If you are searching for the ultimate comfort baking project, look no further than this Super Moist Chocolate Chip Banana Bread Recipe. Bursting with tender banana flavor and dotted generously with melty chocolate chips, this banana bread is the definition of cozy indulgence. It’s the perfect treat for breakfast, snack time, or dessert, delivering that satisfying balance of sweet, soft, and slightly fudgy textures that keep you coming back for another slice. Whether you’re a seasoned baker or just getting your feet wet in the kitchen, this recipe is a must-try because it really delivers on moistness and flavor in every bite.
Ingredients You’ll Need
This Super Moist Chocolate Chip Banana Bread Recipe uses simple, everyday ingredients that you probably already have on hand, yet each plays a crucial role in building the perfect loaf. From the flour providing structure to the bananas imparting natural sweetness and moisture, every ingredient is carefully chosen to make the bread irresistibly tender and flavorful.
- All-purpose flour: The backbone of the bread that ensures a tender crumb when measured and leveled correctly.
- Baking soda: Helps the bread rise beautifully, creating a light texture.
- Salt: Enhances the overall flavor and balances the sweetness.
- Unsalted butter (melted and cooled slightly): Adds rich flavor and contributes to the moist texture.
- Vegetable oil: Works alongside butter to keep the bread extra moist and soft.
- Granulated sugar: Sweetens the loaf without overpowering the natural banana flavors.
- Large eggs (room temperature): Bind ingredients together and add to the bread’s fluffy texture.
- Pure vanilla extract: Infuses the bread with a warm, comforting aroma.
- Mashed ripe bananas: The star ingredient that brings natural sweetness and incredible moisture.
- Semi-sweet chocolate chips: Provide pockets of melty chocolate surprise in each slice.
How to Make Super Moist Chocolate Chip Banana Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and line the bottom and sides with parchment paper, allowing some overhang to easily lift out your bread later. This step ensures your banana bread releases cleanly and maintains its shape perfectly.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Combining these ingredients first prevents uneven distribution and helps the bread rise evenly. This simple step sets a solid foundation for your luscious loaf.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until everything is well combined and smooth. The combination of butter and oil ensures that your bread bakes up with a moist, tender crumb that’s hard to beat.
Step 4: Add the Bananas
Mix in the mashed ripe bananas with your wet ingredients until fully incorporated. Using very ripe bananas is crucial here — they provide natural sweetness and moisture that make this bread incredibly soft and flavorful.
Step 5: Combine All Ingredients
Gently fold the dry ingredient mixture and chocolate chips into the wet banana mixture. Stir just until combined — overmixing can make your bread tough, but careful folding keeps it tender and delicate with evenly distributed chocolatey goodness.
Step 6: Pour Batter into Pan
Transfer your batter into the prepared loaf pan, smoothing the top slightly to ensure even baking. This step readies your creation for the oven where the magic really happens.
Step 7: Bake to Perfection
Bake your bread for 50 to 60 minutes in the center of your preheated oven. Use a skewer to test doneness — it should come out with a few moist crumbs, and some melted chocolate on the skewer is completely fine. If you notice the top browning too quickly, tent it loosely with foil to prevent burning while the inside finishes baking.
Step 8: Let It Cool
Allow the banana bread to cool in the pan until slightly warm or completely at room temperature. This resting step helps the loaf set perfectly and makes slicing much easier without crumbling.
How to Serve Super Moist Chocolate Chip Banana Bread Recipe
Garnishes
Add a dusting of powdered sugar or a light drizzle of melted chocolate on top right before serving to add an extra touch of sweetness and visual appeal. A little fresh fruit or a smear of butter can also elevate each bite beautifully.
Side Dishes
This banana bread pairs wonderfully with a steaming cup of coffee or tea, making it a perfect breakfast or afternoon snack duo. For a heartier spread, try serving with creamy yogurt or a scoop of vanilla ice cream for dessert.
Creative Ways to Present
Slice the bread into thick chunks and serve as a base for a decadent bread pudding or French toast the next morning. You can also turn slices into mini sandwiches with cream cheese and fresh berries for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover banana bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days to keep it soft and fresh. This Super Moist Chocolate Chip Banana Bread Recipe stays deliciously tender even after a little time passes.
Freezing
For longer storage, slice the bread first and freeze individual pieces in a zip-top bag with parchment paper between slices. Frozen banana bread keeps well for up to 3 months and thaws quickly when you want a sweet treat.
Reheating
Warm slices in the microwave for about 15 seconds or toast them lightly to refresh that just-baked softness and bring out the melty chocolate chips again. Reheating brings this Super Moist Chocolate Chip Banana Bread Recipe back to life beautifully.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Just thaw and mash them thoroughly, removing any excess liquid so your batter isn’t too wet. Frozen bananas work just as well to provide the moist texture and sweet banana flavor necessary for the bread.
What if I don’t have vegetable oil? Can I use something else?
Yes, you can substitute vegetable oil with an equal amount of melted coconut oil, light olive oil, or even more melted butter. Each will slightly tweak the flavor and texture but will still maintain that amazing moistness.
How ripe should the bananas be?
For the best results, use bananas that are very ripe with plenty of brown spots. They’re sweeter, softer, and mash more easily, which helps achieve the famously tender crumb this Super Moist Chocolate Chip Banana Bread Recipe is known for.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even shredded coconut make fantastic additions. Just fold in about ½ cup along with the chocolate chips to add some extra texture and flavor.
Why is my banana bread not moist?
Moistness can be affected by several factors, such as overmixing the batter, using underripe bananas, or baking too long. This Super Moist Chocolate Chip Banana Bread Recipe avoids these pitfalls by careful mixing, very ripe bananas, and just the right baking time to keep the bread soft and luscious.
Final Thoughts
There’s truly nothing like pulling a warm loaf of this Super Moist Chocolate Chip Banana Bread Recipe from the oven, the smell alone is pure comfort. I can’t recommend this recipe enough for anyone looking to bake something that feels like a hug in food form. Go ahead, try it out — your kitchen and taste buds will thank you!
Print
Super Moist Chocolate Chip Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Super Moist Chocolate Chip Banana Bread is a deliciously tender and rich loaf, loaded with ripe bananas and semi-sweet chocolate chips. Perfect as a comforting snack or breakfast treat, this recipe yields a soft, flavorful bread with a moist crumb and a delightful balance of sweetness and chocolatey goodness.
Ingredients
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 (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
- Preheat and Prepare 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 on the sides for easy removal. Set aside.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is well combined and slightly fluffy.
- Add Bananas: Stir in the mashed ripe bananas thoroughly to incorporate their moisture and flavor into the wet mixture.
- Combine Wet and Dry: Add the dry ingredients and chocolate chips to the wet ingredients. Gently fold the mixture together until just combined, taking care to avoid overmixing which can lead to a dense bread.
- Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake: Bake in the center of the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Some melted chocolate on the skewer is normal and acceptable.
- Manage Browning: If the top of the bread starts to brown too quickly, gently cover it with aluminum foil to prevent burning and continue baking until the bread is fully cooked through.
- Cool and Serve: Allow the bread to cool in the loaf pan until it is slightly warm or reaches room temperature before slicing and serving to retain moisture and enhance flavor.
Notes
- Ensure your bananas are ripe with brown spots for maximum sweetness and moisture.
- Do not overmix the batter to avoid a tough texture in the finished bread.
- Using a parchment lining makes it easier to remove the bread from the pan without sticking or breaking.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Chocolate chips may sink slightly during baking; gently stirring them with a little flour before adding to the batter can help prevent this.
- For a nuttier variation, consider adding 1/2 cup chopped walnuts or pecans with the chocolate chips.
