Description
A super moist and flavorful chocolate chip banana bread that’s perfect for breakfast or a sweet snack. This recipe combines ripe bananas, melted butter, and semi-sweet chocolate chips to create a tender, rich loaf that’s easy to make and sure to please everyone.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (180g) all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup (1 stick / 115g) unsalted butter, melted and cooled slightly
- ¼ cup (60mL) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (360g) mashed ripe bananas (about 3-4 medium sized bananas)
Add-ins
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In another bowl, mix the melted butter, vegetable oil, and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
- Add Bananas: Fold the mashed ripe bananas into the wet mixture until just combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix to keep the bread tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth out the top.
- Bake: Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with brown spots for the best flavor and sweetness.
- Room temperature eggs help create a smoother batter and better texture.
- Do not overmix the batter to ensure a moist and tender bread.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- If you prefer a dairy-free version, you can use coconut oil instead of butter.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the bread slices is possible; wrap tightly and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
