Chocolate Chip Banana Bread

This recipe has a soft and moist crumb with a slightly crunchy exterior and this recipe doesn’t skimp on the chocolate.

Course Breakfast, Dessert

Cuisine American

Keyword banana bread, chocolate

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 528kcal

Author Emma Chapman

Equipment

loaf pan

Ingredients

2 cups ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips
½ cup walnuts optional
½ cup butter softened
¾ cup brown sugar
2 eggs
⅓ cup Greek yogurt
2 teaspoons vanilla extract

Instructions

In a bowl, peel and mash the ripe bananas with a fork.
In another bowl, whisk together the flour, baking soda and salt. Stir the walnuts (if using) and 1/4 cup of the chocolate chips into this dry mixture, reserving the rest for the top.
In a large mixing bowl, cream together the butter and sugar. Then stir in the eggs, Greek yogurt and vanilla extract.
Now add the mashed bananas and dry ingredient mixture to the bowl. Stir to combine.
Grease or spray a loaf pan well. You could also choose to line with parchment paper. Pour in the batter and top with the remaining chocolate chips and a little flaky sea salt.
Bake at 350°F for 50-55 minutes.
Allow to cool for 10-15 minutes in the pan before trying to remove.

Notes

Tossing the chocolate chips in with the dry ingredients helps to ensure they don’t all sink to the bottom of the batter as it bakes.

You don’t have to top this bread with chocolate chips. You can choose to stir them all into the dry mixture and then the batter. I just like the look of some on top.

This recipe needs 2 cups of mashed bananas, which is 4-5 bananas, depending on their size.

You can use mini chocolate chips, standard size, dark chocolate, milk chocolate or even chopped up chocolate bars in this recipe.

You can store uneaten banana bread in an airtight container for up to 5 days, with no need to refrigerate unless you simply prefer to eat it cold.

Nutrition