Description
This Super Moist Chocolate Chip Banana Bread is the perfect blend of sweet, tender bananas and rich chocolate chips, baked into a soft, moist loaf. It’s easy to make, bursting with flavor, and ideal for breakfast, snack, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 & 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 1/4 cup (60mL) vegetable oil
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups (360g) mashed ripe bananas (about 3–4 medium bananas)
Add-Ins
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides to make removing the bread easier.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk together melted butter, vegetable oil, sugar, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Add Mashed Bananas: Stir in the mashed ripe bananas into the wet mixture until evenly incorporated, adding natural moisture and sweetness to the batter.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to keep the bread tender.
- Add Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
- Prepare to Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
- Bake: Bake in the preheated oven for 50–60 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached.
- Check Browning: If the bread starts browning too quickly on top, loosely tent the loaf with aluminum foil and continue baking to prevent burning.
- Cool and Serve: Allow the bread to cool in the pan until slightly warm or at room temperature before lifting it out using the parchment overhang and slicing for serving.
Notes
- Use very ripe bananas with lots of brown spots for maximum sweetness and moisture.
- Do not overmix the batter once dry ingredients are added; this keeps the bread soft and tender.
- Leftover bread can be wrapped tightly and stored at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze slices for longer storage and toast them directly from frozen when ready to eat.
- For a nutty twist, consider adding 1/2 cup chopped walnuts or pecans along with the chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/10th of loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: banana bread, chocolate chip banana bread, moist banana bread, easy banana bread recipe, homemade banana bread
