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–+ servings

Ultimate Chocolate Chip Banana Bread

This ultimate banana bread is unbelievably moist and bursting with banana flavor. Adding chocolate chips brings it over the top.
5 from 5 votes
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 392 kcal

Ingredients
 
 

  • 1 ¾ flour all-purpose
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup butter unsalted, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs large
  • 1 teaspoon vanilla
  • ¼ cup yogurt, plain or sour cream, or buttermilk
  • 3 bananas medium-large, over-ripe (thawed from frozen), roughly mashed (about 1.5 cups)
  • 1 ½ cups chocolate chips or chunks

Instructions
 

  • Heat oven 350F. You'll bake this on the center rack.

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

Batter

  • 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.
  • Add 1 cup chocolate chips (or chunks) saving the remaining ½ cup for the top.
  • Pour into a loaf pan that was prepped with parchment & non-stick spray, smoothing out into the corners.
  • Sprinkle on the reserved chocolate chips.
  • 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.

Notes

If we have bananas that are slightly past ripe, I'll freeze them in the skin and use them for baking. No need for a freezer bag, the skin will protect it. 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. 

Nutrition

Calories: 392kcalCarbohydrates: 52gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 82mgSodium: 705mgPotassium: 196mgFiber: 2gSugar: 36gVitamin A: 637IUVitamin C: 3mgCalcium: 61mgIron: 1mg
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