Super Moist Chocolate Chip Banana Bread
This Super Moist Chocolate Chip Banana Bread combines perfectly ripe bananas with rich chocolate chips, creating a delightful treat perfect for breakfast or as a sweet snack.
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
- 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)
Mix-ins
- 1 cups semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, whisk together the flour, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, vegetable oil, and granulated sugar until smooth.
- Add the eggs one at a time, ensuring to beat well after each addition. Stir in the vanilla extract and mashed bananas until fully incorporated.
- Gradually fold the dry mixture into the wet ingredients, mixing gently to avoid overmixing.
- Stir in the semi-sweet chocolate chips with care.
- Pour the batter into your prepared loaf pan, smoothing the top as needed.
Baking
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use very ripe bananas for optimal flavor and moisture. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.