The aroma of freshly baked banana bread has a way of instantly warming any kitchen. Add chocolate chips to the mix, and you elevate a simple classic into something truly indulgent.
This chocolate chip banana bread recipe is a refined take on a beloved favorite—crafted for ease, consistency, and flavor. Whether you’re an experienced baker or just getting started, this guide provides everything you need to achieve a soft, moist loaf with just the right balance of sweetness and texture.
Why This Recipe Works
Moist and Tender Crumb
Thanks to the combination of ripe bananas, Greek yogurt, and melted butter, this loaf bakes up incredibly moist with a tender, melt-in-your-mouth texture. Each bite is infused with natural banana sweetness and punctuated by bursts of chocolate.
Straightforward Technique
No mixer required. The entire recipe can be prepared with just two bowls and a spatula, minimizing cleanup while maximizing results. The method is simple enough for a beginner, yet reliable enough to become a regular in any baker’s repertoire.
Versatile and Crowd-Pleasing
Ideal for breakfast, an afternoon snack, or dessert, this banana bread fits seamlessly into any part of the day. It also lends itself well to personalization, from add-ins like nuts and spices to serving suggestions ranging from buttered slices to elegant plated desserts.
Ingredients
- 1½ cups (380g) mashed ripe bananas (approx. 3–4 medium)
- ½ cup (100g) packed light brown sugar
- ½ cup (100g) granulated sugar
- ½ cup (110g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (130g) 2% Greek yogurt (or sour cream)
- 1⅓ cups (180g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (140g) mini chocolate chips (+ additional for topping)
Ingredient Notes
- Bananas: Use overripe bananas with brown or black skins for maximum flavor and sweetness. If needed, ripen bananas quickly in a 350°F oven for 15–20 minutes.
- Chocolate Chips: Mini chips distribute more evenly throughout the loaf, but standard or chopped chocolate can be used as well.
- Greek Yogurt: Contributes to the moist texture and adds a subtle tang. Sour cream, plain yogurt, or dairy-free alternatives may be substituted.
Equipment
- 9×5-inch loaf pan
- 2 mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Parchment paper
- Toothpick or cake tester
Optional: Kitchen scale, cooling rack, stand or hand mixer (if preferred)
Instructions
1. Preheat and Prepare
Preheat oven to 325°F (165°C). Lightly grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt.
3. Combine Wet Ingredients
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the mashed bananas, eggs, vanilla extract, and Greek yogurt. Whisk until fully combined.
4. Fold in Dry Ingredients
Gently fold the dry mixture into the wet ingredients using a spatula. Mix until just combined; avoid overmixing.
5. Add Chocolate Chips
Fold in the chocolate chips, reserving a small handful to sprinkle on top.
6. Bake
Pour the batter into the prepared pan, smooth the top, and add remaining chocolate chips. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool
Let the bread cool in the pan for 15 minutes before transferring to a wire rack. Allow to cool completely before slicing.
Expert Tips
- Measure Precisely: Use the spoon-and-level method for flour and consider using a kitchen scale for accuracy.
- Avoid Overmixing: Stir just until the flour disappears to keep the crumb light and tender.
- Check Early: Begin checking for doneness at the 55-minute mark to avoid overbaking.
Variations
- Add Nuts: Stir in ½ cup chopped walnuts or pecans for crunch.
- Warm Spices: Add ½ teaspoon cinnamon or nutmeg for a cozy flavor profile.
- Alternative Chips: Try dark chocolate, milk chocolate, or white chocolate for variety.
- Healthier Option: Replace half the butter with applesauce or reduce total sugar by one-third.
- Tropical Twist: Mix in shredded coconut or diced dried pineapple for added flair.
Serving Suggestions
- Serve warm with a pat of butter or cream cheese spread.
- Pair with coffee, tea, or a glass of milk for a comforting snack.
- Plate with whipped cream or ice cream and a drizzle of caramel for dessert.
- Include on a brunch board with fruit, muffins, and yogurt.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps up to one week. Wrap well to prevent drying out.
- Freezer: Cool completely, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw at room temperature or reheat individual slices in the microwave for 10–15 seconds.
Frequently Asked Questions
Can I use frozen bananas?
Yes. Thaw completely and drain excess liquid before using.
How do I ripen bananas quickly?
Bake in a 350°F oven for 15–20 minutes, or place in a paper bag with an apple overnight.
Can I make muffins instead?
Absolutely. Divide batter among lined muffin tins and bake at 325°F for 20–25 minutes.
Conclusion
This chocolate chip banana bread delivers everything you could want in a baked good: ease, flavor, and versatility. Whether enjoyed fresh from the oven or saved for later, it’s a satisfying recipe that’s sure to impress.
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Happy baking!