Description
Deliciously moist and flavorful Chocolate Chip Banana Bread packed with ripe bananas and melty mini chocolate chips. This easy-to-make loaf combines the rich sweetness of bananas with a perfect balance of sugars and creamy Greek yogurt for a tender crumb. Ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Banana Mixture
- 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)
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 Oven: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, light brown sugar, granulated sugar, and melted unsalted butter. Mix until smooth and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, stirring after each addition. Add the vanilla extract and mix to incorporate.
- Incorporate Yogurt: Stir in the Greek yogurt (or sour cream) until the batter is creamy and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet banana 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, ensuring they are evenly distributed throughout the batter.
- Pour into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining mini chocolate chips evenly over the surface for a decorative and chocolatey finish.
- Bake: Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Serve: Slice and enjoy plain or with your favorite spread. Store any leftovers wrapped at room temperature for up to 3 days or refrigerated for longer freshness.
Notes
- This is the BEST chocolate chip banana bread—extra moist and packed with banana flavor.
- Using ripe bananas is key for natural sweetness and moisture.
- You can substitute sour cream for Greek yogurt if preferred.
- For a gluten-free version, use a 1-to-1 gluten-free baking flour blend.
- Resist overmixing the batter to avoid a dense loaf.
- Mini chocolate chips distribute more evenly and prevent sinking compared to regular-sized chips.
- Letting the bread cool before slicing ensures clean slices and the best texture.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
