Super Moist Chocolate Chip Banana Bread

Why make this recipe

Super Moist Chocolate Chip Banana Bread is a delightful treat that everyone loves. It’s soft, flavorful, and the chocolate chips add a perfect sweetness to the natural banana flavor. This recipe is a great way to use up overripe bananas, and it works well for breakfast, snacks, or dessert. Plus, it’s easy to make with simple ingredients you likely already have in your kitchen!

How to make Super Moist Chocolate Chip Banana Bread

Ingredients:

• 1 & 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled slightly
• 1/4 cup vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 & 1/2 cups mashed ripe bananas (about 3-4 medium bananas)
• 1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, whisk together melted butter, oil, sugar, eggs, and vanilla extract until well combined.
4. Add mashed bananas to the wet ingredients and mix until incorporated.
5. Gently stir in the dry ingredients just until combined. Do not overmix.
6. Fold in the chocolate chips.
7. Pour 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 browning too quickly, tent the top loosely with foil and continue baking.
9. Let the bread cool in the pan until slightly warm or room temperature before slicing. Serve warm or at room temperature, with butter or cream cheese, coffee or tea, or ice cream on top for a dessert.

How to serve Super Moist Chocolate Chip Banana Bread

You can serve this delicious banana bread warm or at room temperature. It pairs wonderfully with butter or cream cheese. For a treat, scoop a little ice cream on top. It’s also great to enjoy with a cup of coffee or tea!

How to store Super Moist Chocolate Chip Banana Bread

To store your banana bread, wrap it tightly in plastic wrap or foil and keep it at room temperature for up to three days. For longer storage, you can place it in the refrigerator for about a week. You can also freeze individual slices or the entire loaf for up to three months. Just let it cool completely before wrapping it well for the freezer.

Tips to make Super Moist Chocolate Chip Banana Bread

• Use very ripe bananas; the more brown spots, the better!
• Avoid overmixing the batter to keep the bread fluffy and moist.
• If you like nuts, feel free to add chopped walnuts or pecans along with the chocolate chips for extra crunch.
• For an even richer flavor, try using dark chocolate chips instead of semi-sweet.

Variation

You can customize this banana bread recipe by adding spices like cinnamon or nutmeg for a warm flavor. You can also swap in different types of chocolate, like milk or white chocolate, or try adding peanut butter chips for a unique twist.

FAQs

1. Can I make this banana bread without eggs?
Yes! You can replace the eggs with applesauce or a flaxseed mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg).

2. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser. You could also use a mix of both for a healthier option.

3. What can I do if I don’t have chocolate chips?
You can use chopped chocolate bars, raisins, or even dried fruit as a substitute for chocolate chips.

Super Moist Chocolate Chip Banana Bread

A delightful banana bread that's soft, flavorful, and packed with chocolate chips, 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: 240

Ingredients Method Notes

Ingredients

  

Dry Ingredients

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

Wet Ingredients

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

Add-ins

• 1 cup semi-sweet chocolate chips Feel free to use dark chocolate chips for a richer flavor.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, whisk together the melted butter, oil, sugar, eggs, and vanilla extract until well combined.
4. Add the mashed bananas to the wet ingredients and mix until incorporated.
5. Gently stir in the dry ingredients just until combined. Do not overmix.
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 browning too quickly, tent the top loosely with foil and continue baking.

Cooling and Serving

1. Let the bread cool in the pan until slightly warm or at room temperature before slicing.
2. Serve warm or at room temperature with butter or cream cheese, or ice cream on top for dessert.

Notes

To store, wrap tightly in plastic wrap or foil and keep at room temperature for up to three days. For longer storage, refrigerate for about a week or freeze for up to three months.