Chocolate Chip Banana Bread Recipe

Introduction

Chocolate Chip Banana Bread is a deliciously moist and sweet treat that combines the natural flavors of ripe bananas with rich chocolate chips. Perfect for breakfast, snacks, or dessert, this easy recipe will quickly become a household favorite.

Ingredients

• 1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (130g) 2% Greek yogurt (sour cream also works)
• 1 1/3 cups (180g) all-purpose flour or 1-to-1 gluten-free baking flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top

Instructions

1. Step 1: Preheat your oven to 325°F and grease and line a 9×5 inch loaf pan with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a separate bowl, mix the melted butter with both sugars until you reach a paste-like consistency. This may take vigorous whisking for a minute or two using a whisk or electric mixer.
4. Step 4: Add the mashed bananas to the butter and sugar mixture, then beat in the eggs, yogurt, and vanilla extract until combined.
5. Step 5: Gently fold the dry ingredients into the wet ingredients, then fold in the mini chocolate chips.
6. Step 6: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle extra chocolate chips on top if desired.
7. Step 7: Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Step 8: Let the bread cool completely before removing it from the pan. Slice and enjoy!

Tips & Variations

• For a nuttier flavor and added texture, fold in 1/2 cup chopped walnuts or pecans along with the chocolate chips.
• If you prefer a dairy-free option, substitute the butter with coconut oil and use a dairy-free yogurt alternative.
• Make sure your bananas are very ripe for the best natural sweetness and moist texture.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. To reheat, thaw if frozen and warm slices in the microwave for 15-20 seconds for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour if I don’t have gluten-free flour?

Yes, all-purpose flour works perfectly in this recipe. If you prefer gluten-free, use a 1-to-1 gluten-free baking flour blend for best results.

Do I have to use Greek yogurt or can I replace it with something else?

You can replace Greek yogurt with an equal amount of sour cream or even plain yogurt. These alternatives help keep the bread moist and tender.

Chocolate Chip Banana Bread Recipe

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★★★★★

4.5 from 132 reviews

This moist and flavorful Chocolate Chip Banana Bread is the perfect way to use ripe bananas. Combining mashed bananas with a blend of brown and granulated sugar, Greek yogurt for tanginess, and mini chocolate chips for a sweet surprise, this bread is baked to golden perfection. It’s a delicious treat for breakfast, snacks, or dessert that’s easy to make and sure to please the whole family.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/3 cups (180g) all-purpose flour or 1-to-1 gluten-free baking flour
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 1/2 cups (380g) ripe and mashed banana (3–4 medium bananas), measured
• 1/2 cup (110g) unsalted butter, melted
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (130g) 2% Greek yogurt (sour cream also works)

Add-ins

• 3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal of the bread.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this mixture aside for later.
3. Cream Butter and Sugars: In a separate large bowl, combine the melted unsalted butter with the light brown sugar and granulated sugar. Whisk vigorously or use an electric mixer with a paddle attachment for about one to two minutes until the mixture forms a smooth, paste-like consistency.
4. Add Wet Ingredients: To the butter-sugar mixture, add the mashed bananas, and whisk to combine. Then incorporate the eggs, Greek yogurt, and vanilla extract, mixing until all wet ingredients are thoroughly blended.
5. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix to maintain the bread’s tenderness.
6. Fold in Chocolate Chips: Add the mini chocolate chips to the batter and carefully fold them in, distributing evenly throughout the batter.
7. Transfer to Loaf Pan: Pour the batter into the prepared loaf pan. Spread it out evenly with a spatula. Sprinkle additional mini chocolate chips on top if desired for extra chocolatey goodness.
8. Bake: Place the loaf pan in the preheated oven and bake for 1 hour to 1 hour and 15 minutes. Test doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs attached.
9. Cool and Store: Allow the banana bread to cool completely in the pan before removing it. Once cooled, store it at room temperature in an airtight container to keep it fresh.
10. Serve and Enjoy: Slice the banana bread and enjoy as a snack or breakfast treat. Don’t forget to share your experience or any tweaks you made!

Notes

• For a dairy-free option, substitute Greek yogurt with coconut yogurt or another non-dairy yogurt.
• If you prefer a nutty texture, consider folding in chopped walnuts or pecans along with the chocolate chips.
• Make sure your bananas are very ripe for maximum sweetness and moisture.
• Do not overmix the batter once the flour is added to keep the bread light and tender.
• Check the bread at around 60 minutes; ovens vary and you don’t want to overbake it.

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