Description
Chocolate Chip Banana Bread is a moist, banana-infused quick bread filled with melty chocolate chips. With a tender crumb and rich flavor, it’s perfect for breakfast, brunch, or snacking. This easy recipe is versatile, adaptable to gluten-free or dairy-free diets, and always delivers bakery-quality results with minimal effort.
Ingredients
Scale
- 1 ½ cups ripe mashed bananas
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt or sour cream
- 1 ⅓ cups all-purpose flour (or gluten-free baking flour)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup mini chocolate chips (plus extra for topping)
Optional Add-ins:
- Chopped nuts
- Shredded coconut
- Ground cinnamon
Instructions
- Preheat oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter and sugars until paste-like.
- Add mashed bananas, eggs, yogurt, and vanilla extract. Mix until smooth.
- Gently fold in dry ingredients until just combined. Do not overmix.
- Fold in chocolate chips.
- Pour batter into prepared pan and sprinkle extra chocolate chips on top.
- Bake 60–75 minutes, or until a toothpick comes out with a few moist crumbs.
- Let bread cool completely before slicing and serving.
Notes
- Use overripe bananas for best sweetness and texture.
- Do not overmix; this keeps the crumb light.
- Customize with nuts, spices, or different chocolate types.
- Store at room temperature for 3 days, in fridge for 5 days, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread, Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~260
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg