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Super Moist Chocolate Chip Banana Bread

This chocolate chip banana bread is moist, tender, and packed with rich chocolate pockets, making it a perfect treat 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: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour spoon and leveled
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter melted and 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 sized bananas
Add-ins
  • 1 cups semi-sweet chocolate chips

Method
 

Preparation
  1. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
  2. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  3. In a large bowl, combine butter, oil, sugar, eggs, and vanilla. Whisk to combine. Mix in mashed bananas.
  4. Add the dry ingredients and chocolate chips to the wet ingredients. Mix until just combined. Take care not to overmix.
Baking
  1. 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.
  2. If the loaf is browning too quickly, tent the top loosely with aluminum foil and continue baking until cooked through.
  3. Cool the bread in your loaf pan until slightly warm before transferring it to a wire rack to cool completely.

Notes

This banana bread stores well at room temperature for up to 2 days or in the refrigerator for up to 5 days. It also freezes nicely for up to 3 months.