Chocolate Chip Banana Bread

This chocolate chip loaded banana bread recipe is so moist! One of my favorite recipes to make when I have brown bananas on my counter.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 458kcal

Author Whitney Wright

Equipment

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

Instructions

Preheat oven to 350°F. Spray a 9x5 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.

Notes

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.

Nutrition