Irresistibly Soft Chocolate Chip Banana Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
