Chocolate Chip Banana Bread Recipe

ByClara Bennett
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Introduction

Chocolate Chip Banana Bread is a delightful twist on classic banana bread, packed with gooey chocolate chips that melt into every bite. This moist and flavorful loaf is perfect for breakfast, snack time, or dessert.

Three thick slices of dark brown banana bread filled with many small dark chocolate chips are stacked on a white marbled surface, with the top slice slightly lifted by a woman's hand. The bread looks moist and dense with a rough texture and chocolate chips visible throughout. In the blurred background, more similar slices are stacked. photo taken with an iphone --ar 4:5 --v 7

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 (110g) unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (130g) 2% Greek yogurt (sour cream also works)
  • 1 1/3 cups (180g) all-purpose flour or 1-to-1 gluten-free baking flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top

Instructions

  1. Step 1: Preheat your oven to 325°F (165°C) and grease and line a 9×5 inch loaf pan with parchment paper.
  2. Step 2: In a bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. Step 3: In a separate bowl, mix the melted butter with the light brown sugar and granulated sugar until the mixture becomes paste-like. This may take a minute or two of vigorous whisking or mixing.
  4. Step 4: Add the mashed bananas to the butter-sugar mixture, then mix in the eggs, Greek yogurt, and vanilla extract until well combined.
  5. Step 5: Gently fold the dry ingredients into the wet mixture until just combined. Then fold in the mini chocolate chips carefully.
  6. Step 6: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle a few extra chocolate chips on top for a decorative touch.
  7. Step 7: Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  8. Step 8: Let the banana bread cool completely in the pan before removing. Slice and enjoy!

Tips & Variations

  • Use very ripe bananas for the best natural sweetness and moisture.
  • Swap mini chocolate chips for chopped dark chocolate or white chocolate for a different flavor.
  • For a nutty crunch, add 1/2 cup chopped walnuts or pecans to the batter.
  • If you prefer a dairy-free version, substitute the butter with coconut oil and use dairy-free yogurt.

Storage

Store the banana bread at room temperature in an airtight container for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm slices in the microwave for about 20 seconds or until heated through.

How to Serve

The image shows a slice of banana bread with a bite taken out of the lower left corner. The bread slice has a moist texture with dark brown spots and a slightly crispy, darker crust around the edges. In the background, there are more slices of banana bread stacked on a wire rack with a white cloth underneath, all placed on a white marbled surface. The bread looks soft inside with visible bits of banana and chocolate or nuts throughout. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before measuring and mashing.

How do I know when the banana bread is done?

The bread is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The top should be golden and set.

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Chocolate Chip Banana Bread Recipe

Print Recipe

★★★★★

4.8 from 124 reviews

This Chocolate Chip Banana Bread recipe combines ripe bananas with rich chocolate chips for a moist, flavorful loaf that’s perfect for breakfast or a snack. With a blend of brown and granulated sugars, Greek yogurt for added moisture, and a tender crumb from all-purpose flour, this bread is baked to golden perfection in a loaf pan. Easy to make and wonderfully comforting, it’s a delicious way to use up ripe bananas and satisfy your sweet tooth.

  • Author: Clara
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf (about 10–12 slices) 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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

  1. Prepare 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 of the bread once baked.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
  3. Combine Sugars and Butter: In a separate large bowl, mix the melted unsalted butter with both light brown sugar and granulated sugar. Whisk vigorously until the mixture forms a smooth, paste-like consistency. You can use a hand whisk or an electric mixer with a paddle attachment for this step.
  4. Add Wet Ingredients: To the sugar and butter blend, add the ripe mashed bananas, then the eggs, Greek yogurt, and vanilla extract. Mix until all wet ingredients are fully incorporated and smooth.
  5. Fold in Dry Ingredients and Chocolate Chips: Gently fold the dry flour mixture into the wet banana mixture using a spatula, taking care not to overmix. Once combined, fold in the mini chocolate chips evenly throughout the batter.
  6. Pour Batter and Add Toppings: Transfer the batter into the prepared loaf pan, spreading it out evenly. Sprinkle additional mini chocolate chips on top for a nice finish and extra chocolate bursts.
  7. Bake the Bread: Place the loaf pan in the preheated oven and bake for 1 hour to 1 hour and 15 minutes. Check doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but not wet batter.
  8. Cool and Store: Once baked, remove the bread from the oven and let it cool completely in the pan on a wire rack. When cooled, carefully remove the bread from the pan. Store at room temperature in an airtight container to maintain freshness.
  9. Serve and Enjoy: Slice your chocolate chip banana bread and enjoy it as a breakfast treat, snack, or dessert. Don’t forget to share your baking success in the comments!

Notes

  • You can substitute the Greek yogurt with sour cream for similar moisture and tang.
  • Using ripe bananas is essential for sweetness and flavor intensity.
  • Do not overmix the batter to avoid a dense bread; fold ingredients gently.
  • Keep an eye during the final 10-15 minutes of baking as oven temperatures vary.
  • This banana bread stores well at room temperature for up to 3 days or freezes beautifully for longer storage.

Keywords: Chocolate Chip Banana Bread, Banana Bread Recipe, Easy Banana Bread, Chocolate Chip Loaf, Moist Banana Bread, Quick Bread

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