This chocolate chip banana bread will immediately become your favourite bake! Incredibly moist, tender and delicious treat, loved by the whole family! Perfect way to use any sad-looking and over-ripe bananas!
Is there anything more comforting than homemade banana bread? This simple, classic and old-fashion bake is currently having a moment, so I thought I would share one of my favourite versions of it with you.
Chocolate Chip Banana Bread
This recipe is adapted from my banana bread recipe from waaay back. I've upgraded it just a tiny bit, by adding some chocolate chips, because sometimes nothing else than chocolate will do. That, and the fact that almost any bake is better when you add some chocolate to it...
Just like in the original recipe, I'm using yogurt in the batter. I love baking with yogurt as it creates the most wonderful, moist and light texture in bakes, and this recipe is no exception.
Why this recipe works?
Just like with a classic banana bread, this chocolate chip banana bread is super easy and very straight-forward to make. All that you will need is two bowls and 10 ingredients. It's a great recipe to get the kids involved in, as it's just so simple to follow along.
The mixture of these simple ingredients produces same, delicious result every time and there is honestly no room for error. The outcome is this super moist, tender, chocolatey and utterly delicious bread, loved by the whole family.
Only use ripe bananas
To ensure the maximum flavour and best texture possible in this bake, use ripe bananas! The more spotty, the better. Brown, black, bruised...it's all good and it's exactly what you want!
Bananas give off ethene (aka ethylene) gas, which is a natural plant hormone that regulates a plat's growth and makes it ripen by converting starch it stores into sugar. If you don't have any ripe bananas on hand, here's few things you can do to speed this process up (found via BBC Good Food):
Place bananas in a paper bag- this will trap the ethene gas and block the oxygen. Fruit gives off the moisture, so you must use the bag that won't trap moisture. Ripening in the bag will usually take a day or so, but can also be as speedy as overnight, so keep checking your bananas.
Cooking bananas to ripen- this method itself isn't really ripening the bananas, but it will make them much softer and easier to bake with. Heat the oven to 180C (160C fan) and place the bananas on a baking tray for about 30 minutes. They will blacken and become very soft and much sweeter. Keep an eye on them as they may burst if overcooked).
Microwave- use as a last resource. Pierce the bananas with fork in several places and microwave for about 40 sec- 1 minute.
How to make this delicious loaf?
Nothing simpler! Prepare two large bowls, one for dry, one for wet ingredients.
Flour, baking soda and salt will go to one bowl. Set them aside.
In a separate bowl, mix both types of sugar with melted butter (use large whisk or an electric mixer for best results) until they are combined well.
Follow up with mashed bananas, eggs, yogurt and vanilla extract. Tip the dry ingredients to the wet ones and fold using rubber spatula or a wooden spoon. Do not over-mix.
Fold in chocolate chips and pour the batter into loaf tin. Sprinkle with some more chocolate chips if you desire. Bake!
Additional tips for making chocolate chip banana bread
Ripe bananas are a must, as established above. Couple of other tips to ensure the best possible bake:
- use mini chocolate chips if you can- mini chocolate chips will create lovely, melting puddles of chocolate with every single bite you take
- you can also use frozen (ripe) bananas, just make sure to defrost them in the fridge overnight before baking
Remember to leave me a comment and a rating if you try this or any other of my recipes!
Chocolate Chip Banana Bread
- 180 g plain flour
- 1 tsp baking soda
- ½ tsp salt
- 110 g unsalted butter melted
- 80 g golden caster sugar
- 50 g soft light brown sugar
- 360 g ripe bananas (about 3 medium bananas) mashed
- 2 large eggs
- 130 ml natural yogurt
- 1 tsp vanilla extract
- 130 g mini chocolate chips
- Preheat the oven to 170C (fan) and line 1lb loaf tin with baking parchment.
- In a large bowl, mix together flour, soda and salt. Set aside.
- In a separate large bowl, using a whisk, mix together the melted butter with both sugars until well combined. Add mashed bananas, eggs, yogurt and vanilla extract. Stir to combine all the ingredients.
- Add dry ingredients (flour, baking soda and salt) and fold this mixture with spatula until just combined. Add the chocolate chips and mix until just combined (reserve about 1 tbsp of chocolate chips if you want, to sprinkle on top of the bread). Pour the batter into prepared loaf tin and bake in the oven for about an hour.
- Pour the batter into prepared loaf tin (sprinkle reserved chocolate chips on top if using) and bake in the oven for about an hour or until skewer inserted in the middle comes out with just few crumbs attached to it. Let it cool in the pan completely before removing and slicing.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- You can store this chocolate chip banana bread at room temperature in the air tight container for up to 5 days.
- The bread tastes great when slightly toasted the next day!
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