Print

Chocolate Chip Banana Bread Recipe

Chocolate Chip Banana Bread Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 115 reviews

This Chocolate Chip Banana Bread is ultra-moist, packed with sweet ripe bananas, and loaded with melty chocolate chips. Easy to make and irresistibly delicious, it’s a perfect treat for breakfast, snacking, or dessert. This loaf is a crowd-pleaser that’s sure to become a family favorite.

Ingredients

Wet Ingredients

  • 1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured
  • 1/2 cup (110g) unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (130g) 2% Greek yogurt (or sour cream)

Sugars

  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar

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

Chocolate Chips

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

Instructions

  1. Prepare Pan and Preheat Oven: Preheat your oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
  3. Combine Butter and Sugars: In a large mixing bowl, blend the melted butter with the packed light brown sugar and granulated sugar. Mix vigorously with a whisk or use an electric mixer with the paddle attachment until the mixture becomes paste-like and well blended, about 1-2 minutes.
  4. Add Bananas, Eggs, Yogurt, and Vanilla: Stir in the mashed bananas, then add the eggs, 2% Greek yogurt (or sour cream), and vanilla extract to the butter-sugar mixture. Mix until the wet ingredients are well incorporated.
  5. Combine Wet and Dry Mixtures: Gently fold the dry ingredient mixture into the wet mixture, being careful not to overmix. Stop as soon as you no longer see streaks of flour.
  6. Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter. Reserve a handful to sprinkle on top if desired.
  7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the extra chocolate chips over the surface. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Cool and Serve: Allow the banana bread to cool completely in the pan on a wire rack. Once cooled, remove the bread from the pan, slice, and enjoy!

Notes

  • Use overripe bananas with plenty of brown spots for the best sweetness and flavor.
  • Do not overmix the batter after combining the dry and wet ingredients for a tender loaf.
  • For a gluten-free loaf, substitute with a 1-to-1 gluten-free baking flour.
  • Store leftovers at room temperature in an airtight container for up to 3 days, or freeze slices for longer storage.
  • Add chopped nuts (like walnuts or pecans) for extra crunch, if desired.

Find it online: https://marthatasty.com/chocolate-chip-banana-bread-recipe/