Description
This Super Moist Chocolate Chip Banana Bread recipe combines ripe bananas with semi-sweet chocolate chips for a rich, moist, and utterly delicious homemade loaf. Perfect for breakfast or a sweet snack, it uses a mix of melted butter and vegetable oil to keep the bread tender and flavorful.
Ingredients
Scale
Dry Ingredients
- 1 & ½ cups (180g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup (1 stick / 115g) unsalted butter, melted and cooled slightly
- ¼ cup (60mL) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 & ½ cups (360g) mashed ripe bananas (about 3-4 medium sized bananas)
Add-ins
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Combine Wet Ingredients: In a large bowl, stir the melted butter, vegetable oil, and granulated sugar until well combined. Beat in the eggs one at a time, then add the vanilla extract and mashed bananas next.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Pour Batter: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Cool and Serve: Allow the banana bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy.
Notes
- Make sure bananas are very ripe with brown spots for maximum sweetness and moisture.
- Do not overmix the batter to prevent a dense loaf.
- You can substitute semi-sweet chocolate chips with walnuts or pecans for added crunch.
- Store banana bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
