Description
This Super Moist Chocolate Chip Banana Bread is rich, buttery, and loaded with melty chocolate chips. Extra-ripe bananas bring big flavor and a tender crumb—perfect for breakfast, snacks, or gifting.
Ingredients
For one 9×5-inch loaf (about 10–12 slices):
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar (or half white, half brown sugar)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed overripe bananas (about 3–4 medium)
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Optional add-ins:
- 1/4 cup sour cream or Greek yogurt (extra richness)
- 1/2 teaspoon cinnamon or a pinch of nutmeg
- 1/2 cup chopped walnuts or pecans
Instructions
1. Preheat the oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, whisk the melted butter, vegetable oil, and sugar until smooth.
4. Whisk in the eggs one at a time, then mix in the mashed bananas and vanilla. Stir in sour cream or yogurt if using.
5. Fold the dry mixture into the wet just until combined—do not overmix.
6. Stir in about 3/4 of the chocolate chips. Pour the batter into the prepared pan and sprinkle the remaining chips on top.
7. Bake 60–75 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Tent loosely with foil if the top browns too quickly.
8. Cool in the pan for 10–15 minutes, then lift out and cool completely on a wire rack before slicing.
Notes
Bananas: The more speckled and soft, the better the flavor and moisture.
Texture tip: Mix gently once the flour goes in to keep the crumb tender.
Pan options: For an 8.5×4.5-inch pan, start checking around 55–60 minutes. For muffins, bake at 350°F for 18–22 minutes.
Doneness check: Internal temp around 200°F (93°C) indicates a fully baked loaf.
Make-ahead & storage: Wrap cooled loaf; store at room temp up to 3 days or refrigerate up to 1 week.
Freezer-friendly: Wrap slices or the whole loaf tightly and freeze up to 2 months; thaw at room temp and warm gently if desired.
- Prep Time: 15 minutes
- Cook Time: 60–75 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 330
- Sugar: 27g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg