Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Chip Banana Bread

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

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

  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).

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.