Super Moist Chocolate Chip Banana Bread Recipe
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.
- 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
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 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.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- 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.
- Add bananas: Fold the mashed ripe bananas into the wet mixture, blending until evenly combined.
- 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.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
- 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.
- 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
