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
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 (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.
