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The Best Ever Moist Chocolate Chip Banana Bread

This recipe yields a delightfully moist chocolate chip banana bread, perfect for a treat or breakfast. It combines ripe bananas with a hint of chocolate, resulting in a comforting and easy-to-make loaf.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups ripe and mashed banana (3-4 medium bananas), measured
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup 2% Greek yogurt (sour cream also works)
  • 1 1/3 cups all-purpose flour or 1-to-1 gluten-free baking flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup mini chocolate chips + a handful more for sprinkling on top

Equipment

  • Mixing Bowls
  • Whisk
  • 9x5 Loaf Pan
  • Parchment Paper
  • Electric Mixer (optional)
  • Toothpick
  • Air-tight Container

Method
 

Main Instructions
  1. Preheat oven to 325F and prepare a 9x5 loaf pan by greasing and lining it with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt, then set this dry mixture aside.
  3. In another bowl, vigorously mix melted butter and sugars until a paste-like consistency is achieved, using a whisk or an electric mixer.
  4. Incorporate the mashed bananas, eggs, yogurt, and vanilla into the butter and sugar mixture.
  5. Gently fold the reserved dry ingredients into the wet mixture until just combined, then fold in the mini chocolate chips.
  6. Pour the batter into the prepared loaf pan, spread evenly, and optionally sprinkle additional chocolate chips on top.
  7. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs; cool completely before removing from the pan and store in an airtight container.
  8. Serve and enjoy your banana bread!

Notes

Ensure the banana bread cools completely before removing from the pan for best results. Store leftovers in an airtight container at room temperature. Sour cream can be used as a substitute for Greek yogurt, and either all-purpose or 1-to-1 gluten-free baking flour will work.