Chocolate Chip Banana Bread
This classic Chocolate Chip Banana Bread blends ripe bananas, melty chocolate chips, and Greek yogurt into a moist, flavorful loaf. It’s easy to prepare, with a tender crumb and just the right amount of sweetness, perfect for breakfast or dessert.
Equipment
- 1 9×5-Inch Loaf Pan
- 2 — Mixing bowls (one large, one medium)
- 1 — Whisk or electric mixer
- 1 — Parchment paper sheet
- 1 — Toothpick or cake tester
Ingredients
- 1 ½ cups about 380g mashed ripe bananas (approximately 3 to 4 medium bananas)
- ½ cup 100g light brown sugar, firmly packed
- ½ cup 100g granulated white sugar
- ½ cup 110g unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup 130g Greek yogurt (2% fat) or sour cream
- 1 ⅓ cups 180g all-purpose flour (or a 1-to-1 gluten-free flour blend)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 140g mini chocolate chips, plus extra for topping
Instructions
- Prepare Your Pan and Oven: Begin by preheating your oven to 325°F (165°C). Grease a 9×5-inch loaf pan lightly with butter or oil, then line it with parchment paper, allowing some overhang to help with easy bread removal later.
- Combine Dry Ingredients: In a medium bowl, sift together the flour, baking soda, and salt. Set this mixture aside for now, as it will be gently folded into the wet ingredients later.
- Mix Sugars and Butter Thoroughly: In a larger bowl, whisk the melted butter with both the brown and granulated sugars until it forms a smooth, thick paste. This process might take a couple of minutes and can be done by hand with a whisk or using an electric mixer fitted with a paddle attachment.
- Add Bananas and Flavorings: Stir in the mashed bananas into the butter-sugar mixture, followed by the eggs, Greek yogurt, and vanilla extract. Mix just until combined, making sure all ingredients are evenly incorporated.
- Incorporate Dry Ingredients: Using a spatula, fold the flour mixture into the wet ingredients gently, taking care not to overmix. The batter should be thick but moist.
- Fold in Chocolate Chips: Add the mini chocolate chips and fold them in evenly throughout the batter. Reserve a small handful of chips for sprinkling on top before baking.
- Transfer Batter and Bake: Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips evenly over the surface.
- Bake and Test for Doneness: Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached—not wet batter. Remove from the oven and let cool completely in the pan on a wire rack before slicing.
Notes
- Ripe Bananas are Key: Use bananas with plenty of brown spots for the sweetest, most flavorful bread. Overripe bananas help create a naturally moist texture.
- Yogurt or Sour Cream: Either adds moisture and a slight tanginess, enhancing the bread’s depth of flavor and tenderness. Greek yogurt also increases protein content.
- Gluten-Free Option: Substitute all-purpose flour with an equal amount of a quality 1-to-1 gluten-free flour blend. The texture remains soft and delicious.
- Storing Your Bread: Keep the banana bread stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap tightly and freeze up to 3 months. Thaw before serving.
- Extra Chocolate on Top: Sprinkling additional chocolate chips on top before baking adds a beautiful, melty finish and a richer chocolate experience.
