Description
This moist and flavorful Chocolate Chip Banana Bread combines ripe bananas and rich mini chocolate chips for a delightful treat. Perfect for breakfast or a snack, this easy-to-make loaf uses simple ingredients and a straightforward baking method to deliver a tender crumb with bursts of chocolate in every bite.
Ingredients
Units
Scale
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 (sour cream also works)
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
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
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) and grease a 9×5-inch loaf pan. Line the pan with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- Combine Sugars and Butter: In a separate large bowl, vigorously whisk the melted butter with both the light brown sugar and granulated sugar until the mixture becomes paste-like and smooth. This process may take a couple of minutes by hand or can be done using an electric mixer with a paddle attachment.
- Add Wet Ingredients: Stir the mashed bananas into the sugar-butter mixture, then add eggs, Greek yogurt, and vanilla extract. Mix until just combined.
- Fold in Dry Ingredients and Chocolate Chips: Gradually fold the dry ingredients into the wet mixture to avoid overmixing. Once just combined, gently fold in 3/4 cup of mini chocolate chips.
- Transfer and Add More Chocolate Chips: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips evenly on top to create a chocolate-studded crust.
- Bake: Place the pan in the preheated oven and bake for 60 to 75 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- Cool and Store: Allow the banana bread to cool completely in the pan before removing. Store at room temperature in an airtight container to keep moist.
Notes
- GLUTEN FREE OPTION – Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend to make this recipe gluten free.
- Make sure bananas are very ripe for the best sweetness and banana flavor.
- For a dairy-free version, replace Greek yogurt with coconut yogurt or a similar non-dairy substitute.
- Store the bread in a sealed container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
