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

For the best flavor and sweetness, use bananas that are very ripe, with plenty of brown spots on the peel. The riper the bananas, the better your bread will taste. Overripe bananas add a natural sweetness and moisture, which helps achieve that perfect moist texture.

2. Can I use frozen bananas in this recipe?

Yes, you can absolutely use frozen bananas. Simply thaw them and drain any excess liquid before using them in the recipe. Frozen bananas often have even more flavor, which can enhance the sweetness of your banana bread.

3. Can I make this recipe without chocolate chips?

Certainly! If you're not a fan of chocolate chips or prefer a different flavor, you can omit them entirely or swap them for other add-ins like chopped nuts (walnuts or pecans), dried fruits, or even a swirl of peanut butter for a unique twist.

Super Moist Chocolate Chip Banana Bread Recipe

Description

Super Moist Chocolate Chip Banana Bread combines the sweetness of ripe bananas with gooey chocolate chips for a decadent, moist loaf that’s perfect for any occasion. It’s easy to make, quick to bake, and stays fresh for days, making it the ideal treat for breakfast, snacks, or dessert.

Ingredients

Scale

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

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, combine the melted butter, vegetable oil, sugar, eggs, and vanilla extract. Whisk until smooth.
Stir in the mashed bananas until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until a skewer inserted comes out with a few moist crumbs.
Let the banana bread cool in the pan before slicing and serving.

Notes

For a nutty twist, add ½ cup of chopped walnuts or pecans to the batter.
For a dairy-free version, use plant-based butter and dairy-free chocolate chips.
If the loaf browns too quickly, tent it loosely with aluminum foil while baking.
Ensure the bananas are ripe for the best flavor and moisture.

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

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg