Name: Super Moist Chocolate Chip Banana Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 & ½ cups (180g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup (115g) unsalted butter, melted and slightly cooled; 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 bananas); 1 cup (170g) semi-sweet chocolate chips

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Why You’ll Love This Recipe

I like this banana bread because it’s incredibly moist and flavorful without being complicated to make. The combination of butter and oil gives the bread a soft crumb that stays fresh for days. I also enjoy how versatile it is—I can leave it simple with chocolate chips or add nuts for extra crunch. It’s a reliable recipe that never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups (180g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (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 bananas)
1 cup (170g) semi-sweet chocolate chips

Directions

I preheat the oven to 350°F (175°C), grease a 9×5-inch loaf pan, and line it with parchment paper, leaving some overhang for easy removal.
In a small bowl, I whisk together the flour, baking soda, and salt.
In a large bowl, I whisk the melted butter, oil, sugar, eggs, and vanilla until well combined.
I stir in the mashed bananas until incorporated.
I gently fold in the dry ingredients, being careful not to overmix.
I fold in the chocolate chips.
I pour the batter into the prepared pan, smoothing the top.
I bake for 50–60 minutes, until a skewer inserted in the center comes out with a few moist crumbs. If the top browns too quickly, I tent it loosely with foil.
I let the bread cool in the pan until slightly warm or room temperature before slicing.

Servings and timing

This recipe makes 1 loaf, about 10 slices. Prep time is 15 minutes, baking takes 50–60 minutes, and the total time is around 1 hour 10 minutes. Each slice has about 280 calories, with 15g fat, 35g carbs, and 3g protein.

Variations

I like to add ½ cup chopped walnuts or pecans when I want some crunch. For a dairy-free version, I swap the butter for plant-based butter and use dairy-free chocolate chips. Sometimes I sprinkle a few extra chocolate chips on top before baking for an even more decadent loaf.

Storage/Reheating

I keep the bread wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I freeze the loaf (or slices) for up to 3 months, wrapping tightly to prevent freezer burn. To reheat, I warm slices in the microwave for 15–20 seconds, which makes the chocolate chips melty again.

FAQs

Can I use frozen bananas in this recipe?

Yes, I thaw frozen ripe bananas, drain excess liquid, and mash them before adding to the batter.

Do I have to use parchment paper?

No, but I like using it because it makes removing the loaf from the pan much easier.

Can I make this recipe into muffins?

Yes, I divide the batter into muffin tins and bake at 350°F (175°C) for about 18–22 minutes.

How do I keep my banana bread from being dry?

I avoid overmixing the batter and check doneness with a toothpick—if it comes out with moist crumbs, it’s ready. Overbaking can dry it out.

Can I reduce the sugar?

Yes, I’ve reduced the sugar to ½ cup before, and it still tastes good, especially if I add extra ripe bananas or more chocolate chips.

Conclusion

This super moist chocolate chip banana bread is one of those recipes I love making again and again. It’s simple, full of flavor, and stays soft for days. Whether I slice it for breakfast, snack on it in the afternoon, or enjoy it as a dessert, it always feels like a comforting homemade treat.