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Super Moist Chocolate Chip Banana Bread
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I always have a loaf pan warm in the oven when ripe bananas start piling up on the counter — this Super Moist Chocolate Chip Banana Bread is my go-to rescue recipe. It’s a tender, chocolate-studded loaf that stays moist for days and works for breakfast, snack time, or an informal dessert. If you enjoy warm banana-forward treats, this loaf delivers the comfort of classic banana bread with a chocolatey finish; and if you like breakfast mashups, try pairing a slice with banana chocolate chip pancakes for a weekend indulgence.

What makes this recipe special

This banana bread balances butter and oil for extra tenderness, uses ripe bananas for natural sweetness and moisture, and folds in chocolate chips for melty pockets without overwhelming the crumb. It’s quick to mix (no mixer required), budget-friendly, and kid-approved — plus it slices beautifully even a day later.

“Made this for my family and it vanished in an afternoon — perfectly moist and chocolatey!” — Happy Home Baker

How this recipe comes together

You’ll whisk dry ingredients, combine the wet ingredients in one bowl, mix in mashed bananas, then gently fold dry ingredients and chocolate chips into the wet mixture. The batter goes into a prepared loaf pan and bakes until the center is set but still tender. The method is straightforward and forgiving, so it’s great for beginner bakers.

Gather these items

1 & 1/2 cups (180g) all-purpose flour, spoon and leveled, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup (1 stick / 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 sized bananas), 1 cup (170g) semi-sweet chocolate chips

Substitutions and notes:

Flour: Use whole-wheat pastry flour for a nuttier loaf (expect slightly denser texture).
Sugar: Swap 1/4 cup of granulated sugar for brown sugar for deeper, caramel notes.
Butter/oil: If you prefer all-butter, replace the 1/4 cup oil with an extra 1/4 cup melted butter.
Chocolate: Use dark chocolate chips or chopped chocolate for a richer flavor; white chocolate makes it sweeter.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving an overhang for easy removal.
In a small bowl, whisk together 1 & 1/2 cups (180g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
In a large bowl, whisk melted and slightly cooled 1/2 cup (1 stick / 115g) unsalted butter, 1/4 cup (60mL) vegetable oil, and 3/4 cup (150g) granulated sugar until smooth.
Add 2 large eggs, at room temperature, and 1 teaspoon pure vanilla extract to the butter-sugar mixture; whisk until combined.
Stir in 1 & 1/2 cups (360g) mashed ripe bananas (about 3-4 medium sized bananas) until evenly mixed.
Add the dry ingredients to the wet mixture and fold gently until just combined — don’t overmix.
Fold in 1 cup (170g) semi-sweet chocolate chips, reserving a few to sprinkle on top if desired.
Pour batter into the prepared loaf pan and smooth the top.
Bake in the center of the preheated oven for 50–60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (a little melted chocolate on the skewer is fine).
If the top is browning too quickly, loosely tent with foil and continue baking until cooked through.
Cool the bread in the pan until slightly warm or at room temperature, then lift out with the parchment and slice to serve.

Best ways to enjoy it

Serve slices warm with a pat of butter or a smear of cream cheese for breakfast. For dessert, a scoop of vanilla ice cream and a drizzle of chocolate sauce makes it decadent. It also pairs well with morning coffee or an afternoon tea. If you’re hosting a weekend brunch, pair small slices with fruit and yogurt, or try a pancake-and-loaf combo like the banana chocolate chip pancakes for a playful spread.

Keeping leftovers fresh

Room temp: Store wrapped in plastic wrap or in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to 1 week; bring to room temperature or warm slices before serving.
Freezer: Wrap tightly in plastic and foil or freeze sliced in a zip-top bag for up to 3 months. Thaw at room temperature or toast slices from frozen.
Reheating: Microwave a slice for 10–20 seconds, or warm in a 325°F oven for 8–10 minutes. For a slight crunch, toast slices in a toaster oven.

Extra advice

Use very ripe bananas (lots of brown spots) for the best banana flavor and natural sweetness.
Weigh your flour or use the spoon-and-level method to avoid a dense loaf.
Let the melted butter cool slightly before adding eggs to prevent scrambling.
If you want evenly distributed chocolate chips, toss them in a tablespoon of flour before folding into the batter.

Creative twists

Nutty: Add 1/2 cup chopped walnuts or pecans for crunch.
Spiced: Stir in 1/2 teaspoon cinnamon and a pinch of nutmeg for warmth.
Peanut butter swirl: Drop spoonfuls of peanut butter on top of the batter and swirl with a knife before baking.
Gluten-free: Replace the flour with a 1:1 gluten-free baking blend; texture may vary.
Lower-sugar: Reduce granulated sugar to 1/2 cup and increase ripe banana for sweetness.

FAQ

Q: Can I use frozen mashed bananas?
A: Yes. Thaw completely and drain any excess liquid before measuring 1 & 1/2 cups (360g) mashed bananas to avoid a runny batter.

Q: Why is my banana bread gummy in the center?
A: Gummy centers often mean underbaked or too much moisture (overripe bananas or added liquids). Ensure correct oven temperature and bake until a skewer shows a few moist crumbs, then cool before slicing.

Q: Can I halve the recipe to make a smaller loaf?
A: Yes—use a smaller loaf pan and reduce baking time. Check doneness starting at 35–40 minutes.

Q: Can I omit the chocolate chips?
A: Absolutely; the bread is delightful plain or with nuts, dried fruit, or a cinnamon streusel topping.

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