Chocolate Chip Banana Bread Recipe

When it comes to comfort food, nothing quite beats the warm, inviting aroma of freshly baked banana bread wafting through your kitchen. This isn’t just any banana bread, my friend—this is a Super Moist Chocolate Chip Banana Bread, a recipe I’ve perfected over countless batches, and I can’t wait to share my secrets with you.

The Backstory: A Homemade Warm Hug

Picture this: a rainy afternoon, the kind that makes you want to curl up with a book and something delicious to nibble on. It was on one such day that I first made this banana bread for friends coming over. I had a few overripe bananas lounging on the counter, begging to be transformed. This recipe emerged from trial and error, and ever since, it has been a staple in my home. The blend of ripe bananas and rich chocolate not only satisfies sweet cravings, but it also brings back that nostalgia of simpler days, giving a cozy feel, one slice at a time.

Why You’ll Love This Recipe

Let me tell you why you absolutely need to whip this up tonight. First, there’s the moistness—it’s like a tender hug in each bite. The blend of melted butter and oil creates a super succulent texture, while the bananas give it a natural sweetness that’s hard to resist. And let’s not forget those chocolate chips! They offer delightful bursts of melty goodness that turn each slice into a decadent treat.

Not only is this recipe delicious, it’s incredibly easy to make! You don’t need fancy equipment—just a couple of bowls and a whisk will do. This banana bread is versatile too. Whether you’re gearing up for breakfast, a snack, or a dessert, it fits the bill perfectly. A slice alongside your morning coffee? Yes, please! Or how about a warm slice after dinner, paired with a scoop of vanilla ice cream? Trust me, it’s heaven on a plate.

Gather These Ingredients

Let’s talk ingredients—this banana bread is simple yet satisfying, making use of easy-to-find staples that pack a punch in flavor.

• All-Purpose Flour: 1 & 1/2 cups (180g) – This is the backbone of our bread, providing structure without being too dense.
• Baking Soda: 1 teaspoon – This magic powder helps our bread rise and keeps it light.
• Salt: 1/2 teaspoon – Just a wee bit to enhance the sweetness of the bananas and chocolate.
• Unsalted Butter: 1/2 cup (115g), melted and cooled slightly – This adds that rich, buttery flavor we all crave.
• Vegetable Oil: 1/4 cup (60mL) – For that perfect moistness. Can’t find oil? Melted coconut oil works wonders too!
• Granulated Sugar: 3/4 cup (150g) – Sweetening the deal! Feel free to swap out half for brown sugar for a deeper flavor.
• Large Eggs: 2, at room temperature – They add richness and help bind everything together. You can use flax eggs if you’re looking for a vegan option.
• Pure Vanilla Extract: 1 teaspoon – Adds that warm, aromatic fairy dust to our mix.
• Ripe Bananas: 1 & 1/2 cups (360g), mashed (about 3-4 medium bananas) – This is the star of the show! The riper, the better; those brown spots mean more flavor.
• Semi-Sweet Chocolate Chips: 1 cup (170g) – You could use dark chocolate or even milk chocolate, depending on your preference.

How This Recipe Comes Together

Ready to dive in? Here’s how this magical loaf comes to life:

1. Preheat your oven to 350°F (175°C), and while that’s warming up, generously grease a 9×5-inch loaf pan. Line it with parchment paper, allowing some to hang over the sides—this will make your life so much easier when it’s time to remove the bread!
2. In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set that aside for now—it’s your dry mix buddy.
3. In a larger bowl, combine the melted butter, vegetable oil, sugar, eggs, and vanilla extract. Whisk until it’s all smooth and homogenous, and you’ve got a lovely buttery mixture.
4. Toss in the mashed bananas and give it a good stir. Make sure they’re thoroughly mixed in—this is where the magic begins!
5. Gradually introduce your dry mix to the wet mix. Gently fold it together until just combined—don’t give in to the overmixing temptation! A few lumps are perfectly fine.
6. Now, for the grand finale: fold in those luscious chocolate chips. Ah, the smell of chocolate and bananas—it’s simply irresistible!
7. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it in the oven and let it bake for 50–60 minutes. Keep an eye on it; if the top is browning too quickly, loosely cover it with foil. You’ll know it’s done when a skewer inserted in the center comes out with a few moist crumbs—not completely clean!
8. Allow your bread to cool in the pan until slightly warm, then transfer it to a wire rack to cool completely before slicing.

Best Way to Enjoy It

Now that your banana bread is ready, how do you plan to serve it? Honestly, it’s delightful on its own but let me give you a few ideas to elevate your experience:

• Classic Relaxation: Slice a warm piece and slather it with a little butter. This is a simple yet heavenly indulgence.
• Gourmet Delight: Try it with a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat.
• Breakfast Bliss: Top it with Greek yogurt and fresh fruit for a wholesome breakfast option.
• Coffee Companion: Pair your slice with a steaming cup of coffee or tea—trust me, they sing together in harmony!

Keeping Leftovers Fresh

Not that it’ll last long, but if somehow you have some leftover (and I emphasize if), here’s how to keep that moisture locked in: wrap the banana bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. You can also refrigerate it for about a week, though it may dry out a bit!

Want to take it to the next level? Slice portions for easy snacking and freeze them. Wrap slices individually in plastic wrap and then toss them into a freezer bag. You can defrost a slice in the microwave or let it sit at room temperature, and voilà—fresh banana bread anytime you want!

Helpful Cooking Tips

Here are some little nuggets of wisdom to ensure your banana bread turns out perfectly:

• Banana Selection: Use very ripe bananas with lots of brown spots. The sweeter, the better! If you have frozen bananas, just thaw them to use.
• Don’t Overmix: This is crucial! Gentle incorporates leads to a fluffy texture. Overmixing activates the gluten in the flour, which could make your bread dense.
• Check for Doneness: Keep an eye on your bread as it bakes. Ovens can vary, and you don’t want to overbake it.
• Customize Flavors: Add chopped nuts or swirl in some nut butter for a unique spin!

Creative Twists

If you’re feeling inspired, why not try these fun variations?

• Nutty Banana Bread: Toss in a cup of chopped walnuts or pecans for added crunch.
• Spice it Up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm kick.
• Banana Bread Muffins: Simply pour the batter into a muffin tin instead of a loaf pan for bite-sized treats that bake faster.

Ingredients

• 1 & 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 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 bananas)
• 1 cup (170g) semi-sweet chocolate chips

Directions to Follow

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper.
2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, mix melted butter, oil, sugar, eggs, and vanilla extract until smooth.
4. Add mashed bananas; mix until well combined.
5. Gently fold in the dry ingredients until just combined—no overmixing!
6. Stir in chocolate chips.
7. Pour batter into the loaf pan and smooth the top.
8. Bake for 50–60 minutes or until a skewer comes out with a few moist crumbs.
9. Tent with foil if browning too quickly.
10. Cool slightly in the pan, then transfer to a wire rack and cool completely before slicing.

Your Questions Answered

• How long does it take to prepare? From start to finish, you’re looking at about 15 minutes of prep and an hour of baking.
• Can I make this gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free blend. Check if it contains xanthan gum for binding.
• What’s the best way to ripen bananas? If your bananas are still green, place them in a brown paper bag. The trapped ethylene gas speeds up the ripening.
• Can I cut the sugar? Yes, feel free to reduce the sugar by a third and still get a delightful flavor.
• What’s a good substitution for eggs? Use two tablespoons of unsweetened applesauce per egg for a vegan option.

I hope this inspires you to give my Super Moist Chocolate Chip Banana Bread a try. Cooking is all about experimenting and finding what brings you joy, so don’t hesitate to make it your own. I would love to hear how yours turns out! Happy baking, and may your kitchen always be filled with delicious aromas!

Print Recipe

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Chocolate Chip Banana Bread Recipe

Cooking Method: Baking Courses: Breakfast, Desert, Snack Recipe Keys: Dairy Kids Quick Meals Vegetarian Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins

Cooking Temp: 350  F Servings: 10 Estimated Cost: $ 5.00 Calories: 250

Best Season: Suitable throughout the year

Description

Indulge in this scrumptious Super Moist Chocolate Chip Banana Bread, enriched with ripe bananas and sweet chocolate chips for an irresistible treat.

Ingredients

Scale

1/2x 1x 2x 3x

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt

Wet Ingredients

• 0.5 cup unsalted butter, melted and cooled slightly
• 0.25 cup vegetable oil
• 0.75 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1.5 cups mashed ripe bananas ((about 3-4 medium bananas))
• 1 cup semi-sweet chocolate chips

Instructions

Baking the Bread

1. Preheat the oven

   Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper.
   Mark as complete

2. Prepare dry ingredients

   In a small bowl, whisk together flour, baking soda, and salt. Set aside.
   Mark as complete

3. Mix wet ingredients

   In a large bowl, combine melted butter, oil, sugar, eggs, and vanilla extract until smooth.
   Mark as complete

4. Add bananas

   Add mashed bananas to the wet mixture and mix until well combined.
   Mark as complete

5. Combine mixtures

   Gently fold in the dry ingredients until just combined—be careful not to overmix!
   Mark as complete

6. Add chocolate chips

   Stir in the chocolate chips.
   Mark as complete

7. Bake the bread

   Pour the batter into the prepared loaf pan. Bake for 50–60 minutes or until a skewer comes out with a few moist crumbs. Tent with foil if browning too quickly.
   Mark as complete

8. Cool and slice

   Cool slightly in the pan, then transfer to a wire rack to cool completely before slicing.
   Mark as complete

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 7g35%

Trans Fat 0g

Cholesterol 55mg19%

Sodium 200mg9%

Potassium 300mg9%

Total Carbohydrate 30g10%

Dietary Fiber 1g4%

Sugars 15g

Protein 3g6%

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Vitamin A 500 IU

Vitamin C 2 mg

Calcium 20 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 1 mcg

Thiamin 0.1 mg

Riboflavin 0.1 mg

Niacin 0.5 mg

Vitamin B6 0.1 mg

Folate 10 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0.2 mg

Phosphorus 20 mg

Iodine 0 mcg

Magnesium 10 mg

Zinc 0.3 mg

Selenium 2 mcg

Copper 0.2 mg

Manganese 0.3 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Perfect for breakfast or a snack!

Keywords: banana bread, chocolate chip, dessert, easy recipe