Chocolate Chip Banana Bread
A simple, super moist banana bread made with ripe bananas, butter, and chocolate chips, perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3–4 medium bananas)
Mix-ins
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted butter, vegetable oil, sugar, eggs, and vanilla until smooth. Mix in the mashed bananas.
- Add the dry ingredients and the chocolate chips to the wet ingredients. Fold gently until just combined; do not overmix.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the center of the oven for 50–60 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs (a little melted chocolate on the skewer is fine).
- If the top browns too quickly, tent loosely with foil for the remaining bake time.
- Cool the bread in the pan until slightly warm or at room temperature before slicing.
Notes
For best flavor, use very ripe bananas. Slice and serve warm or at room temperature with toppings like butter, honey, or cream cheese. This bread can be stored at room temperature for 3 days or in the fridge for up to 5 days. It can also be frozen for up to 3 months.