Description
This Chocolate Chip Banana Bread is incredibly moist and packed with ripe bananas and mini chocolate chips, making it the perfect sweet treat for breakfast or snack time.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups ripe and mashed banana (3-4 medium bananas)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup 2% Greek yogurt (or sour cream)
Dry Ingredients
- 1 1/3 cups all-purpose flour or 1-to-1 gluten-free baking flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mini chocolate chips plus a handful more for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted butter, light brown sugar, granulated sugar, eggs, vanilla extract, and Greek yogurt. Stir well until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.
- Add Chocolate Chips: Fold in 3/4 cup of mini chocolate chips, reserving a handful to sprinkle on top of the batter for extra chocolatey goodness.
- Pour and Top: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips evenly over the surface.
- Bake: Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Remove the loaf from the oven and let it cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for maximum moistness and flavor.
- If you want a dairy-free option, substitute Greek yogurt with non-dairy yogurt or applesauce.
- For a nutty twist, add 1/2 cup chopped walnuts or pecans along with the chocolate chips.
- Make sure not to overmix the batter to keep the bread soft and tender.
- This banana bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
