Chocolate Chip Banana Bread Recipe

Chocolate Chip Banana Bread on a white marble board with a slice cut off and laid in front of the loaf.

5 from 7 votes

This classic recipe kicked up with three different types of chocolate chips is the best way to use up overripe bananas, the BEST Chocolate Chip Banana Bread Recipe ever made.

Prep Time10

Cook Time1

Total Time1 10

Course: Baking

Cuisine: American

Servings: servings

Author: Kellie

Cost: $10

Equipment

1 loaf pan

Ingredients

1 cup granulated sugar
1/4 cup butter softened
1 2/3 cups mashed ripe banana about 3 bananas
1/4 cup 2% milk
1/4 cup plain fat free Greek yogurt I used Chobani
2 large eggs
2 cups all purpose flour I used King Arthur
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup semisweet chocolate chips
1/4 cup dark chocolate chunks
1/4 cup milk chocolate chips

Instructions

Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Thebatter should be thick and scoopable.
Fold in chocolate; do not overmix. Spread into pan and sprinkle extra chips on top.
Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and sprinkle the remaining chocolate chips on top.
Bake 55–65 minutes, or until a toothpick comes out with a few moist crumbs and the center crack looks set. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool completely on rack before slicing.

Notes

Storage: airtight at room temp 3–4 days.
Freeze: wrap slices individually; freeze up to 3 months. Reheat at 300–350°F for 8–10 minutes or in a toaster.
Substitutions: yogurt ↔ sour cream; mini chips ↔ standard; add ½–1 cup nuts.
Prevent sinking chips: toss chips with 1 tsp flour and avoid overmixing.

Nutrition