This Super Moist Chocolate Chip Banana Bread is everything you want in a dessert loaf. With the perfect balance of moist, tender crumb, a rich banana flavor, and melty chocolate chips in every bite, it’s a treat that’s sure to become a favorite. Whether you’re looking for a sweet snack or a comforting dessert, this banana bread is bound to satisfy your cravings!

Why You’ll Love This Recipe

If you love banana bread, this version takes it to the next level with an extra touch of indulgence—chocolate chips. The combination of melted butter and vegetable oil creates a perfect texture, making each slice ultra-moist without being overly greasy. The sweetness from the bananas pairs beautifully with the semi-sweet chocolate chips, ensuring every bite is rich and flavorful. Plus, this easy-to-make recipe requires simple ingredients and delivers a loaf that is as delicious as it is comforting!

Super Moist Chocolate Chip Banana Bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups (180g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick / 115g) unsalted butter, melted and cooled slightly
¼ cup (60mL) vegetable oil
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 ½ cups (360g) mashed ripe bananas (about 3-4 medium bananas)
1 cup (170g) semi-sweet chocolate chips

Directions

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom and sides with parchment paper, allowing extra paper to hang over the edges 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, vegetable oil, sugar, eggs, and vanilla. Whisk until smooth. Stir in the mashed bananas.
Add the dry ingredients and chocolate chips to the wet mixture. Gently mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan. Bake in the center of your preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (it’s fine if there’s some melted chocolate on the skewer). If the bread is browning too quickly, loosely cover with aluminum foil and continue baking until done.
Let the bread cool in the pan for a bit before removing and allowing it to cool completely on a wire rack before slicing and serving.

Servings and Timing

Servings: 1 loaf (about 10 servings)
Prep Time: 15 minutes
Cooking Time: 50-60 minutes
Total Time: 2 hours

Variations

Nutty banana bread: Add ½ cup of chopped walnuts or pecans to the batter for a crunchy texture.
Make it dairy-free: Swap the butter for a plant-based butter alternative and use non-dairy milk in place of the eggs.
Add spices: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor that complements the bananas and chocolate chips.
Extra chocolatey: Mix in an additional ½ cup of chocolate chips for an extra indulgent loaf.

Storage/Reheating

Storage: Store leftover banana bread in an airtight container at room temperature for up to 4 days. It can also be kept in the refrigerator for up to 1 week.
Freezing: If you want to save some for later, slice the banana bread and wrap it tightly in plastic wrap or foil before freezing. It will keep for up to 3 months.
Reheating: Reheat slices in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes to enjoy it warm.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work great for banana bread! Just make sure to thaw and drain any excess liquid before mashing them.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a healthier version, but it may result in a denser loaf.

Can I add other mix-ins like coconut flakes or dried fruit?

Definitely! Feel free to experiment with your favorite add-ins, such as shredded coconut, dried cranberries, or raisins, to customize the flavor.

My banana bread is browning too quickly. What should I do?

If the top of your bread is browning too quickly, cover it loosely with aluminum foil and continue baking. This will help prevent it from over-browning while ensuring the inside fully cooks.

Is it necessary to use both butter and oil?

Using both butter and oil in this recipe helps create the perfect texture—moist and tender with a slight richness from the butter. However, you can use all butter or all oil if needed.

Can I make this recipe gluten-free?

Yes, you can use a 1:1 gluten-free flour blend in place of the all-purpose flour for a gluten-free version of this banana bread.

Can I use dark chocolate chips instead of semi-sweet?

Yes, you can use dark chocolate chips if you prefer a more intense chocolate flavor.

How do I know when the banana bread is done baking?

To test if the bread is fully baked, insert a skewer or toothpick into the center. It should come out with a few moist crumbs, but no raw batter. Some melted chocolate on the skewer is fine!

Can I add more bananas to the recipe?

You can add more mashed bananas, but be careful not to add too much as it may affect the texture and baking time. Stick to 1 ½ cups for the best results.

How do I store banana bread to keep it fresh longer?

Store banana bread in an airtight container at room temperature for up to 4 days. For longer storage, freeze it and reheat when needed.

Conclusion

This Super Moist Chocolate Chip Banana Bread is everything you could hope for in a comforting treat. With the perfect texture, rich banana flavor, and melty chocolate chips, it’s a recipe you’ll want to keep on hand. Whether you enjoy it for breakfast, as a snack, or a dessert, this banana bread is sure to be a crowd-pleaser that will have everyone coming back for more.