This is hands-down the BEST chocolate chip banana bread you’ll ever make. With the perfect balance of tenderness and density, every bite is bursting with real banana flavor and pockets of gooey chocolate chips. It’s easy to make, super moist, and guaranteed to become a go-to recipe in your kitchen.
What Makes This Banana Bread So Good?
For a banana bread to truly shine, it needs three things: intense banana flavor, a rich and moist texture, and that classic dense crumb we all know and love. Add in some melty chocolate chips, and you’ve got bakery-level banana bread without leaving the house.
This recipe checks all the boxes and then some:
- Packed with banana flavor from three to four ripe bananas
- Ultra moist thanks to a mix of melted butter and oil
- Quick and easy with no need to soften butter or cream ingredients
Tips for Maximum Moistness
Even though bananas do a great job keeping the bread tender, a few extra tricks take this recipe over the top:
- Proper flour measuring: Use a kitchen scale or the spoon-and-level method to avoid adding too much flour, which can dry out the loaf.
- Butter + oil combo: Melted butter adds flavor while oil keeps the bread moist for days.
- Minimal mixing: Overmixing develops gluten and makes banana bread dense. Stir just until combined.
- Skewer test: Check doneness by inserting a skewer into the center. It should come out with a few moist crumbs (and maybe some chocolate).
What’s New in This Recipe?
This recipe is based on our original banana bread, but it includes a few important changes:
- Melted butter replaces softened butter for convenience and speed.
- Added oil for a fluffier texture since we’re not creaming butter and sugar.
- Extra sugar to balance the slight bitterness of chocolate chips.
How to Ripen Bananas Fast
Need ripe bananas but only have green ones? Try these methods:
- Paper bag method: Store bananas in a paper bag for 1–2 days to trap ethylene gas.
- Oven method: Bake unpeeled bananas at 300°F until the skins turn black and the flesh softens.
- Microwave method: Prick bananas with a fork and microwave in 30-second intervals until soft (note: this method may reduce sweetness).
How to Make Chocolate Chip Banana Bread
- Prep your pan: Grease and line a 9×5 inch loaf pan with parchment.
- Mix dry ingredients: Whisk together flour, baking soda, and salt.
- Mix wet ingredients: Whisk together melted butter, oil, sugar, eggs, and vanilla.
- Add bananas: Stir in mashed bananas.
- Combine: Add dry ingredients and chocolate chips to the wet mixture. Stir until just combined.
- Bake: Pour into the pan and bake at 350°F for 50–60 minutes.
- Cool: Let it cool before slicing and serving.
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (60ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (360g) mashed ripe bananas (about 3–4 bananas)
- 1 cup (170g) semi-sweet chocolate chips
Storage Tips
- Room temp: Store in an airtight container for up to 4 days.
- Fridge: Keeps fresh for up to 1 week.
- Freezer: Wrap unsliced loaf in plastic wrap and foil. Freeze up to 3 months. Thaw at room temp or in the fridge overnight.
More Banana Goodness:
- Banana Muffins
- Banana Sheet Cake
- Double Chocolate Banana Bread
- Eggless Chocolate Chip Cookies