Description
This Super Moist Chocolate Chip Banana Bread is soft, flavorful, and packed with gooey chocolate chips. Perfect for breakfast, dessert, or a midday treat.
Ingredients
1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick / 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
Instructions
1. Preheat oven to 350°F (177°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides.
2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, whisk together melted butter, vegetable oil, sugar, eggs, and vanilla extract until smooth.
4. Stir in mashed ripe bananas.
5. Add dry ingredients and chocolate chips to the wet mixture. Stir until just combined. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool the loaf in the pan for 10–15 minutes, then lift out and transfer to a wire rack to cool completely before slicing.
Notes
Use overripe bananas for best flavor and moisture.
If the loaf starts browning too fast, loosely cover the top with foil during the last 15 minutes of baking.
Store at room temperature for 2–3 days or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American