Easy Chocolate Chip Banana Bread

Ruth M. Moran

This moist and flavorful chocolate chip banana bread combines ripe bananas and creamy Greek yogurt to create a satisfying treat that’s both wholesome and indulgent.

Quick to prepare and baked to golden perfection, it’s ideal for everyday enjoyment.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Equipment

1 9x5-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.