Super Moist Chocolate Chip Banana Bread Recipe
Introduction
This Super Moist Chocolate Chip Banana Bread is a deliciously soft loaf that stays fresh for days. The rich, fruity flavor of ripe bananas pairs perfectly with gooey chocolate chips, making it a favorite treat for any time of day. It’s simple to make and a great way to use up overripe bananas!
Ingredients
- 1 & ½ cups (180g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 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 bananas)
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and line the bottom and sides with parchment paper, leaving some overhang for easy removal. Set aside.
- Step 2: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step 3: In a large bowl, combine the melted butter, vegetable oil, sugar, eggs, and vanilla extract. Whisk until well mixed. Add the mashed bananas and stir to combine.
- Step 4: Add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing to keep the bread tender.
- Step 5: Fold in the chocolate chips carefully.
- Step 6: Pour the batter into the prepared loaf pan. Bake in the center of the oven for 50 to 60 minutes, or until a skewer inserted in the middle comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil and continue baking.
- Step 7: Let the bread cool in the pan until it is slightly warm or at room temperature. Use the parchment overhang to lift the loaf out before slicing and serving.
Tips & Variations
- Add ½ cup chopped walnuts or pecans to the batter for added crunch.
- For a dairy-free version, substitute butter with plant-based butter or coconut oil and use dairy-free chocolate chips.
- Sprinkle ½ teaspoon ground cinnamon or nutmeg into the dry ingredients for a warm, spiced flavor.
Storage
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 1 week. You can also freeze the bread for up to 3 months by wrapping it tightly and placing it in a freezer-safe bag. Thaw overnight in the refrigerator. Reheat slices in the microwave for 15-20 seconds or toast them for crisp edges.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How ripe should the bananas be for banana bread?
The bananas should be very ripe, with brown spots on the peel, for the best flavor and sweetness.
Can I use frozen bananas in this recipe?
Yes, thaw frozen bananas and drain any excess liquid before using them in the batter.
Can I make this recipe without chocolate chips?
Absolutely. You can omit the chocolate chips or replace them with nuts, dried fruit, or a swirl of peanut butter.
What size loaf pan should I use for this recipe?
A standard 9×5-inch loaf pan is ideal for this recipe.
Why is my banana bread too dense?
Overmixing the batter can cause dense bread. Mix just until the ingredients are combined for a lighter texture.
Can I double this recipe?
Yes, you can double the recipe to make two loaves. Adjust the baking time as needed if using larger or multiple pans.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but whole wheat flour may make the bread denser. Mixing whole wheat and all-purpose flour can lighten the texture.
Can I make banana bread without eggs?
Yes, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
What should I do if my banana bread is browning too fast?
Cover the loaf loosely with aluminum foil to prevent overbrowning and continue baking until done.
Can I add other mix-ins like peanut butter or caramel?
Yes! Feel free to experiment, but adjust other ingredient amounts to avoid overloading the batter.
PrintSuper Moist Chocolate Chip Banana Bread Recipe
This Super Moist Chocolate Chip Banana Bread recipe is a quick and easy way to make a soft, tender loaf that stays fresh for days. Featuring ripe bananas for natural sweetness and semi-sweet chocolate chips for melty pockets of indulgence, the combination of melted butter and vegetable oil keeps the bread moist and flavorful. Perfect for breakfast, snacks, or dessert, this recipe offers a rich vanilla aroma with comforting, gooey chocolate chips throughout.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat and prepare the pan: Heat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom and sides with parchment paper, allowing excess parchment to hang over the edges for easy removal of the baked bread.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- Combine wet ingredients: In a large bowl, whisk together the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and fully incorporated. Then, add the mashed ripe bananas and stir to combine thoroughly.
- Combine wet and dry ingredients: Add the dry flour mixture to the wet banana mixture and stir gently until just combined. Be careful not to overmix to avoid a dense texture.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the batter, distributing them evenly without overworking the dough.
- Bake the bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50 to 60 minutes. Test doneness by inserting a skewer into the center – it should come out with a few moist crumbs. If the bread begins browning too quickly, tent loosely with aluminum foil to prevent burning and continue baking.
- Cool and serve: Let the banana bread cool in the pan until it reaches room temperature or is slightly warm. Use the parchment overhang to lift the loaf out, then slice and serve.
Notes
- For a nutty variation, add ½ cup chopped walnuts or pecans to the batter.
- To make this recipe dairy-free, substitute butter with plant-based butter or coconut oil and use dairy-free chocolate chips.
- Adding ½ teaspoon ground cinnamon or nutmeg to the dry ingredients creates a warm, spiced flavor.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate tightly wrapped for up to 1 week.
- Freeze banana bread for up to 3 months by wrapping tightly in plastic wrap and placing in a freezer-safe bag. Thaw overnight in the refrigerator before enjoying.
- Reheat slices in the microwave for 15-20 seconds or toast for a crispy edge.
- Use bananas with brown spots for best sweetness and flavor; frozen bananas can be used after thawing and draining excess liquid.
- Overmixing the batter may cause dense bread; mix until just combined.
- You can omit chocolate chips or swap with nuts, dried fruit, or peanut butter swirls as desired.
- Double the recipe for two loaves but adjust baking time to account for size and number of pans.
Keywords: banana bread, chocolate chip banana bread, moist banana bread, easy banana bread recipe, quick banana bread, homemade banana bread, chocolate chip baked goods
