Super Moist Chocolate Chip Banana Bread
A delicious blend of sweet bananas and rich chocolate chips, this banana bread is super moist and perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, melted and cooled slightly
- 0.25 cups vegetable oil
- 0.75 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1.5 cups mashed ripe bananas (about 3-4 medium bananas)
Mix-ins
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Clear your workspace and gather all ingredients. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together melted butter and vegetable oil, then add sugar and whisk until smooth.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Mash the bananas in a separate bowl. Fold them into the wet mixture until combined.
Mixing
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips.
Baking
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for 3-4 days. Can be frozen for up to 3 months.