Description
A moist and flavorful chocolate chip banana bread loaded with ripe bananas and mini chocolate chips, perfect for a sweet snack or breakfast treat.
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 (sour cream also works)
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
Add-ins
- 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 a loaf pan with butter or nonstick spray.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth but still slightly chunky for texture.
- Mix Wet Ingredients: Add the melted butter, brown sugar, granulated sugar, eggs, vanilla extract, and Greek yogurt to the mashed bananas. Whisk together until combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
- Make the Batter: Gradually fold the dry ingredients into the wet banana mixture until just combined; be careful not to overmix.
- Add Chocolate Chips: Fold in 3/4 cup of mini chocolate chips into the batter evenly.
- Prepare for Baking: Pour the batter evenly into the prepared loaf pan. Sprinkle the remaining chocolate chips on top for a decorative and extra chocolatey finish.
- Bake: Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the banana bread to cool in the loaf pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Greek yogurt can be substituted with sour cream for a similar texture and tang.
- For extra chocolate, mix in chopped walnuts or pecans along with the chocolate chips.
- Do not overmix the batter to avoid dense bread.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/10 of a loaf)
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
