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Super Moist Chocolate Chip Banana Bread Recipe

Super Moist Chocolate Chip Banana Bread Recipe
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★★★★★

5.3 from 8 reviews

This Super Moist Chocolate Chip Banana Bread recipe combines ripe bananas and semi-sweet chocolate chips to create a rich, moist loaf perfect for breakfast or dessert. With a tender crumb and a balance of sweet and chocolatey flavors, this easy-to-make bread is a crowd-pleaser that stays fresh for days.

Ingredients

Scale

Dry Ingredients

  • 1 & ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (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 bananas)

Additional Ingredients

  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper leaving an overhang on the sides for easy removal.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until the ingredients are well incorporated and smooth.
  4. Add Bananas: Stir the mashed ripe bananas into the wet mixture until fully combined, ensuring the batter is uniform.
  5. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet banana mixture just until combined. Be careful not to overmix as it can make the bread tough.
  6. Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to evenly distribute them throughout the batter.
  7. Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the surface with a spatula to ensure even baking.
  8. Bake: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a skewer into the center; it should come out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely tent with foil and continue baking.
  9. Cool and Serve: Allow the bread to cool in the pan until slightly warm or at room temperature before lifting it out using the parchment overhang and slicing.

Notes

  • Use overripe bananas for best flavor and natural sweetness.
  • Add ½ cup chopped walnuts or pecans for a delightful nutty variation.
  • For a dairy-free version, substitute plant-based butter and use dairy-free chocolate chips.
  • Store the loaf at room temperature for up to 3 days or refrigerate it for up to 1 week to maintain freshness.
  • Freeze the wrapped loaf for up to 3 months; thaw in the refrigerator before serving.
  • Warm individual slices in the microwave for 15–20 seconds for a freshly-baked feel.

Nutrition

Keywords: banana bread, chocolate chip banana bread, moist banana bread, homemade banana bread, easy banana bread recipe, chocolate chip bread

Find it online: https://cookwithruby.com/super-moist-chocolate-chip-banana-bread-recipe/