Classic Chocolate Chip Banana Bread (Printable)

Moist, tender loaf loaded with melty chocolate chips and ripe bananas. Ideal for breakfast or afternoon snacking.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed (about 1 1/4 cups)
02 - 2 large eggs
03 - 1/2 cup unsalted butter, melted and cooled
04 - 1/2 cup plain Greek yogurt or sour cream
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon (optional)

→ Mix-Ins

11 - 1 cup semi-sweet chocolate chips

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together the mashed bananas, eggs, melted butter, Greek yogurt (or sour cream), and vanilla extract until smooth.
03 - In a separate bowl, combine the flour, sugar, baking soda, salt, and cinnamon (if using).
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
05 - Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
06 - Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips over the batter.
07 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The Greek yogurt keeps it incredibly moist without tasting tangy or heavy
  • Chocolate chips transform ordinary banana bread into something that feels like a proper dessert
02 -
  • Overmixing develops gluten and makes the bread tough instead of tender
  • The toothpick test is crucial, a few moist crumbs are perfect but wet batter means more time
03 -
  • Roasting the bananas in their skins at 400°F for 15 minutes before mashing intensifies the flavor
  • Placing a pan of water on the rack below creates steam for an extra tender crust

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