Why Make This Recipe
If you love bananas and chocolate, this Super Moist Chocolate Chip Banana Bread is the perfect treat for you. It combines the sweet, rich flavor of ripe bananas with the deliciousness of semi-sweet chocolate chips. This bread is not only moist but also easy to make, making it a hit for breakfast, snacks, or dessert. It’s perfect for using up ripe bananas that you might otherwise throw away. Plus, it fills your home with a warm, delightful aroma while baking.
How to Make Super Moist Chocolate Chip Banana Bread
Ingredients:
- 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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)
- 1 cup (170g) semi-sweet chocolate chips
Directions:
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, combine butter, oil, sugar, eggs, and vanilla. Whisk to combine. Mix in mashed bananas.
- Add the dry ingredients and chocolate chips to the wet ingredients. Mix until just combined. Take care not to overmix!
- 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 you notice the loaf is browning too quickly, loosely tent the top with aluminum foil and continue baking until cooked through.
- Cool the bread in your loaf pan until slightly warm or room temperature before slicing and serving!
How to Serve Super Moist Chocolate Chip Banana Bread
You can serve this banana bread warm or at room temperature. It’s delicious on its own or with a spread of butter. You can also enjoy it with a scoop of your favorite ice cream or a dollop of whipped cream for a special treat. Pair it with a cup of coffee or tea for a lovely afternoon snack.
How to Store Super Moist Chocolate Chip Banana Bread
To store the banana bread, place it in an airtight container at room temperature. It will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze it. Wrap the cooled banana bread tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can last up to 3 months in the freezer.
Tips to Make Super Moist Chocolate Chip Banana Bread
- Make sure your bananas are very ripe for the best flavor.
- Don’t overmix the batter; mix just until combined to keep the bread tender.
- If you like nuts, you can add a cup of chopped walnuts or pecans to the batter for added crunch.
- A touch of cinnamon can also enhance the flavor if you enjoy a little spice.
Variation
You can customize this recipe in many ways. For a healthier option, replace half of the all-purpose flour with whole wheat flour. You could also substitute some of the sugar with honey or maple syrup for a different sweetness. If you like, try adding dried fruits like raisins or cranberries for a fruity twist.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing.
2. Can I make this recipe without chocolate chips?
Absolutely! You can leave out the chocolate chips and enjoy a simple banana bread or substitute with nuts or dried fruit.
3. How do I know when the banana bread is done baking?
The banana bread is done when a skewer inserted into the center comes out with a few moist crumbs. If it comes out clean, it might be overbaked.
Super Moist Chocolate Chip Banana Bread
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Deliciously moist banana bread featuring ripe bananas and semi-sweet chocolate chips, perfect for breakfast, snacks, or dessert.
Ingredients
- 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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)
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, combine butter, oil, sugar, eggs, and vanilla. Whisk to combine. Mix in mashed bananas.
- Add the dry ingredients and chocolate chips to the wet ingredients. Mix until just combined. Take care not to overmix!
- 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.
- If the loaf is browning too quickly, loosely tent the top with aluminum foil and continue baking until cooked through.
- Cool the bread in your loaf pan until slightly warm or room temperature before slicing and serving.
Notes
For best results, use very ripe bananas. Don’t overmix to keep the bread tender. Can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
