Chocolate Chip Banana Bread

why make this recipe

Chocolate Chip Banana Bread is a delightful treat that combines the natural sweetness of ripe bananas with the rich taste of chocolate chips. This recipe is perfect for breakfast, a snack, or even dessert. Plus, it’s a great way to use up overripe bananas that are sitting on your counter. You get a moist, flavorful bread that everyone will love, and it’s super easy to make!

how to make Chocolate Chip Banana Bread

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

Directions :

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, brown sugar, and granulated sugar until combined.
3. Stir in the melted butter, then add the eggs and vanilla extract. Mix well.
4. Add the Greek yogurt and mix until smooth.
5. In another bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
7. Fold in the mini chocolate chips, and pour the batter into the prepared loaf pan. Sprinkle some more chocolate chips on top if you like.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

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how to serve Chocolate Chip Banana Bread

Serve Chocolate Chip Banana Bread warm or at room temperature. You can enjoy it plain, or spread a little butter or cream cheese on top. It pairs wonderfully with a cup of coffee or tea.

how to store Chocolate Chip Banana Bread

To store Chocolate Chip Banana Bread, wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 3 days. You can also freeze it for longer storage. Just slice it first, wrap the slices separately, and place them in a freezer-safe bag. It will last up to 3 months in the freezer.

tips to make Chocolate Chip Banana Bread

• Make sure your bananas are really ripe for the best flavor.
• Don’t overmix the batter; stir until just combined for a tender loaf.
• You can use any type of chocolate chips you prefer, like dark chocolate or white chocolate.
• Adding nuts like walnuts or pecans can give extra texture and flavor.

variation

If you’re feeling adventurous, try adding spices like cinnamon or nutmeg for a warm flavor. You can also mix in some chopped nuts or a swirl of peanut butter for a twist!

FAQs

Can I use frozen bananas?
Yes, you can use frozen bananas! Just thaw them, drain excess liquid, and mash before using.

Can I make this recipe gluten-free?
Absolutely! Use a 1-to-1 gluten-free baking flour for a gluten-free version.

What can I do if I don’t have Greek yogurt?
You can substitute Greek yogurt with sour cream, or use regular yogurt in a pinch.

Chocolate Chip Banana Bread

Delightful Chocolate Chip Banana Bread combines the natural sweetness of ripe bananas with rich chocolate chips. Perfect for breakfast, snacks, or dessert!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 cups 1 1/2 cups ripe and mashed banana (3-4 medium bananas), measured Use very ripe bananas for the best flavor.
• 0.5 cups 1/2 cup packed light brown sugar
• 0.5 cups 1/2 cup granulated sugar
• 0.5 cups 1/2 cup unsalted butter, melted
• 2 large 2 large eggs
• 1 tsp 1 tsp vanilla extract
• 0.5 cups 1/2 cup 2% Greek yogurt (sour cream also works)
• 1.33 cups 1 1/3 cups all-purpose flour or 1-to-1 gluten-free baking flour For a gluten-free option, use a gluten-free baking flour.
• 1 tsp 1 tsp baking soda
• 0.5 tsp 1/2 tsp salt
• 0.75 cups 3/4 cup mini chocolate chips + a handful more for sprinkling on top Feel free to use dark or white chocolate chips as desired.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, brown sugar, and granulated sugar until combined.
3. Stir in the melted butter, then add the eggs and vanilla extract. Mix well.
4. Add the Greek yogurt and mix until smooth.
5. In another bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
7. Fold in the mini chocolate chips, and pour the batter into the prepared loaf pan. Sprinkle some more chocolate chips on top if you like.

Baking

1. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Enjoy plain, or with butter or cream cheese. Pairs well with coffee or tea. Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.