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The Best Moist Chocolate Chip Banana Bread Ever

Yes. It is that good!

Not only is it healthy, but its soft, yummy, and made from scratch. I've had lots of banana bread in my days but I promise you, none of them topped this.. and I'm not exaggerating. Its EASY to make, sweet but not too sweet and the ingredients are simple. Oh! Did i mention you only need ONE bowl which means less dishes lol.

The ingredients below are specifically focused on good health:

  • Stop throwing away those over ripe bananas and put them to good use. Besides, over ripe banans have more nutrients and antioxidants. They're great immune boosters, easily digested, reduces digestive issues and muscle pain.

  • Instead of refined white sugar, I use turbinado sugar because it is minimally processed and made with sugar cane.

  • Arrowroot powder is a great alternative to cornstarch; it is a gluten free starch which can improve circulation, promote digestion, boosts immune system, adds fiber to diet, and more.

  • Carob chip chips is an alternative to semi-sweet chocolate chips. They are VEGAN and kosher. Carob provides health benefits such as being high in antioxidants and calcium, and lowers blood sugar.

Below, you will be shown the recommended tools, alternatives to ingredients, and some tips and tricks.

Recommended Tools

  • A 9x5 loaf pan

  • Parchment paper

  • A Large spoon

  • Mixer and mixing bowl


*No turbinado sugar? Use light brown sugar

*No arrowroot powder? Use cornstarch or baking soda.

*No carob chips? Try mini semi-sweet chocolate chips or chopped walnuts

*Bananas not ripe enough?

  • Place unpeeled bananas in a brown paper bag resulting in ethylene being released making the ripening process faster. This Process takes about 24-40 hours.

  • Turn oven on to 300. Place unpeeled bananas on a baking sheet and bake for about 15-20 minutes until bananas brown or blacken. Let it cool.

  • Store bananas in a warm spot, like on top of the refrigerator or near a heater.

*No sea salt? Use kosher salt


*Please check the other alternatives you can use, located just above the ingredients list.

  • ½ cup unsalted butter (softened to room temperature)

  • 1 cup turbinado sugar (or light brown sugar)

  • 1 large egg (room temperature)

  • 4 overripe bananas

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon arrowroot powder (or cornstarch)

  • 1 teaspoon cinnamon

  • ⅛ teaspoon nutmeg, or just a pinch (optional)

  • ⅛ teaspoon sea salt (or kosher salt)

  • 1 ½ cup carob chips (or mini semi-sweet chocolate chips)

  1. Preheat oven to 350 degrees F (180 degrees C). Generously grease your 9x5 loaf pan with baking spray. You can also use parchment paper to line the pan and spray it down.

  2. In a medium mixing bowl, cream the butter and sugar together with an electric hand mixer until well combined.

  3. Add the bananas and mash them with a spoon. Add the egg and mix until the batter is smooth.

  4. Add the vanilla extract, flour, baking powder, arrowroot powder (or corn starch), cinnamon, nutmeg, and salt to the mixing bowl. Continue to mix until smooth.

  5. With a large spoon, stir in 1 cup of the chocolate chips until evenly dispersed throughout the batter. Do not use electric hand mixer.

  6. Scoop the batter into your loaf pan and spread evenly. Top with the remaining chocolate chips.

  7. In the preheated oven, bake for 55-60 minutes, Use knife, cake needle or skewer to ensure the bread's readiness by poking it into the middle of the bread. Be sure the batter comes out clean, excluding the chocolate chips.

  8. Let it cool for 45 minutes to one hour before serving and ENJOY! :)


Wrap the bread in plastic or in a air tight container and place in the refrigerator to maintain freshness. After 4-5 days, tightly wrap the bread and place it in the freezer for approximately 3-4 months.

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