There’s a warmth in the air, a hint of vanilla and chocolate wafting through the kitchen, that pulls me back to the many weekends spent with my grandmother. She had a magic touch with desserts—none more treasured than her Super Moist Chocolate Chip Banana Bread. There was something so comforting about watching ripe bananas transform into a decadent batter. The smell of baking bread danced through the house, filling every corner with warmth. Each slice was a sweet hug in bread form, generously studded with melty chocolate chips.
I’ll never forget the first time I made this banana bread on my own. With flour dusting the countertops and a cozy sweater to keep the chill away, every whisk and stir felt like a heartfelt embrace. Friends have often told me that my version reminds them of childhood, of cozy kitchens and relaxed Sundays, and I can’t help but smile. This recipe has a way of bringing people together, just as it did for me. I know you’ll love it, too!
Why You’ll Love This Recipe
- Easy to Make: With simple instructions and no fancy gadgets required, you’ll whip this up in no time!
- Quick to Bake: Pop it in the oven, and you’ll be rewarded with a delicious aroma in about an hour.
- Perfectly Sweet: The combination of ripe bananas and chocolate chips creates a perfect balance of sweetness.
- Crowd-Pleasing: Whether it’s for a brunch, a dessert, or simply a cozy night in, everyone will ask for seconds!
- Versatile: Enjoy it plain or get creative with add-ins and variations!
Ingredients
- 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled: This is the base for your lovely loaf! Spoon and level to ensure you don’t pack too much flour.
- 1 teaspoon baking soda: This magical ingredient helps your banana bread rise beautifully, creating that lovely fluffy texture.
- 1/2 teaspoon salt: A pinch of salt enhances the sweetness and adds depth to the flavor.
- 1/2 cup (1 stick / 115g) unsalted butter, melted and cooled slightly: Rich and buttery, this adds moisture and flavor. Make sure to let it cool to avoid scrambling the eggs!
- 1/4 cup (60mL) vegetable oil: Adding oil keeps your banana bread extra moist and tender.
- 3/4 cup (150g) granulated sugar: Sweetens that marvelous loaf; you can even adjust it based on your sweetness preference!
- 2 large eggs, at room temperature: Room-temperature eggs mix in better, helping to create that velvety texture.
- 1 teaspoon pure vanilla extract: Add this for a lovely aromatic warmth that complements the bananas perfectly.
- 1 & 1/2 cups (360g) mashed ripe bananas (about 3-4 medium sized bananas): Ripe bananas give a natural sweetness and moisture. The browner, the better!
- 1 cup (170g) semi-sweet chocolate chips: These will melt deliciously and create pockets of chocolatey goodness!
Full recipe card is below.
How to Make It
Step 1: Whisk Dry Ingredients
In a small bowl, whisk together the flour, baking soda, and salt until combined. This helps to evenly distribute the baking soda to ensure a nice, even rise.
Step 2: Mix Wet Ingredients
In a large bowl, combine the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract. Use a whisk to blend until it looks smooth and creamy. Then, gently fold in the mashed bananas. As you combine, take a moment—breathe in that homey, banana aroma!
Step 3: Combine the Mixtures
Add the dry ingredients to the wet ingredients, followed by the semi-sweet chocolate chips. Stir gently, just until everything is mixed together. Remember—overmixing can lead to a denser bread, and we want it to be light and fluffy!
Step 4: Bake
Pour your batter into a prepared loaf pan, smoothing the top with a spatula. Bake in the center of your preheated oven for 50 to 60 minutes. Keep an eye on it, and remember: a few moist crumbs (and some chocolate) clinging to a skewer is perfect! If you notice the top browning too quickly, tent it with aluminum foil until done.
Step 5: Cool and Slice
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Trust me, waiting will be the hardest part! Once slightly warm or at room temperature, slice into thick, heavenly pieces.
Pro Tips for Success
- Use Ripe Bananas: The darker the bananas, the sweeter the banana bread will be!
- Don’t Overmix: Gentle folding helps keep that nice, airy quality.
- Check Doneness: Use a toothpick or skewer for testing doneness, but don’t worry about a bit of chocolate sticking to it!
- Cool Completely: This helps lock in moisture and makes for cleaner slices.
Flavor Variations
- Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans for extra texture and flavor.
- Spicy Delight: A sprinkle of cinnamon, nutmeg, or even a little ginger will give it a warm kick.
- Seasonal Twist: Mix in some pumpkin puree for a fall-inspired banana bread.
Serving Suggestions
Serve warm slices fresh from the oven with a pat of butter or a sprinkle of powdered sugar. To elevate your experience, pair it with a hot cup of coffee or a glass of chilled almond milk. It also makes for a delightful brunch centerpiece—don’t forget to display it on your favorite serving platter!
Make-Ahead & Storage
You can make this banana bread in advance and store it at room temperature in an airtight container for 3-4 days. If you want to prep ahead, feel free to mash the bananas and combine dry ingredients the day before!
Leftovers
If you have any leftovers (which is hard to believe), try turning them into tasty French toast! Just soak slices in a mixture of eggs and milk, then cook on a skillet until golden and delicious.
Freezing
Absolutely! Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, and freeze. It will keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Reheating
Slice and reheat in a toaster oven or skillet for a few minutes until warm. The chocolate will melt delightfully, making each bite even more enticing!
FAQs
Can I use frozen bananas?
Yes! Just make sure to thaw them and drain off any excess liquid before mashing.
Can I replace the sugar with a sugar alternative?
Certainly! Just check the package instructions for equivalent measurements with sugar substitutes.
How do I know when the banana bread is done?
A skewer inserted in the center should come out with a few moist crumbs. Some melted chocolate on it is perfectly fine!
Can I add yogurt or applesauce?
Absolutely! Adding 1/2 cup of yogurt or applesauce can give even more moisture and a lovely tang!
Final Thoughts
Baking this Super Moist Chocolate Chip Banana Bread is like wrapping yourself in a cozy blanket as you sip hot cocoa by the fire. It’s the little moments in the kitchen that create the best memories—so gather your ingredients, sing along to your favorite playlist, and make something scrumptious. Let this recipe become a go-to in your collection, bringing smiles and satisfaction to everyone who takes a bite. Happy baking, my friends!
Super Moist Chocolate Chip Banana Bread
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour, spoon and leveled Spoon and level to ensure you don’t pack too much flour.
- 1 teaspoon baking soda Helps your banana bread rise beautifully.
- 0.5 teaspoon salt Enhances sweetness and adds flavor depth.
Wet Ingredients
- 0.5 cups unsalted butter, melted and cooled slightly Adds moisture and flavor; cool to avoid scrambling the eggs.
- 0.25 cups vegetable oil Keeps the bread extra moist.
- 0.75 cups granulated sugar Adjust based on sweetness preference.
- 2 large eggs, at room temperature Mix in better for a velvety texture.
- 1 teaspoon pure vanilla extract Provides aromatic warmth.
- 1.5 cups mashed ripe bananas (about 3-4 medium sized) Ripe bananas give natural sweetness; the browner, the better!
Add-ins
- 1 cup semi-sweet chocolate chips Melts deliciously to create pockets of chocolatey goodness.
Instructions
Preparation
- In a small bowl, whisk together the flour, baking soda, and salt until combined.
- In a large bowl, combine the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk until smooth and creamy, then gently fold in the mashed bananas.
Combine and Bake
- Add the dry ingredients to the wet ingredients, followed by the semi-sweet chocolate chips. Stir gently until mixed.
- Pour the batter into a prepared loaf pan and bake in the center of a preheated oven for 50 to 60 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.