Ultra Moist Chocolate Chunk Banana Bread Recipe

5 from 2 votes

A woman with brown hair holding a cupcake.

Modified: Jun 9, 2026 · Published: Mar 29, 2024 by Ella Gilbert · This post may contain affiliate links · 4 Comments

This ultra moist chocolate chunk banana bread recipe might be the best banana bread ever! Made in just 2 bowls without a mixer, this moist banana bread is packed with flavor thanks to brown butter, cinnamon and chocolate chunks.

A slice of chocolate chunk banana bread on parchment paper.

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This recipe was originally published in January 2023. It has since been updated with a new and improved recipe and new images.

I can never resist a slice of warm banana bread! This super moist chocolate chunk banana bread recipe has a toasty flavor thanks to the browned butter. Plus, you get warm spiced flavors since it's made with cinnamon!

The chocolate chunk banana bread gets its moisture from my favorite secret ingredient - sour cream! Adding sour cream to your banana bread makes it extra soft and moist, and will help keep the banana bread soft for days.

Recipe Testing

My original base banana bread recipe used all-purpose flour and whole wheat flour. It also used buttermilk and about 1 cup of mashed bananas. This recipe also used room-temperature butter which had to be creamed. I wanted a new recipe that used melted butter so I didn't need to bring out a stand mixer or handheld mixer.

Switching to sour cream helped create a softer and more moist banana bread. I also increased the amount of bananas to have a stronger banana flavor. Finally, I used just all purpose flour because I felt that not everyone will have whole-wheat flour in their pantry!

Two slices of banana bread next to each other.

You can see above the difference in texture. The banana bread on the left (first test) is much fluffier and a bit dry compared to the banana bread on the right.

Simple Ingredients

All the ingredients needed to make chocolate chunk banana bread weighed out into small bowls.

Flour: I've only tested this recipe with all-purpose flour.
Sour Cream: sour cream makes this banana bread moist and soft. You can swap it out for an equal amount of Greek yogurt.
Chocolate: I recommend using a dark chocolate (over 60% cocoa) bar that you can chop up. Feel free to swap this out for a semisweet chocolate bar, or semisweet chocolate chips, or even mini chocolate chips.
Bananas: make sure you use ripe bananas here! They will be much sweeter and easier to mash. I recommend mashing them with a fork or a potato masher.

Butter in a saucepan and brown butter in a glass bowl.

Step 1: Place the unsalted butter in a small saucepan. Place over medium-low heat and let the butter melt completely, stirring with a rubber spatula. Once it has melted, it should start to foam and sputter. Continue to stir until the white dairy solids turn a golden brown and it smells toasty.

Step 2: Turn off the heat and pour the browned butter into a large glass bowl. Let cool for around 10-15 minutes.

A bowl with flour and a whisk and a bowl with a orange mixture and a whisk.

Step 3: While the brown butter cools down, whisk the dry ingredients together. In a small bowl, whisk the flour with the salt, cinnamon and baking soda.

Step 4: Pour the granulated sugar and light brown sugar into the brown butter and whisk until it forms a thick mixture.

A glass bowl with a whisk and banana bread batter.

Step 5: Add the mashed bananas, sour cream, eggs and vanilla extract. Whisk together.

Step 6: Pour in the dry ingredients and use a rubber spatula to stir until there are no more pockets of flour.

A bowl with banana bread batter and chopped chocolate and a loaf pan with unbaked banana bread in it.

Step 7: Stir in the chocolate chunks but keep a few to the side.

Step 8: Pour the banana bread batter into a greased and lined 9x5-inch loaf pan. Bake in an oven preheated to 350°Fahrenheit for 55-65 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Let cool in the loaf pan.

My Banana Bread Tips

Fluff and Sprinkle Flour - if you aren't weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. It's important to have the right amount of flour in this recipe as we don't want dry banana bread!
Over mixing the Batter - make sure not to over-mix the batter once you add the dry ingredients.
Chocolate Chips - Swap out chopped chocolate for ¾ cup of semisweet chocolate chips or mini chocolate chips.
Jumbo Muffins - if you want to make jumbo muffins instead of bread, try my jumbo banana muffins!

A stack of banana bread slices on a plate, a hand is grabbing the top slice.

Ella from Alpine Ella is holding a cake stand with cupcakes on it.

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Thank you!

Ella

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About Ella Gilbert

Hi, I’m Ella! I'm a recipe developer, food photographer and food blogger that has been featured in Reader's Digest and Mollie Makes magazine. Since 2020, I've been creating recipes that are impressive but easy to make. You can read more about me here!