If you’re craving the perfect banana bread, this super moist chocolate chip banana bread will win you over. It’s tender, rich in flavor, and packed with melty chocolate chips in every bite. The secret lies in a combination of ripe bananas, melted butter, and a touch of Greek yogurt (or sour cream), which keeps the crumb soft and incredibly moist. A blend of white and brown sugar adds sweetness with a hint of caramel-like depth—making this recipe a true crowd-pleaser.
Ingredients
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- ½ cup (1 stick) unsalted butter, melted
- ½ cup full-fat Greek yogurt or sour cream
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips, divided
Instructions
1. Prepare
Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper for easy removal.
2. Combine Wet Ingredients
In a large bowl, mash the bananas until smooth. Stir in the melted butter, Greek yogurt (or sour cream), granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
3. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Bring It Together
Add the dry ingredients to the wet mixture and stir until just combined—avoid overmixing to keep the loaf tender.
5. Add Chocolate Chips
Fold in 1 cup of chocolate chips. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining ½ cup of chocolate chips over the top.
6. Bake
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top begins to brown too quickly, tent the bread loosely with foil during the last 15–20 minutes of baking.
7. Cool
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Success
- Use very ripe bananas with plenty of brown spots for maximum sweetness and flavor.
- Don’t overmix the batter—this ensures a light and tender texture.
- Yogurt or sour cream adds moisture and helps balance the sweetness.
- For extra decadence, try mixing in a handful of chopped nuts along with the chocolate chips.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
This chocolate chip banana bread is everything you want in a quick bread—sweet, moist, chocolatey, and comforting. Perfect for breakfast, an afternoon snack, or even dessert! 🍌🍫
