Super Moist Chocolate Chip Banana Bread
A delightful bread that combines rich chocolate flavors with the natural sweetness of ripe bananas, perfect for any time of the day.
Ingredients
Dry Ingredients
- 1.5 cups 1 & 1/2 cups (180g) all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon 1/2 teaspoon salt
Wet Ingredients
- 0.5 cup 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 0.25 cup 1/4 cup (60mL) vegetable oil
- 0.75 cup 3/4 cup (150g) granulated sugar
- 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 overripe bananas for best flavor.
Mix-ins
- 1 cup 1 cup (170g) semi-sweet chocolate chips Can substitute with dark or white chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Mixing
- In a large bowl, whisk together the melted butter, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- Add the mashed bananas and mix until fully incorporated.
- Gently stir in the dry ingredients until just combined; be careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. If browning too quickly, tent with foil.
- Let the bread cool in the pan until slightly warm or at room temperature before slicing.
Notes
Store wrapped tightly in plastic wrap or foil. Keeps at room temperature for up to 3 days, in the refrigerator for up to a week, or frozen for up to 3 months.