This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This Chocolate Chip Banana Bread
I didn’t realize I grew up with what some people feel is an inferior banana bread. Grandma Conrad always made banana bread (what we called a classic banana bread) and would give it to anyone who stopped by her home. It wasn’t overly sweet and slightly drier because she loved to spread a layer of butter on each slice. For years, this is all I knew of as banana bread.
I now realize many are used to a sweeter and more moist version. I find both types equally good; it just depends on what you are used to. This recipe is a loaf that is both slightly sweet and moist, with plenty of bananas for maximum flavor. Chocolate chips are never a question for me, and they add that perfect finish.
Chocolate Chip Banana Bread Ingredients
- Bananas have more sugar content and become sweeter the riper they get. For the best, sweetest flavor, allow the bananas to get dark and spotted.
- Light brown sugar adds additional flavor and helps pump up the moisture of the resulting bread.
- Greek yogurt keeps the bread tender and moist.
- Chocolate chips simply make us happy. Need I say more? All joking aside, the chocolate chips can be added or omitted based on personal preference.
The full amount of each ingredient can be found in the recipe card below.
How to Make Chocolate Chip Banana Bread
Step 1: Prepare the batter – Using a stand or hand mixer, incorporate the butter and brown sugar. Once combined, mix in the eggs one at a time.
Step 2: Add the wet ingredients – Using a fork, roughly mash the bananas. Mix into the batter along with the Greek yogurt and vanilla extract.
Step 3: Mix in the dry ingredients – Add the flour to the batter. Add in the salt and baking soda. Mix until the flour incorporates. Fold in the chocolate chips.
Step 4: Bake the bread – Distribute the batter evenly into an 8 ½ x 4 ½-inch loaf pan. If a strong top crack is desired, run a knife lengthwise through the batter. Place the bread into a preheated 350°F oven for 60-65 minutes, or until an inserted skewer or toothpick removes without any batter sticking. After baking, let cool for 10-15 minutes in the pan. Remove from the pan and allow to cool fully before serving.
Recipe Tips
- Get an accurate measurement of the bananas. Mash them and use a measuring cup before adding them to the batter. This helps contribute to the correct amount of sweetness and moisture.
- Be mindful when baking with flour. When measuring, don’t pack it into the measuring cup. Instead, gently sift it into the cup using a scoop. This gives you a proper measurement.
- Mix the dry ingredients until just incorporated. Over-mixing can make the batter coarse and dry.
- Use a parchment sling for easy removal. Place a piece of parchment paper along the bottom and long sides of the pan. Use metal clips on the top edges to keep it in place. Once the bread has baked, simply pull the ends up to remove from the pan.
Follow These Tips
Serving & Storage
To serve – Serve at room temperature once the frosting has set slightly. Cut into bars and serve on a platter. These are great for gatherings, potlucks, or an easy weeknight dessert.
To store – Store covered in the fridge for up to 5 days. Freeze frosted or unfrosted bars, tightly wrapped, for up to 3 months. For best texture, freeze unfrosted and add fresh frosting after thawing.
Frequently Asked Questions
The more spotted and brown, the better. Bananas become sweet and develop more flavor as they ripen.
No, the chocolate chips can be omitted with no other changes.
Yes, smaller pans for miniature loaves can be used. The baking time will need to be adjusted as they will take less time to bake.
In the fridge, the bread will stay fresh for 3-4 days. In the freezer, the bread will keep fresh for 2-3 months.
More Dessert Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chocolate Chip Banana Bread
Ingredients
- 8 tbsp (1 stick) unsalted butter room temperature
- ¾ cup light brown sugar
- 2 large eggs
- 2 cups mashed bananas (about 4 large bananas)
- ⅓ cup plain Greek yogurt
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp kosher salt
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease one 8 ½ x 4 ½-inch loaf pan and set it aside.
- In a bowl, combine the butter and sugar. Beat until it is creamed, 3-5 minutes. Add the eggs one at a time, beating after each addition until incorporated. Add the mashed banana, Greek yogurt, and vanilla extract. Beat until incorporated and smooth.8 tbsp (1 stick) unsalted butter, ¾ cup light brown sugar, 2 large eggs, 2 cups mashed bananas (about 4 large bananas), ⅓ cup plain Greek yogurt, 1 ½ tsp vanilla extract
- Pour in the flour, salt, and baking soda. Fold to combine until a few dry streaks of flour remain. Then add the chocolate chips and fold to finish incorporating.2 cups all-purpose flour, ½ tsp kosher salt, 1 tsp baking soda, 1 cup semi-sweet chocolate chips
- Pour into the prepared loaf pan. To help create a center crack, if desired, run a knife down the middle of the batter, touching the bottom of the pan. Bake in the preheated 350°F oven until it is golden brown on top and a skewer inserted in the middle comes out clean, 60-65 minutes. Once baked, remove from the oven and cool in the pan for 10 minutes. Remove from the pan and cool fully before slicing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Excellent banana bread. Not overly sweet. This bread had a very nice firm texture. I did add nuts and a bit of ground cinnamon at my husband’s request. This recipe will replace the original, long standing recipe I had used in the past.
This is one of the best banana bread recipes I’ve found! It’s absolutely delicious and has become a household staple for us. My son requested muffins, and this recipe made 12 muffins and about 1/2 of a normal sized loaf.
I just made this yesterday after seeing your video on FB. It’s delicious! Everyone in my family loved it! It’s easy to make too! I used a mini muffin pan and baked for 25 mins. So good! Thank you for sharing! I love your videos! 😊
Amazing banana bread! I add a sprinkle of vanilla sugar on top before baking for the sweet crunch.
I love your channel, recipes, gardening, and your energy.