Go Back
Chocolate Chip Banana Bread Recipe

Bakery-Style Chocolate Chip Banana Bread

A moist, bakery-style chocolate chip banana bread made with ripe bananas, butter, and oil for perfect texture. Easy to make, deeply comforting, and stays soft for days—just like your favorite bakery loaf.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
20 minutes
Total Time 1 hour 35 minutes
Servings: 4 People
Course: Breakfast, Dessert, Snack
Cuisine: American, Bakery-style
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large Ripe bananas Heavily speckled
  • 1/3 cup Unsalted butter Melted slightly cooled
  • 1/4 cup Neutral oil Vegetable or canola
  • 3/4 cup Brown sugar Packed
  • 1/4 cup Granulated sugar
  • 2 large Eggs Room temperature
  • 1 3/4 cups All-purpose flour Spoon & level
  • 1 tsp Baking soda
  • 1/2 tsp Salt Fine sea salt
  • 1 tsp Vanilla extract
  • 1 –1½ cups Chocolate chips Semi-sweet or dark

Equipment

  • Mixing Bowl
  • Whisk
  • Wooden spoon or spatula
  • 9×5-inch loaf pan
  • Measuring Cups
  • Measuring spoons
  • Oven

Method
 

Prepare the oven and pan
  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Mash the bananas
  1. In a large bowl, mash bananas until mostly smooth with a few small lumps remaining.
Mix wet ingredients
  1. Whisk mashed bananas, melted butter, oil, brown sugar, white sugar, eggs, and vanilla until glossy and well combined.
Combine dry ingredients
  1. In a separate bowl, whisk flour, baking soda, and salt.
Fold the batter
  1. Add dry ingredients to wet ingredients in two additions. Gently fold just until no dry flour remains. Do not overmix.
Add chocolate chips
  1. Fold in most of the chocolate chips, reserving a small handful for topping.
Bake
  1. Pour batter into prepared pan. Sprinkle remaining chocolate chips on top.
  2. Bake for 55–65 minutes, tenting with foil if browning too quickly.
Cool and rest
  1. Cool in the pan for 15 minutes, then transfer to a rack. Let rest at least 20 minutes before slicing.

Notes

  • The riper the bananas, the sweeter and more moist the loaf.
  • Avoid overmixing to keep the crumb tender.
  • For extra moisture, store tightly wrapped at room temperature for up to 3 days.
  • This banana bread freezes well—slice before freezing for easy portions.