Super Moist Chocolate Chip Banana Bread
This Super Moist Chocolate Chip Banana Bread is a bakery-style loaf designed for maximum tenderness and flavor. By combining butter for richness and oil for long-lasting moisture, this recipe creates a soft, juicy crumb packed with ripe banana flavor and melty semi-sweet chocolate chips in every bite.
Equipment
- Mixing bowls
- Whisk
- Rubber Spatula
- 9x5-inch loaf pan
- Parchment paper
- Oven
Ingredients
- 1.5 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.25 cup vegetable oil
- 0.75 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1.5 cups mashed ripe bananas (about 3–4 bananas)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang.
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter, oil, sugar, eggs, and vanilla until smooth. Stir in mashed bananas.
- Add dry ingredients to the wet mixture and gently stir until just combined. Do not overmix.
- Fold in chocolate chips. Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, tenting with foil at 40 minutes if browning too quickly. A skewer should come out with a few moist crumbs.
- Cool slightly in the pan, then lift out using parchment and cool completely before slicing.
Notes
This bread stays moist for up to three days at room temperature. Avoid overmixing once the flour is added to maintain a light, tender texture.