Unbelievably moist and bursting with banana flavor. This banana bread will be your go recipe. Try it toasted with a pat of butter!
Ultimate Chocolate Chip Banana Bread
Unbelievably moist and bursting with banana flavor. Adding the chocolate chips brings it over the top.
- 1 3/4 flour all-purpose
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup butter unsalted, softened
- 2 eggs large
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1/4 cup yogurt, plain or sour cream, or buttermilk
- 3 bananas medium-large, over-ripe (thawed from frozen), roughly mashed (about 1.5 cups)
- 1 cup chocolate chips + some to sprinkle on top before baking your preference of dark, milk chocolate, or semi-sweet.
- Heat oven 325F or 162C. You'll bake this on a rack in the center of the oven.
Prep the pan - Makes one loaf
- Spray a bread loaf pan with cooking spray, then line the long edge with parchment paper leaving enough so it trails over the sides. Spray again and set aside
- Whisk dry ingredients in a small bowl and set aside. (see note)
- In a mixing bowl, beat butter and sugars until light and some air is incorporated, add eggs one at a time, beating between each addition. Add vanilla and yogurt (or sour cream, or buttermilk). Add bananas, beat on low for 15 seconds until just incorporated.
- With a spatula or spoon, stir in the dry mixture until just incorporated. Fold in chocolate chips.
- Pour into loaf pan that was prepped with parchment & non-stick spray, smoothing out into the corners. Sprinkle a few chocolate chips on the top.
- Bake about an hour, checking at the 40 or 45-minute mark to see how brown the top is coming along. Cover loosely with foil to prevent over-browning. Test with a skewer or toothpick for doneness. When it comes out clean, it's done. Let cool in the loaf pan 30 minutes. Lift up by using the sides of the parchment and transfer to a cooling rack. Carefully holding with one hand, peel off the parchment and let cool on a cooling rack until ready to slice and serve.
If using cups to measure (versus a scale), spoon in flour from the flour bin or bag, into the measuring cup - ensuring that it's not packed in - rather light and fluffy in the measuring cup. Fill to overflowing (not packed), then use a knife to scrape off the top so it's flat. I freeze unused bananas in the skin. You don't even need a freezer bag. Then thaw on the counter and snip the end with scissors and squeeze out the banana into the bowl. The thawing process draws out the sugars and sweetness in the banana (when frozen in the peel). You might be surprised with how much liquid is released, this is normal and what makes this banana bread extra flavorful and moist. Sprinkling a little sugar and chopped nuts on the top will give it that bakery quality, making it slightly crispy but not overly crusty or sugary.
Calories: 324kcal | Carbohydrates: 41g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 610mg | Potassium: 275mg | Fiber: 2g | Sugar: 33g | Vitamin A: 452IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg