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.
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.