Super Moist Chocolate Chip Banana Bread Recipe

Why You’ll Love This Recipe

There are so many reasons to love this banana bread recipe! It’s quick, easy, and results in a soft, moist loaf that stays fresh for days. The rich flavor of ripe bananas is the perfect complement to the semi-sweet chocolate chips that melt into gooey pockets of sweetness. The combination of butter and oil in the batter ensures the bread stays tender, while the addition of vanilla enhances the overall flavor. Plus, it's a great way to use up overripe bananas!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 & ½ cups (180g) all-purpose flour, spoon and leveled

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup (1 stick / 115g) unsalted butter, melted and cooled slightly

• ¼ cup (60mL) vegetable oil

• ¾ cup (150g) granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon pure vanilla extract

• 1 & ½ cups (360g) mashed ripe bananas (about 3-4 medium sized bananas)

• 1 cup (170g) semi-sweet chocolate chips

Directions

1. Preheat your oven to 350°F. Grease a 9x5 inch loaf pan and line the bottom and sides with parchment paper, leaving a bit of parchment paper hanging over the sides to make it easier to pull the loaf out. Set aside.

2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large bowl, combine the melted butter, oil, sugar, eggs, and vanilla extract. Whisk until well combined. Add in the mashed bananas and mix.

4. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix!

5. Gently fold in the chocolate chips.

6. 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 (some melted chocolate on the skewer is fine, too!). If the loaf is browning too quickly, loosely tent the top with aluminum foil and continue baking until fully cooked through.

7. Allow the bread to cool in the loaf pan until slightly warm or room temperature before slicing and serving.

Servings and timing

• Yield: 1 loaf

• Total Time: 2 hours (including prep and bake time)

• Servings: This recipe serves approximately 10 slices, depending on thickness.

Variations

• Nutty Banana Bread: Add ½ cup of chopped walnuts or pecans to the batter for a delightful crunch.

• Dairy-Free Option: Swap the butter for a plant-based butter or coconut oil and use dairy-free chocolate chips for a dairy-free version.

• Spiced Banana Bread: Add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.

Storage/Reheating

• Storage: Keep leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 1 week.

• Freezing: You can freeze the banana bread for up to 3 months. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. Thaw overnight in the fridge when ready to enjoy.

• Reheating: Warm individual slices in the microwave for about 15-20 seconds, or toast them for a crispy edge.

FAQs

How ripe should the bananas be for banana bread?

The riper the bananas, the better! Use bananas with brown spots on the peel for the best flavor and sweetness.

Can I use frozen bananas in this recipe?

Yes, you can! Just thaw the bananas and drain any excess liquid before using them in the recipe.

Can I make this recipe without chocolate chips?

Yes, if you're not a fan of chocolate, you can omit the chocolate chips or replace them with other add-ins like nuts, dried fruit, or a swirl of peanut butter.

What size loaf pan should I use for this recipe?

Use a standard 9x5-inch loaf pan for the best results.

Why is my banana bread too dense?

Banana bread can be dense if overmixed. Be sure to mix until just combined to avoid a heavy texture.

Can I double this recipe?

Yes, you can easily double the recipe to make two loaves. Just be sure to adjust the baking time slightly if using larger or multiple pans.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the bread may be denser. You can also try a mix of whole wheat and all-purpose flour for a lighter result.

Can I make banana bread without eggs?

Yes, you can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg).

What should I do if my banana bread is browning too fast?

Tent the bread loosely with aluminum foil to prevent overbrowning and continue baking until fully cooked.

Can I add other mix-ins like peanut butter or caramel?

Yes, feel free to experiment with different mix-ins! Just be sure to adjust the measurements accordingly so the bread isn’t too overloaded with add-ins.

Conclusion

This Super Moist Chocolate Chip Banana Bread is the ultimate comfort food, combining the sweetness of ripe bananas with the indulgence of chocolate chips. Whether you're making it for breakfast, a snack, or dessert, this recipe is sure to impress. It's quick, simple, and full of flavor. Don’t forget to store any leftovers (if there are any!) to enjoy later. Happy baking!