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Moist Banana Chocolate Chip Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 465 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 (9x5 inch) loaf 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Super Moist Chocolate Chip Banana Bread is a delightful twist on the classic banana bread, featuring a perfect balance of ripe bananas and semi-sweet chocolate chips for an irresistibly moist and flavorful loaf. Ideal for breakfast, snacks, or dessert, its tender crumb and rich chocolate bursts make it a crowd-pleaser for all occasions.

Ingredients

Scale

Dry Ingredients

  • 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 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)

Add-ins

  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom and sides with parchment paper, leaving some overhang on the sides for easy removal of the bread later. Set aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the melted and slightly cooled unsalted butter with vegetable oil, granulated sugar, eggs, and pure vanilla extract until smooth and well combined. Fold in the mashed bananas, mixing gently to incorporate evenly.
  4. Add Dry Ingredients and Chocolate Chips: Add the dry ingredients and semi-sweet chocolate chips to the wet mixture. Stir carefully until just combined, taking care not to overmix to ensure the bread remains tender.
  5. Transfer Batter to Pan and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50 to 60 minutes. To test doneness, insert a skewer into the center; it should come out with a few moist crumbs but no raw batter. If the top browns too quickly, loosely cover the loaf with aluminum foil and continue baking until fully cooked.
  6. Cool and Serve: Allow the bread to cool in the pan until it is warm or has reached room temperature before slicing and serving. This helps the loaf set for easier slicing.

Notes

  • Use ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
  • Do not overmix the batter once you add the dry ingredients to prevent a tough texture.
  • You can swap the semi-sweet chocolate chips for dark or milk chocolate chips depending on your preference.
  • If your loaf browns too quickly, tent with aluminum foil to avoid burning while baking through.
  • The loaf can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

Nutrition

  • Serving Size: 1 slice (about 1/12 of loaf)
  • Calories: 220
  • Sugar: 14g
  • Sodium: 160mg
  • Fat: 10g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

Find it online: https://emilyquickdinners.com/moist-banana-chocolate-chip-bread-recipe/