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Super Moist Chocolate Chip Banana Bread Recipe

Super Moist Chocolate Chip Banana Bread Recipe
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★★★★★

5.3 from 11 reviews

This Super Moist Chocolate Chip Banana Bread recipe is a deliciously soft and flavorful quick bread filled with ripe bananas and melty semi-sweet chocolate chips. Perfect for breakfast, snack, or dessert, it boasts a tender crumb and rich chocolatey notes while staying moist and tender thanks to the combination of butter, oil, and bananas.

Ingredients

Scale

Dry Ingredients

  • 1 & ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 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)

Add-ins

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides to easily lift the bread out once baked.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agents and seasoning.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the melted unsalted butter, vegetable oil, granulated sugar, eggs, and pure vanilla extract until fully combined and smooth.
  4. Add Bananas: Stir in the mashed ripe bananas into the wet mixture until evenly incorporated to add moisture and natural sweetness to the batter.
  5. Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet banana mixture just until combined. Be careful not to overmix, as that can make the bread dense and tough.
  6. Fold in Chocolate Chips: Add the semi-sweet chocolate chips and gently fold them into the batter for even distribution throughout the bread.
  7. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a skewer inserted in the center comes out with a few moist crumbs attached. If the top browns too quickly, tent it loosely with foil to prevent burning and bake until done.
  8. Cool and Serve: Allow the banana bread to cool in the pan until slightly warm or at room temperature. Use the parchment paper overhang to lift the bread out of the pan before slicing and serving. Enjoy!

Notes

  • Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.
  • Do not overmix the batter once the flour is added to keep the bread tender and moist.
  • You can substitute semi-sweet chocolate chips with dark chocolate or white chocolate chips if preferred.
  • Store banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to one week.
  • Freeze baked banana bread sliced or whole, tightly wrapped, for up to 3 months.

Nutrition

Keywords: banana bread, chocolate chip banana bread, moist banana bread, easy banana bread recipe, quick bread

Find it online: https://trendytasterecipes.com/super-moist-chocolate-chip-banana-bread-recipe/