Chocolate Chip Banana Bread

It’s a simple, classic, ideal recipe for a baker of any level. This modern twist on banana bread provides a powerful banana flavor with melt-in-your-mouth moistness. Chocolate chips add even more lusciousness and deepen the flavor. It’s the only banana bread recipe you’ll ever need!

Why I love this recipe.

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 at 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.

Everything you’ll need to make this recipe.

• 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.

Here’s how to make this recipe.

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.

2. Add the wet ingredients. Using a fork, roughly mash the bananas. Mix into the batter along with the Greek yogurt and vanilla extract.

3. Mix in the dry ingredients. Add the flour to the batter. Add in the salt and baking soda. Mix until the flour is incorporated. Fold in the chocolate chips.

4. Bake the bread. Distribute the batter evenly into a 9×5 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 to 65 minutes, or until a skewer or toothpick can be inserted and removed without any batter sticking. After baking, let cool for 10-15 in the pan. Remove from the pan and allow to cool fully before serving.

These pro tips will make this recipe a success.

• Get an accurate measurement of the bananas. Mashing them and using a measuring cup before adding them to the batter will ensure the proper amount is used. 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.
• When it comes to mixing the dry ingredients into the batter, mix just until it’s incorporated. Overmixing can make the batter coarse and dry.
• Use a parchment sling for easy removal once the bread is finished baking. Place a piece of parchment paper along the bottom and long sides of the pan. Metal clips can be used on the top edges to keep it in place. Once the bread has been baked, simply pull the ends up to remove from the pan.

You’ll love these other dessert recipes.

• Pumpkin bars
• Spiced carrot muffins
• Apple pie bars
• Lazy raspberry cobbler
• Peach crisp
• Strawberry crumb bars
• Rhubarb buttermilk cake
• Chocolate chip banana bars
• Grandma’s classic banana bread

Watch how to make this recipe.