why make this recipe

This Super Moist Chocolate Chip Banana Bread is the perfect way to use up overripe bananas. It’s soft, sweet, and packed with chocolate chips that melt in your mouth. Whether you enjoy it for breakfast, as a snack, or even for dessert, this banana bread won’t disappoint. Plus, it’s easy to make with simple ingredients that you probably already have at home!

how to make Super Moist Chocolate Chip Banana Bread

Ingredients:

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

Directions:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
In a small bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, whisk together melted butter, 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.
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 room temperature before slicing.

how to serve Super Moist Chocolate Chip Banana Bread

You can serve this delicious banana bread warm or at room temperature. Slice it and enjoy as is, or spread a little butter on top for extra richness. It pairs perfectly with a nice cup of coffee or tea, making it a great snack or breakfast treat.

how to store Super Moist Chocolate Chip Banana Bread

To store your banana bread, let it cool completely before putting it in an airtight container. It can be kept at room temperature for about 3 days or in the fridge for up to a week. For longer storage, consider freezing it. Wrap the bread tightly in plastic wrap and then aluminum foil. It will keep well in the freezer for up to 3 months.

tips to make Super Moist Chocolate Chip Banana Bread

Use very ripe bananas for the best flavor and moisture. The more brown spots on the skin, the sweeter the bananas will be.
Do not overmix the batter; this will help keep the bread tender.
Feel free to add nuts or other mix-ins, like walnuts or pecans, to customize your banana bread.
If your pan is darker or nonstick, check for doneness a few minutes earlier.

variation

You can experiment by adding other ingredients like cinnamon for a warm spice flavor, peanut butter for added creaminess, or even swap out the chocolate chips for dried fruits or nuts.

FAQs

1. Can I use frozen bananas?

Yes, you can use frozen bananas! Just thaw them before mashing and add them to the batter.

2. Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure the blend includes xanthan gum for the best results.

3. How do I know when the banana bread is done?

Insert a skewer or toothpick into the center of the bread. If it comes out with a few moist crumbs, it’s done. If it comes out with wet batter, it needs more time to bake.