Description
This moist and flavorful Chocolate Chip Banana Bread combines ripe bananas and mini chocolate chips in a tender loaf that’s perfect for breakfast, dessert, or a snack. Made with Greek yogurt for added moisture and a touch of sourness, this banana bread is easy to prepare and bakes to golden perfection with a soft crumb and melty chocolate throughout.
Ingredients
Wet Ingredients
- 1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (112g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120g) 2% Greek yogurt (sour cream also works)
Dry Ingredients
- 1 1/3 cups (172g) all-purpose flour or 1-to-1 gluten-free baking flour
- 1 tsp baking soda
- 1/2 tsp salt
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). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined. Set this mixture aside for later use.
- Combine Sugars and Butter: In a separate large bowl, vigorously whisk together the melted unsalted butter, light brown sugar, and granulated sugar until the mixture forms a smooth, paste-like consistency. This step can be done with a whisk or an electric mixer fitted with a paddle attachment for easier mixing.
- Add Wet Ingredients: To the sugar and butter mixture, add the mashed ripe bananas, then whisk in the eggs one at a time. Follow by mixing in the Greek yogurt and vanilla extract until the batter is smooth and homogenous.
- Incorporate Dry Ingredients and Chocolate Chips: Fold the dry ingredient mixture gently into the wet ingredients just until combined to avoid overmixing, which can make the bread dense. Then fold in the mini chocolate chips evenly distributing them throughout the batter.
- Pour and Top Batter: Pour the finished batter into your prepared loaf pan, spreading it out evenly. Sprinkle a handful of extra mini chocolate chips on top for a lovely chocolatey crust after baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 1 hour to 1 hour and 15 minutes. Test doneness by inserting a toothpick into the center of the loaf – it should come out with a few moist crumbs but not wet batter.
- Cool and Store: Allow the banana bread to cool completely in the pan before gently removing it. Store the loaf at room temperature in an airtight container to maintain freshness for several days.
- Enjoy: Slice and enjoy your delicious homemade chocolate chip banana bread! Consider leaving a comment to share how your baking experience went.
Notes
- Use ripe bananas with brown spots for the best sweetness and flavor.
- The recipe can be made gluten-free by using a 1-to-1 gluten-free baking flour.
- Adding Greek yogurt or sour cream keeps the bread moist and tender.
- Don’t overmix the batter once you add the flour to keep the bread fluffy.
- Test for doneness with a toothpick after 1 hour; if it comes out wet, continue baking in 5-minute increments.
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Extra chocolate chips on top create a nice texture and visual appeal.
