Chocolate Chip Banana Bread
Chocolate chip banana bread is a great way to use up your ripe bananas to make a moist, chocolate chip-loaded sweet bread your entire family will love! This banana bread recipe takes only 15 minutes to prepare.
There are so many delicious recipes to make when you have ripe bananas on hand! Other favorites include my Banana Cupcakes and Magnolia Bakery Banana Pudding recipe. I hope you try them!
Why this recipe works
This recipe is my favorite because it uses Greek yogurt in place of oil or butter, which have a higher fat content. Greek yogurt does wonders in this recipe! It is low in fat, high in protein, and creates a moist crumb texture.
I’m also a huge proponent for making food that uses up some of the stuff I already have. If we don’t eat our bunch of bananas before they go too ripe, this or my banana choc chip muffins are my go-to recipes. If you’re looking for a chocolate chip-free banana bread recipe, check out my original, moist banana bread.
Ingredients needed
- Bananas: You’ll need about 3 ripe, mashed bananas. The riper the bananas the easier they’ll be to mash and the creamier the batter will be.
- Large eggs — Be sure to set the eggs out to let them come to room temperature. This helps the ingredients mix together better and aids in baking.
- Plain Greek yogurt — Or sour cream. Using yogurt or sour cream will create a moist loaf and is healthier than butter.
Step-by-step instructions
- In a small bowl, whisk the flour, baking soda, and salt. Set aside.
- In a large bowl whisk the brown sugar, sugar, and melted butter until combined, about 1-2 minutes.
- Whisk the mashed bananas, eggs, vanilla, and Greek yogurt in with the brown sugar/butter mixture. Mx until combined.
- Using a rubber spatula or large spoon, stir in the dry ingredients until just moistened.
- Fold in the chocolate chips.
- Spoon the batter into the loaf pan. Sprinkle extra chocolate chips over top, if you want.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Recipe tips
Use a cooking spray that contains flour when spraying your bread pan. If you don’t have this kind of cooking spray I suggest you grease and flour the pan to ensure no bread sticks to the pan.
Toss your chocolate chips in a teaspoon of flour to help them not sink to the bottom of the bread pan. I add the chocolate chips right after I’ve mixed the flour just 1 or 2 times. You want the chocolate chips lightly doused in the flour to help prevent them from sinking.
Leave a handful of chocolate chips to sprinkle on top before placing the pan in the oven.
Cover your bread with aluminum foil if it’s getting too dark too soon. I added aluminum foil to mine at the 50-minute mark.
Let the bread cool completely before cutting it. This limits the tendency for the bread to break while cutting.
Storing instructions
Store the bread in an airtight bag or container at room temperature for 4-5 days. Personally, I think banana bread tastes better the following day!
FAQs
Yes! Make an extra loaf and let it cool completely before wrapping it in plastic wrap first, then wrap it with aluminum foil. It should keep in the freezer for 2-3 months. When ready to eat, remove from the freezer and let thaw overnight. In the morning, remove the wrapping and slice to eat.
There are definitely some healthy aspects to this bread. Using bananas is a great way to bring in a healthy fruit into a sweet loaf. If you’re looking to make this loaf a bit healthier, use the Greek yogurt instead of sour cream. You can also swap out the granulated sugar for honey (of the same amount), however I haven’t tested that option, so if you try that, leave a comment and let me know how it works!
Yes you can, although they won’t have the same texture as a muffin. To make things easier on you I have a perfect banana chocolate chip muffin recipe right here!
Other delicious breads
Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review.
Chocolate Chip Banana Bread
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar - packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter - melted
- 1 1/2 cups overly ripe bananas - mashed (about 3 medium/large bananas)
- 2 large eggs - at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup plain Greek yogurt - or sour cream
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup mini chocolate chips - plus extra for topping
Equipment
Instructions
- Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray (that contains flour).
- In a small bowl, whisk the flour, baking soda, and salt. Set aside.
- In a large bowl whisk the brown sugar, sugar, and melted butter until combined, about 1-2 minutes. Whisk in the mashed bananas, eggs, vanilla, and Greek yogurt.
- Using a rubber spatula or large spoon, stir in the dry ingredients until just moistened. Fold in the chocolate chips.
- Spoon the batter into the loaf pan. Sprinkle extra chocolate chips overtop, if you want.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. If the bread is getting too dark for your liking you can cover the loaf with aluminum foil. I did this around the 50 minute mark.
- Remove from the oven and let cool on a wire rack for 15-20 minutes. Turn the bread out and let it continue to cool. Slice the bread once completely cool.
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3 Comments on “Chocolate Chip Banana Bread”
I’ve tried many banana bread recipes over the years and this one is hands down my favorite. The chocolate adds some sweetness without overpowering the flavor of the bananas. Love!
Happy to hear that! Thanks for the great review, Amber!
My go-to banana bread recipe! Absolutely perfect!