Super Moist Chocolate Chip Banana Bread
A classic comfort food, this super moist banana bread is infused with gooey chocolate chips, making it an ideal treat for breakfast or dessert.
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.
Notes
For serving, enjoy with butter, cream cheese, or warm with ice cream. Store in an airtight container or freeze for longer preservation.