Description
A deliciously sweet and moist banana bread with chocolate chips, perfect for breakfast or snack time.
Ingredients
- 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 some overhang on the sides.
- In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In a large bowl, whisk together the melted butter, oil, sugar, eggs, and vanilla extract until everything is well combined.
- Add the mashed bananas to the wet ingredients and mix until incorporated.
- Gently stir in the dry ingredients just until everything is combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a skewer inserted in the center comes out with a few moist crumbs. If the top starts to brown too quickly, cover it loosely with foil and continue baking.
- Let the bread cool in the pan until it’s slightly warm or at room temperature before slicing.
Notes
For extra flavor, serve with butter or cream cheese. Store in an airtight container for up to 3 days, or freeze for up to 3 months.