Chocolate chip banana bread is the easiest answer to using up those overripe bananas. Turn them into a delicious quick bread that’s loaded with chocolate for the perfect treat.
Bananas. Sometimes they never get eaten fast enough and no one likes an overripe banana. One solution is to toss it into a smoothie or an acai bowl. You can even add it to pancake batter but the best and most delicious alternative is to bake some banana bread!
Nothing for me is complete without chocolate so I went ahead and made the best chocolate chip banana bread ever!
Why is it sooo good? Well, it stays moist with the help of a little added Greek yogurt. It’s also sooo chocolaty!
The added chocolate chips also makes it easier to cut down on the amount of sugar in the mixture. Some recipes call for too much sugar and it becomes overly sweet. Trust me, you don’t need it. The bananas and the chocolate are already sweet!
How to Make Chocolate Chip Banana Bread
To make chocolate chip banana bread you will need flour, baking soda, cinnamon, unsalted butter, sugar, eggs, Greek yogurt, chocolate chips and of course very ripe bananas.
I didn’t really do anything fancy with the ingredients here nor did I use my electric mixer. It’s pretty much a one bowl recipe. (Except I like to use a separate one for mixing dry ingredients together first to make sure they blend.) Make sure all your ingredients are at room temperature and the melted butter has cooled.
I’ve added a bit of cinnamon to the mix because it enhances the flavor and goes so well with banana but if you don’t have any on hand, you can skip it.
Once all the ingredients are mixed together, you can spread it into a loaf plan and bake it. Alternatively, you can use a muffin pan and make chocolate chip banana muffins.
I have not tested this with the batter! However, If you try it, I would fill each muffin tin ⅔rds full. Please update us with a comment if you this!
Storing Banana Bread
Store your banana bread in an airtight container for up to 3 days or up to 5 days refrigerated. You can also wrap it in plastic wrap. Be sure the banana bread is completely cooled before wrapping or closing your container. Otherwise, the bottom may get soggy!
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup butter, unsalted, melted and cooled
- ⅔ cup sugar
- 2 eggs
- 3 ripe bananas, mashed
- ½ cup Greek yogurt
- 1 cup semisweet chocolate chips
- Preheat the oven to 350°F with rack in center. Grease a 9x5 inch loaf pan with butter or cooking spray. Line the pan with parchment paper up two opposite sides. Set aside.
- In a medium bowl, whisk or sift together the flour, salt, baking soda and cinnamon.
- In a small bowl, mash the bananas well with a fork. Don’t puree it smooth, leave it slightly lumpy.
- In a large bowl, whisk the sugar and melted butter together. Add the eggs and vanilla and whisk until incorporated.
- Stir in the yogurt and bananas with a spatula until incorporated.
- Fold in the flour mixture and chocolate chips with a spatula. Gently mix until the flour is no longer visible.
- Pour the mixture into the loaf pan and smooth out the top with an offset spatula.
- Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool for 15 minutes in the pan, then remove it and let it cool completely.
There is a large range in the baking time because oven temperatures vary. My loaf only took 45 minutes but it was baked in a much smaller oven. It’s best to bake for 30 minutes and then periodically test with a toothpick.
Nutrition Information:Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 338Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 62mgSodium: 254mgCarbohydrates: 48gFiber: 3gSugar: 28gProtein: 6g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.