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Chocolate Chip Banana Bread Recipe

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4.2 from 10 reviews

This Chocolate Chip Banana Bread is the ultimate moist and flavorful loaf, packed with ripe bananas and loaded with mini chocolate chips. It offers a perfect balance of sweetness and texture, making it a delightful treat for breakfast, snack, or dessert.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Chocolate Chip Banana Bread

  • 1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (130g) 2% Greek yogurt (or sour cream)
  • 1 1/3 cups (180g) all-purpose flour or 1-to-1 gluten-free baking flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (140g) mini chocolate chips
  • A handful of extra mini chocolate chips for sprinkling on top

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease and line a 9×5 inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside; it will be added later to the wet ingredients to create the batter.
  3. Create Sugar-Butter Paste: In a separate large bowl, vigorously whisk the melted unsalted butter with the light brown sugar and granulated sugar until a smooth, paste-like consistency forms. This may take one to two minutes and can be done using a whisk or an electric mixer with a paddle attachment.
  4. Add Wet Ingredients: To the sugar and butter mixture, add the mashed bananas, then the eggs, followed by the Greek yogurt (or sour cream), and the vanilla extract. Mix these wet ingredients until fully combined.
  5. Combine Wet and Dry: Gently fold the dry flour mixture into the wet banana mixture using a spatula. Be careful not to overmix to keep the bread tender and moist.
  6. Add Chocolate Chips: Fold in the 3/4 cup mini chocolate chips evenly into the batter, reserving a handful for topping.
  7. Pour Batter and Add Topping: Pour the batter into your prepared loaf pan, smoothing the surface with a spatula. Sprinkle the remaining mini chocolate chips on top to add an attractive finish and extra chocolate bursts.
  8. Bake: Bake the banana bread in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  9. Cool and Store: Allow the bread to cool completely in the pan before removing. Store at room temperature in an airtight container to maintain freshness.
  10. Serve and Enjoy: Slice and enjoy your deliciously moist, chocolate-chip-studded banana bread as a delightful snack or breakfast treat.

Notes

  • Use ripe bananas with lots of brown spots for maximum sweetness and flavor.
  • Ensure the melted butter isn't too hot to avoid cooking the eggs in the batter.
  • You can substitute sour cream if Greek yogurt is unavailable; both add moisture and tang.
  • Do not overmix the batter to keep the bread tender and moist.
  • Test doneness by inserting a toothpick in the center; a few moist crumbs are perfect.
  • Store bread at room temperature in an airtight container for up to 3 days or freeze for longer storage.

Find it online: https://zaracooking.com/chocolate-chip-banana-bread-recipe/