Description
This moist and flavorful Chocolate Chip Banana Bread is packed with ripe bananas and melty mini chocolate chips, making it a perfect treat for breakfast or dessert. Made with simple ingredients and a touch of Greek yogurt for extra moisture, this recipe yields a deliciously tender loaf that’s easy to prepare and bake.
Ingredients
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)
- 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
Add-ins
- 3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, melted butter, eggs, vanilla extract, Greek yogurt, light brown sugar, and granulated sugar. Stir until smooth and well blended.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.
- Add chocolate chips: Fold in 3/4 cup of mini chocolate chips, reserving some to sprinkle on top of the batter in the pan.
- Pour batter and add topping: Transfer the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining chocolate chips over the top for a decorative and melty finish.
- Bake: Place the loaf in the preheated oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the banana bread from the oven and allow it to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra banana flavor, use overripe bananas with dark spots.
- Substitute Greek yogurt with sour cream if desired; both add moisture and tang.
- Use mini chocolate chips for more even distribution throughout the bread.
- If you prefer a gluten-free version, use a 1-to-1 gluten-free baking flour blend.
- Store the bread wrapped in plastic or airtight container at room temperature up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
