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Cozy Classic Banana Bread with Chocolate Chips

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This moist, tender banana bread is packed with melted chocolate chips and intense banana flavor. It’s the perfect quick bread for cozy mornings, last-minute hostess gifts, or using up those spotty bananas on your counter.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups)
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a couple of inches of overhang on the long sides. If you don’t have parchment, generously grease the pan with butter and dust it with flour, tapping out the excess.
  2. In a large mixing bowl, mash your 3 ripe bananas with a fork or potato masher until they’re mostly smooth with a few small lumps remaining. You want about 1 ½ cups of mashed banana.
  3. To the mashed bananas, add ½ cup melted and slightly cooled butter, ¼ cup vegetable oil, ¾ cup granulated sugar, and ¼ cup packed light brown sugar. Whisk everything together until well combined. Add 2 room-temperature eggs and 1 teaspoon vanilla extract. Whisk again until the eggs are fully incorporated.
  4. In a separate medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
  5. Pour the dry ingredients into the bowl with the wet ingredients. Use a rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour. A few small lumps are fine.
  6. Add 1 cup semi-sweet chocolate chips to the batter. Use the spatula to fold them in with just a few strokes. Reserve about 2 tablespoons of chocolate chips to sprinkle on top of the batter once it’s in the pan.
  7. Pour the batter into the prepared pan. Spread it evenly with the spatula. Sprinkle the reserved chocolate chips over the top, pressing them in ever so slightly so they stick to the batter.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly, tent the pan loosely with aluminum foil for the last 10-15 minutes.
  9. Place the loaf pan on a wire cooling rack and let the bread cool in the pan for 15 minutes.
  10. After 15 minutes, use the parchment paper handles to lift the bread out of the pan and transfer it to the wire rack. Let it cool completely before slicing.

Notes

For best results, use very ripe bananas with brown spots. Don’t over-mix the batter once flour is added. Let the bread cool completely before slicing for best texture. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, chocolate chip banana bread, easy banana bread, moist banana bread, quick bread, homemade banana bread

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