There’s something truly comforting about the smell of warm bananas and chocolate filling your kitchen. This Chocolate Chip Banana Bread Recipe is one of my all-time favorites because it’s extra moist, bursting with ripe banana flavor, and has plenty of melty chocolate in every bite—perfect for any time of day.
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Why You'll Love This Recipe
I can’t recommend this Chocolate Chip Banana Bread Recipe enough. Every time I make it, the balance of sweetness, banana depth, and chocolate makes it feel like a special treat but with comforting, familiar ingredients. It’s one of those recipes you’ll come back to again and again.
- Incredibly moist texture: Thanks to the Greek yogurt and melted butter, this bread stays soft and tender for days.
- Loaded with ripe bananas: You’ll get a rich banana flavor, not just a hint, which makes it truly unforgettable.
- Chocolate chips galore: Mini chocolate chips throughout ensure every slice has sweet pockets of melty chocolate.
- Easy to customize: This recipe is very forgiving and perfect for tweaking with your favorite add-ins or dietary needs.
Ingredients & Why They Work
The ingredients list is wonderfully simple but thoughtfully put together to deliver maximum flavor and texture. Using ripe bananas brings natural sweetness and moisture while the Greek yogurt keeps the bread tender without being heavy.
- Ripe Bananas: The riper, the better—don’t underestimate how much flavor these bring.
- Light Brown Sugar: Adds a hint of caramel depth that works beautifully with bananas.
- Granulated Sugar: Balances sweetness and helps create a slightly crisp crust.
- Unsalted Butter: Melted for richness and to keep the crumb tender.
- Large Eggs: Provide structure and help everything hold together.
- Vanilla Extract: Enhances all the other flavors with warm vanilla notes.
- Greek Yogurt: Adds moisture and a slight tang that balances sweetness—sour cream works too if you prefer.
- All-Purpose Flour (or Gluten-Free Flour): The base ingredient; choose a quality gluten-free blend if needed.
- Baking Soda: Gives the bread lift and helps it rise just right.
- Salt: A pinch to bring out flavors and balance sweetness.
- Mini Chocolate Chips: Their small size lets them melt into little pockets of chocolate without overwhelming the bread’s texture.
Make It Your Way
Over time, I’ve played around with this Chocolate Chip Banana Bread Recipe to suit different occasions and tastes, and it’s so flexible! Feel free to make it your own—it’s just as forgiving as it is delicious.
- Add Nuts: I love tossing in chopped walnuts or pecans for a bit of crunch and extra nuttiness—it adds wonderful texture contrast.
- Swap Yogurt: If you want a dairy-free option, coconut yogurt works well, but keep an eye on moisture level.
- Go Double Chocolate: Mix in a few tablespoons of cocoa powder to turn this into a chocolate banana bread dream.
- Spices: Cinnamon or nutmeg add cozy warmth—just a teaspoon makes a subtle but lovely difference.
- Mini Muffins: Pour batter into a mini muffin tin for cute, portable treats that bake faster.
Step-by-Step: How I Make Chocolate Chip Banana Bread Recipe
Step 1: Mash those bananas really well
Start by peeling your ripe bananas—extra ripe with plenty of brown spots are best—and mash them with a fork or potato masher until smooth with just a few small lumps. This ensures the banana flavor is evenly spread throughout the bread. I like to get a little messy here; it smells amazing already!
Step 2: Mix wet ingredients thoroughly
In a big bowl, combine the melted butter with both sugars, stirring until everything is well blended and slightly creamy. Then whisk in the eggs, vanilla extract, and Greek yogurt. This combination might look a bit thick at first, but once you add the bananas, it all comes together beautifully.
Step 3: Combine dry ingredients separately
In another bowl, whisk together the flour, baking soda, and salt. Sifting is optional, but I like to whisk well to avoid any lumps. This step ensures even distribution of the leavening agent so your bread rises perfectly.
Step 4: Gently fold dry into wet
Slowly add your dry ingredients into the wet mixture, folding gently with a spatula. You want to combine just until there are no streaks of flour—overmixing can make the bread dense. Finally, fold in the mini chocolate chips, reserving a few to sprinkle on top before baking.
Step 5: Bake and resist the urge to open
Pour the batter into a greased or parchment-lined loaf pan, smooth the top, and sprinkle with reserved chocolate chips. Bake at 350°F (175°C) for about 60 minutes, but start checking around the 55-minute mark. Test doneness with a toothpick in the center—it should come out mostly clean but moist crumbs are okay. Opening the oven too often can make it sink, so trust your instincts here!
Step 6: Let it cool before slicing
Once out of the oven, let the bread cool in the pan for 10-15 minutes. This allows it to set and makes slicing cleaner. Then transfer to a wire rack to cool completely or just warm enough to enjoy with a cup of coffee or tea.
Top Tip
From testing this recipe multiple times, I’ve gathered a few tips that’ll help you nail the perfect Chocolate Chip Banana Bread every time—it’s all about timing and technique!
- Use very ripe bananas: They’re naturally sweeter and will mash easier, giving you deeper banana flavor and a moist crumb.
- Don’t overmix the batter: Mixing just until combined keeps the texture light and fluffy instead of tough.
- Melt the butter first: This ensures it incorporates smoothly and keeps your bread moist without heavy fat pockets.
- Resist opening the oven door too early: A sudden temperature drop can cause the bread to collapse—trust the bake time but start checking near the end.
How to Serve Chocolate Chip Banana Bread Recipe
Garnishes
I usually keep it simple by brushing a little melted butter on warm slices, which really enhances the flavor and shine. Sometimes I top with extra mini chocolate chips or even a light dusting of powdered sugar for special occasions.
Side Dishes
This banana bread pairs wonderfully with a dollop of Greek yogurt or some fresh berries on the side, especially for breakfast or brunch. For an indulgent snack, cream cheese spread or nut butter are surprisingly delicious choices.
Creative Ways to Present
For gatherings, I slice the loaf and arrange pieces on a pretty platter with small bowls of extra chocolate chips and walnuts nearby for guests to sprinkle on. Another fun idea is using muffin tins for mini loaves—great for kid parties or as grab-and-go snacks!
Make Ahead and Storage
Storing Leftovers
After baking, I store leftover banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature. It usually stays moist and delicious for about 3 days. If your kitchen is warm, refrigerate to prolong freshness.
Freezing
I often slice the bread and freeze individual pieces wrapped in plastic wrap and foil. This way, it’s easy to grab a slice or two whenever I want. It freezes very well and can be kept frozen for up to 3 months.
Reheating
To reheat, I like popping the slices in the toaster oven for 3-5 minutes or microwaving them for about 20 seconds—just enough to warm them through without drying out. This brings back that fresh-baked feel really nicely.
Frequently Asked Questions:
Absolutely! Overripe bananas with brown spots or a few soft areas are perfect—they’re sweeter and mash easily, which makes the bread more moist and flavorful.
Yes, you can replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure you use a blend meant for baking to get the best texture.
Insert a toothpick or cake tester into the center. It should come out clean or with just a few moist crumbs. Avoid testing too early because it may still be wobbly inside.
Yes, but mini chocolate chips spread through the bread more evenly and melt better, creating those lovely little pockets of chocolate throughout. Regular chips will work but may sink more or create larger holes.
Final Thoughts
This Chocolate Chip Banana Bread Recipe is one I return to again and again because it feels like a small, warm hug in loaf form. It’s comforting, easy, and universally loved—perfect for sharing with friends or enjoying quietly with your morning coffee. Give it a try—you likely have the bananas right now, and I promise it’s worth every minute spent baking.
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Chocolate Chip Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Chocolate Chip Banana Bread is incredibly moist, packed with ripe bananas, and generously loaded with mini chocolate chips. Perfect for a sweet breakfast or an indulgent snack, it's simple to make and delivers comforting, delicious results every time.
Ingredients
Banana Mixture
- 1 ½ cups (380g) ripe and mashed banana (3-4 medium bananas), measured
- ½ cup (100g) packed light brown sugar
- ½ cup (100g) granulated sugar
- ½ cup (110g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (130g) 2% Greek yogurt (sour cream also works)
Dry Ingredients
- 1 ⅓ cups (180g) all-purpose flour or 1-to-1 gluten-free baking flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-Ins
- ¾ cup (140g) mini chocolate chips
- a handful more mini chocolate chips for sprinkling on top
Instructions
- Preheat and prepare the pan. Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to prevent sticking.
- Mix wet ingredients. In a large bowl, combine the mashed bananas, light brown sugar, granulated sugar, and melted butter. Mix well until smooth. Then, add the eggs one at a time, beating well after each addition. Stir in vanilla extract and Greek yogurt until fully incorporated.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and seasoning.
- Combine wet and dry mixtures. Gradually add the dry ingredients into the banana mixture. Stir gently just until combined; avoid overmixing to keep the bread tender.
- Add chocolate chips. Fold in ¾ cup of mini chocolate chips evenly through the batter.
- Transfer to pan and top. Pour the batter into the prepared loaf pan. Sprinkle the remaining handful of mini chocolate chips evenly over the top for a chocolatey crust.
- Bake the bread. Place the pan 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 before serving. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- For a dairy-free version, substitute Greek yogurt with coconut yogurt or a vegan sour cream alternative.
- Mini chocolate chips work best as they distribute evenly and melt nicely without sinking.
- Make sure bananas are very ripe for optimal sweetness and moisture.
- Don’t overmix the batter to keep the bread soft and tender.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 slice (about 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: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
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