Description
This Chocolate Chip Banana Bread recipe yields a moist, flavorful loaf packed with ripe bananas and studded with mini chocolate chips. Perfect for breakfast, snacks, or dessert, this bread combines the sweetness of bananas with melty chocolate, enhanced by a subtle tang from Greek yogurt for extra moisture and tenderness.
Ingredients
Scale
Main 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 plus a handful more for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, light brown sugar, granulated sugar, and melted unsalted butter. Stir until well incorporated. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and Greek yogurt until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Gently fold in the mini chocolate chips, reserving some for topping.
- Pour Batter and Add Topping: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved mini chocolate chips evenly over the top.
- Bake the Bread: Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Remove from the oven and let the banana bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe with brown spots for maximum sweetness and flavor.
- You can substitute sour cream for Greek yogurt to maintain moisture.
- Use a toothpick test to avoid overbaking and keep the bread moist.
- For a stronger chocolate flavor, use regular-sized chocolate chips instead of mini chips.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
