Classic Chocolate Chip Banana Bread (Printable Version)
Moist, tender banana bread studded with semi-sweet chocolate chips. Perfect for breakfast, brunch, or afternoon snacking.
# 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
→ Mix-Ins
11 - 1 cup semi-sweet chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together mashed bananas, eggs, melted butter, Greek yogurt, and vanilla extract until smooth.
03 - In a separate bowl, combine flour, sugar, baking soda, salt, and cinnamon.
04 - Add dry ingredients to wet mixture and stir gently until just combined. Do not overmix.
05 - Fold in chocolate chips, reserving a few to sprinkle on top if desired.
06 - Pour batter into prepared loaf pan and smooth top. Sprinkle reserved chocolate chips over batter.
07 - Bake for 50-60 minutes, or until a toothpick inserted into center comes out with a few moist crumbs.
08 - Allow bread to cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Advice:
01 -
- Its the perfect excuse to buy extra bananas and let them go dark on purpose
- The texture is incredibly moist without being dense or heavy
- Your kitchen will smell like absolute heaven for hours
02 -
- Overmixing creates tough, dense bread so stop mixing as soon as the flour disappears
- Every oven is different so start checking at 50 minutes
- Room temperature ingredients mix together more evenly than cold ones
03 -
- Use a light-colored pan to prevent the bottom from getting too dark
- If the top browns too quickly, tent it loosely with foil for the last 15 minutes