Why Make This Recipe
Super Moist Chocolate Chip Banana Bread is a delightful treat that combines the rich flavors of chocolate and ripe bananas. It’s perfect for breakfast, as a snack, or even dessert. This recipe is easy to follow, and the end result will leave you with a moist, flavorful loaf that everyone will love. Plus, it’s a great way to use up overripe bananas that you might have sitting on your counter.
How to Make Super Moist Chocolate Chip Banana Bread
Ingredients:
- 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
Directions:
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk until well combined. Mix in the mashed bananas.
- Add the dry ingredients and chocolate chips to the wet mixture. Stir until just combined. Be careful not to overmix!
- Pour the batter into a prepared loaf pan. Bake in the center of a preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. If the top starts to brown too quickly, tent it loosely with aluminum foil and continue baking until done.
- Cool the bread in the pan until slightly warm or at room temperature before slicing and serving!
How to Serve Super Moist Chocolate Chip Banana Bread
You can enjoy this banana bread warm, at room temperature, or even chilled. It is delightful on its own but also pairs well with a spread of butter or cream cheese for added richness. Serve it alongside a cup of coffee or tea for a perfect afternoon snack.
How to Store Super Moist Chocolate Chip Banana Bread
To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to store it for a longer time, you can freeze it. Just wrap the bread tightly in plastic wrap and then in aluminum foil. It will stay good in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it at room temperature or heat it in the oven.
Tips to Make Super Moist Chocolate Chip Banana Bread
- Use overripe bananas for the best flavor and moisture. The more brown spots, the better!
- Don’t overmix the batter. Mix it just until combined for the best texture.
- Allow the banana bread to cool slightly before slicing to help it hold its shape.
- Feel free to add nuts, such as walnuts or pecans, for extra crunch.
Variation
You can switch things up by using dark chocolate chips instead of semi-sweet, or add spices like cinnamon or nutmeg for a warm touch. You might also try adding a swirl of peanut butter or Nutella into the batter before baking for a fun twist.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. You might consider using half all-purpose and half whole wheat for a lighter texture.
2. Can I make this recipe without eggs?
Yes, you can use flax eggs or applesauce as a substitute. For one egg, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, or 1/4 cup of applesauce.
3. How do I know when the banana bread is done?
The bread is done when a skewer inserted in the center comes out clean or with a few moist crumbs. If you see melted chocolate, that’s fine too!
