Use up your overripe bananas to make this irresistibly moist and easy chocolate chip banana bread. This simple recipe yields a tender loaf packed with banana flavor and plenty of chocolate—once you try it, it may become your go-to banana bread.
Ingredients to make your banana bread
This chocolate chip banana bread uses a short list of pantry staples: butter, ripe bananas, eggs, plain yogurt, granulated sugar, salt, all-purpose flour, baking soda, and chocolate chips. Those ingredients combine to create a moist crumb and an easy batter that comes together quickly.
If you don’t have yogurt, sour cream makes a fine substitute. Greek yogurt is preferred for its thicker texture and tang, but any plain yogurt will work and will help keep the bread tender and moist.
How to quickly ripen bananas
When you need ripe bananas but only have firm fruit, there are a couple of fast methods to soften and darken them so they work well in baking.
- Oven method: Preheat the oven to 300°F (150°C). Place unpeeled bananas on a baking sheet and bake for about 15 minutes, until the skins are blackened and the flesh is soft. Let cool before peeling.
- Microwave method: Peel and slice the bananas, then microwave in a microwave-safe bowl for 5–6 minutes, stirring and lightly mashing halfway through. This softens them quickly and releases extra banana flavor.
The oven method yields the best texture and flavor, but the microwave is handy when you’re short on time. If you soften bananas in the microwave, you can also melt the butter while you work to save a step.
Baking tips
For easy removal, grease and flour a 9×5 loaf pan. If you still have trouble removing the loaf, line the pan with parchment paper strips that overhang the long sides so you can lift the loaf out easily.
Avoid overmixing the batter. Gently fold the dry ingredients into the wet ingredients until just combined—some small lumps are fine and help maintain a tender crumb.
To keep chocolate chips from sinking, toss them lightly with a tablespoon or two of flour before folding them into the batter. This simple step helps distribute chips evenly through the loaf.
How to get super moist banana bread
Moist bread depends on proper ratios and a few technique details:
- Measure flour correctly: fluff or sift the flour, spoon it into the measuring cup, and level it off. Packing flour into the cup can make baked goods dry.
- Use melted butter: melted butter blends easily with bananas and sugar, helping hydrate the flour and creating a moist texture and rich flavor.
- Include yogurt: plain yogurt adds acidity and moisture and keeps the crumb soft. It also improves tenderness because of its enzymes and moisture-retaining properties.
Customizing your bread
This recipe is a great base for variations. Change the chips or add-ins to create different flavor profiles:
- Swap chocolate chips for espresso, peanut butter, or white chocolate chips.
- Chop up a favorite chocolate bar instead of chips.
- Add roasted or candied nuts, dried fruit, or toasted coconut for texture.
- Swirl in Nutella, cream cheese, or peanut butter for pockets of extra richness.
Making muffins
If you prefer single-serve treats, this batter makes excellent muffins. Line a muffin tin with cupcake liners and bake at the same temperature, checking at 16–20 minutes. Bake until a toothpick inserted into the center comes out with a few crumbs attached, not wet batter.
Storage tips
Store banana bread at room temperature wrapped tightly in plastic wrap or in an airtight container to keep it fresh. If you want longer storage, freeze the loaf or individual slices. Wrap tightly and place in an airtight container or freezer bag; frozen banana bread keeps well for up to a month. Thaw overnight in the refrigerator or bring to room temperature before serving. Slicing before freezing makes it easy to remove only what you need.
Recipe Card
Chocolate Chip Banana Bread
Ingredients
- 10 tablespoons unsalted butter, melted
- 4 large bananas, mashed
- 2 large eggs, room temperature
- ⅓ cup plain yogurt, room temperature
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 ½ cups all-purpose flour (plus extra for chocolate chips)
- 1 ¼ teaspoon baking soda
- 1 ¼ cup chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 loaf pan.
- Melt the butter and whisk in the mashed bananas, eggs, yogurt, and sugar until combined.
- In a small bowl, mix together the salt, flour, and baking soda.
- Gently fold the dry ingredients into the banana mixture until just combined—do not overmix.
- Toss 1 cup of the chocolate chips with a light sprinkling of flour, then fold them into the batter.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
- Bake for 60–65 minutes. After about 45 minutes, loosely cover the loaf with aluminum foil to prevent excessive browning. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs attached.
- Allow the loaf to cool in the pan for a short time, then remove and cool completely on a wire rack before slicing.
Notes
Store the banana bread in an airtight container at room temperature for up to several days. For longer storage, wrap tightly and freeze slices for convenient thaw-and-eat portions.
Nutrition (approximate per serving)
Serving size: 1 slice • Calories: 366 kcal • Carbohydrates: 53 g • Protein: 4 g • Fat: 17 g • Saturated fat: 10 g • Cholesterol: 57 mg • Sodium: 328 mg • Fiber: 3 g • Sugar: 35 g
If you try this recipe, consider experimenting with different chips or add-ins to make it your own—switching the chocolate type or folding in nuts or swirls of spread can transform this classic loaf into something new every time.