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Moist Chocolate Chip Banana Bread

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Prep Time 7 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • Wet Ingredients
  • 3 very ripe bananas brown and soft
  • ½ cup melted butter
  • 2 tbsp cooking oil
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • Add-ins
  • 1 cup chocolate chips coat in 1 tbsp flour so they don’t sink

Method
 

  1. Prepare the bananas
  2. Peel and mash the ripe bananas in a mixing bowl until creamy with small chunks.
  3. Add the wet ingredients
  4. Stir in melted butter, oil, brown sugar, eggs, and vanilla. Mix gently until smooth.
  5. Combine the dry ingredients
  6. In a separate bowl, whisk flour, baking soda, baking powder, and salt.
  7. Mix gently
  8. Add dry ingredients to the banana mixture. Stir softly until the flour disappears.
  9. Do not overmix—this keeps the bread soft.
  10. Fold in chocolate chips
  11. Coat chips lightly in flour, then fold them into the batter.
  12. Pour into baking pan
  13. Grease a loaf pan and pour the batter inside. Smooth the top.
  14. Bake
  15. Bake at 350°F (175°C) for 50–60 minutes until the top is golden and a toothpick comes out clean.
  16. Cool before slicing
  17. Let the bread rest for at least 20–30 minutes for best texture.

Notes

  • Overripe bananas make the softest bread.
  • Do not overmix after adding flour—mixing too much creates dense bread.
  • You can replace chocolate chips with walnuts or mix both.

📦 Storage

  • Room Temperature: 3 days (covered)
  • Refrigerator: Up to 1 week
  • Freezer: Up to 2 months (wrapped in foil or stored in an airtight bag)

🍽 Serving Ideas

  • Warm slices with butter
  • With tea, coffee, or warm milk
  • Toasted slightly for a melty chocolate bite