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Super Moist Chocolate Chip Banana Bread Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside for later use.
  3. 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.
  4. Add Mashed Bananas: Stir the mashed ripe bananas into the wet ingredient mixture until fully incorporated, creating a moist batter base.
  5. 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.
  6. Transfer Batter to Pan: Pour the prepared batter evenly into the lined loaf pan, smoothing the top as needed.
  7. 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.
  8. 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.
  9. 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.

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Find it online: https://fasttastykitchen.com/super-moist-chocolate-chip-banana-bread-recipe/