1. How ripe should the bananas be for banana bread?

For the best flavor and sweetness, use bananas that are very ripe. Look for bananas with brown spots on the peel; these will provide the most intense flavor and natural sweetness, making your banana bread extra moist.

2. Can I use frozen bananas in this recipe?

Yes! Frozen bananas can be used in this recipe. Just be sure to thaw the bananas and drain any excess liquid before mashing them. This will ensure the texture of your banana bread remains perfect.

3. Can I make this banana bread without chocolate chips?

Absolutely! If you prefer a more traditional banana bread or want to try a different flavor, you can omit the chocolate chips. You can also substitute them with other add-ins like nuts, dried fruit, or even peanut butter swirls.

4. How do I store leftover banana bread?

Store your leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Alternatively, freeze individual slices for up to 3 months, and thaw them overnight for a quick treat.

Super Moist Chocolate Chip Banana Bread – Best Recipe!

Name: Super Moist Chocolate Chip Banana Bread
Prep time: 10 min
Cook time: PT-488467H48M25S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups (180g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 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); 1 cup (170g) semi-sweet chocolate chips

Description

This Super Moist Chocolate Chip Banana Bread combines the rich sweetness of ripe bananas with the indulgent flavor of semi-sweet chocolate chips. It’s quick, easy, and results in a soft, moist loaf that stays fresh for days. Perfect for breakfast, snacks, or dessert, it’s a family-friendly treat that will impress everyone.

Ingredients

Scale

1 ½ cups (180g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
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)
1 cup (170g) semi-sweet chocolate chips

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Instructions

Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and line the bottom and sides with parchment paper, leaving a bit of parchment paper hanging over the sides to make it easier to pull the loaf out. Set aside.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, combine the melted butter, oil, sugar, eggs, and vanilla extract. Whisk until well combined. Add in the mashed bananas and mix.
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix!
Gently fold in the chocolate chips.
Pour the batter into your prepared loaf pan. 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 (some melted chocolate on the skewer is fine, too!). If the loaf is browning too quickly, loosely tent the top with aluminum foil and continue baking until fully cooked through.
Allow the bread to cool in the loaf pan until slightly warm or room temperature before slicing and serving.

Notes

Don’t overmix the batter. Overmixing can result in dense banana bread.
Use very ripe bananas for the best flavor and moisture.
If you want to add a nutty crunch, you can add ½ cup of chopped walnuts or pecans to the batter.
For a dairy-free version, replace butter with plant-based butter or coconut oil, and use dairy-free chocolate chips.
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate or freeze.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/10th of the loaf)
Calories: 210
Sugar: 22g
Sodium: 105mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg