Chocolate Chip Banana Bread
If you’re on the hunt for the best chocolate chip banana bread…then look no further. This one is so incredibly moist, flavorful, and loaded with chocolate chips. Forget about any other chocolate chip banana bread recipe because this is all you’ll ever need!
HOW TO MAKE THE BEST CHOCOLATE CHIP BANANA BREAD
I know, we all hate the word moist but there’s just no other word that better describes this banana bread. It’s tough to even categorize this as “bread” because of how soft and lush it is. Especially with those mini chocolate chips sprinkled throughout.
There are a few things to keep in mind to ensure your bread turns out perfect:
MEASURE the bananas. I recommend about 3 medium bananas but you will still need to measure them out to make sure you have the right amount.
Scoop and level your flour. By that I mean, spoon the flour into your measuring cup then level it off with a flat edge. This will ensure you don’t use too much.
Fully cream together your butter and sugar. Really whisk together the two ingredients until you reach a thick paste-like consistency. You can either do this by hand or with a mixer.
To get the chips on top, sprinkle on an extra handful before baking.
Bake for 1 hour and check for doneness by inserting a toothpick in the center. If the center is still wet, bake in 5-minute intervals until done.
So that’s that. These few simple tips will ensure your chocolate chip banana bread turns out soft and moist every time.
THE SECRET TO SUPER MOIST BANANA BREAD
The “secret” to getting moist chocolate chip banana bread is really just a couple of simple ingredients. The main two being melted butter and Greek yogurt. Using melted butter, as opposed to room temperature, helps to soak up all the flour which gives you that smooth texture. The Greek yogurt adds even MORE moisture while still providing structure. It’s my secret ingredient in so many of my dessert recipes. Another reason why Greek yogurt works so well here is because of its flavor. Greek yogurt is slightly sour which helps to balance out the sweetness of the bananas, chocolate, and sugar. It’s also very thick and contains less water than regular yogurt. This is the reason why I love baking with it so much, it provides tons of moisture without thinning the batter too much. But if you don’t have Greek yogurt available near you, sour cream will also do the trick.
We can’t forget about the bananas. You have to add just enough to get that strong flavor but too much can turn your banana bread into banana pudding (trust me, it’s happened to me before). Getting the perfect balance of flour, butter, yogurt, and banana is the key to getting deliciously moist chocolate chip banana bread.
HOW TO RIPEN BANANAS FOR CHOCOLATE CHIP BANANA BREAD
Don’t have ripe bananas on hand? There are a few ways you can speed up the ripening process to make your bananas perfect for banana bread!
The night before, break apart your bananas and place them in a brown paper bag. It blocks just enough oxygen which allows the bananas to release a chemical called ethylene. This is what speeds up the ripening process.
Place them on a baking sheet and bake for 15-20 minutes at 300F. They’re ready when they’ve turned COMPLETELY brown. Let them cool before using.
If you’re in a pinch, you can microwave your bananas. Pierce the banana with a fork a few times and microwave it for 30 seconds – 1 minute.
Lastly, your best bet to find already ripe bananas is to look for single bananas at the grocery store. They usually keep a pile at the bottom of the banana display.
And there you have it! Ripe bananas that are going to make your chocolate chip banana bread extra delicious. If you already have frozen ripe bananas, you can also use those. Just leave them out for about 30 minutes to 1 hour in order to thaw before using.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Ingredients
1/2 cup (113g) unsalted butter (8 Tbsp), softened
2/3 cup (134g) granulated sugar
2 large eggs room temperature
3 or 4 bananas (very ripe)
1/2 tsp vanilla extract
1 1/2 cups (380g) all-purpose flour
1/2 cup (130g) Greek yogurt (sour cream works too!)
1 tsp baking soda
1/2 tsp salt
1 1/4 cup semisweet chocolate chips divided
Instructions
Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9"L x 5"W)
In a mixing bowl using the paddle attachment, cream together 1/2 cup softened butter, 1/2 cup yogurt, and 2/3 cup sugar. Slowly add in 2 lightly beaten eggs.
Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended.
In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Add to mixing bowl and mix until incorporated.
Fold in 3/4 cup chocolate chips then transfer to the prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top.
Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out with a few moist crumbs.
Let banana bread rest 10 min before transferring to a wire rack to cool.
Now dig in! Make sure to leave a comment below to let me know how it went!
Nutritional Information
Calories: 384kcal, Carbohydrates: 57g, Protein: 6g, Fat: 15g, Saturated Fat: 9g, Monounsaturated Fat: 2g, Cholesterol: 56mg, Sodium: 229mg, Potassium: 162mg, Fiber: 3g, Sugar: 32g, Vitamin A: 300IU,Vitamin C: 5mg, Calcium: 20mg, Iron: 2mg
