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Super Moist Chocolate Chip Banana Bread

A soft and sweet banana bread recipe loaded with chocolate chips, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

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 cooled slightly
  • 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)
Mix-Ins
  • 1 cups semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on sides.
  2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together melted butter, oil, sugar, eggs, and vanilla extract until well combined.
  4. Add mashed bananas to the wet ingredients and mix until incorporated.
  5. Gently stir in the dry ingredients just until combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Pour batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50–60 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
  2. If browning too quickly, tent the top loosely with foil and continue baking.
  3. Let the bread cool in the pan until slightly warm or at room temperature before slicing.

Notes

Serve warm or at room temperature with butter or cream cheese. The bread freezes well; wrap tightly in plastic for up to 3 months. Thaw at room temperature or warm gently in the oven.