Irresistibly Soft Chocolate Chip Banana Bread Recipe

Introduction

This irresistibly soft chocolate chip banana bread combines the natural sweetness of ripe bananas with rich pockets of melted semi-sweet chocolate. Perfectly moist and tender, it’s a comforting treat ideal for breakfast, snack, or dessert.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 medium mashed ripe bananas
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan. Thoroughly grease the pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Step 2: In a small bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this dry mixture aside.
3. Step 3: In a large bowl, mix the melted butter and vegetable oil until combined. Add the granulated sugar, eggs, and vanilla extract, stirring well.
4. Step 4: Gently fold the mashed ripe bananas into the wet mixture, ensuring they are evenly distributed for moisture and sweetness.
5. Step 5: Carefully add the dry ingredients to the wet mixture. Stir gently with a spatula just until combined; it’s fine if the batter is a little lumpy. Avoid overmixing to keep the bread tender.
6. Step 6: Fold in the semi-sweet chocolate chips evenly throughout the batter, taking care not to overmix.
7. Step 7: Pour the batter into the prepared loaf pan, leveling the surface for even baking.
8. Step 8: Bake for about 60 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
9. Step 9: Allow the loaf to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely before slicing.

Tips & Variations

• Use overripe bananas with plenty of brown spots for maximum sweetness and moisture.
• For extra flavor, add 1/2 teaspoon cinnamon or a handful of chopped walnuts.
• To deepen flavor, prepare the batter a day ahead and refrigerate it tightly covered before baking.
• Swap semi-sweet chocolate chips for dark chocolate or white chocolate chips according to preference.

Storage

Store banana bread in an airtight container at room temperature for up to 3 days to keep it moist. For longer storage, tightly wrap it in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying. Reheat slices gently in the microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of bananas should I use for the best flavor?

Always choose very ripe bananas with abundant brown spots. They offer natural sweetness and essential moisture that ensure a tender, flavorful banana bread.

How do I store leftover banana bread?

Keep leftover bread in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate it wrapped tightly; it will last about a week.

Irresistibly Soft Chocolate Chip Banana Bread Recipe

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4.5 from 73 reviews

This irresistibly soft chocolate chip banana bread combines ripe bananas and semi-sweet chocolate chips to create a moist, tender loaf perfect for any occasion. The recipe uses a gentle mixing technique to achieve a light crumb, delivering delightful pockets of melted chocolate in every slice.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 medium mashed ripe bananas

Add-ins

• 1 cup semi-sweet chocolate chips

Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it thoroughly and lining it with parchment paper with an overhang on the sides. This ensures the bread will not stick and will come out easily.
2. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined for consistent leavening and flavor.
3. Mix Wet Ingredients: In a large bowl, mix the melted unsalted butter with vegetable oil. Then add granulated sugar, eggs, and vanilla extract, stirring well. Fold in the mashed ripe bananas evenly to infuse moisture and natural sweetness.
4. Integrate Wet and Dry: Carefully add the dry ingredients to the wet mixture, stirring gently with a spatula just until combined. Some small lumps are okay; avoid overmixing to prevent a tough texture.
5. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly without overmixing to maintain their shape and ensure ideal texture.
6. Pour Batter and Bake: Pour the batter into the prepared loaf pan, leveling the surface for even baking. Bake in the preheated oven for about 60 minutes, or until a skewer inserted into the center comes out clean. Allow to cool before slicing.

Notes

• Use very ripe bananas with abundant brown spots for maximum sweetness and moisture.
• Do not overmix the batter to avoid dense and tough bread.
• You can prepare the batter up to 24 hours ahead; refrigerate covered to enhance flavor depth.
• Store banana bread at room temperature in an airtight container for up to 3 days.
• For longer storage, freeze wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator.

Keywords: banana bread, chocolate chip banana bread, soft banana bread, moist banana bread, easy banana bread recipe, baked banana bread