Description
This moist and flavorful Chocolate Chip Banana Bread is a delightful twist on a classic favorite, combining ripe bananas, rich chocolate chips, and a tender crumb. Perfect for breakfast, snacks, or dessert, this recipe yields a soft, sweet bread with just the right amount of chocolate indulgence.
Ingredients
Dry Ingredients
- 1 ⅓ cups all-purpose flour (180g)
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup melted unsalted butter (110g)
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 ½ cups mashed ripe bananas (about 3-4 bananas)
- 1/2 cup Greek yogurt or sour cream
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 3/4 cup chocolate chips, plus extra for sprinkling on top
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the melted unsalted butter with the sugar and brown sugar for 1–2 minutes until well combined and slightly fluffy.
- Add Bananas and Wet Ingredients: Stir in the mashed ripe bananas. Then add the Greek yogurt, eggs, and vanilla extract, mixing until the batter is fully combined and smooth.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until no dry flour remains. Be careful not to overmix, then fold in the chocolate chips evenly throughout the batter.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle a few extra chocolate chips on top if desired. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for about 45 minutes. Then, run a knife around the edges, invert the loaf onto a cooling rack or plate, slice, and serve.
Notes
- Make sure to use ripe bananas with brown spots for maximum sweetness and moisture.
- You can substitute sour cream for Greek yogurt for a slightly tangier flavor.
- Check the bread starting at 65 minutes since ovens may vary; avoid overbaking to keep it moist.
- Store leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with coconut oil and use a dairy-free yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
