Banana bread is a classic comfort food that brings warmth and joy with every slice. This Super Moist Chocolate Chip Banana Bread Recipe takes the traditional treat to a whole new level. With the delicious combination of ripe bananas and gooey chocolate chips, it’s the perfect sweet snack for breakfast, dessert, or whenever you need a little pick-me-up.
Why Make This Recipe
There are plenty of reasons to make this banana bread. First, it’s incredibly easy to whip up with common ingredients that you probably already have at home. Second, it’s a fantastic way to use up overripe bananas that might otherwise go to waste. Finally, the moist texture and sweet chocolatey flavor mean that everyone will love it—kids and adults alike!
How to Make Super Moist Chocolate Chip Banana Bread
Ingredients:
- 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick / 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)
- 1 cup (170g) semi-sweet chocolate chips
Directions:
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, vegetable oil, sugar, eggs, and vanilla. Whisk until well mixed. Then, mix in the mashed bananas.
- Add the dry ingredients and chocolate chips to the wet mixture. Stir gently until just combined—be careful not to overmix!
- Pour the batter into your prepared loaf pan. Bake in the center of your preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (a bit of melted chocolate on the skewer is just fine!). If the bread is browning too quickly, loosely tent the top with aluminum foil and continue baking until fully cooked.
- Allow the bread to cool in the loaf pan until it’s slightly warm or at room temperature before slicing and enjoying!
How to Serve Super Moist Chocolate Chip Banana Bread
Banana bread is delightful on its own but can also be served with a spread of butter or cream cheese. For an extra treat, enjoy it warm alongside a scoop of vanilla ice cream or with a cup of coffee or tea.
How to Store Super Moist Chocolate Chip Banana Bread
To keep your banana bread fresh, store it in an airtight container at room temperature. It can also be wrapped in plastic wrap or aluminum foil. For longer preservation, consider freezing individual slices in a resealable bag. Just thaw them at room temperature when you’re ready to enjoy!
Tips to Make Super Moist Chocolate Chip Banana Bread
- Make sure your bananas are very ripe; the riper, the sweeter!
- Don’t overmix the batter; this will help keep the bread soft and moist.
- For extra flavor, consider adding chopped nuts or a sprinkle of cinnamon to the batter.
- If you want a more chocolatey taste, feel free to add extra chocolate chips!
Variations
You can customize this recipe to suit your tastes. Try adding different mix-ins like chopped walnuts or pecans. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I make this banana bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the blend’s packaging for the proper measurements.
2. Can I use frozen bananas?
Absolutely! Just make sure to thaw and drain any excess liquid before mashing them to maintain the right consistency.
3. How long does this banana bread last?
When stored properly in an airtight container, it can last for about 3 to 5 days at room temperature. If frozen, it can last for up to 3 months.
Now you’re ready to dive into this delightful Super Moist Chocolate Chip Banana Bread Recipe! Enjoy baking and sharing this delicious treat!
Super Moist Chocolate Chip Banana Bread
Ingredients
Dry Ingredients
- 1.5 cups 1 & 1/2 cups all-purpose flour, spoon and leveled
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon 1/2 teaspoon salt
Wet Ingredients
- 0.5 cups 1/2 cup unsalted butter, melted and cooled slightly Can be substituted with oil for a dairy-free version.
- 0.25 cups 1/4 cup vegetable oil
- 0.75 cups 3/4 cup granulated sugar
- 2 large 2 large eggs, at room temperature
- 1 teaspoon 1 teaspoon pure vanilla extract
- 1.5 cups 1 & 1/2 cups mashed ripe bananas (about 3-4 medium bananas) Ensure bananas are very ripe for optimal sweetness.
Mix-Ins
- 1 cups 1 cup semi-sweet chocolate chips Feel free to add extra chocolate chips for more chocolatey flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, vegetable oil, sugar, eggs, and vanilla. Whisk until well mixed.
- Mix in the mashed bananas.
Combining
- Add the dry ingredients and chocolate chips to the wet mixture. Stir gently until just combined—avoid overmixing.
Baking
- Pour the batter into the prepared loaf pan and bake in the center of the preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
- If the bread is browning too quickly, loosely tent the top with aluminum foil and continue baking until fully cooked.
Cooling
- Allow the bread to cool in the loaf pan until slightly warm or at room temperature before slicing.