Chocolate Chip Banana Bread

Oh, the joy of whipping up a warm loaf of chocolate chip banana bread! Every time I make this recipe, it feels like a cozy hug from the inside. You know how it goes: you start with a few overly ripe bananas that have surprisingly come to life in your fruit bowl. Instead of letting them languish into oblivion, let’s turn them into this delightful treat that’ll make your kitchen smell like heaven.

Why you’ll love this recipe

I’m telling you, this banana bread is special! It’s a harmonious blend of sweetness from the bananas combined with the comforting richness of the chocolate chips. Each bite is a little burst of nostalgia; it reminds me of the good old days, sitting with a warm slice in hand while the world outside rushes by. Discussing the benefits, the bananas add moistness and a natural sweetness, meaning you can pull back a little on added sugars. And the Greek yogurt? It boosts the health factor while keeping it oh-so-soft and fluffy—trust me, you won’t be able to resist sneaking extra slices!

What’s really beautiful about this recipe is its versatility. Whether you’re an experienced home baker or just dipping your toes into the world of flour and sugar, this bread is a cinch to make. Plus, you can tweak it till your heart’s content! Throw in some nuts, swap in a different yogurt, or even go half gluten-free if that’s your jam. You do you!

Gather these ingredients

Let’s round up the essentials that will turn your bananas into edible bliss:

1. Bananas: You’ll need 1 1/2 cups (that’s about 3-4 medium bananas) of ripe, mashed banana. The riper, the better! Those speckles mean sweetness.

2. Sugars: A mix of 1/2 cup of packed light brown sugar for that lovely molasses flavor and another 1/2 cup of granulated sugar for a little extra sweetness.

3. Butter: You’ll want 1/2 cup of unsalted butter, melted, lending a rich flavor that can’t be replaced.

4. Eggs: Two large eggs provide that binding magic.

5. Vanilla Extract: Just one teaspoon amplifies all those other beautiful flavors.

6. yogurt: 1/2 cup of 2% Greek yogurt keeps things moist—substitute with sour cream if you’re feeling adventurous.

7. Flour: 1 1/3 cups of all-purpose flour or go for a 1-to-1 gluten-free blend if that’s your vibe.

8. Baking Soda & Salt: One teaspoon of baking soda and 1/2 teaspoon of salt are key players for a perfect rise.

9. Chocolate Chips: And, of course, the star of the show—3/4 cup of mini chocolate chips and a little handful more for that gorgeous sprinkle on top.

Preparing Chocolate Chip Banana Bread

Ready to embark on this delicious journey? Follow these steps for the ultimate success:

1. Preheat your oven to 350°F (175°C). While it warms up, line a loaf pan with parchment paper or grease it well.

2. In a large bowl, mash those ripe bananas until they’re smooth with a few lumps—think rustic vibes.

3. Stir in the melted butter, then add the sugars (both brown and granulated) and mix until combined. Don’t rush this step; get those sugars dissolved.

4. Crack in the eggs and pour in the vanilla extract. Beat the mixture until everything looks nice and homogenous.

5. Now, add the Greek yogurt—this is where the magic happens! Stir until that creamy goodness is evenly incorporated.

6. In another bowl, whisk together the flour, baking soda, and salt. Gradually introduce this dry mix to the banana mixture, folding gently until just combined. Overmixing could lead to a dense loaf—yikes!

7. Lastly, fold in those delectable mini chocolate chips.

8. Pour the batter into your prepared loaf pan, sprinkle those extra chocolate chips on top, and get ready for the magic to happen.

9. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. If you see it browning too fast, cover it with a little foil.

10. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).

Best way to enjoy it

Once your banana bread is cool (or slightly warm, who’s judging?), slice yourself a generous piece and consider slathering on some butter or even a smear of cream cheese for that extra layer of decadence. It pairs beautifully with a cup of coffee or tea. If you’re feeling extravagant, a scoop of vanilla ice cream on top makes a heavenly dessert!

How to store and freeze

Got leftovers? No worries! Wrap your banana bread tightly in plastic wrap or aluminum foil and store it at room temperature for about 2-3 days. If you want to keep it longer, slice and freeze the individual pieces prior to wrapping them in plastic. Just pop them in the microwave for a few moments to reheat, and you’ll think it’s straight from the oven again!

Helpful cooking tips

1. If you’re in a hurry, microwave your bananas for 20-30 seconds—check frequently to avoid a mushy explosion!

2. Want to add nuts or different flavors? Go nuts! Walnuts or pecans bring a delightful crunch to each bite.

3. Adjust the sweetness by modifying the sugar amounts; remember, those ripe bananas contribute natural sugars too!

4. A sprinkle of cinnamon or nutmeg gives this bread a wonderful aromatic lift.

5. Taste the batter! It’s harmless (assuming your eggs are fresh)—better to adjust flavoring early than after baking.

Creative Twists

Want to mix things up? Consider these variations:

• Nutty Banana Bread: Fold in walnuts or pecans for a lovely bite.
• Spicy Kick: Add a pinch of cinnamon or a dash of nutmeg for warmth.
• Fruit Fusion: Mix in some blueberries or shredded coconut for a tropical twist.
• Vegan Version: Swap the eggs with 1/4 cup of unsweetened applesauce and use coconut oil instead of butter.

You have the control—let your inner baker shine!

Key ingredients

• 1 1/2 cups (380g) ripe and mashed bananas (3-4 medium bananas)
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (130g) 2% Greek yogurt (or sour cream)
• 1 1/3 cups (180g) all-purpose flour or 1-to-1 gluten-free flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (140g) mini chocolate chips + extra handful for sprinkling

Step-by-step instructions

1. Preheat the oven to 350°F (175°C) and prepare a loaf pan.
2. Mash the bananas in a large bowl.
3. Stir in melted butter and sugars until combined.
4. Add eggs and vanilla; mix well.
5. Incorporate Greek yogurt.
6. Whisk flour, baking soda, and salt in another bowl, then fold into the wet mix.
7. Gently mix in the chocolate chips.
8. Pour the batter into the pan, sprinkle chips on top.
9. Bake for 60-70 minutes. Cool before serving.

Your questions answered

1. How long do I bake it? About 60-70 minutes, until a toothpick comes out clean.
2. What if my bananas aren’t ripe? Ripe bananas are sweeter—you can microwave them with a few slits to speed things up.
3. Can I make it gluten-free? Absolutely! Use a 1-to-1 gluten-free flour blend.
4. What should I serve it with? Coffee or tea is perfect; try a scoop of ice cream for dessert!
5. How do I know when it’s done? When a toothpick comes out clean and the edges are golden brown.

So there you have it—a warm, inviting, delicious Chocolate Chip Banana Bread recipe that I hope you love as much as I do. It’s perfect for those cozy afternoons or as a delightful treat for your family. I can’t wait to hear how your loaf turns out! Go ahead, bake with wild abandon, and remember—experimenting is where the joy lies. Happy baking, my friend!

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Chocolate Chip Banana Bread

Cooking Method: Baking Cuisine: Greek

Difficulty: Beginner Prep Time 15 mins Cook Time 70 mins Rest Time 10 mins Total Time 1 hr 35 mins

Cooking Temp: 350  F Servings: 12 Estimated Cost: $ 5 Calories: 210

Best Season: any

Description

This Chocolate Chip Banana Bread combines the natural sweetness of ripe bananas with chocolate chips for a delicious result. Perfect for breakfast or dessert!

Ingredients

Scale

1/2x 1x 2x 3x

For the Banana Bread

• 1 ¹⁄₂ cups ripe and mashed bananas ((3-4 medium bananas))
• ¹⁄₂ cup packed light brown sugar
• ¹⁄₂ cup granulated sugar
• ¹⁄₂ cup unsalted butter (melted)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¹⁄₂ cup 2% Greek yogurt ((or sour cream))
• 1 ¹⁄₃ cups all-purpose flour ((or 1-to-1 gluten-free blend))
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon salt
• ³⁄₄ cup mini chocolate chips (plus extra for sprinkling)

Instructions

Baking the Banana Bread

1. Preheat the oven to 350°F (175°C) and prepare a loaf pan.
   Mark as complete
2. Mash the bananas in a large bowl until smooth with a few lumps.
   Mark as complete
3. Stir in melted butter and sugars until combined.
   Mark as complete
4. Add eggs and vanilla; mix well.
   Mark as complete
5. Incorporate Greek yogurt and stir until evenly mixed.
   Mark as complete
6. In another bowl, whisk together flour, baking soda, and salt, then fold this into the wet mixture.
   Be careful not to overmix.
   Mark as complete
7. Gently mix in the chocolate chips and pour the batter into the prepared loaf pan.
   Sprinkle extra chocolate chips on top.
   Mark as complete
8. Bake for 60-70 minutes or until a toothpick comes out clean.
   Cover with foil if the top browns too quickly.
   Mark as complete
9. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 6g30%

Trans Fat 0g

Cholesterol 50mg17%

Sodium 150mg7%

Potassium 200mg6%

Total Carbohydrate 30g10%

Dietary Fiber 1g4%

Sugars 15g

Protein 3g6%

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Vitamin A 5 IU

Vitamin C 3 mg

Calcium 1 mg

Iron 6 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 1 mcg

Thiamin 6 mg

Riboflavin 4 mg

Niacin 5 mg

Vitamin B6 7 mg

Folate 2 mcg

Vitamin B12 0 mcg

Phosphorus 4 mg

Magnesium 2 mg

Zinc 2 mg

Copper 7 mg

Manganese 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Delicious with a smear of butter or cream cheese!

Keywords: banana bread, chocolate chip, dessert, baking, quick bread