Super 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
Scale
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
