Chocolate Chip Banana Bread Recipe
Sink your teeth into this Chocolate Chip Banana Bread Recipe—a moist, buttery loaf bursting with ripe banana flavor and studded with gooey chocolate chips for the ultimate cozy treat.
Whenever autumn breezes in or you’ve got a handful of overripe bananas on the counter, this Chocolate Chip Banana Bread Recipe comes to the rescue. It isn’t just another banana bread—my twist adds a handful of dark chocolate chips for pockets of sweet surprise, plus a sneaky spoonful of Greek yogurt keeps every slice tender. I first whipped this up on a Sunday morning in my grandmother’s old kitchen, with the radio playing jazz and my grandchildren tugging at my apron. It quickly became our go-to after-school snack, and I’ve since polished it into the loaf you’ll make again and again.
Why You’ll Love This Recipe
- Comfort bake with minimal fuss—no fancy gadgets required.
- Ripe bananas provide natural sweetness and moistness.
- Greek yogurt boosts creaminess and adds protein.
- Dark or semi-sweet chocolate chips melt into dreamy pockets of flavor.
- Cinnamon and vanilla notes give a hint of warmth.
- One-bowl mixing means fewer dishes to wash.
- Perfect for breakfast, snack time, or a potluck favorite.
- Freezes beautifully for make-ahead convenience.
Ingredients
• 1¾ cups (220g) all-purpose flour (I like King Arthur for consistency)
• 1 teaspoon baking soda (ensures a nice rise)
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon (optional, but it deepens the flavor)
• ¾ cup (150g) granulated sugar (sub with coconut sugar for a nuttier note)
• 2 large eggs, room temperature (brings batter together)
• 1 teaspoon pure vanilla extract (real stuff, not imitation)
• ½ cup (120g) plain Greek yogurt (full-fat adds richness)
• 3 medium very ripe bananas, mashed (about 1¼ cups; the browner, the sweeter)
• 1 cup (175g) chocolate chips (Ghirardelli semi-sweet or dark)—plus extra for sprinkling
Tips for Choosing & Prepping Ingredients
– Bananas: Look for lots of brown speckles; that’s when they’re at peak sweetness.
– Flour: Spoon and level to avoid a dry loaf.
– Yogurt: If you only have sour cream, it works too but cut back sugar by a tablespoon.
Directions
-
Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal—trust me, that lift-out trick feels like magic. -
Whisk Dry Ingredients
In a large bowl, whisk together flour, baking soda, salt, and cinnamon. This step keeps pockets of soda from clumping and gives an even crumb. -
Combine Wet Ingredients
In a separate bowl, beat the sugar and eggs until glossy—about 1 minute by hand (or 30 seconds in a stand mixer on medium). Stir in vanilla extract and Greek yogurt until smooth. -
Mash & Mix Bananas
Add mashed bananas to the wet mix. A few lumps are fine—they’ll steam out and create tunnels of banana goodness. -
Fold & Sprinkle Chips
Pour wet ingredients into dry, folding gently with a silicone spatula. Overmixing makes tunnels in the bread, so stop when you see no streaks of flour. Fold in most of the chocolate chips, reserving a handful to scatter on top. -
Pour & Bake
Transfer batter to the prepared pan, smoothing the top. Bake for 55–65 minutes. You’ll know it’s done when a skewer inserted in the center comes out with just a few moist crumbs. If the top browns too fast, tent with foil after 35 minutes. -
Cool & Slice
Let the loaf cool in the pan for 10 minutes, then lift it out via parchment and finish cooling on a wire rack. Slice and serve once it’s lukewarm—melty chips are divine, but cooling ensures neat cuts.
Servings & Timing
Makes 1 loaf (12 generous slices)
Prep Time: 15 minutes
Bake Time: 55–65 minutes (mid-oven swap after 35 minutes if browning too much)
Cool Time: 10 minutes in pan + 20 minutes on rack
Total Time: About 1 hour 30 minutes
Variations
• Walnut & Chocolate Chip: Stir in ½ cup chopped toasted walnuts for crunch.
• Gluten-Free: Swap a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum.
• Paleo-Style: Use almond flour, coconut sugar, and dairy-free yogurt.
• Espresso Banana Bread: Dissolve 1 tablespoon instant espresso in yogurt.
• Mini Muffins: Divide batter into a 24-cup mini muffin tin, bake 18–20 minutes.
Storage & Reheating
Refrigerator: Wrap cooled loaf tightly in plastic or foil; keeps 4–5 days.
Freezer: Slice and freeze in a zip-top bag for up to 3 months—label with date.
Reheat: Microwave a slice for 15–20 seconds on low power or rewarm in a 300°F oven for 5 minutes.
Make-Ahead: Mix batter the night before, cover bowl and keep in fridge; bake fresh in the morning.
Notes
• I’ve learned that overripe bananas (those with dark spots) make the bread sweet without extra sugar.
• If your batter feels too thick, add a tablespoon of milk—or even coffee—for extra moisture.
• For an ultra-tender crumb, replace ¼ cup flour with almond meal.
• Freshly ground cinnamon gives more vivid warmth than pre-ground—it’s worth the little effort.
FAQs
Q1: Can I use brown sugar instead of white?
A: Absolutely—light or dark brown sugar adds a caramel note but might make the crumb slightly denser.
Q2: Why did my bread sink in the middle?
A: Most likely underbaked or oven temp too low. Test with a skewer at 55 minutes and tent with foil if top darkens.
Q3: My bananas aren’t ripe—can I speed-ripen them?
A: Place unpeeled bananas on a baking sheet in a 300°F oven for 10–12 minutes until skins turn black. Let cool.
Q4: How do I make dairy-free banana bread?
A: Swap Greek yogurt for coconut or almond yogurt and use dairy-free chocolate chips.
Q5: Can I halve the recipe?
A: Sure—use an 8×4-inch pan and reduce baking time to 45–55 minutes, checking early.
Q6: What’s the best pan for even baking?
A: Light-colored metal pans heat evenly; glass can brown edges faster.
Q7: Why isn’t my banana bread moist?
A: Check your flour measurement—too much can dry it out. Spoon and level rather than scooping.
Q8: Can I add fruit?
A: Blueberries, raspberries, or chopped strawberries fold in nicely—do it gently to avoid turning batter purple.
Conclusion
This Chocolate Chip Banana Bread Recipe brings together simple pantry staples and ripe bananas to create a moist, flavor-packed loaf everyone will ask for seconds of. Whether you’re baking for breakfast, school lunches, or a casual get-together, it’s an easy, forgiving recipe that feels festive any season. Give it a whirl, let me know how yours turns out, and don’t forget to explore my other banana treats like Banana Oat Pancakes or Caramelized Banana French Toast!
Chocolate Chip Banana Bread
Ingredients
- 1 3/4 cups all-purpose flour I like King Arthur for consistency
- 1 teaspoon baking soda ensures a nice rise
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional, but it deepens the flavor
- 3/4 cup granulated sugar sub with coconut sugar for a nuttier note
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract real stuff, not imitation
- 1/2 cup plain Greek yogurt full-fat adds richness
- 3 medium ripe bananas mashed (about 1 1/4 cups; the browner, the sweeter)
- 1 cup chocolate chips Ghirardelli semi-sweet or dark—plus extra for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a separate bowl, beat the sugar and eggs until glossy. Stir in vanilla extract and Greek yogurt until smooth.
- Add mashed bananas to the wet mix. A few lumps are fine.
- Pour wet ingredients into dry, folding gently with a silicone spatula. Fold in most of the chocolate chips.
- Transfer batter to the prepared pan. Bake for 55–65 minutes until a skewer comes out with just a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes and then finish cooling on a wire rack. Slice and serve once it’s lukewarm.
