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Super Moist Chocolate Chip Banana Bread

Super Moist Chocolate Chip Banana Bread You'll Crave Daily

This Super Moist Chocolate Chip Banana Bread is a delightful blend of ripe bananas and melting chocolate chips, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour Provides structure; consider substituting with whole wheat flour for a denser loaf.
  • 1 teaspoon baking soda Acts as a leavening agent, helping the bread rise beautifully.
  • 0.5 teaspoon salt Enhances flavor and balances sweetness.
  • 0.5 cups unsalted butter Adds richness and moisture; can be swapped for plant-based butter for a dairy-free version.
  • 0.25 cups vegetable oil Keeps the bread moist; other oils like canola work well too.
  • 0.75 cups granulated sugar Sweetens and contributes to moisture; brown sugar can add a deeper flavor.
  • 2 large eggs Provides necessary structure and moisture; use flax eggs for a vegan alternative.
  • 1 teaspoon pure vanilla extract Elevates the overall flavor profile of the bread.
  • 1.5 cups mashed ripe bananas The star of the show; the riper, the sweeter! Aim for about 3-4 medium bananas.
  • 1 cups semi-sweet chocolate chips Introduces pockets of sweetness and chocolate flavor.
For Optional Mix-ins
  • 0.5 cups chopped nuts Adds delightful crunch; consider walnuts or pecans for a nutty banana bread variation.
  • 0.5 teaspoon ground cinnamon or nutmeg Infuses warmth and spice into the loaf; perfect for added depth.

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or oil and line the bottom with parchment paper.
  2. In a mixing bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until well blended.
  3. In another bowl, mix together ½ cup of melted unsalted butter, ¼ cup of vegetable oil, and ¾ cup of granulated sugar. Add in 2 eggs and 1 teaspoon of pure vanilla extract, blending until smooth.
  4. Gently fold in 1½ cups of mashed ripe bananas to the wet mixture.
  5. Gradually pour the dry ingredients into the wet banana mixture, stirring until just combined. Avoid overmixing.
  6. Fold in 1 cup of semi-sweet chocolate chips into the batter.
  7. Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a skewer comes out with a few moist crumbs.
  8. Let the banana bread cool in the pan for about 10-15 minutes before transferring it to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerate to extend freshness.

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