Description
A deliciously moist banana bread loaded with chocolate chips, perfect for breakfast or an informal dessert.
Ingredients
Scale
- 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
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 flour, baking soda, and salt. Set aside.
- In a large bowl, whisk melted and slightly cooled butter, vegetable oil, and granulated sugar until smooth.
- Add eggs and vanilla extract to the butter-sugar mixture; whisk until combined.
- Stir in mashed ripe bananas until evenly mixed.
- Add the dry ingredients to the wet mixture and fold gently until just combined.
- Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
- If browning too quickly, 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.
Notes
For best results, use very ripe bananas and weigh your flour or use the spoon-and-level method to avoid a dense loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg