Description
This Super Moist Chocolate Chip Banana Bread recipe delivers a rich, tender loaf bursting with ripe banana flavor and melty chocolate chips. Perfect for breakfast, snacks, or dessert, it’s easy to make and sure to satisfy your sweet tooth with a moist crumb and delightful chocolate bites throughout.
Ingredients
Scale
Dry Ingredients
- 1 & ½ cups (180g) all-purpose flour, spoon 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
- Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside.
- Combine wet ingredients: In a large bowl, mix the melted butter, vegetable oil, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add bananas: Mash the ripe bananas well and fold them gently into the wet ingredients until combined.
- Incorporate dry into wet: Gradually add the dry ingredients to the banana mixture, folding carefully until just combined to avoid overmixing and keep the bread tender.
- Add chocolate chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Pour batter and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs.
- Cool the bread: Allow the banana bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing to maintain moisture and texture.
Notes
- Use very ripe bananas with brown spots for the best sweetness and moisture.
- Do not overmix the batter; folding just until combined helps keep the bread tender.
- You can substitute chocolate chips with chopped nuts, dried fruit, or omit for a classic banana bread.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
- For a dairy-free version, replace butter with an equal amount of coconut oil or a vegan butter alternative.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
