Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is ultra-moist, perfectly sweet, and packed with melty chocolate chips. Made with overripe bananas, Greek yogurt, and butter, it’s rich, fluffy, and incredibly easy to make. The best banana bread recipe you’ll ever try!
Ingredients
- 3 overripe bananas mashed (about 1 ½ cups)
- ½ cup melted butter
- ¾ cup brown sugar
- 2 large eggs
- ½ cup Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon optional, but recommended
- 1 cup chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
- Mash the bananas in a large bowl until smooth.
- Add melted butter, brown sugar, eggs, Greek yogurt, and vanilla extract. Whisk until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Fold in the chocolate chips until evenly distributed.
- Pour the batter into the loaf pan and sprinkle extra chocolate chips on top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (a few melted chocolate streaks are fine).
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice, serve, and enjoy!
Notes
For extra moisture, use super ripe bananas with brown spots.
To make this gluten-free, substitute with a 1:1 gluten-free flour blend.
Store at room temperature for 3 days, in the fridge for a week, or freeze slices for up to 3 months.
To make double chocolate banana bread, add 2 tablespoons of cocoa powder to the batter.
For a nutty twist, mix in ½ cup chopped walnuts or pecans.
To make this gluten-free, substitute with a 1:1 gluten-free flour blend.
Store at room temperature for 3 days, in the fridge for a week, or freeze slices for up to 3 months.
To make double chocolate banana bread, add 2 tablespoons of cocoa powder to the batter.
For a nutty twist, mix in ½ cup chopped walnuts or pecans.