Name: Super Moist Chocolate Chip Banana Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1.5 cups 1 & 1/2 cups (180g) all-purpose flour (Measure accurately for best results.); 1 teaspoon 1 teaspoon baking soda; 0.5 teaspoon 1/2 teaspoon salt (Brings out banana and chocolate flavors.); 0.5 cups 1/2 cup (1 stick / 115g) unsalted butter, melted and cooled; 0.25 cups 1/4 cup (60mL) vegetable oil (Keeps the bread moist.); 0.75 cups 3/4 cup (150g) granulated sugar (Can substitute with light brown sugar.); 2 large 2 large eggs, at room temperature (For best rise.); 1 teaspoon 1 teaspoon pure vanilla extract; 1.5 cups 1 & 1/2 cups (360g) mashed ripe bananas (about 3–4 medium bananas) (Use very ripe bananas for best sweetness.); 1 cups 1 cup (170g) semi-sweet chocolate chips

This chocolate chip banana bread is tender, rich, and truly super moist. The crumb stays soft from the mix of melted butter and vegetable oil, while mashed ripe bananas give it a deep banana flavor. Semi-sweet chocolate chips add bursts of melty sweetness in every bite, and the top forms a light golden crust that’s still soft inside. It’s an easy, one-bowl loaf you can pull together in under 15 minutes of prep. Serve slices warm with a smear of butter or a scoop of vanilla ice cream for a quick dessert or a cozy breakfast. For full step-by-step photos and a similar method, see our detailed recipe page.

Why You’ll Love This Super Moist Chocolate Chip Banana Bread

Super moist texture thanks to both melted butter and vegetable oil working together.
Quick, one-bowl method keeps prep simple and cleanup low.
Uses common pantry staples and ripe bananas you likely already have.
Semi-sweet chocolate chips balance the sweetness of the bananas.
Great for breakfast, snack, school lunches, or a last-minute dessert.
Can be made in a 9×5-inch loaf pan—no special pans needed.
Flexible: add nuts or swap chips for other mix-ins (optional).
Keeps well and reheats nicely, so it’s easy to make ahead.

What Is Super Moist Chocolate Chip Banana Bread?

This is a classic banana bread with an extra-moist crumb and chocolate chips folded in. It tastes like ripe banana and vanilla with pockets of warm, melted chocolate. The texture is soft and tender—dense enough to hold slices, but light enough that it isn’t cake-heavy. What makes this version special is the use of both melted butter and a bit of vegetable oil, which helps the loaf stay moist for days. You bake it in a loaf pan at 350°F (175°C) until a skewer comes out with a few moist crumbs. The overall vibe is simple comfort food—perfect for weeknights, a relaxed weekend brunch, or bringing to potlucks.

Ingredients for Super Moist Chocolate Chip Banana Bread

For the Bread

1 & 1/2 cups (180g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick / 115g) unsalted butter, melted and cooled
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

Ingredient Notes (Substitutions, Healthy Swaps)

Bananas: Use very ripe bananas with brown spots for best sweetness and flavor. You can mash by hand or pulse briefly in a food processor.
Butter & oil: The mix of melted butter and vegetable oil keeps the crumb moist and flavorful. To reduce saturated fat, swap the butter for an equal amount of neutral oil—but note the buttery flavor will be milder.
Sugar: Granulated sugar gives structure and browning. For a slightly deeper flavor, substitute 3/4 cup packed light brown sugar. If you want less sugar, try 1/2 cup granulated sugar plus 1/4 cup unsweetened applesauce—texture will be slightly different.
Flour: All-purpose flour is best here. For whole wheat, swap half the flour with whole wheat pastry flour for a milder whole wheat taste and better texture.
Chocolate chips: Semi-sweet chips work well; swap for dark chocolate if you prefer less sweetness or milk chocolate for a sweeter loaf.
Eggs: Use large eggs at room temperature for best rise. For an egg-free version, try 1/2 cup mashed banana plus 1/4 cup applesauce and add a bit more leavening—results may vary.
Salt: Do not skip; it brings out the banana and chocolate flavors.

Step-by-Step Instructions

Step 1 – Preheat and prepare the pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper so the bread lifts out easily.
Visual cue: The oven should be fully preheated before the batter goes in; a ready oven helps with even rise.

Step 2 – Mix the dry ingredients

In a small bowl, whisk together 1 & 1/2 cups (180g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set this bowl aside.

Step 3 – Whisk the wet base

In a large bowl, combine 1/2 cup (115g) melted and cooled unsalted butter, 1/4 cup (60mL) vegetable oil, and 3/4 cup (150g) granulated sugar. Whisk until smooth.
Add 2 large eggs one at a time, whisking after each until blended. Stir in 1 teaspoon pure vanilla extract.
Mix in 1 & 1/2 cups (360g) mashed ripe bananas until the mixture is even.

Step 4 – Combine wet and dry

Add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined—do not overmix or the bread can become tough.
Fold in 1 cup (170g) semi-sweet chocolate chips evenly through the batter.

Step 5 – Bake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake at 350°F (175°C) for 50–60 minutes.
Pro cue: The loaf is done when a skewer inserted into the center comes out with a few moist crumbs. If it comes out wet, bake a few more minutes and check again.

Step 6 – Cool and serve

Cool the loaf in the pan until it is slightly warm. Lift out using the parchment paper or invert to remove. Slice and serve warm or at room temperature.

Pro Tips for Success

Mash bananas well so they blend into the batter; small lumps are fine for texture, but large chunks can affect even baking.
Use room-temperature eggs to help the batter emulsify and rise evenly.
Cool the loaf in the pan for 10–15 minutes before removing to avoid a crumbly loaf.
If the top browns too fast, tent loosely with foil halfway through baking.
Measure flour by spooning it into the cup and leveling with a knife, or use a scale for accuracy (180g).
Do not overmix after adding flour; fold just until streaks disappear.
Add 1–2 tablespoons of milk if the batter seems unusually thick after mixing—bananas vary in moisture.
For evenly distributed chips, toss them in a teaspoon of flour before folding in.

Flavor Variations

OPTIONAL: Nutty Crunch — Fold in 1/2 cup chopped walnuts or pecans for texture.
OPTIONAL: Cinnamon Banana — Add 1 teaspoon ground cinnamon to the dry mix for warm spice notes.
OPTIONAL: Double Chocolate — Replace 1/4 cup flour with 1/4 cup cocoa powder and use semi-sweet chips for a chocolate-forward loaf.
OPTIONAL: Fruit Swap — Fold in 1/2 cup dried cranberries or chopped dried apricots instead of chocolate chips for a fruitier loaf.
OPTIONAL: Coconut Banana — Add 1/3 cup shredded unsweetened coconut and reduce chips by 1/4 cup.
OPTIONAL: Less Sweet — Reduce granulated sugar to 1/2 cup and add a splash of maple syrup for depth.

Serving Suggestions

Toast thick slices and spread with butter for a classic treat.
Warm a slice and serve with vanilla ice cream for an easy dessert.
Add a smear of peanut butter or almond butter for a protein boost.
Serve slices alongside coffee or tea for brunch or a cozy snack.
Cut into small squares and arrange on a platter for parties or potlucks.
Pack slices in lunch boxes with fruit for a quick morning bite.

Make-Ahead, Storage & Reheating

Make-ahead: You can mash the bananas and measure dry ingredients a day ahead and store them separately in the fridge. Mix and bake the next day.
Room temperature storage: Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container for up to 2 days.
Refrigerator storage: Keep the loaf in an airtight container in the fridge for up to 5 days. Chilled bread will be firmer; bring to room temperature or reheat before serving.
Reheating: Warm slices in a 300°F oven for 8–10 minutes, or microwave a slice for 12–20 seconds on medium power. Toasting slices is also a great option.
Texture changes: The crust may soften in the fridge; reheating restores a bit of that fresh-baked feel.

Storage and Freezing Instructions

To freeze whole loaf: Wrap tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw in the fridge overnight, then warm before serving.
To freeze slices: Place parchment between slices and store in a freezer-safe bag for quick, single-serve portions. Freeze up to 3 months.
Thawing: Thaw at room temperature for 30–60 minutes or warm slices in the toaster or microwave.
If you prefer not to freeze: Keep the loaf chilled for up to 5 days and bake smaller loaves more often to keep freshness.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~280 kcal | 4 g | 38 g | 13 g | 2 g | 220 mg

Estimates vary by brands and portions.

FAQ About Super Moist Chocolate Chip Banana Bread

Q: Why is my banana bread too dense?
A: Overmixing after you add flour or using too much flour can cause density. Fold until just combined and measure flour correctly.

Q: Why did the top crack or domed so much?
A: A domed top is normal. If it cracks deeply or splits oddly, your oven may be too hot. Use an oven thermometer and bake at 350°F (175°C).

Q: What if my loaf is underbaked in the center?
A: Bake longer in 5–10 minute increments. If the outside is browning too fast, tent with foil.

Q: Can I use frozen bananas?
A: Yes. Thaw and drain any excess liquid, then mash. Too much extra liquid can change bake time and texture.

Q: Can I make mini loaves or muffins?
A: Yes—bake time will be shorter. Mini loaves or muffins will take roughly 15–30 minutes depending on size. Use a skewer to test.

Q: Do I have to use both butter and oil?
A: The combo gives extra moisture and flavor. You can use all oil or all melted butter, but texture and taste will shift slightly.

Notes

Use very ripe bananas for the best banana flavor and natural sweetness.
For neat slices, cool the loaf fully before cutting; warm slices are softer and may crumble.
If you like more chocolate, press a few extra chips on top before baking for a pretty finish.
Line your pan with parchment with a slight overhang to lift the loaf out easily.
Let the loaf rest 10 minutes before removing from the pan to reduce crumb loss.

Troubleshooting

Issue: Bread is dry or crumbly.
Fix: Don’t overbake; check at 50 minutes and test. Also confirm you measured flour correctly—too much flour dries the loaf.

Issue: Center sinks after cooling.
Fix: This can happen if underbaked or if the batter had too much moisture. Bake until a skewer shows a few moist crumbs and avoid opening the oven early.

Issue: Batter too thick or dry before baking.
Fix: Mash bananas more or add 1–2 tablespoons milk to reach proper batter consistency.

Issue: Loaf browns too fast on top.
Fix: Tent foil loosely over the top for the last 15–20 minutes of baking.

Issue: Chocolate chips sink to the bottom.
Fix: Toss chips in a teaspoon of flour before folding them in to help them suspend more evenly.

Issue: Bread tastes bland.
Fix: Use ripe bananas, don’t skip the salt, and ensure vanilla extract is fresh for better flavor depth.

Final Thoughts

This Super Moist Chocolate Chip Banana Bread is simple, forgiving, and full of comfort. With a quick one-bowl mix and common ingredients, you’ll have a loaf that stays tender and tastes great for days. Try the small swaps and tips above to make it your own.

Conclusion

For another clear version and extra tips on this style of loaf, see MOIST Chocolate Chip Banana Bread – Butternut Bakery.