Description
This Super Moist Chocolate Chip Banana Bread is a deliciously soft and flavorful treat, perfect for using ripe bananas and satisfying your sweet tooth. Incorporating semi-sweet chocolate chips adds a delightful richness, making it an ideal snack or breakfast option that’s simple to prepare and irresistibly moist.
Ingredients
Scale
Dry Ingredients
- 1 & ½ cups (180g) all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup (1 stick / 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 sized bananas)
Add-ins
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your batter is ready.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet ingredients: In a separate large bowl, mix melted butter, vegetable oil, and granulated sugar until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
- Add bananas: Fold the mashed ripe bananas into the wet ingredient mixture until well combined, contributing moisture and flavor to the bread.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined; avoid overmixing to keep the bread tender.
- Fold in chocolate chips: Carefully fold the semi-sweet chocolate chips into the batter to evenly distribute sweetness throughout each slice.
- Prepare loaf pan: Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal after baking.
- Pour and smooth batter: Transfer the batter into the prepared pan, spreading it evenly with a spatula to promote uniform baking.
- Bake: Place the loaf pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Remove the bread from the oven and let it cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with lots of brown spots for the best natural sweetness and moisture.
- Allow the butter to cool slightly before mixing to prevent cooking the eggs in the batter.
- Do not overmix the batter; overmixing can lead to a dense and tough bread.
- You can substitute semi-sweet chocolate chips with dark chocolate chips or nuts for variation.
- If you prefer a dairy-free version, replace butter with an equal amount of coconut oil or dairy-free margarine.
- Store the banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
