Super Moist Chocolate Chip Banana Bread Recipe
A tender, flavorful banana bread loaf loaded with ripe bananas and melty chocolate chips. Perfect for breakfast, dessert, or snacking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang.
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 until smooth.
Add mashed bananas and mix until fully incorporated.
Gently stir in the dry ingredients just until combined—do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
If browning too quickly, tent loosely with foil during the last 10–15 minutes.
Let cool in the pan before removing and slicing.
Notes
Use very ripe bananas for the best flavor.
Add ½ cup chopped walnuts or pecans for extra texture.
Make it dairy-free with plant-based butter and dairy-free chocolate chips.
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze the whole loaf or slices for up to 3 months—thaw before serving.
Warm slices in the microwave for 15–20 seconds for fresh-from-the-oven flavor.
