This post may contain affiliate links. Please see my disclosure policy.
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.
Success Tips
Use room temperature ingredients. Bring Greek yogurt and egg to room temperature before baking. It makes a big difference – everything mixes together more smoothly, and it gives this quick bread a soft, tender crumb.
Reach for the ripest bananas in the bunch. For the best flavor, go with ripe bananas that are nicely speckled (but not totally black). For this recipe, you’ll use 1 cup mashed ripe banana, which is usually 2 large 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.
Don’t overmix the batter! Fold the wet and dry ingredients together until almost combined, then gently fold in chocolate chips. The finished batter is textured and visibly lumpy.
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.
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.
Gently fold in chocolate chips.
Scrape batter into prepared pan and smooth the top with a spatula. Sprinkle a generous handful of chocolate chips over the batter.
Bake banana bread for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
If the top starts to brown too quickly, loosely tent it with a piece of foil during the last 15 minutes of baking.
Enjoy this banana chocolate chip bread on its own, or take it to the next level with a generous spread of whipped honey butter!
Moist Chocolate Chip Banana Bread with Greek Yogurt
- 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
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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
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.
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. Defrost 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.
Hiiii! I wanted to come by and tell you that my entire family loves this recipe!!! I have recommended it to some family and friends as well and it was all a hit! Thank you for this delicious recipe!
Thank you so much, Trang! That’s so nice to hear! 🙂
Forgot to mention that I follow you on Instagram, as well. Love the beautiful pictures and all your posts. The next recipe if yours I’m going to try is the triple chocolate loaf. It looks heavenly!
Thank you so much, I hope you love the chocolate loaf as well! 🙂
Best banana bread ever! Had never had banana bread with chocolate chips (I know, right?! Where have I been?!) so WOW!
Hi Lynna, so glad to hear that. Thank you so much for your feedback! 🙂
I’ve been following Laura a while now via my public instagram and today finally had all but 1 ingredient available to try. I replaced greek yogourt with cream cheese and a tbsp of milk.
This turned out amazing!! Truly the best. Versus with other recipe I’ve tried. So moist on the inside, nice and crispy up top. Definitely a new favorite for our family! 😋❤
Thank you so much, Trang! I’m so happy you tried this banana bread! 🙂
Great banana bread! I used a raspberry Greek yogurt as that is what I had on hand and the flavor was not impacted. I bet this recipe would be great with mini chocolate chips too. Thanks for sharing!
Thanks Ana, so glad you tried this bread! 🙂
This is the best banana bread I have made by far. So moist and delicious. I made one tasted it, had to make another for friend. Thank you for your lovely recipes.
Thank you for your wonderful feedback, Sandy! 🙂
Love how easily this recipe came together. I subbed full fat plain yogurt instead of Greek yogurt and the bread still came out soft and tender. This is a great recipe to bake with your little ones.
Hi Holli, I’m so glad you tried this recipe! 🙂
Hi! Would it be possible to give measurements in grams as well? Your recipes look so lovely!
Hi Janki, thanks for your note! I’ve added gram measurements to the recipe as well. Happy baking! 🙂