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A loaf of chocolate chip banana bread sits on parchment paper atop a wooden board, with one slice cut to show its moist texture and chocolate chips inside. There are chocolate chips and a banana nearby.

Chocolate Chip Banana Bread

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This Chocolate Chip Banana Bread is ultra moist, easy to make, and packed with melty chocolate chips in every bite. Made with ripe bananas and simple pantry staples, this classic banana bread recipe turns out soft, tender, and never dry!
Course Breakfast, Dessert
Cuisine American
Keyword chocolate chip banana bread
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 376
Author Gayle Bialas

Equipment

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter (softened to room temperature)
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 3 tablespoons plain Greek yogurt
  • 3 medium very ripe bananas, mashed
  • 1 cup milk chocolate chips

Instructions

  • Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan with non-stick cooking spray. Set aside.
  • In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
  • In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time, and beat well after each addition. Add vanilla and Greek yogurt. Beat well. Slowly add in flour mixture and beat until just combined.
  • Gently fold in mashed bananas and chocolate chips. Pour batter into prepared pan. Top the batter with more chocolate chips, if desired. Tip: pour half the batter into the pan, top with some chocolate chips, and then pour the remaining batter on top for extra deliciousness.
  • Bake for 65-78 minutes, or until toothpick inserted in center of bread comes out clean. Tip: The bread will brown fast around the edges, so check at the 20-30 minute mark and cover the loaf pan loosely with foil to prevent excess browning. Remove from oven and let cool in pan for 10 minutes, then remove to a wire rack and let cool completely.

Notes

  • Leftovers will keep in an airtight container at room temperature for up to 4 days.
  • Lightly adapted from my Cinnamon Streusel Blueberry Banana Bread.
  • See my tips and tricks for making this Chocolate Chip Banana Bread above the recipe box.

Nutrition

Serving: 1slice | Calories: 376kcal | Carbohydrates: 55g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 247mg | Potassium: 243mg | Fiber: 2g | Sugar: 31g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg