Chocolate Chip Banana Bread Recipe
This moist and flavorful Chocolate Chip Banana Bread combines ripe bananas, a perfect blend of sugars, and mini chocolate chips baked into a tender loaf. Enhanced with Greek yogurt for extra softness, this classic treat is ideal for breakfast, snacks, or dessert. Easy to prepare and perfect for any occasion, it delivers a delightful balance of sweetness and richness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet 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)
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 and prepare pan: Preheat your oven to 325°F (163°C) and grease and line a 9×5 inch loaf pan with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- Create sugar and butter mixture: In a separate large bowl, vigorously whisk together the melted unsalted butter with the light brown sugar and granulated sugar until the mixture becomes a thick, paste-like consistency. This may take a minute or two using a whisk or an electric mixer with the paddle attachment.
- Add wet ingredients: Stir in the mashed bananas into the sugar-butter mixture, followed by the eggs, Greek yogurt, and vanilla extract. Mix until well combined.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture just until incorporated to avoid overmixing and maintain a tender crumb.
- Fold in chocolate chips: Carefully fold in the mini chocolate chips, reserving a handful for topping if desired.
- Pour batter into pan: Transfer the batter evenly into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips on top for a decorative finish.
- Bake: Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs clinging to it.
- Cool and serve: Allow the bread to cool completely in the pan on a wire rack before removing. Store at room temperature in an airtight container to keep fresh.
- Enjoy and share: Slice, serve, and enjoy your homemade chocolate chip banana bread. Leave a comment to share your experience!
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- You can substitute Greek yogurt with sour cream for a similar texture.
- Do not overmix the batter to keep the bread tender.
- Check the bread after 1 hour to avoid overbaking.
- Use parchment paper lining for easy removal and clean-up.
- Storage at room temperature in an airtight container keeps the bread fresh for up to 3 days; refrigerate for longer storage but note it may dry out.
Find it online: https://recipefeastful.com/chocolate-chip-banana-bread-recipe/
