Description
This rich and moist Chocolate Chip Banana Bread combines ripe bananas with mini chocolate chips for a delightful treat. Perfectly sweetened with both brown and granulated sugar and enhanced with Greek yogurt for added moisture, it’s baked to golden perfection in a loaf pan. A comforting classic that’s easy to make and sure to please any chocolate and banana lover.
Ingredients
Units
Scale
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
Wet Ingredients
- 1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured
- 1/2 cup (110g) unsalted butter, melted
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (130g) 2% Greek yogurt (or sour cream)
Add-ins
- 3/4 cup (140g) mini chocolate chips, plus a handful more for sprinkling on top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5 inch loaf pan thoroughly and line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free flour), baking soda, and salt. Set aside to incorporate all leavening and flavor evenly.
- Combine Sugars and Butter: In a separate large bowl, whisk the melted unsalted butter with both the light brown sugar and granulated sugar until you achieve a smooth, paste-like consistency. This may require vigorous whisking with a balloon whisk or using an electric mixer with a paddle attachment for about 1-2 minutes.
- Add Wet Ingredients: Stir in the mashed ripe bananas into the butter-sugar mixture followed by the eggs, Greek yogurt, and vanilla extract. Mix well until all ingredients are fully incorporated, creating a wet batter.
- Fold in Dry Ingredients and Chocolate Chips: Gently fold the dry ingredient mixture into the wet ingredients until just combined; do not overmix. Then fold in the 3/4 cup of mini chocolate chips evenly throughout the batter.
- Transfer to Pan and Add Topping: Pour the prepared batter into your lined loaf pan, spreading it out evenly. Sprinkle additional mini chocolate chips on top to add a decorative and chocolatey finish.
- Bake: Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. This ensures the bread is cooked through but remains moist.
- Cool and Store: Remove the bread from the oven and let it cool completely in the pan on a wire rack before removing. Store the cooled banana bread at room temperature in an airtight container to maintain freshness.
- Serve and Enjoy: Slice and serve as a delicious snack or dessert. Make sure to leave a comment sharing your experience!
Notes
- GLUTEN FREE OPTION – Use 1-to-1 gluten-free baking flour to make this bread gluten free.
- You can substitute Greek yogurt with sour cream for similar moisture and tang.
- Ensure bananas are ripe for optimal sweetness and moisture.
- Baking time may vary depending on your oven; start checking at 1 hour.
- Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of loaf)
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
