold in the Dry Ingredients

Sift in the flour, baking soda, baking powder, salt, and cinnamon. Gently fold the mixture with a spatula until no dry flour remains. Do not overmix.

Step 5: Add Chocolate Chips (and Nuts)

Fold in the chocolate chips (and nuts if using). Reserve a small handful of chocolate chips to sprinkle on top before baking.

Step 6: Bake

Pour the batter into your prepared loaf pan. Top with reserved chocolate chips.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Step 7: Cool & Slice

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

---

🔢 Nutrition Facts (Per Slice)

• Calories: 270 kcal
• Carbs: 34g
• Fat: 13g
• Protein: 4g
• Sugar: 18g
• Fiber: 2g
• Sodium: 180mg

Based on 10 slices per loaf and includes chocolate chips. Actual values may vary based on brands and optional add-ins.

---

👩‍🍳 Tips & Tricks

• Use overripe bananas: Brown and spotty bananas are the secret to maximum moisture and sweetness.
• No chocolate chips? Swap in chopped chocolate bars or chunks for a rustic feel.
• Don’t overbake: Start checking around 50 minutes to avoid drying it out. A few moist crumbs on your toothpick is perfect.
• Add-ins: Fold in coconut flakes, pecans, or swirl in peanut butter or Nutella for a twist.
• Freezing: Slice and freeze wrapped portions individually for easy, grab-and-go treats.

---

🧡 From Me to Your Kitchen

There’s something so comforting and honest about banana bread. It’s the kind of recipe passed down from grandmothers, scrawled in notebooks, or jotted on the back of flour-stained recipe cards. This chocolate chip version is my personal favorite — warm, melty, nostalgic, and a little indulgent.

Whether you’re baking with kids, gifting a loaf to a friend, or just craving something sweet with your coffee, this recipe is made to be shared and remembered. It’s easy, adaptable, and always a crowd-pleaser. Keep it simple or make it your own — just don’t forget the chocolate.