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Chocolate Chip Banana Bread Recipe

★★★★★

4.4 from 136 reviews
  • Author: Harry
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x

Description

This moist and flavorful Chocolate Chip Banana Bread combines ripe bananas with rich mini chocolate chips for a delightful treat. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe uses simple ingredients and yields a tender, sweet loaf with a perfect balance of banana and chocolate.

Ingredients

Scale

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, plus a handful more for sprinkling on top

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Grease and line a 9×5 inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for now.
  3. Combine sugars and butter: In a separate large bowl, vigorously whisk the melted unsalted butter with the packed light brown sugar and granulated sugar until you achieve a paste-like consistency. This can be done by hand or with an electric mixer using the paddle attachment, taking about one to two minutes.
  4. Add wet ingredients: Stir in the mashed bananas to the sugar-butter mixture, followed by the eggs, 2% Greek yogurt (or sour cream), and vanilla extract. Mix until fully combined.
  5. Fold in dry ingredients and chocolate chips: Gently fold the flour mixture into the wet ingredients until just incorporated. Then fold in the mini chocolate chips evenly throughout the batter.
  6. Pour batter into pan: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle a handful of extra mini chocolate chips on top for a decorative, melty topping.
  7. Bake the bread: Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the bread moist.
  8. Cool and store: Allow the banana bread to cool completely in the pan before removing it. Store the cooled bread at room temperature in an airtight container for up to 3-4 days.
  9. Serve and enjoy: Slice the bread and serve as a delicious snack or breakfast treat. Make sure to leave a comment or share how your baking experience went!

Notes

  • You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour for a gluten-free option.
  • Use sour cream instead of Greek yogurt if preferred; both work equally well to keep the bread moist.
  • If you like a stronger banana flavor, use very ripe bananas with lots of brown spots.
  • Be careful not to overmix the batter after adding the flour to avoid a dense bread.
  • The bread can be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to a week.
  • For extra indulgence, serve slices with butter or a drizzle of honey.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate chip banana bread, banana bread recipe, easy banana bread, moist banana bread, chocolate chip loaf

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Find it online: https://dishesbyharry.com/chocolate-chip-banana-bread-recipe/