Chocolate Chip Banana Bread
Soft, rich, and loaded with mini chocolate chips in every bite. Made with melted butter and Greek yogurt for a perfectly moist loaf that stays fresh for days.
Ingredients
Wet Ingredients
- 1½ cups ripe mashed bananas about 3-4 medium bananas; measure after mashing
- ½ cup unsalted butter melted, not softened
- 2 large eggs room temperature preferred
- ½ cup 2% Greek yogurt full-fat; sour cream works as substitute
- 1 tsp vanilla extract pure vanilla, not imitation
Dry Ingredients
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1⅓ cups all-purpose flour or 1-to-1 gluten-free baking flour
- 1 tsp baking soda make sure it's fresh
- ½ tsp salt
Mix-Ins & Topping
- ¾ cup mini chocolate chips folded into batter
- 1 handful mini chocolate chips reserved for sprinkling on top
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9x5 inch loaf pan with butter or non-stick spray and line with parchment paper, letting it hang over both long sides to create a sling for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar vigorously for 1-2 minutes until the mixture looks thick and paste-like.
- Add the mashed bananas to the butter-sugar mixture and stir to combine. Add the eggs, vanilla extract, and Greek yogurt. Mix until everything is uniform and evenly blended. Scrape down the sides of the bowl.
- Pour the dry ingredient mixture into the wet bowl. Using a spatula or wooden spoon, fold gently until no flour streaks remain. Do not overmix — stop as soon as the flour disappears. A few lumps are perfectly fine.
- Fold in the ¾ cup of mini chocolate chips with just a few slow strokes. Pour and scrape the batter into the prepared loaf pan and smooth the top with the back of your spatula.
- Scatter the reserved handful of mini chocolate chips evenly across the top of the batter. Slide the pan into the preheated oven and bake for 60-75 minutes. Check for doneness at 60 minutes by inserting a toothpick into the center — it should come out with just a few moist crumbs. If wet batter remains, bake in 5-minute increments and test again.
- Let the banana bread rest in the pan on a wire rack for 20-30 minutes. Then lift it out using the parchment sling and allow it to cool completely on the rack before slicing.
Notes
Banana ripeness: Use heavily spotted, mostly brown, or nearly black bananas for the best flavor and sweetness. To quickly ripen bananas, bake unpeeled on a sheet at 300°F for 15-20 minutes until skins turn black, then cool before using.
Flour measuring: Spoon flour into your measuring cup and level off — never scoop directly from the bag or you may add up to 30% extra flour.
Do not overmix: Once the flour is added, mix only until streaks disappear. Overmixing leads to a tough, dense loaf and a sunken center.
Pan size matters: Always use a 9x5 inch loaf pan. A smaller 1-pound pan will cause overflow or a badly sunken center.
Best on day two: Flavors deepen overnight and the texture becomes wonderfully fudgy. Bake the day before if possible.
Substitutions: Greek yogurt → sour cream | All-purpose flour → 1-to-1 gluten-free baking flour | Chocolate chips → chopped walnuts, pecans, butterscotch chips, or peanut butter chips.