Description
This easy banana bread recipe is super moist, rich, and made with ripe bananas and chocolate chips. It uses simple pantry ingredients and a no-fuss mixing method for a soft, tender loaf every time—perfect for breakfast, snacks, or dessert.
Prep Time
10 minutes
Cook Time
50–60 minutes
Total Time
1 hour 5 minutes
Servings
10 slices
Cuisine
American
Course
Breakfast, Snack, Dessert
Ingredients
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1 & ½ cups (180g) all-purpose flour, spoon and leveled
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1 teaspoon baking soda
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½ teaspoon salt
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½ cup (1 stick / 115g) unsalted butter, melted and cooled slightly
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¼ cup (60mL) vegetable oil
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¾ cup (150g) granulated sugar
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2 large eggs, at room temperature
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1 teaspoon pure vanilla extract
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1 & ½ cups (360g) mashed ripe bananas (about 3–4 medium sized bananas)
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1 cup (170g) semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
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In a small bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large bowl, whisk melted butter, vegetable oil, sugar, eggs, and vanilla until smooth. Add mashed bananas and mix well.
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Add dry ingredients and chocolate chips to the wet mixture. Stir gently until just combined. Do not overmix.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, until a skewer inserted in the center comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
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Cool in the pan until slightly warm or room temperature before slicing and serving.
Notes
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Use very ripe bananas with brown spots for best flavor and moisture.
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Spoon and level flour to avoid a dense loaf.
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Melted chocolate on the skewer is normal and doesn’t mean the loaf is underbaked.