Light Moist Chocolate Chip Banana Bread

The first bite is soft, buttery, and studded with melty chocolate. I developed this Light Moist Chocolate Chip Banana Bread after testing it 8 times with different flours and ripeness levels to land on a tender crumb that isn’t heavy. The batter uses mashed ripe bananas, a touch of sour cream for lift, and melted butter for flavor. This version keeps the loaf light while still feeling indulgent — an easy loaf to bake any morning. If you want a fun twist, try a sweeter roll version like our banana bread cinnamon rolls for brunch. Read on for a clear ingredient breakdown, exact measurements, and pro tips to guarantee success.

Why This Recipe Works

Ripe bananas supply both moisture and acidity, which reacts with baking soda for a fine, even rise.
Melted butter combines easily with sugars for a glossy, tender crumb without overworking the batter.
A small amount of sour cream (or Greek yogurt) adds extra moisture and prevents dryness when sliced.
Folding chocolate chips in at the end stops them from sinking and creates even pockets of chocolate.
Slightly underbaking by a few minutes yields a softer loaf that remains moist once cooled.

In this section I tested variations to find the best balance between lightness and flavor. For a seasonal twist using similar techniques, see our chocolate pumpkin loaf idea here: chocolate chip pumpkin bread.

Ingredients Breakdown

250 g (2 cups) all-purpose flour — the base. Use plain AP flour for a tender crumb; bread flour makes it chewier.
5 g (1 tsp) baking soda — the main leavener reacting with banana acidity.
3 g (1/2 tsp) fine salt — enhances sweetness. Use Diamond Crystal kosher salt. If you use Morton’s, halve the quantity because it’s denser.
2 g (1/2 tsp) ground cinnamon — optional; adds warmth.
115 g (1/2 cup) unsalted butter, melted and cooled — gives flavor and richness. You can substitute 120 ml (1/2 cup) neutral oil; the texture will be slightly less rich.
150 g (3/4 cup) granulated sugar — balances banana sweetness. Reduce by 25 g (2 tbsp) if bananas are very ripe.
2 large eggs (about 100 g total), room temperature — bind and set the crumb. For egg-free, see substitutions below (adds moisture differences).
300 g (about 3 medium) ripe bananas, mashed (1 1/2 cups) — the engine of flavor and moisture. Overripe bananas with brown spots are best.
60 g (1/4 cup) sour cream or full-fat Greek yogurt — keeps the loaf tender and moist. You can swap for buttermilk; reduce baking soda to 3/4 tsp if using less acidic dairy.
5 ml (1 tsp) vanilla extract — flavor lift.
170 g (1 cup) semisweet chocolate chips — adds pockets of chocolate. Chop a mix of chips and larger chunks for texture.

For a different presentation but similar technique, consider baking this batter in a ring pan like our chocolate chip bundt technique: chocolate chip bundt cake.

Essential Equipment

9 x 5-inch (23 x 13 cm) loaf pan — a 9-inch pan holds this batter without overflow. A 8-inch pan will rise too high.
Digital kitchen scale — yields consistent results with dry ingredients.
Two medium mixing bowls and a silicone spatula — for wet and dry mixes.
Whisk for dry ingredients and fork or potato masher for bananas.
Cooling rack — prevents soggy bottoms after baking.
If you lack a loaf pan, use an 8 x 8-inch (20 x 20 cm) square pan; expect a shorter bake time by about 8–12 minutes.

Step-by-Step Instructions

Makes 8 slices. Prep time 15 minutes; Cook time 55 minutes; Inactive time None; Total time 1 hour 10 minutes.

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F). Grease the 9 x 5-inch loaf pan and line it with parchment paper, leaving a 2 cm (about 1 inch) overhang on long sides. This gives you an easy grab to lift the loaf.

Step 2: Combine dry ingredients

Whisk together 250 g (2 cups) all-purpose flour, 5 g (1 tsp) baking soda, 3 g (1/2 tsp) fine salt, and 2 g (1/2 tsp) cinnamon in a bowl for 30 seconds. Set aside. This way the leaveners distribute evenly.

Step 3: Mix wet ingredients

In a second bowl, whisk 115 g (1/2 cup) melted unsalted butter and 150 g (3/4 cup) granulated sugar until smooth, about 20 seconds. Whisk in 2 large eggs, then stir in 300 g (1 1/2 cups mashed) ripe bananas, 60 g (1/4 cup) sour cream, and 5 ml (1 tsp) vanilla until combined.

Step 4: Combine wet and dry

Pour the wet mix into the dry ingredients and fold with a spatula until just combined, about 10–15 strokes. Do not overmix — stop as soon as no dry flour is visible. Overmixing makes the loaf dense.

Step 5: Fold in chocolate

Fold in 170 g (1 cup) semisweet chocolate chips with 6–8 gentle strokes. This keeps chips suspended and prevents sinking. If you want pockets of melted chocolate, reserve 2 tablespoons for the top.

Step 6: Transfer and smooth

Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle reserved chips on top if you kept any for appearance.

Step 7: Bake to doneness

Bake at 175°C (350°F) for 50–60 minutes. Start checking at 45 minutes. The loaf is done when the top is golden brown and a skewer inserted into the center comes out with a few moist crumbs. Internal temperature should read about 96°C (205°F). If the top browns too fast, tent lightly with foil after 30–35 minutes.

Step 8: Cool and slice

Cool in the pan on a rack for 10 minutes, then lift the loaf out using the parchment and cool completely for at least 1 hour before slicing. Slicing too soon causes the loaf to crumble.

Expert Tips & Pro Techniques

Use very ripe bananas (heavy with brown spots). They mash easily and provide maximum flavor.
Common mistake: overmixing. Mix until just combined to avoid a tough crumb. Stop at the first sign of streaks.
Make-ahead: Bake the loaf, cool completely, then wrap tightly in plastic and refrigerate for up to 3 days. Warm slices in a 160°C (325°F) oven for 8 minutes before serving.
Professional trick adapted for home: Melted butter cools quicker than you think; if it’s hot, wait 2–3 minutes before adding eggs to avoid cooking them.
Prevent sinking chips: Toss chips in 1 tablespoon of flour from the measured amount before folding. This helps them suspend in the batter.
For an even lighter crumb, replace 50 g (1/4 cup) of flour with oat flour. Expect slight texture change and slightly shorter bake time.

Storage & Reheating

Refrigerator: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. Keeps well for 3–4 days.
Freezer: Slice and flash-freeze on a tray for 1 hour, then transfer to a freezer bag. Freeze up to 3 months. Thaw slices in the fridge overnight.
Reheating: Reheat slices at 175°C (350°F) for 6–10 minutes. For single slices, a 30-second microwave zap works, but the oven yields the best texture.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free blend and add 1/2 tsp xanthan gum if the blend lacks it. Bake time may increase by 3–5 minutes.
Vegan Version: Use 2 flax eggs (mixed from 2 tbsp ground flax + 6 tbsp water, set 5 minutes) and replace butter with 120 ml (1/2 cup) neutral oil and sour cream with 60 g (1/4 cup) dairy-free yogurt. Texture will be slightly denser.
Nutty Add-In: Fold 90 g (3/4 cup) chopped toasted walnuts or pecans into the batter and reduce chips to 120 g (3/4 cup). Toast nuts for 5–7 minutes at 175°C (350°F) before adding.
Rich Browned Butter: Brown the 115 g (1/2 cup) butter, cool to warm, and proceed. Browned butter adds a toasty, nutty depth. No measurement change.
Mini Loaves or Muffins: Divide batter into 12 muffins or three 5 x 3-inch mini loaves. Reduce bake time to 18–22 minutes for muffins, and 35–40 minutes for mini loaves.

For creative leftover recipes, transform stale slices into a decadent pudding similar to our chocolate chip bread pudding inspiration: chocolate chip bread pudding.

Serving Suggestions & Pairings

Serve warm with salted butter and a dusting of powdered sugar.
Pair with a strong coffee or café au lait for breakfast.
Top with vanilla ice cream and a drizzle of caramel for a dessert twist. Consider pairing with holiday cookies for a festive tray like these chocolate chip Christmas cookies.
For brunch, offer slices alongside a fruit salad and whipped cream.

Nutrition Information

Per serving (1 slice). Recipe yields 8 servings.

Calories: 360 kcal
Total Fat: 16 g
Saturated Fat: 8 g
Cholesterol: 75 mg
Sodium: 220 mg
Total Carbohydrates: 49 g
Dietary Fiber: 2.5 g
Sugars: 27 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my banana bread turn out dry?
A: Most often from overbaking or overmixing. Check doneness with a skewer at 45 minutes. Remove when a few moist crumbs cling. Also measure flour by weight to avoid excess.

Q: Can I make this without eggs?
A: Yes. Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water). Expect a slightly denser crumb and a darker color.

Q: Can I double this recipe?
A: Yes. Use two loaf pans and bake simultaneously on the middle and lower racks, rotating halfway. Bake time may increase by 5–10 minutes.

Q: Can I prepare this the night before?
A: You can mix the batter, cover, and refrigerate overnight. Bring to room temperature before baking and expect a 5–7 minute longer bake time.

Q: How long does this keep in the fridge?
A: Wrapped tightly, the loaf keeps 3–4 days in the refrigerator. Freeze slices for longer storage up to 3 months.

Q: Why did my chocolate chips sink?
A: Sinking happens when batter is too thin or chips are large. Toss chips in a teaspoon of flour before folding. Also avoid overmixing.

Q: Can I substitute oil for butter?
A: Yes. Use 120 ml (1/2 cup) neutral oil. The loaf will be moist but slightly less flavorful than butter-based versions.

Conclusion

If you want another tried-and-true moist loaf for comparison, see the slightly different technique in this MOIST Chocolate Chip Banana Bread – Butternut Bakery. For a second opinion on ingredient ratios and add-ins, check this Super Moist Chocolate Chip Banana Bread – Eats Delightful for more inspiration.