Description
This Super Moist Chocolate Chip Banana Bread is a deliciously soft and flavorful treat that combines ripe bananas with rich chocolate chips, resulting in a perfect balance of sweetness and moistness. Ideal for breakfast, snacks, or dessert, this banana bread is easy to make and bakes to a golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 & 1/2 cups (180g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick / 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 sized bananas)
Add-ins
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom and sides with parchment paper, leaving some overhang for easy removal of the bread later.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth. Stir in the mashed bananas until well incorporated.
- Add Dry Ingredients and Chocolate Chips: Gently fold the dry ingredient mixture and semi-sweet chocolate chips into the wet mixture until just combined. Avoid overmixing to keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan. Bake in the center of the preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent loose foil over the loaf and continue baking.
- Cool and Serve: Allow the bread to cool in the pan until it is slightly warm or at room temperature. Use the parchment overhang to lift out the bread before slicing and serving.
Notes
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- Do not overmix the batter to ensure a moist and tender crumb.
- If you don’t have parchment paper, grease the pan well and flour it lightly to prevent sticking.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute chocolate chips with nuts or dried fruits if preferred.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
