Super Moist Chocolate Chip Banana Bread
This super moist chocolate chip banana bread is soft, rich, and packed with banana flavor and chocolate chips. Easy and perfect every time!
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 9x5-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.