Super Moist Chocolate Chip Banana Bread Recipe
There’s something utterly heartwarming about the aroma of freshly baked banana bread wafting through the kitchen on a cozy afternoon. It’s like wrapping yourself in a soft blanket while savoring the memories of simpler times. This Super Moist Chocolate Chip Banana Bread recipe has a special place in my heart, reminding me of lazy weekend mornings spent catching up with family over coffee and warm slices of tender banana bread dotted with melty chocolate chips.
As we embrace the cooler weather and begin to huddle around our beloved comfort foods, this recipe stands out as a delightful, easy weeknight treat that anyone can whip up. Trust me, you’ll want to pin this one for later — it’s a keeper!
Why You’ll Love This Recipe
- Quick & Easy: This recipe comes together in just under an hour, making it perfect for a last-minute dessert.
- Family-Friendly: Loved by both kids and adults, it’s an easy way to get your family to enjoy their fruits!
- Warm & Cozy Vibes: With every bite, you experience rich banana flavors paired with indulgent chocolate, making it a perfect comfort food.
- No Special Equipment Required: Just a mixing bowl, whisk, and loaf pan — simple steps to a delightful treat!
- Freezable: Make a double batch and freeze one loaf for a later cozy night, perfect for unexpected guests or your next craving!
What You’ll Need
Gather these simple ingredients for your Super Moist Chocolate Chip Banana Bread:
- 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick / 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)
- 1 cup (170g) semi-sweet chocolate chips
Let’s Make It Together
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk until smooth.
- Mix in the mashed bananas until well incorporated.
- Gently add the dry ingredient mixture and chocolate chips to the wet ingredients. Mix until just combined, taking care not to overmix!
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake in the center of your preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (a little melted chocolate is perfectly fine!).
- If you notice the bread browning too quickly, loosely tent the top with aluminum foil and continue baking until fully cooked through.
- Cool the bread in the pan until it is slightly warm or at room temperature before slicing.
Variations & Creative Twists
- Nutty Banana Bread: Add 1/2 cup of chopped walnuts or pecans for a delightful crunch.
- Zesty Orange Banana Bread: Incorporate the zest from one orange to give your banana bread a bright twist.
- Coconut Delight: Mix in 1/2 cup of shredded coconut for a tropical vibe.
- Peanut Butter Swirl: Before baking, dollop spoonfuls of creamy peanut butter into the batter and swirl with a knife for an indulgent peanut butter and banana combo.
Chef Emma’s Helpful Tips
- Make-Ahead: You can mash your bananas and mix your dry ingredients in advance. Just store them separately until you’re ready to bake.
- Slicing Secrets: For perfect slices, use a serrated knife and make sure your bread is completely cooled before cutting.
- Storage: Wrap leftovers tightly in plastic wrap or store in an airtight container. It can be kept at room temperature for up to 3 days or in the fridge for a week.
- Freezing Tips: To freeze, allow the bread to cool completely, then wrap it in plastic wrap and foil, pressing out as much air as possible. It will last for up to 3 months.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice (1/12 of the loaf)
- Calories: 211
- Carbohydrates: 31g
- Sugar: 14g
- Fat: 8g
- Protein: 2g
- Sodium: 112mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can make this banana bread a day in advance or even freeze it for later.
Can I use different ingredients?
Yes! Feel free to swap out the chocolate chips for nuts or dried fruits, or use whole wheat flour for a healthier version.
How do I store leftovers?
Store the bread in an airtight container at room temperature for about 3 days or refrigerate for a week.
How long does it last?
Homemade banana bread can last around 3 days at room temperature, or up to a week in the fridge. If freezing, enjoy it within 3 months for the best taste.
Wrapping It Up
This Super Moist Chocolate Chip Banana Bread is not just a recipe; it’s a slice of home and comfort, bound to bring joy to your kitchen and smiles to your table. The delightful blend of sweet ripe bananas and rich chocolate chips creates a flavor explosion that’s hard to beat. So gather your ingredients, put on your favorite apron, and bake a loaf that will warm your heart and fill your home with love.
Save this Super Moist Chocolate Chip Banana Bread Recipe to your cozy treats board so it’s ready when you need a warm embrace in dessert form! Enjoy every scrumptious slice!
Print
Super Moist Chocolate Chip Banana Bread
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A heartwarming banana bread recipe loaded with chocolate chips, perfect for cozy moments.
Ingredients
- 1 1/2 cups (180g) all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick / 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)
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk until smooth.
- Mix in the mashed bananas until well incorporated.
- Gently add the dry ingredient mixture and chocolate chips to the wet ingredients. Mix until just combined, taking care not to overmix.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake in the center of your preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
- If the bread browns too quickly, loosely tent the top with aluminum foil and continue baking until fully cooked through.
- Cool the bread in the pan until it is slightly warm or at room temperature before slicing.
Notes
Freezable; perfect for unexpected guests. Wrap tightly for storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 211
- Sugar: 14g
- Sodium: 112mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: banana bread, chocolate chip, comfort food, dessert, baking