INTRODUCTION
This Super Moist Chocolate Chip Banana Bread Recipe makes a soft loaf that stays tender for days. It uses ripe bananas and chocolate chips for a sweet, rich bread. You can eat it for breakfast, a snack, or dessert. The steps are easy, and you do not need a mixer.
If you like simple baking that tastes like a bakery, try one of our cookie recipes as a next treat, like the bakery-style chocolate chip cookies. This bread pairs well with coffee or tea and fits into a busy week with little work.
This recipe uses common pantry items. It makes one standard loaf and takes about 1 hour and 15 minutes from start to finish. The oven does most of the work. Read on for why this bread is so good and how to make it step by step.
WHY YOU WILL LOVE THIS RECIPE
This banana bread is moist and tender. The melt-in-your-mouth texture comes from the mix of butter and a bit of oil. Ripe bananas add natural sweetness and keep the loaf soft. Chocolate chips melt into small pockets of rich chocolate in each bite.
The recipe is simple. You mix wet and dry parts in two bowls and fold them once. That reduces the chance of overmixing. No special equipment or hard skills are needed. Even a beginner can make a great loaf.
You can make this bread for many uses. Slice it and pack it in lunch boxes. Serve warm with a spread or cold with a glass of milk. It also freezes well, so you can save some for later. If you like basic breads that are easy and comforting, you may also enjoy a savory option like our cheesy garlic bread.
HOW TO MAKE Super Moist Chocolate Chip Banana Bread Recipe
Making this banana bread is straightforward. You mix flour, baking soda, and salt in one bowl. In a second bowl, you whisk melted butter, oil, sugar, eggs, and vanilla. Stir in mashed bananas. Fold the dry mix into the wet mix and add the chocolate chips last.
Do not overmix. A few streaks of flour are fine. Pour the batter into a greased loaf pan and bake until a skewer comes out with a few moist crumbs. Let the loaf cool in the pan for a short time. Then move it to a wire rack to cool completely. Cooling helps the bread set so you can slice neat pieces.
This step-by-step method gives a moist crumb and even bake. Small changes, like the ripeness of the bananas or oven hot spots, can change bake time a little. Watch the loaf after 45 minutes and tent it with foil if the top browns too fast.
EQUIPMENT NEEDED
- 1 standard 9×5 inch (or similar) loaf pan
- Measuring cups and spoons, or a kitchen scale
- 2 mixing bowls (one small, one large)
- Whisk or fork
- Spatula or wooden spoon
- Wire rack for cooling
- Skewer or toothpick to test doneness
- Oven mitts
Ingredients You’ll Need :
1 & 1/2 cups (180g) all-purpose flour, spoon 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
STEP-BY-STEP INSTRUCTIONS :
In a small bowl, whisk together flour, baking soda, and salt. Set aside.- 1 & 1/2 cups (180g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt.
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, combine butter, oil, sugar, eggs, and vanilla. Whisk to combine. Mix in mashed bananas.- 1/2 cup (1 stick / 115g) unsalted butter, 1/4 cup (60mL) vegetable oil, 3/4 cup (150g) granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 1 & 1/2 cups (360g) mashed ripe bananas.
Add the dry ingredients and chocolate chips to the wet ingredients. Mix until just combined. Take care not to overmix!- 1 cup (170g) semi-sweet chocolate chips.
Pour the batter into your prepared loaf pan. Bake in the center of your preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (some melted chocolate on the skewer is fine, too!) If you notice the loaf is browning too quickly, loosely tent the top with aluminum foil and continue baking until cooked through.
Cool the bread in your loaf pan until slightly warm or room temperature before slicing and serving!
HOW TO SERVE Super Moist Chocolate Chip Banana Bread Recipe
Serve slices warm or at room temperature. Warm slices are soft and slightly gooey where the chips melted. You can heat a slice for 10 to 15 seconds in the microwave to make it soft if refrigerated.
Top a slice with:
- A thin spread of butter for simple taste.
- A smear of cream cheese for tang and richness.
- Nut butter for protein and a nutty flavor.
This bread also works in small desserts. Serve with a scoop of vanilla ice cream or a drizzle of chocolate syrup for a quick treat. For an afternoon snack, pair a slice with a cup of tea or coffee.
STORAGE & FREEZING : Super Moist Chocolate Chip Banana Bread Recipe
To store at room temperature:
- Wrap the cooled loaf tightly in plastic wrap or store slices in an airtight container.
- Keep at room temperature for up to 2 days.
To store in the fridge:
- Wrap tightly and refrigerate up to 5 days. Note: refrigeration can dry the bread, so bring slices to room temp or warm briefly before serving.
To freeze:
- Wrap the whole cooled loaf tightly in plastic wrap and then in foil, or slice and wrap individual slices.
- Freeze up to 3 months.
- Thaw at room temperature or microwave a slice for 20 to 30 seconds.
Label the package with the date so you can use it while fresh.
SERVING SUGGESTIONS
- For breakfast, serve with yogurt and fresh fruit.
- For a snack, add a handful of nuts or a small salad.
- For dessert, warm a slice and add a scoop of ice cream.
- If you like cookies, offer a side of cookies like our homemade chocolate chip cookies for a cookie-and-bread dessert board.
Keep the plate simple. This bread is rich and sweet on its own, so small, fresh sides work best.
VARIATIONS
- Walnut banana bread: Fold in 1/2 cup chopped walnuts with the chocolate chips.
- Double chocolate: Add 2 tablespoons cocoa powder to the dry mix and use dark chocolate chips.
- Peanut butter swirl: Drop spoonfuls of peanut butter on top of the batter and swirl with a knife before baking.
- Gluten-free: Use a 1-to-1 gluten-free flour blend.
- Lower sugar: Reduce sugar to 1/2 cup if bananas are very ripe and sweet.
- Vegan: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), coconut oil in place of butter, and a plant-based milk if needed.
FAQs
Q: How ripe should the bananas be?
A: Use bananas with brown spots. The riper they are, the sweeter and more moist the bread will be.
Q: Can I use a different pan size?
A: Yes. A smaller pan will need more time, and a larger pan will bake faster. Check with a skewer and adjust the time.
Q: Why is my bread dense?
A: Dense bread can be from overmixing, not enough leavening, or bananas that are too heavy. Mix just until combined and measure ingredients carefully.
Q: Can I use milk instead of oil?
A: The oil adds moisture. If you skip oil, the bread may be drier. You can try replacing some oil with yogurt for moisture and tang.
Q: Can I add nuts or dried fruit?
A: Yes. Fold in up to 1 cup of nuts or dried fruit with the chocolate chips.
Q: How do I know when it is done?
A: Insert a skewer into the center. It should come out with a few moist crumbs. If it has raw batter, bake longer.
MAKE-AHEAD TIPS FOR Super Moist Chocolate Chip Banana Bread Recipe
- Mash bananas a day ahead and keep them covered in the fridge.
- Mix dry ingredients and store in a sealed bag. Add wet ingredients when ready to bake.
- Bake the loaf, cool completely, then slice and freeze individual portions. Reheat in the microwave or toaster oven when you need a quick snack.
- If you plan to serve guests, bake a day ahead and store at room temperature in a container. Warm slices for 10 seconds in the microwave before serving.
Super Moist Chocolate Chip Banana Bread
Ingredients
Method
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, combine butter, oil, sugar, eggs, and vanilla. Whisk to combine. Mix in mashed bananas.
- Add the dry ingredients and chocolate chips to the wet ingredients. Mix until just combined. Take care not to overmix.
- Pour the batter into your prepared loaf pan. Bake for 50 to 60 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.
- If the loaf is browning too quickly, tent the top loosely with aluminum foil and continue baking until cooked through.
- Cool the bread in your loaf pan until slightly warm before transferring it to a wire rack to cool completely.