Can I use overripe bananas for this recipe?

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.

Can I make this banana bread gluten-free?

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.

What’s the best way to tell when the banana bread is done?

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.

Can I substitute the mini chocolate chips with regular-sized chips?

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.

Chocolate Chip Banana Bread: Moist & Delicious Treat

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

Scale

Banana Mixture

1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured
1/2 cup (100g) packed light brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (110g) unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/2 cup (130g) 2% Greek yogurt (sour cream also works)

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 mini chocolate chips for sprinkling on top

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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 3/4 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