Description
This super moist banana bread is packed with ripe bananas and semi-sweet chocolate chips, offering the perfect balance of sweetness and richness. The addition of vegetable oil ensures a tender crumb, making it the ultimate treat for banana bread lovers.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (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
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom and sides with parchment paper, leaving a bit hanging over the sides for easy removal. Set aside.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, oil, sugar, eggs, and vanilla. Whisk until well combined.
- Mix in the mashed bananas until fully incorporated.
- Add the dry ingredients and chocolate chips to the wet ingredients. Stir gently until just combined. Be careful not to overmix the batter.
- Pour the batter into your prepared loaf pan.
- Bake for 50-60 minutes in the center of your preheated oven, or until a skewer inserted into the center comes out with a few moist crumbs. Some melted chocolate on the skewer is okay.
- If the top begins browning too quickly, loosely tent the bread with aluminum foil and continue baking until fully cooked through.
- Cool the bread in the loaf pan until slightly warm or at room temperature before slicing and serving.
Notes
- If the loaf is browning too fast, cover with foil.
- The bread can be served warm, at room temperature, or chilled, depending on preference.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American