Super Moist Chocolate Chip Banana Bread | Easy Homemade Dessert Recipe - Comforting, Foolproof Loaf
Banana bread is one of those cozy, no-fuss recipes that never disappoints. This version is extra tender, studded with melty chocolate chips, and made with simple pantry ingredients. It comes together quickly, fills your kitchen with a warm, buttery aroma, and tastes even better the next day.
Ingredients
- 3 large very ripe bananas (speckled or brown, about 1 1/4 cups mashed)
- ½ cup unsalted butter, melted and slightly cooled
- 2 tablespoons neutral oil (canola, vegetable, or light olive oil)
- ¾ cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon (optional but lovely)
- 1 cup mini chocolate chips (plus a tablespoon extra for topping)
- Optional add-ins: 1/2 cup chopped walnuts or pecans
Instructions
- Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
- Mash the bananas. In a large bowl, mash bananas with a fork until mostly smooth with a few small lumps. You should have about 1 1/4 cups.
- Whisk in wet ingredients. Add melted butter, oil, brown sugar, eggs, and vanilla. Whisk until the mixture looks cohesive and glossy.
- Combine dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. This keeps leaveners evenly distributed.
- Bring it together. Add the dry ingredients to the wet and fold gently with a spatula until a few streaks of flour remain. Do not overmix.
- Add the chocolate chips. Fold in mini chocolate chips (and nuts, if using). The batter will be thick and scoopable.
- Fill the pan. Scrape the batter into the prepared loaf pan. Smooth the top and sprinkle the extra chips over the surface for a bakery-style look.
- Bake. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. If the top browns too quickly, tent loosely with foil at the 45-minute mark.
- Cool. Let the loaf rest in the pan for 10–15 minutes, then lift it out and cool on a wire rack. Wait until it’s barely warm before slicing for the neatest slices.
- Serve. Enjoy plain, with a swipe of butter, or slightly warmed. The flavor deepens by day two.