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Chocolate Chip Banana Bread Recipe
This Chocolate Chip Banana Bread Recipe brings together ripe bananas and melting chocolate chips for a moist, crowd-pleasing loaf that’s perfect any time of day.
Nothing beats a warm slice of banana bread fresh from the oven—especially when studded with gooey chocolate chips. Over the years, I’ve tweaked this recipe to balance sweetness and texture, adding a touch of Greek yogurt for extra fluff and letting those bananas ripen until they’re nearly candied. Whether you’re craving a cozy breakfast with your morning coffee or a simple dessert at bedtime, this banana bread feels like a hug in loaf form. Plus, you’ll love the versatility—swap in gluten-free flour or dairy-free yogurt for dietary tweaks, or toss in nuts for crunch. It’s one of those classic recipes that sparks memories: the smell of bananas baking, laughter at the kitchen counter, maybe a stray drip of chocolate on your shirt. Ready for a slice?
Why You’ll Love This Chocolate Chip Banana Bread Recipe
• Super moist crumb thanks to overripe bananas and a hint of yogurt
• Studded with semi-sweet or dark chocolate chips for little pockets of gooey sweetness
• No mixer required—just a sturdy spoon or whisk
• Whips up in about 15 minutes prep time
• Easily customizable: try whole wheat flour, add nuts, or go dairy-free
• Freezer-friendly slices make grab-and-go snacks a breeze
• Kid-approved (and grandkid-approved!)—perfect for lunchboxes
• That irresistible banana-chocolate combo everyone raves about
Ingredients for Chocolate Chip Banana Bread Recipe
• 3 very ripe bananas (about 1¼ cups mashed)—look for brown spots; they pack extra sweetness
• ½ cup plain Greek yogurt (or sour cream for richness)
• ¼ cup melted unsalted butter (or coconut oil for dairy-free)
• ⅓ cup granulated sugar (reduce to ¼ cup for a less sweet loaf)
• 2 large eggs, room temperature (or flax “eggs” for a vegan twist)
• 1½ cups all-purpose flour (or 1:1 gluten-free baking blend)
• 1 tsp baking soda
• ½ tsp fine sea salt
• 1 tsp ground cinnamon (optional—adds warmth)
• 1 cup chocolate chips (semisweet, dark, or milk chocolate work)
• ½ cup chopped walnuts or pecans (optional)—toasted lightly for more crunch
Tips:
- Mash bananas in a shallow bowl with a fork; small lumps help retain texture.
- Warm your eggs on the counter for 15 minutes so they blend smoothly.
- If you love deep banana flavor, let the batter rest 10 minutes before baking.
Directions for Chocolate Chip Banana Bread Recipe
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment for easy release.
2. Mash & Mix Wet Ingredients
In a medium bowl, mash bananas until mostly smooth. Stir in Greek yogurt, melted butter, sugar, and eggs until glossy.
3. Whisk Dry Ingredients
In another bowl, whisk together flour, baking soda, salt, and cinnamon. Gives even dispersal—no flour pockets!
4. Combine & Fold
Pour dry mix into the banana mixture. Stir gently with a spatula until just combined. Fold in ¾ cup of chocolate chips, reserving the rest for the top.
5. Bake & Top
Spread batter evenly in the pan. Sprinkle remaining chocolate chips atop. Bake 50–60 minutes or until a toothpick inserted near the center comes out clean (a few melted crumbs are okay). If the top browns too fast, tent loosely with foil.
6. Cool & Slice
Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack. Cool fully before slicing—this helps keep the crumb tender.
Servings & Timing
• Yield: one 9×5-inch loaf (8–10 generous slices)
• Prep Time: 15 minutes
• Bake Time: 50–60 minutes
• Cool Time: 15 minutes
• Total Time: about 1¼ hours
Variations
• Peanut-Butter Swirl: Drop spoonfuls of peanut butter on the batter and swirl with a knife.
• Walnut Crunch: Stir in ½ cup toasted walnuts or pecans for extra texture.
• Tropical Twist: Add ¼ cup shredded coconut and swap chocolate chips for white chocolate.
• Blueberry Banana: Fold in 1 cup fresh or frozen blueberries for a fruity upgrade.
• Gluten-Free Version: Use a cup-for-cup GF flour blend and check doneness early.
• Mini Muffins: Divide batter into a greased mini-muffin tin for about 24 bite-sized treats (bake 15–18 minutes).
Storage & Reheating
Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer life, freeze individual slices in freezer bags for up to 2 months. To reheat, pop a slice in the toaster oven at 300°F for 5 minutes or microwave for 15–20 seconds—just enough to warm through without drying out. Make-ahead tip: Bake the night before a brunch and let it sit at room temp, then reheat slices on demand.
Notes on Chocolate Chip Banana Bread Recipe
I learned that using overripe, spotty bananas makes all the difference—their natural sweetness cuts down on added sugar. If your bananas feel too watery, drain off any excess liquid before mashing to avoid a gummy crumb. Greek yogurt adds lift and moisture, but you can swap in sour cream or even applesauce (for slightly denser bread). Feel free to experiment with spices—nutmeg or cardamom play nicely here. And don’t skip the rest period after baking; that pause really lets flavors settle.
FAQs about Chocolate Chip Banana Bread Recipe
Q: Can I use brown sugar instead of granulated?
A: Yes—brown sugar adds a hint of molasses and deeper flavor. Keep the measurement the same.
Q: Why did my banana bread sink in the middle?
A: Often from underbaking or opening the oven too soon. Make sure it reaches 350°F internally and avoid peeking in the first 30 minutes.
Q: Can I substitute oil for butter?
A: Absolutely—use an equal amount of neutral oil (canola or vegetable) for a slightly lighter crumb.
Q: How ripe should bananas be?
A: The riper, the better—aim for bananas with lots of brown spots or even fully brown skins for max sweetness.
Q: Is it okay to mix in frozen chocolate chips?
A: Yes, frozen chips are less likely to sink. No need to thaw; just fold them in gently.
Q: Can I make this in a loaf pan larger than 9×5?
A: You can, but the loaf will be shorter and bake faster—check at 40 minutes and adjust as needed.
Conclusion
This Chocolate Chip Banana Bread Recipe is an easy, customizable loaf that brings comfort and nostalgia to any kitchen. With simple ingredients and minimal fuss, you’ll have a tender, chocolate-studded banana bread ready for breakfast, snack time, or a cozy afternoon tea. Give it a try, leave a comment below with your favorite tweak, and don’t forget to explore my other banana bread variations for more sweet inspiration!
Chocolate Chip Banana Bread Recipe
Ingredients
- 1/2 cup Greek yogurt or sour cream for richness
- 1/4 cup melted unsalted butter or coconut oil for dairy-free
- 1/3 cup granulated sugar reduce to ¼ cup for a less sweet loaf
- 1 1/2 cups all-purpose flour or 1:1 gluten-free baking blend
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon optional—adds warmth
- 1 cup chocolate chips semisweet, dark, or milk chocolate work
- 1/2 cup chopped walnuts or pecans optional—toasted lightly for more crunch
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash bananas in a medium bowl, then stir in yogurt, melted butter, sugar, and eggs until well combined.
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Mix the dry ingredients into the banana mixture until just combined. Fold in ¾ cup of chocolate chips.
- Spread the batter in the loaf pan, sprinkle remaining chocolate chips on top, and bake for 50–60 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
