Moist chocolate chip banana bread

This Chocolate Chip Banana Bread takes a classic recipe to the next level! It's incredibly moist, with rich banana flavor and bursts of chocolate in every bite. Plus, it's so easy to whip up, making it the perfect solution for using up those overripe bananas sitting on your counter. Thanks to the addition of plenty of mashed bananas and a touch of oil, this loaf stays moist and tender for days.

Grab your ripe bananas, and let's get baking!

Ingredients:

• 1 ½ cups (340 g) mashed ripe bananas (about 3 large bananas)

• 1 ⅔ cups (200 g) all-purpose flour

• 2 tbsp (16 g) cornstarch (optional)

• 1 tsp baking powder

• ¾ tsp baking soda

• ½ tsp salt (omit if using salted butter)

• 120 g soft brown sugar

• ¼ cup (50 g) unsalted butter, room temperature

• ¼ cup (50 g) vegetable oil (unflavored, such as canola oil)

• 1 ½ tsp vanilla extract

• 1 large egg, room temperature

• 120 g semisweet chocolate chips (divided: ¾ and ¼ for the top)

Instructions:

1. Preheat the Oven:

   • Preheat the oven to 180°C (350°F) for conventional baking. Line an 8.5x4.5-inch loaf tin with parchment paper and lightly grease it to ensure the paper sticks.

2. Mash the Bananas:

   • In a bowl, mash the ripe bananas with a fork or potato masher until smooth. Set aside.

3. Prepare the Dry Ingredients:

   • In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Whisk until well combined.

4. Cream the Butter and Sugar:

   • In a large mixing bowl, cream the butter, brown sugar, and vegetable oil using a hand mixer on medium speed for about 2 minutes, until light and fluffy.

5. Add the Egg and Bananas:

   • Beat in the egg until well combined. Then, add the mashed bananas and vanilla extract, mixing until incorporated.

6. Combine Wet and Dry Ingredients:

   • Gently fold the sifted dry ingredients into the wet mixture using a spatula, being careful not to overmix. Fold in ¾ cup (130 g) of the chocolate chips.

7. Prepare for Baking:

   • Pour the batter evenly into the prepared loaf tin. Drop the tin lightly on the counter to release any air bubbles, and scatter the remaining ¼ cup (40 g) of chocolate chips on top.

8. Bake:

   • Bake for about 1 hour, or until a skewer inserted into the center comes out clean (melted chocolate is fine, but there should be no uncooked batter).

9. Cool:

   • Let the banana bread cool in the tin for 15 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool for another 30 minutes.

10. Serve:

    • Enjoy your delicious chocolate chip banana bread! It can be stored in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.

This recipe is perfect for using up ripe bananas and has a soft, moist texture packed with chocolatey goodness.