Super Moist Chocolate Chip Banana Bread Recipe

Introduction

This super moist chocolate chip banana bread is a deliciously soft and flavorful treat perfect for breakfast, snack time, or dessert. Made with ripe bananas and studded with chocolate chips, it’s a crowd-pleaser that’s easy to whip up in no time.

Ingredients

• 1 & 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 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)
• 1 cup (170g) semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, mix the melted butter, vegetable oil, and sugar until combined. Add the eggs one at a time, beating well after each addition.
4. Step 4: Stir in the vanilla extract and mashed bananas until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, gently folding them together. Be careful not to overmix.
6. Step 6: Fold in the semi-sweet chocolate chips evenly throughout the batter.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Step 8: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Step 9: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Use very ripe bananas for the sweetest, most flavorful bread.
• Swap semi-sweet chocolate chips for dark chocolate or nuts like walnuts for added texture and flavor.
• If you prefer a lighter bread, substitute half the all-purpose flour with whole wheat flour.
• For extra moisture, consider adding 2 tablespoons of sour cream or Greek yogurt to the wet ingredients.

Storage

Store banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze wrapped airtight for up to 3 months. Reheat slices gently in a toaster oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing to avoid making the batter too wet.

How do I know when the banana bread is fully baked?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached. If wet batter sticks, bake for a few more minutes and test again.

Super Moist Chocolate Chip Banana Bread Recipe

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★★★★★

4.4 from 94 reviews

This Super Moist Chocolate Chip Banana Bread recipe is a delightful twist on the classic banana bread, packed with ripe bananas and studded generously with semi-sweet chocolate chips. The combination of melted butter and vegetable oil ensures a tender, moist crumb with a rich flavor that chocolate lovers and banana bread fans alike will adore. Perfect as a breakfast treat, afternoon snack, or dessert, this bread is easy to prepare and yields a satisfying, flavorful loaf every time.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

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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

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
3. Combine wet ingredients: In a large mixing bowl, whisk the melted butter, vegetable oil, and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add bananas: Fold the mashed ripe bananas into the wet mixture, blending until evenly combined.
5. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, folding gently just until no flour streaks remain to avoid overmixing.
6. Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
7. Pour and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool: Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• For best results, use very ripe bananas with brown spots for maximum sweetness and flavor.
• If you prefer a nuttier bread, consider adding 1/2 cup chopped walnuts or pecans with the chocolate chips.
• Do not overmix the batter to keep the bread tender and moist.
• Storage: Store the banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This banana bread also freezes well; wrap tightly and freeze up to 3 months.

Keywords: banana bread, chocolate chip banana bread, easy banana bread recipe, moist banana bread, homemade banana bread, baking, chocolate chips