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Super Moist Chocolate Chip Banana Bread Recipe

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This Super Moist Chocolate Chip Banana Bread is packed with ripe bananas and semi-sweet chocolate chips, creating a rich, tender loaf that’s perfect for breakfast, dessert, or snacking. It's easy to make and stays fresh for days.

Ingredients

1 & 1/2 cups (180g) all-purpose floura

1 teaspoon baking soda

1/2 teaspoon salt

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)

1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on sides.
  2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together melted butter, oil, sugar, eggs, and vanilla extract until well combined.
  4. Add mashed bananas to the wet ingredients and mix until incorporated.
  5. Gently stir in the dry ingredients just until combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
  9. If browning too quickly, tent the top loosely with foil and continue baking.
  10. Let the bread cool in the pan until slightly warm or room temperature before slicing.

Notes

  • Use overripe bananas for best flavor and sweetness.
  • Add 1/2 cup chopped walnuts or pecans for a nutty variation.
  • For dairy-free, use plant-based butter and dairy-free chocolate chips.
  • Store at room temperature for 3 days or refrigerate up to 1 week.
  • Freeze wrapped loaf for up to 3 months; thaw in fridge before serving.
  • Warm slices in microwave for 15–20 seconds before serving.

Nutrition

Find it online: http://recipesbyjanet.com/super-moist-chocolate-chip-banana-bread-recipe/