Super Moist Chocolate Chip Banana Bread
This chocolate chip banana bread is tender, rich, and super moist, featuring ripe bananas and semi-sweet chocolate chips for bursts of flavor in every bite.
Ingredients
For the bread
- 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
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, combine melted butter, vegetable oil, and granulated sugar, whisking until smooth.
- Add eggs one at a time, whisking after each addition. Stir in vanilla extract and mashed bananas until combined.
- Add the dry ingredients to the wet ingredients and fold gently until just combined. Fold in chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a skewer comes out with a few moist crumbs.
- Cool the loaf in the pan for 10-15 minutes before removing it. Slice and serve warm or at room temperature.
Notes
Store the cooled loaf wrapped tightly for up to 2 days at room temperature or in the fridge for up to 5 days. Can be frozen for up to 3 months.