Chocolate Chip Banana Bread Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this mixture aside for later.
- 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.
- 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.
- 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.
- Fold in Chocolate Chips: Add the mini chocolate chips to the batter and carefully fold them in, distributing evenly throughout the batter.
- 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.
- 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.
- 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.
- 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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