Super Moist Chocolate Chip Banana Bread
A deliciously moist banana bread enriched with chocolate chips, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1.5 cups 1 & 1/2 cups (180g) all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon 1/2 teaspoon salt
Wet Ingredients
- 0.5 cups 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 0.25 cups 1/4 cup (60mL) vegetable oil
- 0.75 cups 3/4 cup (150g) granulated sugar
- 2 large 2 large eggs, at room temperature
- 1 teaspoon 1 teaspoon pure vanilla extract
- 1.5 cups 1 & 1/2 cups (360g) mashed ripe bananas (about 3-4 medium bananas)
Mix-ins
- 1 cup 1 cup (170g) semi-sweet chocolate chips
Instructions
Preparation
- 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.
- In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In a large bowl, whisk the melted butter, oil, sugar, eggs, and vanilla extract until everything is well combined.
- Add the mashed bananas to the wet ingredients and mix until they are fully incorporated.
- Gently stir in the dry ingredients until just combined. Be careful not to overmix!
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 50–60 minutes, or until a skewer inserted in the center comes out with a few moist crumbs. If the top starts to brown too quickly, tent it with foil to avoid burning.
- Once done, let the bread cool in the pan until it is slightly warm or at room temperature before slicing.
Notes
Enjoy it plain, or spread with butter or cream cheese. Pair with tea or coffee for a delightful experience. Store at room temperature in an airtight container for up to three days or freeze for up to three months.