Super Moist Chocolate Chip Banana Bread

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Super moist chocolate chip banana bread loaf with chocolate chips and bananas
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why make this recipe

This Super Moist Chocolate Chip Banana Bread is the perfect blend of flavors and textures. It’s moist, sweet, and has delicious chocolate chips that melt in your mouth. This recipe is great for using up overripe bananas and makes a fantastic snack or breakfast option.

how to make Super Moist Chocolate Chip Banana Bread

Ingredients:

  • 1.5 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 0.25 cup vegetable oil
  • 0.75 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1.5 cups mashed ripe bananas (about 3–4 bananas)
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang.
  2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the melted butter, oil, sugar, eggs, and vanilla until smooth. Stir in the mashed bananas.
  4. Add the dry ingredients to the wet mixture and gently stir until just combined. Do not overmix.
  5. Fold in the chocolate chips. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50–60 minutes, tenting with foil at 40 minutes if browning too quickly. A skewer should come out with a few moist crumbs.
  7. Cool slightly in the pan, then lift out using the parchment and cool completely before slicing.
Super Moist Chocolate Chip Banana Bread

how to serve Super Moist Chocolate Chip Banana Bread

This banana bread is delicious on its own, but you can serve it warm with a spread of butter or cream cheese. It also pairs well with a cup of coffee or tea, making it a perfect snack or breakfast choice.

how to store Super Moist Chocolate Chip Banana Bread

Store any leftover banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze the bread for up to 3 months. Just make sure to slice it first for easy thawing.

tips to make Super Moist Chocolate Chip Banana Bread

  • Use very ripe bananas for the best flavor and sweetness.
  • Do not overmix the batter; this will keep the bread tender and light.
  • If you want an extra chocolatey treat, try adding a few more chocolate chips on top before baking.

variation

You can add nuts like walnuts or pecans for added crunch. For a healthier twist, consider substituting half of the all-purpose flour with whole wheat flour or adding oats for a different texture.

FAQs

Can I use frozen bananas?
Yes, you can use frozen bananas! Just thaw them and mash them before adding to the mixture.

What if I don’t have a loaf pan?
You can use a cake pan or muffins tins. Adjust the baking time accordingly, as muffins will cook faster.

Can I make this recipe vegan?
You can replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based butter to make this banana bread vegan.

Super Moist Chocolate Chip Banana Bread

This Super Moist Chocolate Chip Banana Bread is the perfect blend of flavors and textures, great for using up overripe bananas and makes a fantastic snack or breakfast option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 slices
Calories 200 kcal

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp salt

Wet Ingredients

  • 0.5 cup unsalted butter, melted and slightly cooled
  • 0.25 cup vegetable oil
  • 0.75 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1.5 cups mashed ripe bananas (about 3–4 bananas)

Add-ins

  • 1 cup semi-sweet chocolate chips

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang.
  • In a small bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a large bowl, whisk the melted butter, oil, sugar, eggs, and vanilla until smooth. Stir in the mashed bananas.
  • Add the dry ingredients to the wet mixture and gently stir until just combined. Do not overmix.
  • Fold in the chocolate chips. Pour the batter into the prepared loaf pan and smooth the top.

Baking

  • Bake for 50–60 minutes, tenting with foil at 40 minutes if browning too quickly. A skewer should come out with a few moist crumbs.

Cooling

  • Cool slightly in the pan, then lift out using the parchment and cool completely before slicing.

Notes

This banana bread is delicious on its own, but you can serve it warm with a spread of butter or cream cheese. Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can freeze the bread for up to 3 months; slice it first for easy thawing. Use very ripe bananas for the best flavor and sweetness. For an extra chocolatey treat, consider adding more chocolate chips on top before baking.
Keyword Baking, Banana Bread, Chocolate Chip, Dessert, Quick Bread