Not Your Ordinary Banana Bread

Not all banana breads are created equal. This banana bread is so moist and topped with chocolate chips.The Best Banana Bread - so moist and topped with chocolate chips. the-girl-who-ate-everything.comBanana bread has a reputation of being so dry that your mouth is begging for some milk. Not this banana bread. This has a few secret ingredients that make the bread so moist. Check it out. This is a family favorite and every time I make it, people beg for the recipe. It’s the BEST banana bread.

The Best Banana Bread - so moist and topped with chocolate chips.

You can make this with all mashed bananas but the secret to really moist bread is to replace one cup of the bananas with some crushed pineapple and applesauce. Trust me!
The Best Banana Bread - so moist and topped with chocolate chips.

Just like with other breads, this is even better the next day. The banana flavor soaks in and it gets even more moist. I am not trying to set a record for saying moist the most amount of times and people who are freaked out by that word – I’m sorry!The Best Banana Bread - so moist and topped with chocolate chips.

 In my opinion, the chocolate chips are not optional but you are welcome to leave them off if you want.
The Best Banana Bread - so moist and topped with chocolate chips.
Not Your Ordinary Banana Bread
Not Your Ordinary Banana Bread
  • ¾ cup butter , softened
  • 2 eggs
  • 1 ½ cups brown sugar
  • 2 cups mashed ripe bananas
  • 1/2 cup crushed pineapple
  • 1/2 cup applesauce
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ½ teaspoon cinammon
  • 2 ½ cups flour
  • 1 (11 ounce) bag milk chocolate chips
  1. Preheat oven to 325 degrees.
  2. Cream butter, eggs, brown sugar, bananas, applesauce and crushed pineapple with a mixer. Add baking soda, salt, vanilla, cinnamon, and flour. Mix well.
  3. Pour into 3 medium bread pans ( I like to use disposable foil pans - size 8"x4") and sprinkle chocolate chips evenly over the batter. Bake at 325 for 50 minutes to 1 hour. Do not overbake!
Recipe Notes
Source: My sister-in-law Laura Denney
The Best Banana Bread - so moist and topped with chocolate chips.

Speak Your Mind



  1. I made this two days ago and HOLY COW it’s delicious! I couldn’t believe how juicy it was. Thanks for sharing!

  2. This looks SO gorgeous. I was going to make banana breads as Christmas presents…I might just use this recipe!

  3. Yum…love the melting chocolate chips…mmmm

  4. Sometimes that’s true because banana bread is a little bit dry in our mouths, so it doesn’t matter because the flavor is incomparable.m10m

  5. Wow, I can’t wait to make this for the family!

  6. I made this banana bread today. I didn’t have any crushed pineapple, so I left it out. I was also out of milk chocolate chips. I had about a cup of Heath Brickle Chips. I added about half to the dough and the rest on top of the bread. WOW- whole new level of great! Thanks for the recipe!

  7. I made this recipe today as a muffin and put in the cream cheese filling from your pumpkin muffins. Really good, thanks again for such a great site!

  8. My family really liked this banana bread. Thanks for the recipe!

  9. Do you think it would be possible to incorporate yogurt?

  10. I made this and it was AMAZING 🙂

  11. I made this with reg flour and it was so yummy but now I’m trying the recipie with wheat flour!! Hope it turns out 🙂

  12. Found your recipe on Pinterest, and love it! =)

  13. I am really excited to try this! However, when you say substitute a cup of bananas with pineapple and applesauce, you mean only do 2 cups of bananas, and then 1/2 a cup of pineapples and 1/2 a cup of applesauce, or do 3 cups of bananas and THEN add the pineapple and applesauce?

  14. This is a keeper but will make it without the chocolate chips as they are not needed. The family love it!

  15. Hi Christy! just a quick question, on the Not your ordinary banana bread are you using mini pans when you refer to 3 foil pans? Thanks, just love following your yum receipes!

  16. Hi, I was curious whether you are using dark or light brown sugar in your recipe? I have both on hand so I can’t decide 🙂 Thanks