This Super Moist Chocolate Chip Banana Bread is the ultimate treat for banana bread lovers! With a perfect balance of tenderness and density, this bread is packed with banana flavor and gooey chocolate chips, making each bite utterly irresistible.

Super Moist Chocolate Chip Banana Bread

Why You’ll Love This Recipe

There’s something magical about the combination of ripe bananas and chocolate chips, and this recipe gets it just right. The result is a moist, flavorful banana bread with a hint of richness from the butter and oil, balanced by the sweetness of the bananas and the indulgence of chocolate chips. Whether enjoyed for breakfast, a snack, or dessert, this banana bread will become your go-to recipe for every occasion. Plus, it’s incredibly easy to make, ensuring you’ll have a fresh, homemade loaf in no time.

Ingredients

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

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

Directions

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 a bit of parchment paper hanging over the sides to make it easier to pull the loaf out. Set aside.
In a small bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, combine melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk to combine until smooth.
Add the mashed bananas and mix until well incorporated.
Gradually add the dry ingredients (flour mixture) to the wet ingredients. Stir in the chocolate chips. Mix until just combined—be careful not to overmix, as this can affect the bread’s texture.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 50 to 60 minutes, or until a skewer inserted into the center of the bread comes out with a few moist crumbs. If the bread is browning too quickly, loosely tent the top with aluminum foil and continue baking until done.
Allow the bread to cool in the loaf pan until slightly warm or at room temperature before slicing and serving.

Servings and timing

Servings: 1 loaf (about 8-10 slices depending on thickness)
Total time: 2 hours (including prep and cooling time)
Active time: 15 minutes
Bake time: 50-60 minutes

Variations

Add-ins: Feel free to experiment with different types of chocolate chips, such as milk chocolate or white chocolate. You can also add chopped nuts, like walnuts or pecans, for extra crunch.
Healthier twist: For a slightly healthier version, you can swap the butter for applesauce and use whole wheat flour in place of all-purpose flour.
Banana-free version: If you’re not a fan of banana bread, you can substitute the mashed bananas with applesauce or pureed pumpkin for a different flavor.

Storage/Reheating

Storage: Once the banana bread has cooled, store it in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate it for up to a week.
Freezing: To freeze, wrap the cooled banana bread tightly in plastic wrap or foil, and store it in a freezer-safe bag for up to 3 months. To thaw, let it sit at room temperature for a few hours.
Reheating: To enjoy a warm slice, reheat the bread in the microwave for 15-20 seconds or toast a slice in the oven at 350°F for 5-10 minutes.

FAQs

1. Can I use frozen bananas for this recipe?

Yes! Frozen bananas work well in this recipe. Just thaw them out before using, and make sure to drain any excess liquid.

2. Can I use a different type of flour?

You can substitute all-purpose flour with whole wheat flour, almond flour, or a gluten-free flour blend. Just keep in mind that this may alter the texture and flavor.

3. Can I make this recipe without chocolate chips?

Absolutely! You can leave out the chocolate chips or replace them with nuts, dried fruits, or even coconut flakes.

4. How ripe should the bananas be?

The riper the bananas, the better. They should have lots of brown spots and be soft to the touch for the best flavor and moisture.

5. Can I double this recipe?

Yes, you can easily double the ingredients to make two loaves. Just make sure to adjust the bake time accordingly, and check for doneness using the skewer method.

6. Why is my banana bread dry?

Overmixing the batter can result in a dry loaf. Be sure to mix the ingredients until just combined, and avoid overmixing the flour.

7. Can I use a different type of oil?

Yes, vegetable oil can be substituted with canola oil, coconut oil, or even melted butter for a slightly richer flavor.

8. How can I prevent the top from browning too quickly?

If the top of your banana bread is browning too quickly, you can cover it loosely with aluminum foil halfway through baking to prevent it from burning.

9. Can I add more sugar if I like it sweeter?

Yes, you can increase the sugar to your preference, but keep in mind that this may alter the moisture of the bread.

10. How can I make this recipe more moist?

For extra moisture, try adding an additional mashed banana or incorporating a spoonful of sour cream or yogurt into the batter.

Conclusion

This Super Moist Chocolate Chip Banana Bread is the perfect blend of tender, moist banana bread and decadent chocolate chips. It’s simple to make, customizable, and guaranteed to be a hit with anyone who loves a good slice of banana bread. Whether enjoyed fresh out of the oven or as a snack the next day, it’s sure to become a beloved recipe in your collection!