Description
This Super Moist Chocolate Chip Banana Bread recipe delivers the perfect balance of tender, dense texture with a rich banana flavor and delightful pockets of melted semi-sweet chocolate chips throughout. Ideal as a comforting snack or breakfast treat, this loaf is irresistibly moist and easy to make using simple pantry staples.
Ingredients
Dry Ingredients
- 1 & ½ cups (180g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup (1 stick / 115g) unsalted butter, melted and cooled slightly
- ¼ cup (60mL) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 & ½ cups (360g) mashed ripe bananas (about 3-4 medium-sized bananas)
Add-ins
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom and sides with parchment paper, leaving some overhang on the sides to make removing the loaf easier. Set aside.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt until combined. Set aside for incorporation later.
- Combine wet ingredients: In a large mixing bowl, whisk together melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and well combined. Then fold in the mashed ripe bananas thoroughly.
- Add dry ingredients and chocolate chips: Gradually add the dry flour mixture and semi-sweet chocolate chips to the wet ingredients, mixing gently just until combined. Be careful not to overmix to keep the bread tender.
- Bake the banana bread: Pour the batter evenly into the prepared loaf pan. Bake in the center of the preheated oven for 50 to 60 minutes. Check doneness by inserting a skewer into the center; when it comes out with just a few moist crumbs, it’s done. If the top browns too quickly, cover loosely with aluminum foil and continue baking until fully cooked.
- Cool and serve: Allow the bread to cool in the pan until it is slightly warm or at room temperature. Use the parchment overhang to lift the loaf out, slice, and enjoy the super moist chocolate chip banana bread.
Notes
- For best results, use very ripe bananas with plenty of brown spots for optimal sweetness and moisture.
- Do not overmix the batter once the flour is added to prevent a dense, tough bread.
- If you prefer nuts, you can add ½ cup chopped walnuts or pecans along with the chocolate chips.
- Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerated up to a week.
- This bread freezes well; slice before freezing and thaw at room temperature or toast slices directly from frozen.
