Description
This Super Moist Chocolate Chip Banana Bread combines ripe bananas and semi-sweet chocolate chips for a rich, tender loaf perfect for breakfast, dessert, or snacks. Easy to make and stays fresh for days.
Ingredients
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 and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to blend flavors.
- Combine Wet Ingredients: In a large bowl, whisk together melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
- Add Bananas: Stir in the mashed ripe bananas into the wet mixture until fully incorporated, ensuring even banana flavor throughout.
- Combine Mixtures: Gently fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to maintain a tender bread texture.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly through the batter.
- Fill and Smooth: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake for 50–60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. If the bread browns too quickly, tent loosely with foil and continue baking.
- Cool: Allow the banana bread to cool in the pan until slightly warm or reach room temperature before removing and slicing to preserve moisture.
Notes
- Use overripe bananas for optimal sweetness and flavor.
- For a nutty variation, add 1/2 cup chopped walnuts or pecans to the batter.
- To make dairy-free, substitute plant-based butter and dairy-free chocolate chips.
- Store at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Freeze wrapped banana bread for up to 3 months; thaw in the refrigerator before serving.
- Warm slices in the microwave for 15–20 seconds before serving for a freshly baked feel.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
