Chocolate Chip Banana Bread Recipe
15-Day Fall Recipe Series: Day 2
The perfect moist, cozy, and foolproof bread. It uses brown sugar for caramel notes and a touch of yogurt for extra tenderness. Perfect for breakfast, snacks, or gifting.
Ingredients:
3 very ripe bananas, mashed (about 1 ¼ cups / 300 g)
½ cup (113 g) unsalted butter, melted and slightly cooled (or ½ cup neutral oil)
¾ cup (150 g) light brown sugar, packed
2 large eggs, room temp
1 tsp vanilla extract
½ cup (120 g) plain Greek yogurt or sour cream
1 ¾ cups (220 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1 tsp ground cinnamon
½–1 cup chocolate chips
Instructions:
- Preheat & prep pan – Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling.
- Whisk wet – In a large bowl, whisk melted butter and brown sugar until glossy. Whisk in eggs, vanilla, yogurt, and mashed bananas.
- Combine dry – In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Mix batter – Add dry ingredients to wet and fold gently until just combined (a few small lumps are okay). Fold in chocolate chips.
- Bake – Scrape batter into the pan. Bake 55–65 minutes, until the top is deeply golden and a tester comes out clean or with a few moist crumbs.
Tip: If the loaf is browning too fast at 45 minutes, tent loosely with foil. - Cool & slice – Cool in the pan 15 minutes, then transfer to a rack to cool completely before slicing.
