Super Moist Chocolate Chip Banana Bread Recipe
This Super Moist Chocolate Chip Banana Bread is a deliciously tender and flavorful treat, combining ripe bananas and rich semi-sweet chocolate chips baked to perfection. Moist and tender, this classic banana bread is perfect for breakfast, snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 vanilla bean paste
- 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 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 for easy removal of the bread. Set aside.
- 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 bean paste until smooth. Stir in the mashed ripe bananas until evenly mixed.
- Combine wet and dry mixtures: Add the dry ingredients and semi-sweet chocolate chips to the wet banana mixture. Gently fold the ingredients together just until combined, taking care not to overmix to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the center of the preheated oven for 50 to 60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent with aluminum foil and continue baking until done.
- Cool and serve: Allow the banana bread to cool in the pan until slightly warm or completely at room temperature before lifting it out using the parchment overhang. Slice and serve as desired.
Notes
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Do not overmix the batter to avoid dense or tough bread.
- If you prefer nutty flavor, add ½ cup of chopped walnuts or pecans.
- Storing wrapped at room temperature preserves freshness for 2-3 days; refrigerate for longer storage.
- Can be frozen for up to 3 months; thaw before slicing.
