A simple, moist banana bread with chocolate chips that is easy to make and great for snacks.

Table of Contents

introduction

This Super Moist Chocolate Chip Banana Bread Recipe makes a soft, sweet loaf with melted chocolate in every bite. It uses ripe bananas and simple pantry ingredients. If you like banana bread with a bakery feel, also see a similar banana bread recipe for another take.

why make this recipe

It is quick and uses basic ingredients.
The mix of butter and oil keeps the bread very moist.
Chocolate chips add a nice treat for kids and adults.
It bakes in one pan and slices well for breakfast or snacks.

how to make Super Moist Chocolate Chip Banana Bread Recipe

Follow simple steps to mix wet and dry ingredients, fold in chocolate chips, and bake until set. Do not overmix to keep the crumb tender.

Ingredients :

1 & 1/2 cups (180g) all-purpose floura
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (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

Directions :

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on sides.
In a small bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, whisk together melted butter, oil, sugar, eggs, and vanilla extract until well combined.
Add mashed bananas to the wet ingredients and mix until incorporated.
Gently stir in the dry ingredients just until combined. Do not overmix.
Fold in the chocolate chips.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
If browning too quickly, tent the top loosely with foil and continue baking.
Let the bread cool in the pan until slightly warm or room temperature before slicing.

how to serve Super Moist Chocolate Chip Banana Bread Recipe

Slice and serve plain for a quick snack.
Warm a slice and add a pat of butter or a smear of peanut butter.
Serve with coffee or milk for breakfast.

how to store Super Moist Chocolate Chip Banana Bread Recipe

At room temperature: wrap in plastic wrap or store in an airtight container for up to 3 days.
In the fridge: keep in an airtight container for up to 1 week.
To freeze: wrap tightly in plastic and foil, freeze up to 3 months. Thaw at room temperature.

tips to make Super Moist Chocolate Chip Banana Bread Recipe

Use very ripe bananas with brown spots for the best flavor and moisture.
Measure flour by spooning into the cup and leveling off to avoid a dry loaf.
Do not overmix after adding flour — stir just until no streaks remain.
If you want extra chocolate on top, sprinkle a few chips before baking.

variation (if any)

Add 1/2 cup chopped nuts like walnuts or pecans for crunch.
Use dark chocolate chips or milk chocolate chips for different sweetness.
Stir in 1/2 teaspoon cinnamon for warm spice.

FAQs

Q: Can I use frozen bananas?
A: Yes. Thaw, drain any excess liquid, and mash before measuring.

Q: Can I reduce the sugar?
A: You can lower sugar slightly, but the loaf will be less sweet and may be denser.

Q: How do I know when it is done?
A: A skewer in the center should come out with a few moist crumbs but not wet batter.

Q: Can I make muffins instead of a loaf?
A: Yes. Bake at 350°F (175°C) for about 18–22 minutes for muffins.

Conclusion

For another tested chocolate chip banana bread version and tips, check this recipe at MOIST Chocolate Chip Banana Bread – Butternut Bakery.