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Super Moist Chocolate Chip Banana Bread Recipe

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3.9 from 195 reviews

This Super Moist Chocolate Chip Banana Bread recipe delivers the perfect balance of tender and dense texture with rich banana flavor and delightful chocolatey goodness. Easy to make and incredibly satisfying, this banana bread is ideal for breakfast, snack, or dessert.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10-12 slices)

Ingredients

Dry Ingredients

  • 1 & ½ cups (180g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (1 stick / 115g) unsalted butter, melted and cooled slightly
  • ¼ cup (60mL) vegetable oil
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 & ½ cups (360g) mashed ripe bananas (about 3-4 medium bananas)

Add-ins

  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom and sides with parchment paper, leaving some overhang for easy removal. Set aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, eggs, and pure vanilla extract until smooth and well blended. Then gently mix in the mashed ripe bananas, ensuring they are evenly incorporated.
  4. Combine Wet and Dry Mixtures: Add the dry ingredients and semi-sweet chocolate chips to the wet banana mixture. Stir gently and mix just until combined; be careful not to overmix to maintain the bread’s tender texture.
  5. Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top slightly. Bake in the center of the oven for 50 to 60 minutes, or until a skewer inserted in the center comes out with a few moist crumbs. If the bread browns too quickly, tent loosely with aluminum foil and continue baking until done.
  6. Cool and Serve: Allow the banana bread to cool in the loaf pan until it is slightly warm or at room temperature. Use the parchment overhang to lift the bread out of the pan, slice, and serve.

Notes

  • Use very ripe bananas for the best flavor and moisture.
  • Do not overmix the batter to avoid tough bread.
  • Line your pan with parchment paper for easy removal and clean-up.
  • Store leftover banana bread wrapped at room temperature for up to 3 days or refrigerate for up to one week.
  • You can substitute semi-sweet chocolate chips with dark chocolate chips or nuts if preferred.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/super-moist-chocolate-chip-banana-bread-recipe-2/