Super Moist Chocolate Chip Banana Bread Recipe

why make this recipe

Super Moist Chocolate Chip Banana Bread is a delicious treat that is perfect for breakfast, a snack, or dessert. The combination of ripe bananas and chocolate chips makes it rich and tasty. This recipe is easy to follow, and you will love how moist and sweet the bread turns out. Plus, it’s a great way to use overripe bananas that you might have sitting in your kitchen.

how to make Super Moist Chocolate Chip Banana Bread

Ingredients

• 1 & 1/2 cups (180g) all-purpose flour
• 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

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
3. In a large bowl, whisk together the melted butter, vegetable oil, sugar, eggs, and vanilla extract until well combined.
4. Add the mashed bananas to the wet ingredients and mix until everything is well mixed.
5. Gently stir in the dry ingredients until just combined. Be careful not to overmix the batter.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes or until a skewer inserted in the center comes out with a few moist crumbs. If the top is browning too quickly, cover it loosely with foil and continue baking.
9. Let the bread cool in the pan until slightly warm or cool completely before slicing.

how to serve Super Moist Chocolate Chip Banana Bread

You can serve Super Moist Chocolate Chip Banana Bread warm or at room temperature. It’s delicious on its own but can also be enjoyed with a pat of butter or a drizzle of honey. This bread pairs perfectly with a cup of coffee or tea.

how to store Super Moist Chocolate Chip Banana Bread

To store your banana bread, place it in an airtight container at room temperature. It will stay fresh for up to 3-4 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just remember to thaw it at room temperature before enjoying.

tips to make Super Moist Chocolate Chip Banana Bread

• Use very ripe bananas for the best flavor and sweetness. The browner, the better!
• Make sure not to overmix the batter, as this can lead to a denser loaf.
• You can add nuts like walnuts or pecans for added crunch if you like.
• For extra chocolatey goodness, sprinkle some chocolate chips on top before baking.

variation

If you want to switch things up, you can add spices like cinnamon or nutmeg to the dry ingredients for a warm flavor. You can also use dark chocolate chips or even white chocolate chips for a different taste.

FAQs

1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just thaw them completely and mash them before adding to the batter.

2. How do I know when my banana bread is done baking?
Insert a skewer into the center of the bread. If it comes out with a few moist crumbs, it’s ready. If it comes out wet with batter, give it more time in the oven.

3. Can I double this recipe?
Yes, you can easily double the ingredients to make two loaves of banana bread. Just make sure to bake them one at a time if your oven isn’t big enough.

Super Moist Chocolate Chip Banana Bread

A delicious treat that combines ripe bananas and chocolate chips for a moist and sweet bread, perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Dry Ingredients

• 1.5 cups 1 & 1/2 cups all-purpose flour
• 1 teaspoon 1 teaspoon baking soda
• 0.5 teaspoon 1/2 teaspoon salt

Wet Ingredients

• 0.5 cups 1/2 cup unsalted butter, melted and cooled slightly
• 0.25 cups 1/4 cup vegetable oil
• 0.75 cups 3/4 cup granulated sugar
• 2 large 2 large eggs, at room temperature
• 1 teaspoon 1 teaspoon pure vanilla extract
• 1.5 cups 1 & 1/2 cups mashed ripe bananas (about 3-4 medium bananas)

Add-ins

• 1 cup 1 cup semi-sweet chocolate chips

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
3. In a large bowl, whisk together the melted butter, vegetable oil, sugar, eggs, and vanilla extract until well combined.
4. Add the mashed bananas to the wet ingredients and mix until everything is well mixed.
5. Gently stir in the dry ingredients until just combined, being careful not to overmix the batter.
6. Fold in the chocolate chips.

Baking

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 50–60 minutes or until a skewer inserted in the center comes out with a few moist crumbs. If the top is browning too quickly, cover it loosely with foil and continue baking.
3. Let the bread cool in the pan until slightly warm or cool completely before slicing.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 15g

Notes

For the best flavor and sweetness, use very ripe bananas. Avoid overmixing the batter for a lighter loaf. You can add nuts like walnuts or pecans for added crunch if desired. For extra chocolatey goodness, sprinkle some chocolate chips on top before baking. Store in an airtight container for up to 3-4 days or freeze for longer storage.

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