Super Moist Chocolate Chip Banana Bread
This Super Moist Chocolate Chip Banana Bread is an easy and delightful treat perfect for any time of day, made with ripe bananas and chocolate chips.
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 9x5-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.
Notes
Serve with butter, cream cheese, or drizzle of honey. Pairs nicely with coffee or tea. Use very ripe bananas for best flavor and moisture. Check for doneness a few minutes before the timer goes off to prevent overbaking.