Chocolate Chip Banana Bread (Printable)

Moist banana bread loaded with melty chocolate chips—perfect for breakfast or a sweet snack.

# What You'll 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

# Directions:

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 Tips:

01 -
  • The Greek yogurt keeps it incredibly moist without any weird aftertaste
  • Those chocolate chips melting into warm banana bread is basically comfort in a slice
02 -
  • Overmixing creates tough bread so stop as soon as the flour disappears
  • The toothpick test should show some moist crumbs not come out completely clean
03 -
  • Freeze overripe bananas if you cannot bake right away
  • Use a light colored pan to prevent the edges from overbaking

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