Description
This Chocolate Chip Banana Bread is incredibly moist, packed with ripe bananas, and bursting with mini chocolate chips, making it a perfect treat for any time of the day. The addition of Greek yogurt keeps it tender and rich, while the toasted chocolate chips add a touch of sweetness to every bite.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured
- 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
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 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 + a handful more for sprinkling on top
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it lightly or lining it with parchment paper for easy removal.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, melted butter, eggs, vanilla extract, and Greek yogurt. Stir until the mixture is smooth and well incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the light brown sugar, granulated sugar, flour, baking soda, and salt to evenly distribute the leavening and salt.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix to keep the bread tender.
- Add chocolate chips: Fold in 3/4 cup of mini chocolate chips evenly into the batter.
- Pour and sprinkle: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining mini chocolate chips evenly over the top for added texture and visual appeal.
- Bake: Place the loaf in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and serve: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and enjoying.
Notes
- For even more moisture, substitute sour cream for Greek yogurt if desired.
- You can use either all-purpose flour or a gluten-free one-to-one baking flour for a gluten-free version.
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to maintain a tender crumb.
- Use mini chocolate chips for even distribution and better melting into the bread.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
