Classic Chocolate Chip Banana Bread (Printable)

Moist banana bread studded with semi-sweet chocolate chips. Easy to make and perfect for any time of day.

# What You Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed (about 1 1/4 cups)
02 - 2 large eggs
03 - 1/2 cup unsalted butter, melted and cooled
04 - 1/2 cup plain Greek yogurt or sour cream
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon (optional)

→ Mix-Ins

11 - 1 cup semi-sweet chocolate chips

# Steps:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together the mashed bananas, eggs, melted butter, Greek yogurt or sour cream, and vanilla extract until smooth.
03 - In a separate bowl, combine the flour, sugar, baking soda, salt, and cinnamon if using.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
05 - Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
06 - Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips over the batter.
07 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is incredibly moist without being dense or heavy like some banana breads can get
  • Chocolate chips scattered throughout make every bite feel like a special treat
  • You probably have everything in your kitchen right now
02 -
  • Overmixing creates tough bread so stop as soon as the flour disappears
  • Every oven is different so start checking at 50 minutes
  • Cooling completely before slicing is the hardest part but worth it
03 -
  • Use frozen overripe bananas and thaw before mashing for even more moisture
  • Let the batter rest in the pan for 10 minutes before baking to distribute ingredients

Return