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Chocolate Chip Banana Bread Recipe

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★★★★★

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.

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

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