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Super Moist Chocolate Chip Banana Bread Recipe

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

5.2 from 6 reviews

A super moist and flavorful chocolate chip banana bread made with ripe bananas, a combination of melted butter and vegetable oil, and loaded with semi-sweet chocolate chips. This easy-to-make loaf is perfect for breakfast, snack, or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 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)

Add-ins

  • 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 of the bread.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning. Set this mixture aside.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted and slightly cooled butter, vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
  4. Add Bananas: Fold in the mashed ripe bananas into the wet ingredients and stir gently until fully incorporated, ensuring the batter remains moist.
  5. Add Dry Ingredients: Gradually add the dry flour mixture to the wet banana mixture. Stir gently just until combined; be careful not to overmix to keep the bread tender.
  6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
  7. Pour Batter into Pan: Pour the prepared batter into the lined loaf pan and smooth out the top with a spatula for 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.
  9. Cover if Browning Too Fast: If the bread’s top browns too quickly before the center is done, tent it loosely with aluminum foil and continue baking until fully cooked.
  10. Cool and Serve: Let the banana bread cool in the pan until it is just warm or at room temperature, then use the parchment overhang to lift it out for slicing and serving.

Notes

  • Use very ripe bananas with brown spots for the best sweetness and banana flavor.
  • Room temperature eggs blend better and help create a smooth batter.
  • Do not overmix the batter to avoid a dense or tough bread texture.
  • Customize by adding nuts or substituting chocolate chips with dark or white chocolate if desired.
  • Store banana bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • The loaf freezes well; slice and freeze portions for quick snacks.

Nutrition

Keywords: banana bread, chocolate chip banana bread, moist banana bread, easy banana bread, snack, dessert, breakfast

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