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EASY CHOCOLATE CHIP BANANA BREAD

Easy Chocolate Chip Banana Bread

This incredibly moist chocolate chip banana bread combines sweet ripe bananas with rich chocolate chips for a perfect treat. The addition of Greek yogurt ensures a tender texture while the combination of brown and granulated sugar creates complex sweetness. This easy recipe transforms overripe bananas into a comforting baked good perfect for breakfast, snacking, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups (380g) ripe and mashed banana (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 (sour cream also works)
  • 1 1/3 cups (180g) all-purpose flour or 1-to-1 gluten-free baking flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top

Equipment

  • loaf pan
  • mixing bowls
  • spatula
  • Whisk
  • oven

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and grease a loaf pan or line with parchment paper
  2. In a large bowl, combine mashed bananas with both sugars and mix until well combined
  3. Add melted butter, eggs, vanilla extract, and Greek yogurt, whisking until smooth
  4. In separate bowl, whisk together flour, baking soda, and salt until evenly distributed
  5. Gently fold dry ingredients into wet mixture using a spatula, stopping when no flour streaks remain
  6. Fold in most of the mini chocolate chips, reserving some for topping
  7. Pour batter into prepared loaf pan, smooth top, and sprinkle with remaining chocolate chips
  8. Bake for 55-65 minutes or until toothpick inserted in center comes out clean
  9. Cool in pan for 15 minutes, then transfer to wire rack to cool completely

Notes

Use very ripe bananas with brown spots for best sweetness. If top browns too quickly, tent with foil. Allow bread to cool completely for clean slices. Can be stored at room temperature for 3 days or frozen for up to 3 months.