Super Moist Chocolate Chip Banana Bread
A simple, moist banana bread with chocolate chips that is easy to make and great for snacks.
Ingredients
Dry Ingredients
- 1.5 cups 1 & 1/2 cups (180g) all-purpose flour Spoon into the cup and level off for accuracy.
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon 1/2 teaspoon salt
Wet Ingredients
- 0.5 cups 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 0.25 cups 1/4 cup (60mL) vegetable oil
- 0.75 cups 3/4 cup (150g) granulated sugar Can be reduced slightly.
- 2 large 2 large eggs, at room temperature
- 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 with brown spots.
Chocolate Chips
- 1 cups 1 cup (170g) semi-sweet chocolate chips Can use dark or milk chocolate chips for different sweetness.
Instructions
Preparation
- 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.
Baking
- 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.
Notes
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. Store at room temperature for up to 3 days or in the fridge for up to 1 week. Can be frozen for up to 3 months.