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Super Moist Chocolate Chip Banana Bread

This Super Moist Chocolate Chip Banana Bread combines ripe bananas and chocolate chips for a delightful treat that everyone will adore.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, melted and cooled slightly
  • 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)
Add-ins
  • 1 cups semi-sweet chocolate chips Adjust according to preference.

Method
 

Preparation
  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.
Baking
  1. 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.
  2. Let the bread cool in the pan until slightly warm or room temperature before slicing.

Notes

Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and then aluminum foil before freezing for about 2-3 months. Thaw at room temperature or warm in the microwave.