This chocolate chip banana bread recipe stands out for its wonderfully moist texture and rich banana flavor, enhanced by the sweet burst of mini chocolate chips.
It cleverly balances indulgence with nutrition by incorporating Greek yogurt, which adds protein and moisture without extra fat, making it a healthier twist on a classic treat.
Easy Chocolate Chip Banana Bread
Equipment
- 1 9×5-inch loaf pan
- 1 Set of Mixing Bowls
- 1 whisk or electric mixer (paddle attachment optional)
- Parchment paper for lining the pan
Ingredients
- 1 ½ cups 380g ripe mashed bananas (about 3-4 medium)
- ½ cup 100g light brown sugar, packed
- ½ cup 100g granulated sugar
- ½ cup 110g unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 130g 2% Greek yogurt (or sour cream)
- 1 ⅓ cups 180g all-purpose flour (or gluten-free 1:1 baking flour)
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup 140g mini chocolate chips, plus extra for topping
Instructions
- Prepare Your Baking Pan: Begin by preheating your oven to 325°F (163°C).This moderate temperature ensures the banana bread bakes evenly without burning the edges. Next, take a 9×5-inch loaf pan and generously grease it with butter or non-stick spray to prevent sticking. For added assurance and easy removal, line the pan with parchment paper—make sure the paper extends slightly over the edges so you can lift the loaf out smoothly once baked.
- Combine the Dry Ingredients: In a medium-sized mixing bowl, sift together the all-purpose flour, baking soda, and salt. Sifting helps eliminate lumps and evenly distributes the baking soda and salt throughout the flour, which is essential for proper rising and flavor balance. Set this bowl aside while you prepare the wet ingredients.
- Whisk Butter and Sugars to a Paste: In a larger mixing bowl, pour in the melted unsalted butter, then add both the light brown sugar and granulated sugar. Using either a sturdy whisk or an electric mixer fitted with a paddle attachment, vigorously mix these ingredients together. Whisk until the mixture transforms into a smooth, paste-like consistency, with no visible sugar granules. This step is crucial as it ensures the sugars fully dissolve into the butter, contributing to the bread’s moist texture and even sweetness.
- Incorporate the Bananas, Eggs, and Yogurt: To your butter-sugar mixture, add the ripe, mashed bananas. The bananas should be well-mashed to a smooth consistency for optimal moisture and flavor infusion. Crack in the eggs one at a time, beating well after each addition to fully incorporate them and create a cohesive batter. Then, add the Greek yogurt along with the vanilla extract, stirring gently but thoroughly. The yogurt enriches the batter with protein and moisture, making the bread tender and soft while maintaining a slight tangy depth of flavor.
- Fold in the Dry Ingredients: Carefully add the dry flour mixture to the wet ingredients in batches. Use a spatula or large spoon to gently fold the flour into the batter, mixing just until combined. Avoid overmixing here, as excessive stirring can develop gluten in the flour and lead to a tougher, denser bread rather than a soft crumb. The batter should be thick and slightly lumpy.
- Add the Chocolate Chips: Next, fold in the mini chocolate chips evenly throughout the batter. These little pockets of chocolate will melt during baking, creating delightful sweet bursts in every bite.Reserve a handful of chips to sprinkle on top of the batter once it’s in the loaf pan for an attractive finish.
- Transfer Batter to the Loaf Pan: Spoon the batter into your prepared loaf pan, using a spatula to spread it out evenly and smooth the top. This helps the bread bake uniformly and rise nicely.Sprinkle the reserved chocolate chips over the surface for a decorative and tasty topping.
- Bake Until Golden and Set: Place the loaf pan in your preheated oven and bake for 60 to 75 minutes. Start checking at around 60 minutes by inserting a toothpick into the center of the loaf.The banana bread is done when the toothpick comes out with just a few moist crumbs attached — not wet batter. The bread’s edges should be golden brown and fragrant.
- Cool Completely Before Removing: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully lift the parchment paper to transfer the bread onto a wire cooling rack. Let it cool completely before slicing. Cooling allows the bread to set properly, ensuring clean slices and the best texture.
- Store and Enjoy: Store your banana bread at room temperature in an airtight container to keep it fresh and moist for up to 3 days.For longer storage, wrap tightly and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm slices gently in the microwave or toaster oven.
Notes
- Use very ripe bananas with lots of brown spots for maximum sweetness and moisture.
- Substitute Greek yogurt with coconut yogurt or plant-based sour cream for a dairy-free version.
- Avoid overmixing the batter once flour is added to keep the bread tender and soft.
- Freeze the loaf or individual slices for up to 3 months to enjoy later.
- Line the loaf pan with parchment paper for easy removal and clean edges.
- Experiment with different types of chocolate chips such as dark, milk, or white chocolate for variety.
With ripe bananas as the star ingredient, this bread is naturally fiber-rich, supporting digestion and sustained energy.
The use of unsalted butter and moderate sugar keeps saturated fat and added sugars in check, making it a sensible option for daily baking.
Its straightforward preparation and modest baking time make it perfect for quick breakfasts, snacks, or even a crowd-pleasing dessert.
This recipe fits seamlessly into meal-prep routines, providing satisfying, wholesome slices that can be enjoyed any time of day.
Must-Have Tools for Perfect Results
9×5 Loaf Pan
Essential for shaping the bread into the classic loaf form, this pan ensures even baking and an attractive presentation. Beyond this recipe, it’s perfect for all kinds of quick breads, meatloaf, and pound cakes.
Mixing Bowls
Durable and versatile, a set of mixing bowls simplifies combining ingredients with ease and precision. They’re indispensable for everything from batter mixing to marinating and prepping salads.
Whisk or Electric Mixer
Whether you use a hand whisk or an electric mixer with a paddle attachment, this tool is key to thoroughly blending sugars and butter into a smooth, creamy base, which improves texture and crumb.
Parchment Paper
Lining the loaf pan with parchment paper prevents sticking and makes cleanup effortless. It also helps in lifting out the bread intact, preserving its shape perfectly.
Chef’s Secrets for Ultimate Flavor
The key to exceptional banana bread lies in balancing moisture and texture.
Incorporating Greek yogurt not only adds protein but keeps the loaf incredibly soft and tender.
Whisking the melted butter and sugars until creamy helps dissolve the sugars, contributing to a smooth crumb.
Using ripe bananas is crucial—they bring natural sweetness and moisture that artificial sweeteners can’t replicate.
For an extra flavor boost, consider gently toasting the bananas in a pan before mashing to deepen their caramel notes.
Finally, don’t rush the baking process; slow, even heat allows the bread to rise uniformly without cracking.
Serving Suggestions to Impress Guests
This banana bread shines on its own, but you can elevate it for breakfast or dessert.
Serve warm with a pat of butter or cream cheese spread for a creamy contrast.
For an indulgent twist, drizzle with honey or a light caramel sauce.
It pairs beautifully with a hot cup of coffee or chai tea, making it a perfect brunch centerpiece.
You can also slice it thinly and toast it for a crispy edge, then top with nut butter or fresh fruit for a wholesome snack.
This bread also works well as a base for decadent French toast.
Storage Tips to Maintain Freshness
To keep your banana bread moist and flavorful, store it at room temperature in an airtight container or tightly wrapped in plastic wrap.
It will stay fresh for up to three days this way.
For longer storage, slice the loaf and freeze individual pieces in a sealed freezer bag—this makes thawing quick and convenient.
Avoid refrigerating banana bread, as it can dry out quickly.
When ready to eat frozen slices, allow them to thaw on the counter or warm gently in the microwave for 20-30 seconds to regain softness and flavor.
Frequently Asked Questions Answered
1. Can I use overripe bananas?
Yes! Overripe bananas with dark spots are actually ideal because they are sweeter and easier to mash, which improves the bread’s flavor and moisture.
2. Can I substitute the Greek yogurt?
Absolutely. You can use sour cream, buttermilk, or a dairy-free yogurt alternative. Each will slightly alter the flavor and texture but will keep the bread moist.
3. How do I know when the bread is done?
Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The edges should be golden brown and fragrant.
4. Can I add nuts or other mix-ins?
Yes! Walnuts, pecans, or shredded coconut are great additions. Fold them in along with the chocolate chips to maintain even distribution.
5. Is this recipe gluten-free?
This recipe can be made gluten-free by using a 1-to-1 gluten-free baking flour blend instead of all-purpose flour. Make sure the blend includes xanthan gum for best texture.
