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Moist Chocolate Chip Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 121 reviews
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Super Moist Chocolate Chip Banana Bread recipe features a perfect balance of ripe bananas and semi-sweet chocolate chips, creating a soft, moist, and flavorful loaf. The combination of melted butter and vegetable oil ensures a tender crumb, while a gentle mixing technique prevents toughness for an ideal texture. Easy to prepare and baked in a standard loaf pan, this banana bread makes a delicious treat for breakfast, snack, or dessert.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 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)

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 and line the bottom and sides with parchment paper, leaving an overhang on the sides to easily lift out the banana bread once baked. Set the pan aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures an even distribution of leavening agents and seasoning in the batter.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and well combined. Then mix in the mashed ripe bananas thoroughly to infuse the bread with flavor and moisture.
  4. Add Dry Ingredients and Chocolate Chips: Gently fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to keep the bread tender. Then fold in the semi-sweet chocolate chips evenly throughout the batter.
  5. Pour and Bake: Transfer the batter into the prepared loaf pan, smoothing out the top. Bake in the center rack of your preheated oven for 50 to 60 minutes. Test doneness by inserting a skewer into the center; it should come out with a few moist crumbs but no raw batter. If the top browns too fast, loosely tent with aluminum foil and continue baking until fully cooked.
  6. Cool and Serve: Allow the banana bread to cool in the loaf pan until it reaches room temperature or is just slightly warm. Use the parchment paper overhang to carefully lift the loaf out of the pan, then slice and serve.

Notes

  • For best results, use very ripe bananas with brown spots for maximum sweetness and moisture.
  • Do not overmix the batter after adding the dry ingredients to avoid a dense bread texture.
  • You can swap semi-sweet chocolate chips for walnuts or pecans for a nutty variation.
  • If you find the top browning too quickly, tent with foil to prevent burning while the loaf finishes baking inside.
  • Storage: Wrap leftover bread tightly and store at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

  • Serving Size: 1 slice (approximately 1/12th of the loaf)
  • Calories: 220
  • Sugar: 14g
  • Sodium: 170mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 45mg

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