Description
This Chocolate Chip Banana Bread is incredibly moist, packed with ripe bananas, and loaded with mini chocolate chips for a deliciously sweet treat. Perfect for breakfast, snack, or dessert, it combines the richness of bananas with the indulgence of chocolate in a soft, tender loaf.
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 (or sour cream)
Sugars
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
Dry Ingredients
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a loaf pan or line 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 (or sour cream). Mix well until smooth and fully blended.
- Add Sugars: Stir in both the light brown sugar and granulated sugar until the mixture is uniform and slightly creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour (or gluten-free flour), baking soda, and salt to distribute the leavening and seasoning evenly.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips: Carefully fold 3/4 cup of mini chocolate chips into the batter, ensuring they are evenly dispersed.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle a handful of extra mini chocolate chips on top for a decorative finish and added chocolate bursts.
- Bake the Bread: Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as a delicious snack or breakfast treat.
Notes
- This banana bread is best served fresh but can be stored in an airtight container for up to 3 days at room temperature.
- For a dairy-free option, substitute the butter with coconut oil and use a dairy-free yogurt alternative.
- Mini chocolate chips melt more uniformly than regular-sized chips, providing consistent chocolate throughout the loaf.
- If you prefer less sweetness, reduce the granulated sugar to 1/3 cup.
- Make sure bananas are very ripe with brown spots for maximum flavor and moisture.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
