Why Make This Recipe
This Super Moist Chocolate Chip Banana Bread is a delightful treat for banana bread lovers. It’s incredibly easy to make and requires simple ingredients. The combination of ripe bananas and chocolate chips makes it a perfect snack for any time of day. Whether you’re enjoying it for breakfast, dessert, or a midday snack, this bread is sure to please everyone in your family.
How to Make Super Moist Chocolate Chip Banana Bread
Ingredients
- 1 & 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 1/4 cup (60mL) vegetable oil
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups (360g) mashed ripe bananas (about 3-4 medium bananas)
- 1 cup (170g) semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a small bowl, whisk together the flour, baking soda, and salt. Set it aside.
- In a large bowl, whisk the melted butter, vegetable oil, sugar, eggs, and vanilla extract until everything is well combined.
- Add the mashed bananas to the wet mixture and mix until blended.
- Gently stir in the dry ingredients just until combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a skewer placed in the center comes out with a few moist crumbs. If the top starts to brown too quickly, tent it loosely with foil and continue to bake.
- Let the bread cool in the pan until it is slightly warm or reaches room temperature before slicing.
How to Serve Super Moist Chocolate Chip Banana Bread
This banana bread is delicious as it is, but you can also serve it with a spread of butter, cream cheese, or even a drizzle of honey. It pairs nicely with a cup of coffee or tea, making it a great choice for breakfast or an afternoon snack.
How to Store Super Moist Chocolate Chip Banana Bread
To store this banana bread, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can wrap it tightly in plastic wrap and place it in the fridge for up to a week. You can also freeze it for up to 3 months; just make sure to slice it before freezing for easy access.
Tips to Make Super Moist Chocolate Chip Banana Bread
- Use very ripe bananas for the best flavor and moisture.
- Be careful not to overmix the batter; this ensures a soft and fluffy texture.
- If you like nuts, feel free to add a half-cup of chopped walnuts or pecans to the batter.
- Check for doneness a few minutes before the timer goes off to prevent overbaking.
Variation
For a twist on the classic recipe, try adding some peanut butter or swapping out semi-sweet chocolate chips for dark chocolate or white chocolate. You can also mix in some spices like cinnamon or nutmeg for added flavor.
FAQs
Can I use frozen bananas?
Yes, you can use frozen bananas! Just make sure to thaw them out and drain any excess liquid before mashing.Can I make this banana bread without eggs?
Yes, you can substitute the eggs with a flaxseed egg or applesauce for a vegan option. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg.How do I know when the banana bread is done baking?
A skewer inserted into the center should come out with a few moist crumbs. If it comes out wet, it needs more time, but be careful not to overbake.
Super Moist Chocolate Chip Banana Bread
Ingredients
Dry Ingredients
- 1.5 cups 1 & 1/2 cups (180g) all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon 1/2 teaspoon salt
Wet Ingredients
- 0.5 cups 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 0.25 cups 1/4 cup (60mL) vegetable oil
- 0.75 cups 3/4 cup (150g) granulated sugar
- 2 large eggs 2 large eggs, at room temperature
- 1 teaspoon 1 teaspoon pure vanilla extract
- 1.5 cups 1 & 1/2 cups (360g) mashed ripe bananas (about 3-4 medium bananas)
Add-ins
- 1 cup 1 cup (170g) semi-sweet chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a small bowl, whisk together the flour, baking soda, and salt. Set it aside.
- In a large bowl, whisk the melted butter, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- Add the mashed bananas to the wet mixture and mix until blended.
- Gently stir in the dry ingredients just until combined; be careful not to overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50–60 minutes or until a skewer placed in the center comes out with a few moist crumbs. Tent loosely with foil if the top begins to brown too quickly.
- Let the bread cool in the pan until slightly warm or at room temperature before slicing.