If you’ve ever dreamed of a banana bread that is rich, tender, and absolutely bursting with flavor, let me introduce you to this Super Moist Chocolate Chip Banana Bread Recipe. It’s the ultimate comfort bake that brings together the natural sweetness of ripe bananas and the melty indulgence of chocolate chips, all wrapped up in a loaf that stays perfectly moist slice after slice. Whether you’re a seasoned baker or just someone who loves a cozy kitchen aroma, this is the loaf that will win hearts and satisfy sweet cravings every single time.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in achieving that perfect balance of texture and flavor. From the buttery richness to the ripe bananas and gooey chocolate chips, these simple staples come together to create magic.
- All-purpose flour (1 1/2 cups): The base that provides structure without weighing down the bread.
- Baking soda (1 teaspoon): Helps the bread rise beautifully and creates a tender crumb.
- Salt (1/2 teaspoon): Enhances all the flavors to keep the sweetness from being too one-dimensional.
- Unsalted butter, melted and cooled (1/2 cup): Adds richness and keeps the bread extra moist.
- Vegetable oil (1/4 cup): Works alongside butter to lock in moisture and keep each slice soft.
- Granulated sugar (3/4 cup): Sweetens the loaf just enough without overpowering the natural banana flavor.
- Large eggs, room temperature (2): Provide stability and a lovely lift to the batter.
- Pure vanilla extract (1 teaspoon): Brings a warm, sweet fragrance that complements the bananas perfectly.
- Mashed ripe bananas (1 1/2 cups): The star ingredient that adds natural sweetness, moisture, and flavor depth.
- Semi-sweet chocolate chips (1 cup): Melt into pockets of melty goodness throughout the loaf.
How to Make Super Moist Chocolate Chip Banana Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, making sure to leave some overhang on the sides. This little trick will make it so much easier to lift out your perfectly baked banana bread once it cools. Set your pan aside while you prep the batter.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the rising agents and salt distribute evenly throughout the loaf for consistent texture and flavor.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and well blended. This creamy mixture forms the luscious base of the batter and guarantees a tender crumb.
Step 4: Incorporate the Bananas
Next, fold the mashed ripe bananas into your wet mixture. The riper the bananas, the better the flavor and moisture, so don’t be shy about using those brown-speckled ones languishing on your kitchen counter.
Step 5: Bring It All Together
Add your dry ingredients and the chocolate chips to the wet bowl. Stir gently until just combined, being careful not to overmix. Overmixing can lead to a denser, less tender bread, and we definitely want to keep this loaf as soft and fluffy as possible.
Step 6: Fill and Bake
Pour the batter into your prepared loaf pan, spreading it out evenly. Place the pan in the center rack of your preheated oven and bake for 50 to 60 minutes. It’s done when a skewer inserted near the center comes out with just a few moist crumbs clinging to it. Don’t worry if some melted chocolate sticks to the skewer — that’s a delicious sign of ooey-gooey chocolate.
Step 7: Protect and Finish Baking
If the top starts to brown too quickly before the inside is cooked through, loosely tent the bread with aluminum foil. This prevents over-browning while allowing the loaf to finish baking gently and evenly.
Step 8: Cool and Remove
Once baked, cool the banana bread in the pan until it’s just warm or at room temperature. Then use the parchment overhangs to lift it out easily. Cool completely before slicing for the best texture and presentation.
How to Serve Super Moist Chocolate Chip Banana Bread Recipe
Garnishes
While this bread is incredible all on its own, a light spread of butter or a dollop of cream cheese can elevate it to next-level indulgence. For an extra special touch, sprinkle a few extra chocolate chips or chopped nuts on top of each slice.
Side Dishes
This loaf pairs wonderfully with a cup of freshly brewed coffee or a warm mug of tea to start your morning on a cozy note. For an afternoon treat, enjoy it alongside fresh fruit or a scoop of vanilla ice cream to balance the sweet richness.
Creative Ways to Present
Turn your Super Moist Chocolate Chip Banana Bread Recipe into a cute dessert by cutting it into small cubes and serving with toothpicks for a party platter. You could also toast slices lightly and add almond butter or honey drizzles for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover banana bread tightly in plastic wrap or store it in an airtight container at room temperature. It stays wonderfully fresh for about 3 to 4 days, making it the perfect bake-ahead snack or breakfast.
Freezing
If you want to keep this loaf longer, freeze it wrapped in plastic and then in foil or a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature when ready to enjoy.
Reheating
Warm slices in the microwave for 10-15 seconds or pop them in a toaster oven for a couple of minutes to revive that fresh-baked taste and softness. This Super Moist Chocolate Chip Banana Bread Recipe tastes just as amazing warmed as it does fresh.
FAQs
Can I use brown sugar instead of granulated sugar?
Absolutely! Brown sugar will add a deeper, caramel-like flavor and extra moisture to the bread, which complements the bananas beautifully.
What if I don’t have vegetable oil?
You can substitute an equal amount of another neutral oil like canola or melted coconut oil for that lovely moist texture.
Can I add nuts to the recipe?
Definitely. Chopped walnuts or pecans make a delightful addition for some crunch and boosted flavor. Toss in about 1/2 cup along with the chocolate chips.
How ripe should the bananas be?
The riper the better! Bananas with brown spots or that are mostly brown inside will provide the best sweetness and moisture for the bread.
Can I make this recipe gluten-free?
Yes, by using a 1-to-1 gluten-free baking flour blend you can enjoy this bread without gluten. Just make sure the blend contains xanthan gum for the best texture.
Final Thoughts
If you’re looking for a banana bread that is genuinely moist, bursting with chocolate, and ridiculously easy to make, this Super Moist Chocolate Chip Banana Bread Recipe is your new go-to. It’s a reliable, crowd-pleasing treat that brings comfort and happiness with every slice. Trust me, once you try it, your kitchen will be filled with delicious memories and the sweet scent of forever favorite baking.
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Super Moist Chocolate Chip Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 1 loaf (10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Super Moist Chocolate Chip Banana Bread recipe is a deliciously soft and flavorful loaf, combining the natural sweetness of ripe bananas with rich semi-sweet chocolate chips. Perfect for breakfast, snack, or dessert, this easy-to-make banana bread features a tender crumb and a lovely balance of buttery and fruity notes, enhanced by vanilla and a touch of salt. The recipe yields one 9×5-inch loaf, making approximately 10 to 12 slices, and requires simple pantry staples with straightforward steps, ideal for bakers of all skill levels.
Ingredients
Dry Ingredients
- 1 1/2 cups (180g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (115g) unsalted butter (melted and cooled slightly)
- 1/4 cup (60mL) vegetable oil
- 3/4 cup (150g) granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (360g) mashed ripe bananas (about 3–4 medium-sized bananas)
Add-ins
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom and sides with parchment paper, leaving some overhang for easy removal. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled butter, vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
- Add Mashed Bananas: Stir the mashed ripe bananas into the wet ingredient mixture until fully incorporated, creating a moist batter base.
- Incorporate Dry Ingredients and Chocolate Chips: Gently fold the dry flour mixture and the semi-sweet chocolate chips into the wet banana mixture. Mix just until combined to avoid overmixing, which can cause toughness.
- Transfer Batter to Pan: Pour the prepared batter evenly into the lined loaf pan, smoothing the top as needed.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes. Test doneness by inserting a skewer or toothpick into the center; it should come out with a few moist crumbs but not wet batter. Some melted chocolate on the skewer is acceptable.
- Protect from Over-Browning: If the top of the bread begins to brown too quickly before the center is baked, tent the loaf loosely with aluminum foil and continue baking until done.
- Cool and Serve: Allow the banana bread to cool in the loaf pan until just warm or at room temperature. Use the parchment paper overhang to gently lift the bread out, slice into 10-12 pieces, and enjoy.
Notes
- For best flavor, use ripe bananas with brown spots for maximum sweetness.
- Ensure butter is melted and slightly cooled to prevent cooking the eggs.
- Do not overmix the batter after adding flour to keep bread tender.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on preference.
- Storing the bread in an airtight container at room temperature keeps it moist for up to 3 days.
- For longer storage, freeze slices individually wrapped for up to 2 months.
