Easy Chocolate Chip Banana Bread

Super moist and studded with rich chocolate chips, you’ll love this easy chocolate chip banana bread! The Greek yogurt banana bread batter comes together in 20 minutes (thank you, melted butter!) and bakes up perfectly golden with a tender crumb. Filled with ripe bananas and plenty of semi-sweet chocolate chips, it’s no secret that this is the best banana bread! Recipe makes 1 loaf and freezes well.

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Key Ingredients

• Flour – Regular all-purpose flour is perfect in this recipe.
• Granulated sugar – Sweetens the bread.
• Baking powder, baking soda, and salt
• Bananas – Use ripe, speckled bananas for the best flavor.
• Greek yogurt (or sour cream) – Makes this banana bread incredibly moist and tender. I love the creaminess and subtle tang of Greek yogurt, which is a nice complement to the sweet bananas and gooey chocolate.
• Unsalted butter – Melted butter gives this banana bread rich, classic flavor and makes this an easy stir together recipe, no electric mixer required.
• Egg – One large egg binds the batter together.
• Vanilla – Pure vanilla extract brings out the flavors.
• Chocolate chips – Fold chocolate chips into the batter and sprinkle more on the top before baking for plenty of chocolate in every bite. Semisweet or dark chocolate chips are both delicious in this recipe. You can use full size chips or mini chips, or a mix!

Craving more banana bread? Try my easy banana bread muffins next! If you have more ripe bananas, mocha banana bread and toffee banana bread are always crowd pleasers.

Success Tips

Room temperature ingredients – Bring Greek yogurt (or sour cream) and egg to room temperature before baking. Room temperature ingredients incorporate more easily into the batter and give this quick bread a tender crumb.

Bananas – My favorite bananas for banana bread are ripe and speckled (not blackened). For this recipe, you’ll use 1 cup mashed ripe banana. This is usually about 2 large bananas, or 3 smaller bananas. Place the ripe bananas in a bowl and mash with the back of a fork or potato masher until completely mashed.

Mix gently – Don’t overmix the batter! Gently fold the wet and dry ingredients together until almost incorporated, then gently fold in chocolate chips. The finished batter is textured and visibly lumpy.

Step by Step: How to Make Chocolate Chip Banana Bread

Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. 

Combine mashed banana, Greek yogurt, melted butter, egg, and vanilla in a medium bowl. Whisk well until combined.

Add wet ingredients to flour mixture and fold in until almost combined. Fold in chocolate chips.

Scrape batter into prepared pan and smooth with an offset spatula. Sprinkle chocolate chips over the batter.

Bake banana bread at 350°F for 55 to 60 minutes. Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached (baking time may vary based on moisture content of the bananas).

If you feel the top of the bread is browning too quickly, loosely tent with a piece of aluminum foil in the last 15 minutes of baking.

Storage Tips

Store banana bread tightly wrapped in foil for 1 to 2 days at room temperature, or refrigerate for up to 4 days (reheat in the oven before serving for the best texture).

How to Freeze Banana Bread

Cool bread completely on a wire rack, then place on a parchment-lined baking sheet and freeze flat for 1 hour. After 1 hour, wrap the bread well with a layer of plastic wrap and a layer of foil (or place in a freezer bag). Freeze banana bread for up to 2 months.

When you’re ready to enjoy, defrost the banana bread in the refrigerator or at room temperature (still wrapped to prevent condensation from forming).

To freeze banana bread slices, use a serrated knife to slice the bread and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months.

More banana bread recipes to try:

• Mocha Banana Bread
• Toffee Banana Bread
• Nutella Swirl Banana Bread
• Coconut Macadamia Banana Bread

Did you try this Chocolate Chip Banana Bread Recipe? Let me know by leaving a comment and rating below!

Easy Moist Chocolate Chip Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf, 12 slices
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

The best chocolate chip banana bread recipe! Super moist and studded with rich chocolate chips, you’ll love this easy banana bread made with Greek yogurt and melted butter. Recipe makes 1 loaf and freezes well.

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Ingredients

Banana Bread

• 1 1/2 cups (210 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 tsp (5 g) baking powder
• 1 tsp (6 g) baking soda
• 1/2 tsp (3 g) salt
• 1 cup (240 g) mashed ripe banana
• 3/4 cup (180 g) plain Greek yogurt, at room temperature
• 1/4 cup (56 g) unsalted butter, melted and slightly cooled
• 1 large egg (50 g), lightly beaten, at room temperature
• 2 tsp (8 g) vanilla extract
• 3/4 cup (128 g) semisweet chocolate chips

Topping

• 1/4 cup (42 g) semisweet chocolate chips

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Instructions

1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
2. Make banana bread: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Fold in chocolate chips.
3. Scrape batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles and sprinkle chocolate chips over the batter.
4. Bake banana bread for 55 to 60 minutes, until bread is golden and springs back to the touch (if desired, tent with foil after 40 minutes of baking time to prevent over-browning). Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully lift bread from pan and cool completely.
5. Store banana bread tightly wrapped in foil for 1 to 2 days, or refrigerate for up to 4 days (reheat in the oven before serving for the best texture).

Equipment

Loaf Pan

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Mixing Bowls

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Notes

Baking time: Will vary based on moisture content of the bananas. Begin checking bread after 55 minutes. If using bananas that were previously frozen, baking time may be up to 75 minutes.

Frozen bananas: To use frozen bananas, thaw the bananas first and drain off any excess liquid. Mash bananas gently and proceed as directed in the recipe. Keep in mind that using frozen bananas will increase baking time.