A loaf of super moist chocolate chip banana bread with chocolate chips on top.

Super Moist Chocolate Chip Banana Bread Recipe

by
Jump to Recipe Print Recipe

why make this recipe

Super Moist Chocolate Chip Banana Bread is a delightful treat that combines the rich flavor of bananas with sweet chocolate chips. It’s perfect for breakfast, snacks, or dessert. This recipe is easy to follow and creates a soft, moist loaf that everyone will love. Plus, it’s a fantastic way to use up those ripe bananas sitting on your counter!

how to make Super Moist Chocolate Chip Banana Bread

Ingredients :

  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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 bananas)
  • 1 cup (170g) semi-sweet chocolate chips

Directions :

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a small bowl, mix together the flour, baking soda, and salt. Set this bowl aside.
  3. In a large bowl, combine the melted butter, oil, sugar, eggs, and vanilla extract. Whisk until everything is well blended.
  4. Add the mashed bananas to the wet mixture and stir until incorporated.
  5. Slowly add the dry ingredients to the wet ingredients. Gently stir just until combined. Be careful not to overmix.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely cover it with foil and continue baking.
  9. Let the bread cool in the pan until it is slightly warm or at room temperature before slicing.

how to serve Super Moist Chocolate Chip Banana Bread

Serve thick slices of this banana bread plain or spread with butter. You can also enjoy it with a scoop of ice cream or a dollop of whipped cream for an extra treat.

how to store Super Moist Chocolate Chip Banana Bread

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for a week or freeze it for up to three months.

tips to make Super Moist Chocolate Chip Banana Bread

  • Use very ripe bananas for the best flavor and sweetness.
  • Don’t overmix the batter to keep the bread light and fluffy.
  • You can add nuts, like walnuts or pecans, for extra crunch.

variation

If you want to switch things up, try adding spices like cinnamon or nutmeg to the batter for a warm, cozy flavor. You can also use dark chocolate chips or white chocolate chips for a different taste.

FAQs

1. Can I use frozen bananas?
Yes, you can use frozen bananas. Just thaw them and drain any excess liquid before mashing.

2. How can I tell if the bread is done?
Insert a skewer or toothpick into the center of the bread. If it comes out with a few moist crumbs, it’s done. If it’s wet, give it a bit more time in the oven.

3. Can I make mini loaves instead?
Absolutely! You can divide the batter into mini loaf pans. Adjust the baking time to about 25–30 minutes.

Super Moist Chocolate Chip Banana Bread

A delightful treat combining rich banana flavor with sweet chocolate chips, perfect for any time of day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
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)
Add-Ins
  • 1 cups semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a small bowl, mix together the flour, baking soda, and salt. Set this bowl aside.
  3. In a large bowl, combine the melted butter, oil, sugar, eggs, and vanilla extract. Whisk until everything is well blended.
  4. Add the mashed bananas to the wet mixture and stir until incorporated.
  5. Slowly add the dry ingredients to the wet ingredients. Gently stir just until combined. Be careful not to overmix.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50–60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely cover it with foil and continue baking.
Cooling
  1. Let the bread cool in the pan until it is slightly warm or at room temperature before slicing.

Notes

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for a week or freeze it for up to three months. Use very ripe bananas for the best flavor and sweetness. Don’t overmix the batter to keep the bread light and fluffy. You can add nuts, like walnuts or pecans, for extra crunch.