Chocolate Chip Banana Bread
You’ll love this easy chocolate chip banana bread recipe! It’s made in just a few minutes & it bakes up so moist, with tons of chocolate in every bite!
I’m bringing you chocolate chip banana bread today!
I think you’re going to love it. It’s soft and moist, with a great banana flavor and lots of melty chocolate chips running all throughout.
I love making quick breads like this; they’re so cozy and comforting, and they take mere minutes to mix up. And family loves it too, especially when I make my iced lemon loaf, pumpkin bread, or zucchini bread.
And banana bread is always a big hit too! I posted my favorite banana bread recipe last year, and it remains a favorite treat.
But you know- everything’s always better with chocolate!!
HOW TO MAKE CHOCOLATE CHIP BANANA BREAD
Chocolate chip banana bread is easy-peasy to make. After just 10 or 15 minutes your loaf will be in the oven, baking away to golden perfection!
Start by combining the dry ingredients. Flour, sugar, baking soda, and salt all go into a big bowl. Give them a quick whisk just to get everything combined, and then add the chocolate chips.
Next, get going on the wet ingredients.
Mash the bananas to a smooth puree. You can do this with a fork, or just drop them into a food processor or blender.
The more ripe your bananas are, the sweeter and more moist your chocolate chip banana bread will come out! So if you have any brown ones laying around, this is a great use for them!
But if not it’s totally fine! I’ve made banana bread with barely ripe bananas too, and it’s still every bit as delicious.
Add Greek yogurt, milk, eggs, melted butter, and vanilla to the mashed bananas, and whisk it all up until it’s nice and smooth.
Now just pour the wet ingredients into the dry, and fold everything together until just a few streaks of flour remain.
Don’t overmix the batter, or the bread could come out tough!
Transfer the batter to a greased loaf pan.
I like to reserve a small handful of chocolate chips from the bag, and sprinkle them on top of the unbaked bread just before it goes into the oven. It makes a pretty garnish.
This chocolate chip banana bread is big and dense and it’s got major thermal mass. It will need at least an hour in the oven, maybe even longer. You’ll know it’s done when it’s deeply golden on top and when it bounces back after you gently press it with your fingertips.
Allow it to cool for 15 to 20 minutes in the pan, then slip it out while the bread’s still warm and let it cool the rest of the way on a wire rack.
CAN THIS BE MADE INTO MUFFINS?
You can totally use this same recipe to make chocolate chip banana bread muffins! I’ve done it and it works beautifully.
You’ll get 12 standard-sized (though tall & puffy!) muffins and they’ll need around 20 to 30 minutes to bake.
GLUTEN-FREE CHOCOLATE CHIP BANANA BREAD
While I have not personally tested it this way, I do know that quick breads generally work well when made with a gluten-free flour blend in place of the regular all-purpose flour. Look for one that subs 1:1 for regular flour.
Here are a few good options:
HOW TO KEEP CHOCOLATE CHIPS FROM SINKING IN BANANA BREAD
If you’re working with a batter that’s very thin or contains a large amount of butter, this is something that can happen.
But this particular recipe produces a very thick, almost dough-like batter, and I really don’t have any trouble with my chocolate chips sinking when I bake with this recipe. They stay evenly distributed all throughout the loaf, without a problem.
- Toss your chocolate chips in a few tablespoons of flour before adding them to the batter.
- Use mini chocolate chips instead of regular. They are smaller and lighter, so they tend to stay suspended in the batter better.
TROUBLESHOOTING: WHY IS MY BANANA BREAD DRY?
Sometimes it can be hard to tell when chocolate chip banana bread is done baking, because the chocolate chips are melty and as your toothpick comes out, it will most likely have a lot of melted chocolate on it. This can look like wet batter and fool you into thinking your bread needs more time in the oven.
Another way to tell is by gently pressing on the top of the loaf. If it feels wobbly under the surface of the crust, it needs more time in the oven. But if it feels really solid and bounces back up, it’s definitely done.
Keep in mind that the bread will continue to cook as it cools. It stays hot for a good hour at least, and during that time things will continue to firm up. So don’t overdo it on the bake time; if you do your chocolate chip banana bread will come out dry and hard instead of soft, moist, & fluffy!
HOW LONG WILL CHOCOLATE CHIP BANANA BREAD KEEP?
This loaf will keep just fine at room temperature for several days. I like to slip it into a plastic bag, just so that it doesn’t get stale.
After 3 or 4 days, it’s probably a good idea to move any leftovers into the fridge. They should last for another 5 to 7 days, chilled.
You can also freeze chocolate chip banana bread! It freezes beautifully, just wrap the loaf really well in plastic wrap and slip it into a freezer bag. It will last in the freezer for a couple of months at least, and can be thawed at room temperature.
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You'll love this easy chocolate chip banana bread recipe! It's made in just a few minutes & it bakes up so moist, with tons of chocolate in every bite!
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 ounces semi-sweet chocolate chips (milk chocolate or white chocolate chips can be substituted)
- 3 bananas
- 3 tablespoons Greek yogurt*
- 1 tablespoon milk
- 2 eggs (large)
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F, and mist a 5-cup loaf pan with non-stick spray.
Place the flour, sugar, baking soda, and salt in a large bowl and whisk to combine.
Add the chocolate chips.
Mash the bananas in a smaller bowl, and stir together with the Greek yogurt, milk, eggs, melted butter, and vanilla.
Add the banana mixture to the dry ingredients in the larger bowl, and fold together just until combined.
Pour the batter into the prepared loaf pan, and bake for 1 hour to an hour and 15 minutes, or until the loaf springs back when gently pressed.
Cool for about 20 minutes in the pan, then remove it to a wire rack to cool completely before slicing.
*An equal amount of sour cream can be substituted for the Greek yogurt.