Chocolate Chip Banana Bread

This chocolate chip banana bread is SO delicious. It has a soft and moist crumb with a slightly crunchy exterior and this recipe doesn’t skimp on the chocolate. When I have ripe bananas on hand, this is what I crave!

This chocolate chip banana bread requires 4-5 ripe bananas, and I’ll share the quickest way to ripen bananas if yours are on the green side. You can also use a number of different types of chocolate chips in this recipe depending on what you have and what you prefer.

Related: Next up, try our One-Banana Banana Bread, Chocolate Chip Bread, Zucchini Bread, Pumpkin Bread or Poppy Seed Bread.

Ingredients

• Bananas
• All-purpose flour
• Baking soda
• Salt
• Chocolate chips
• Walnuts (optional)
• Butter
• Brown sugar
• Eggs
• Greek yogurt
• Vanilla extract

Directions

In a bowl, peel and mash the ripe bananas with a fork.

In another bowl, whisk together the flour, baking soda and salt. Stir the walnuts (if using) and 1/4 cup of the chocolate chips into this dry mixture, reserving the rest for the top.

In a large mixing bowl, cream together the butter and sugar. Then stir in the eggs, Greek yogurt and vanilla extract. Now add the mashed bananas and dry ingredient mixture to the bowl. Stir to combine.

Grease or spray a loaf pan well. You could also choose to line with parchment paper. Pour in the batter and top with the remaining chocolate chips and a little flaky sea salt.

Bake at 350°F for 50-55 minutes. Allow to cool for 10-15 minutes in the pan before trying to remove.

How to quickly ripen bananas

You can learn how to quickly ripen bananas in the oven or in a day or two here. But the absolute fastest way is in the microwave. Simply use a fork to poke a few holes all over the banana and then microwave on high in 30-second intervals until softened. While this method is fast, it also isn’t perfectly ripened all over, as microwaves are pretty notorious for creating hot spots and being somewhat inconsistent.

Serving Suggestions

I love this chocolate chip banana bread alongside a cup of coffee or cozy beverage. Here are a few favorites.

• Latte
• Mocha
• Matcha latte
• Chai latte
• Turmeric latte
• Lavender latte
• Breve coffee
• Red Eye coffee
• Americano
• Flat White
• Caramel macchiato
• Mexican coffee
• Dirty chai
• Cappuccino
• Cortado

Tips & Notes

• Tossing the chocolate chips in with the dry ingredients helps to ensure they don’t all sink to the bottom of the batter as it bakes.
• You don’t have to top this bread with chocolate chips. You can choose to stir them all into the dry mixture and then the batter. I just like the look of some on top.
• This recipe needs 2 cups of mashed bananas, which is 4-5 bananas, depending on their size.
• You can use mini chocolate chips, standard size, dark chocolate, milk chocolate or even chopped up chocolate bars in this recipe.
• You can store uneaten banana bread in an airtight container for up to 5 days, with no need to refrigerate unless you simply prefer to eat it cold.

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5 from 14 votes

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Get the Recipe

This recipe has a soft and moist crumb with a slightly crunchy exterior and this recipe doesn’t skimp on the chocolate.

Yield 8

Prep 10 minutes mins

Cook 55 minutes mins

Total 1 hour hr 5 minutes mins

Ingredients

1x2x3x

• ▢ 2 cups ripe bananas
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 cup chocolate chips
• ▢ ½ cup walnuts (optional)
• ▢ ½ cup butter (softened)
• ▢ ¾ cup brown sugar
• ▢ 2 eggs
• ▢ ⅓ cup Greek yogurt
• ▢ 2 teaspoons vanilla extract

Equipment

• ▢
  loaf pan

Instructions

• In a bowl, peel and mash the ripe bananas with a fork.
• In another bowl, whisk together the flour, baking soda and salt. Stir the walnuts (if using) and 1/4 cup of the chocolate chips into this dry mixture, reserving the rest for the top.
• In a large mixing bowl, cream together the butter and sugar. Then stir in the eggs, Greek yogurt and vanilla extract.
• Now add the mashed bananas and dry ingredient mixture to the bowl. Stir to combine.
• Grease or spray a loaf pan well. You could also choose to line with parchment paper. Pour in the batter and top with the remaining chocolate chips and a little flaky sea salt.
• Bake at 350°F for 50-55 minutes.
• Allow to cool for 10-15 minutes in the pan before trying to remove.

Notes

Tossing the chocolate chips in with the dry ingredients helps to ensure they don’t all sink to the bottom of the batter as it bakes.

You don’t have to top this bread with chocolate chips. You can choose to stir them all into the dry mixture and then the batter. I just like the look of some on top.

This recipe needs 2 cups of mashed bananas, which is 4-5 bananas, depending on their size.

You can use mini chocolate chips, standard size, dark chocolate, milk chocolate or even chopped up chocolate bars in this recipe.

You can store uneaten banana bread in an airtight container for up to 5 days, with no need to refrigerate unless you simply prefer to eat it cold.

© Author Emma Chapman

Course Breakfast, Dessert

Cuisine American

Keywords banana bread, chocolate

Nutrition

Nutrition Facts

Chocolate Chip Banana Bread

Amount per Serving

Calories

528

% Daily Value*

Fat

 

24

g

37

%

Saturated Fat

 

12

g

75

%

Trans Fat

 

0.5

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

4

g

Cholesterol

 

72

mg

24

%

Sodium

 

327

mg

14

%

Potassium

 

391

mg

11

%

Carbohydrates

 

73

g

24

%

Fiber

 

3

g

13

%

Sugar

 

40

g

44

%

Protein

 

7

g

14

%

Vitamin A

 

452

IU

9

%

Vitamin C

 

5

mg

6

%

Calcium

 

67

mg

7

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.