There’s nothing quite as comforting as the aroma of freshly baked banana bread wafting through the kitchen. And when you take a classic like banana bread and infuse it with gooey chocolate chips and unbeatable moisture? That’s when you get this Super Moist Chocolate Chip Banana Bread — a recipe that never fails to impress, from quiet mornings at home to sharing with friends over coffee.
I first made this bread on a rainy afternoon using a few overripe bananas from the counter. I tossed in some chocolate chips on a whim, and the result was so decadent and perfectly moist that it’s been a household favorite ever since. Whether you eat it warm out of the oven or toasted with a pat of butter the next day, this banana bread delivers.
Why You’ll Love This Super Moist Chocolate Chip Banana Bread
- Incredibly moist and tender – Melted butter, oil, and ripe bananas ensure maximum moisture.
- Rich banana flavor – No bland banana bread here. This recipe uses plenty of bananas for big flavor.
- Studded with chocolate chips – Because everything is better with chocolate.
- Easy and forgiving – One bowl, simple ingredients, and no mixer needed.
Ingredients (Serves 6)
- 1 ½ cups (180g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ¼ cup (60mL) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (360g) mashed ripe bananas (about 3–4 medium bananas)
- 1 cup (170g) semi-sweet chocolate chips
Instructions
1. Preheat and Prep the Pan
Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides. This will make lifting the banana bread out of the pan a breeze.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, oil, and sugar until well blended. Add the eggs and vanilla extract, and whisk until smooth. Stir in the mashed bananas.
4. Fold in the Dry Ingredients
Add the dry ingredients to the wet mixture, along with the chocolate chips. Gently fold until just combined. Avoid overmixing — a few streaks of flour are fine. Overmixing leads to dense banana bread.
5. Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (melted chocolate is fine!).
Pro Tip: If the top starts browning too quickly, loosely tent the pan with aluminum foil around the 40-minute mark.
6. Cool Before Slicing
Let the banana bread cool in the pan for at least 15 minutes, then use the parchment overhang to lift it out. Cool completely on a wire rack before slicing.
Tips for the Best Super Moist Chocolate Chip Banana Bread
- Use very ripe bananas – The riper the bananas, the sweeter and more flavorful your bread will be.
- Don’t overmix – Stir until just combined to keep your loaf tender and fluffy.
- Add-ins welcome – Chopped walnuts, pecans, or even a swirl of peanut butter work great here.
- Measure flour carefully – Spoon into your measuring cup and level with a knife to avoid dense bread.
Variations and Customizations
Once you’ve mastered this base recipe, try switching things up:
- Chocolate overload: Use a mix of milk and dark chocolate chips or add a chocolate swirl.
- Nutty banana bread: Stir in ½ cup of chopped walnuts or pecans.
- Coconut twist: Add shredded coconut and use coconut oil instead of vegetable oil.
- Healthy swap: Replace ½ of the all-purpose flour with whole wheat flour for added fiber.
Serving Suggestions
This Super Moist Chocolate Chip Banana Bread is fabulous on its own, but here are a few ideas to elevate it:
- Warm it up and add a dollop of whipped cream or vanilla yogurt.
- Spread with almond butter or hazelnut spread for a delicious snack.
- Serve with coffee, tea, or a tall glass of milk.
- Turn it into French toast for a weekend brunch surprise!
Storage and Freezing
- At room temperature: Wrap the loaf tightly in plastic wrap or foil. Store in an airtight container for up to 4 days.
- In the fridge: Will keep for up to a week, though the texture may firm up slightly.
- To freeze: Wrap individual slices or the entire loaf in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight or toast slices from frozen.
Final Thoughts
This Super Moist Chocolate Chip Banana Bread is a recipe that never lets you down. It’s rich, soft, sweet, and bursting with chocolate and banana flavor in every bite. Whether you’re baking for your family, gifting a loaf to a friend, or simply making something to brighten your day, this banana bread hits the mark every single time.
Go ahead, grab those overripe bananas from your counter and get baking — your kitchen will smell amazing, and your tastebuds will thank you.
Super Moist Chocolate Chip Banana Bread
Ingredients
- 1 ½ cups 180g all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 115g unsalted butter, melted and slightly cooled
- ¼ cup 60mL vegetable oil
- ¾ cup 150g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups 360g mashed ripe bananas (about 3–4 medium bananas)
- 1 cup 170g semi-sweet chocolate chips
Instructions
Preheat and Prep the Pan
- Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides. This will make lifting the banana bread out of the pan a breeze.
Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the melted butter, oil, and sugar until well blended. Add the eggs and vanilla extract, and whisk until smooth. Stir in the mashed bananas.
Fold in the Dry Ingredients
- Add the dry ingredients to the wet mixture, along with the chocolate chips. Gently fold until just combined. Avoid overmixing — a few streaks of flour are fine. Overmixing leads to dense banana bread.
Bake to Perfection
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (melted chocolate is fine!).
Pro Tip: If the top starts browning too quickly, loosely tent the pan with aluminum foil around the 40-minute mark.
Cool Before Slicing
- Let the banana bread cool in the pan for at least 15 minutes, then use the parchment overhang to lift it out. Cool completely on a wire rack before slicing.
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