Chocolate Chip Banana Bread is a delightful treat that combines the natural sweetness of ripe bananas with the rich, melty goodness of chocolate chips. This recipe has become a family favorite in my home, popping up during weekend brunches and cozy evenings. Baking this banana bread isn’t just about satisfying a sweet tooth; it’s also about using up those overripe bananas sitting on the counter. The result is a moist, flavorful loaf that fills your kitchen with a warm, inviting aroma.
Reasons to try it
Why should you consider baking this Chocolate Chip Banana Bread? For starters, it’s incredibly easy and quick to whip up, making it a perfect option for a leisurely weekend or a last-minute dessert. It’s a budget-friendly recipe that transforms humble ingredients into something decadent. Plus, it’s always a hit with kids and adults alike—who doesn’t love the combination of bananas and chocolate? Whether you’re hosting a family gathering or simply treating yourself during the week, this bread delivers.
"I made this banana bread for a potluck, and it disappeared in minutes! Every bite was packed with flavor and chocolatey goodness. I’ll definitely be making this again!" – A happy home baker.
Step-by-step overview
Creating Chocolate Chip Banana Bread is a straightforward process that blends dry and wet ingredients into a harmonious batter. You’ll start by mashing ripe bananas, then mix them with sugar and butter before folding in the flour and mini chocolate chips. It’s that simple! Here’s how it breaks down: mash, mix, fold, and bake!
What you’ll need
Gather these items for your baking adventure:
- 1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas)
- 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, plus a handful more for sprinkling on top
Feel free to substitute mashed bananas with applesauce for a different flavor profile or Greek yogurt with buttermilk for a tangier twist!
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add the melted butter to the mashed bananas and stir until well combined.
- Mix in the brown sugar and granulated sugar until fully incorporated.
- Beat in the eggs one at a time, then stir in the vanilla extract and Greek yogurt.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix!
- Stir in the mini chocolate chips, reserving a handful for topping the batter.
- Pour the batter into the prepared loaf pan and sprinkle the extra chocolate chips on top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to serve Chocolate Chip Banana Bread
There are countless ways to enjoy your Chocolate Chip Banana Bread. Serve it warm with a pat of butter for an indulgent breakfast or slice it up as a dessert paired with a scoop of vanilla ice cream. For a sophisticated touch, try drizzling the slices with caramel sauce. This treat can even be enjoyed cold, straight out of the fridge, accentuating its rich flavors. Consider presenting it on a rustic wooden board with fresh fruits or nuts to enhance its homemade charm.
Keeping leftovers fresh
To store your delicious Banana Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. If you want to save it for later, it’s freezer-friendly! Simply slice the bread, wrap each piece individually, and place them in a zip-top freezer bag. This way, you can enjoy a slice at a time without compromising freshness. For best results, consume within 2-3 months if frozen.
Helpful cooking tips
To elevate your Chocolate Chip Banana Bread, make sure to use extremely ripe bananas—those with dark spots bring out the best flavor. If you’re not fond of mini chocolate chips, feel free to substitute them with chopped nuts or swaps for dark chocolate chunks. A sprinkle of sea salt on top just before baking can enhance the sweetness of the bread, making it even more irresistible!
Creative twists
Looking to switch it up? Try adding a teaspoon of cinnamon for a warm spice note, or mix in some shredded coconut for a tropical touch. You can also experiment with different types of chocolate, like white chocolate chips or dark chocolate chunks. If you’re feeling adventurous, substitute a few tablespoons of the flour with cocoa powder for a chocolate banana bread experience.
Your questions answered
-
How long does it take to prepare?
The prep time is about 15 minutes, with a baking time of 60-70 minutes. -
Can I use frozen bananas?
Absolutely! Just thaw them and drain any excess liquid before mashing. -
Is it safe to store banana bread at room temperature?
Yes, as long as it’s wrapped properly, it can stay fresh at room temperature for up to 3 days. For longer storage, freezing is a great option.
Now you have all the tools to bake your own Chocolate Chip Banana Bread and enjoy it in various delicious ways!
Chocolate Chip Banana Bread
Ingredients
Wet Ingredients
- 1 1/2 cups ripe and mashed banana (3-4 medium bananas) Use extremely ripe bananas for better flavor.
- 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) Can substitute with buttermilk for a tangier twist.
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 Reserve a handful for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add the melted butter to the mashed bananas and stir until well combined.
- Mix in the brown sugar and granulated sugar until fully incorporated.
- Beat in the eggs one at a time, then stir in the vanilla extract and Greek yogurt.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix!
- Stir in the mini chocolate chips, reserving a handful for topping the batter.
- Pour the batter into the prepared loaf pan and sprinkle the extra chocolate chips on top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
