Super Moist Chocolate Chip Banana Bread Recipe

Making your kitchen smell like a cozy bakery, this Super Moist Chocolate Chip Banana Bread Recipe adds a sweet touch to any day. It takes just over an hour to whip up and an additional 60 minutes to bake, but the result is well worth the wait: a soft, pillowy banana bread that’s golden and loaded with chocolate chips.

This recipe is perfect for banana lovers and anyone looking for a delightful treat to share at brunch or enjoy with afternoon coffee. Plus, it can be made ahead of time and stored for later, making it ideal for busy weekdays.

Why You’ll Love This Recipe

• It’s irresistibly moist thanks to ripe bananas and butter.
• The semi-sweet chocolate chips add a rich, indulgent flavor.
• Easy mixing technique ensures a fluffy texture with minimal effort.
• Perfect for using up overripe bananas instead of wasting them.

What You’ll Need

Gather these ingredients to create your delicious banana bread.

For the Dry Ingredients

• 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Wet Ingredients

• 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)

For the Add-ins

• 1 cup (170g) semi-sweet chocolate chips

Use coconut oil instead of vegetable oil for a twist.

Substitutions & Swaps

• Maple syrup for granulated sugar
• Coconut oil for unsalted butter
• Dark chocolate chips for semi-sweet
• Gluten-free flour for all-purpose flour

How to Make It

Follow these steps for the perfect banana bread.

Combine Dry Ingredients

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

Mix Wet Ingredients

In a large bowl, combine butter, oil, sugar, eggs, and vanilla. Whisk to combine thoroughly. Mix in the mashed bananas.

Fold in Dry Ingredients

Add the dry ingredients and chocolate chips to the wet ingredients. Mix until just combined, being careful not to overmix.

Bake the Bread

Pour the batter into your prepared loaf pan. Bake in the center of your preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. If it browns too quickly, loosely tent the top with aluminum foil and continue baking until cooked through.

Cool and Serve

Cool the bread in your loaf pan until slightly warm or room temperature before slicing and serving!

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: yes, wrap tightly for up to 3 months.
Reheat: microwave slice for 15-20 seconds.

Tips for Best Results

• Use overripe bananas for maximum sweetness and moisture.
• Don’t overmix the batter; a few lumps are okay.
• For a crunchier top, sprinkle some sugar before baking.
• Let the bread cool completely for easier slicing.

Serving Suggestions

• Enjoy with a smear of butter or cream cheese.
• Pair with a cup of coffee or tea for breakfast.
• Serve with fresh fruit or yogurt for a balanced snack.