There’s nothing quite like the scent of freshly baked banana bread wafting through your kitchen. This Super Moist Chocolate Chip Banana Bread Recipe is a delightful twist on the classic, combining the irresistible flavors of ripe bananas and rich chocolate chips. I remember a rainy afternoon when I first decided to bake this; the way the bread rose in the oven, filling the space with warmth and sweetness, was simply magical. Whether you’re baking it for breakfast, an afternoon snack, or a sweet treat to share with friends, this recipe is sure to become a favorite in your household.
Why You’ll Love This Dish
One of the reasons to try this banana bread recipe is its incredible moistness, thanks to the combination of melted butter and vegetable oil, paired with the natural moisture from the bananas. This recipe is perfect for using those overripe bananas that often go to waste and serves as a budget-friendly option for delicious homemade treats. Plus, it’s kid-approved! My little ones can’t resist sneaking bites of this soft, chocolatey goodness.
This banana bread is ideal for many occasions; it’s great for a cozy weekend brunch, a quick weekday breakfast, or even as a thoughtful homemade gift. Don’t be surprised if it disappears faster than you can say "banana bread!"
“This is the best banana bread ever! So moist and chocolatey, it made my kitchen smell heavenly! – Sarah K.”
Step-by-Step Overview
Making this Super Moist Chocolate Chip Banana Bread isn’t complicated at all. The process comes together in just a few easy steps:
- Whisk together the dry ingredients in one bowl.
- Mix the wet ingredients in another.
- Combine the two mixtures, add in your chocolate chips, and bake!
This straightforward method ensures every bite of banana bread is packed with flavor and texture without any stress.
What You’ll Need
Before starting your banana bread journey, gather these essential ingredients:
- 1 & 1/2 cups (180g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick / 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-sized bananas)
- 1 cup (170g) semi-sweet chocolate chips
Feel free to substitute the chocolate chips for nuts or dried fruits if you prefer a different texture or flavor.
Directions to Follow
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk until well combined.
- Add the mashed bananas to the wet ingredients, mixing until just incorporated.
- Gently fold in the dry mixture along with the chocolate chips. Be careful not to overmix!
- Pour the batter into a greased loaf pan, smoothing the top evenly.
- Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes. It’s done when a skewer inserted in the center comes out with a few moist crumbs (some melted chocolate is okay too!). If the bread browns too quickly, loosely tent it with aluminum foil while baking.
- Cool the bread in the loaf pan until slightly warm, or transfer to a wire rack to cool completely before slicing.
Best Ways to Enjoy It
Now that your banana bread is perfectly baked, how can you serve it? Slice it up and enjoy it on its own, or try spreading a layer of creamy peanut butter or butter on top for an extra indulgent treat. It pairs beautifully with a hot cup of coffee or a refreshing glass of milk.
If you want to get creative, consider toasting the slices lightly before adding your favorite toppings, elevating that delicious flavor even more!
How to Store & Freeze
To keep your banana bread fresh, store it in an airtight container at room temperature, and it will last for about 3-4 days. If you want to keep it longer, consider freezing it! Wrap the cooled loaf tightly in plastic wrap, then aluminum foil, or place it in a freezer-safe bag. It can be stored for up to three months. When you’re ready to enjoy it again, simply thaw at room temperature or pop it in the microwave for a few seconds.
Helpful Cooking Tips
- Make sure your bananas are really ripe; they should have some brown spots for the best flavor and sweetness.
- Don’t overmix the batter; mixing just until combined will give your bread a tender texture.
- For extra moisture, you might add a splash of yogurt or sour cream to the wet ingredients.
Creative Twists
Don’t be afraid to play with this recipe! You can add nuts for crunch, swap out the chocolate chips for white chocolate or butterscotch, or even mix in spices like cinnamon or nutmeg for a warm flavor profile. If you’re looking for a healthier version, consider using whole wheat flour or substituting some of the sugar with honey or maple syrup.
Your Questions Answered
How long does it take to prepare?
The prep time is around 15 minutes, with a bake time of 50-60 minutes.
Can I use frozen bananas?
Absolutely! Just make sure to thaw them first and drain any excess liquid.
Is it safe to eat banana bread with chocolate chips if I have a nut allergy?
Yes, as long as the chocolate chips do not contain nuts or were made in a facility that processes nuts. Always check the packaging for allergy information.
How do I know when my bread is done?
The bread is perfectly baked when a skewer inserted into the center comes out with a few moist crumbs. If it comes out wet, give it more time in the oven.
Enjoy making this Super Moist Chocolate Chip Banana Bread, and savor every delicious bite!
Print
Super Moist Chocolate Chip Banana Bread
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings)
- Diet: Vegetarian
Description
A delightful twist on the classic banana bread, combining ripe bananas and rich chocolate chips for a moist and flavorful treat.
Ingredients
- 1 1/2 cups (180g) all-purpose flour, spooned and leveled
- 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-sized bananas)
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk until well combined.
- Add the mashed bananas to the wet ingredients, mixing until just incorporated.
- Gently fold in the dry mixture along with the chocolate chips. Be careful not to overmix!
- Pour the batter into a greased loaf pan, smoothing the top evenly.
- Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.
- Cool the bread in the loaf pan until slightly warm, or transfer to a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temperature for 3-4 days. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American