There’s something about the aroma of bananas and chocolate mingling in the oven that feels like a warm hug on a rainy day—pure magic! This chocolate chip banana bread recipe, a delightful medley of sweetness and nostalgia, has been my go-to comfort bake ever since I found it tucked away in an old cookbook at my grandmother’s house. Whether it’s a quiet Sunday morning or an impromptu visit from friends, this bread never fails to bring smiles and that cozy, “just-like-home” feeling.
Steps
- Preheat your oven to 325°F and prepare a 9×5 loaf pan by greasing it and lining it with parchment paper.
- In a mixing bowl, combine flour, baking soda, and salt, then set aside.
- In another bowl, mix melted butter with brown and granulated sugars until they form a paste-like consistency, using either a whisk or an electric mixer.
- Stir in the mashed bananas, followed by eggs, Greek yogurt, and vanilla extract to the butter-sugar mixture.
- Gently fold the dry ingredients into the wet mixture until just combined, then add the mini chocolate chips.
- Pour the batter into your prepared loaf pan, spreading it evenly, and sprinkle extra chocolate chips on top if desired.
- Bake for 1 hour to 1 hour and 15 minutes, checking doneness with a toothpick. It should come out with a few moist crumbs.
- Allow the bread to cool completely before removing it from the pan, then store it in an air-tight container at room temperature.
Ingredients
- 1 1/2 cups (380g) ripe and mashed bananas (about 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 teaspoon vanilla extract
- 1/2 cup (130g) 2% Greek yogurt (sour cream can be used as an alternative)
- 1 1/3 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (140g) mini chocolate chips, plus an additional handful for sprinkling on top
FAQ
- Can I make this banana bread gluten-free?
- While this specific recipe hasn’t been tested for gluten-free modifications, there is a scrumptious gluten-free banana bread recipe available that is just as moist. You can simply add chocolate chips to it.
- Is it possible to substitute plain yogurt for Greek yogurt?
- If Greek yogurt or sour cream isn’t available, you can substitute with plain unsweetened yogurt.
- Can I reduce the sugar content in this recipe?
- Sugar contributes significantly to the moist texture of the bread. Reducing it may affect the outcome. For a refined sugar-free alternative, consider replacing all sugar with coconut sugar.
- Why did my banana bread collapse in the middle?
- This issue is usually due to overmixing the batter or using a pan that is too small. Overmixing can create dense gluten strands, so mix just until combined. Additionally, ensure your pan is not overfilled; only fill it about two-thirds full.
- Is it necessary to include chocolate chips in this banana bread?
- If you prefer plain banana bread, you can omit the chocolate chips. Alternatively, you can substitute them with nuts for a different texture and flavor.
Tips
- Ensure that you measure the bananas accurately. If you find yourself a little short, you can use applesauce to make up the difference.
- To avoid using too much flour, use the scoop and level method: spoon the flour into your measuring cup and then level it off with a straight edge.
- Fully cream together the butter and sugar until they reach a thick, paste-like consistency for a better texture. This can be done by hand or using a mixer.
- For ripe bananas, try placing them in a brown paper bag overnight to speed up the ripening process or bake them at 300°F for 15-20 minutes until they turn completely brown.
Equipment
- Electric mixer with paddle attachment (if not whisking by hand)
- 9×5 loaf pan (ensure it’s the correct size as specified in the recipe)
- Parchment paper (for lining the loaf pan)
