Chocolate Chip Banana Bread
A delightful treat that combines ripe bananas with rich chocolate chips, perfect for brunches or cozy evenings.
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.
Notes
For storage, wrap the bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. It is freezer-friendly and can be enjoyed for up to 2-3 months.