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 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Baking
Cuisine: American
Keyword: banana bread, chocolate
Servings: 10servings
Calories: 324kcal
Author: Kellie
Cost: $10
Equipment
1 loaf pan
Ingredients
1cupgranulated sugar
1/4cupbuttersoftened
1 2/3cupsmashed ripe bananaabout 3 bananas
1/4cup2% milk
1/4cupplain fat free Greek yogurtI used Chobani
2large eggs
2cupsall purpose flourI used King Arthur
1teaspoonbaking soda
1/2teaspoonkosher salt
1/4 cupsemisweet chocolate chips
1/4cupdark chocolate chunks
1/4 cupmilk 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.
Fold in 3/4 of the chocolate chips.
Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and sprinkle the remaining chocolate chips on top.
Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
Notes
Banana Bread can be made up to 3 days in advance and stored in an airtight container at room temperature.To freeze: Wrap tightly in plastic wrap and then wrap again with foil. Freeze for up to 3 months. Thaw completely before serving.