Description
A delicious way to use up overripe bananas, this banana bread brims with flavor and features pockets of melty chocolate chips.
Ingredients
Scale
- 1 & 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 1/4 cup (60mL) vegetable oil
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups (360g) mashed ripe bananas (about 3–4 medium bananas)
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the sides for easy removal.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- Add the mashed bananas to the wet ingredients and mix until fully incorporated.
- Gently stir in the dry ingredients just until combined. Be careful not to overmix; a few lumps are perfectly fine.
- Fold in the chocolate chips, ensuring an even distribution throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
- If the top is browning too quickly, tent it loosely with foil and continue baking.
- Allow the bread to cool in the pan until slightly warm or at room temperature before slicing.
Notes
For best results, use very ripe bananas for maximum sweetness and moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: banana bread, chocolate chip, dessert, quick bread