Chocolate Chip Banana Bread
This chocolate chip banana bread combines the sweetness of ripe bananas with rich chocolate chips for a super moist treat perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3-4 medium-sized bananas)
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your loaf pan.
- In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside.
- In a large bowl, combine the melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk everything together until well blended, then fold in the mashed bananas.
- Carefully add the dry mixture into the wet mixture, followed by the chocolate chips. Stir until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top evenly.
Baking
- Bake in the preheated oven for 50 to 60 minutes, checking for doneness by inserting a skewer into the center.
- If the top is browning too quickly, loosely tent it with aluminum foil.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store your banana bread tightly wrapped at room temperature for up to 3 days, or freeze it for up to 3 months in a freezer-safe bag and slice; thaw at room temperature.