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Chocolate Chip Banana Bread Recipe

Chocolate Chip Banana Bread Recipe
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★★★★★

4.8 from 17 reviews

This moist and flavorful Chocolate Chip Banana Bread combines ripe bananas with sweet mini chocolate chips for a deliciously tender treat. Perfect for breakfast, snack time, or dessert, this recipe balances sweetness and richness with the warmth of vanilla and the tang of Greek yogurt, creating a soft crumb that everyone will love.

Ingredients

Scale

Wet Ingredients

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

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

Sugars

  • 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

  1. Prep the oven and pan: Preheat your oven to 325°F (163°C). Grease and line a 9×5 inch loaf pan with parchment paper to ensure easy removal.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
  3. Create sugar-butter mixture: In a separate large bowl, vigorously whisk the melted butter with the light brown sugar and granulated sugar until it forms a smooth, paste-like consistency. This may take about 1-2 minutes either by hand or with a mixer.
  4. Add wet ingredients: Stir in the mashed bananas into the sugar-butter mixture, then mix in the eggs one at a time, followed by the Greek yogurt and vanilla extract, until fully combined.
  5. Combine wet and dry: Gently fold the dry ingredients into the wet mixture using a spatula, being careful to avoid overmixing to maintain a light texture.
  6. Add chocolate chips: Fold in 3/4 cup of mini chocolate chips evenly throughout the batter.
  7. Fill the pan and top: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional mini chocolate chips on top for an extra chocolatey finish.
  8. Bake: Place the loaf pan in the oven and bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  9. Cool and store: Allow the banana bread to cool completely in the pan before removing. Store at room temperature in an airtight container for up to 3-4 days.
  10. Serve: Slice and enjoy your delicious chocolate chip banana bread as a breakfast treat or snack.

Notes

  • Use ripe bananas with brown spots for maximum sweetness and moisture.
  • You can substitute sour cream for Greek yogurt for a slightly different tang.
  • For a gluten-free version, use a 1-to-1 gluten-free baking flour blend.
  • Do not overmix the batter after adding the flour to keep the bread tender.
  • Check the bread at 1 hour and cover loosely with foil if the top is browning too quickly.
  • Storing in an airtight container keeps the bread soft for several days.
  • Optional: Add chopped nuts like walnuts or pecans for extra texture.

Nutrition

Keywords: banana bread, chocolate chip banana bread, easy banana bread, moist banana bread, homemade banana bread, chocolate chip dessert

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