Super Moist Chocolate Chip Banana Bread

A delightful banana bread that combines overripe bananas with rich chocolate chips for an incredibly moist and soft treat, perfect for breakfast or a snack.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 240

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

1.5 cups all-purpose flour Make sure to measure carefully.
1 teaspoon baking soda
0.5 teaspoon salt

Wet Ingredients

0.5 cups unsalted butter, melted and cooled slightly Use unsalted for best results.
0.25 cups vegetable oil
0.75 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1.5 cups mashed ripe bananas (about 3-4 medium bananas) Use overripe bananas for sweetness.

Mix-ins

1 cup semi-sweet chocolate chips

Method

Preparation

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
In a small bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, whisk together melted butter, vegetable oil, sugar, eggs, and vanilla extract until well combined.
Add mashed bananas to the wet ingredients and mix until incorporated.
Gently stir in the dry ingredients just until combined. Do not overmix.
Fold in the chocolate chips.

Baking

Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
If browning too quickly, tent the top loosely with foil and continue baking.
Let the bread cool in the pan until slightly warm or at room temperature before slicing.

Nutrition

Serving: 1Calories: 240kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 12g

Notes

Serve plain or with butter for extra richness. Will keep at room temperature for 2-3 days; freeze for up to 3 months.

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