Chocolate Chip Banana Bread
A moist, buttery loaf bursting with ripe banana flavor and studded with gooey chocolate chips for the ultimate cozy treat.
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.
Notes
I’ve learned that overripe bananas make the bread sweet without extra sugar. Add a tablespoon of milk or coffee if the batter feels too thick.
Nutrition
Calories: 250kcal
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