Chocolatey Moist Banana Bread

If you’re searching for the ultimate chocolate chip banana bread, this recipe is your new best friend. Renowned for being incredibly moist and bursting with banana flavor, it’s generously studded with mini chocolate chips, making it irresistibly delicious. This banana bread strikes the perfect balance between soft and lush, almost more like a cake than traditional bread, which makes it stand out. The recipe was inspired by a beloved pumpkin bread formula and includes a couple of secret ingredients to guarantee moistness and flavor — melted butter and Greek yogurt. Whether you’re a novice or an experienced baker, these straightforward steps and tips will ensure a consistently perfect loaf every time.

Ingredients

• 1 ½ cups (380g) ripe mashed bananas (about 3-4 medium bananas), measured

• ½ cup (100g) packed light brown sugar

• ½ cup (100g) granulated sugar

• ½ cup (110g) unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup (130g) 2% Greek yogurt (sour cream can be substituted)

• 1 ⅓ cups (180g) all-purpose flour (or 1-to-1 gluten-free baking flour)

• 1 teaspoon baking soda

• ½ teaspoon salt

• ¾ cup (140g) mini chocolate chips, plus extra for sprinkling on top
  
  

Directions

1. Preheat your oven to 325°F (163°C). Prepare a 9x5 inch loaf pan by greasing it and lining it with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. In a separate large mixing bowl, vigorously whisk the melted butter with both the brown and granulated sugars until the mixture forms a thick, paste-like consistency.

4. Stir in the mashed bananas until fully combined.

5. Add the eggs, Greek yogurt, and vanilla extract, mixing gently but thoroughly.

6. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

7. Fold in the mini chocolate chips, reserving a handful to sprinkle on top of the batter.

8. Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.

9. Sprinkle the reserved chocolate chips over the surface to create a chocolate-studded crust.

10. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

11. Allow the banana bread to cool completely in the pan before lifting it out by the parchment paper.

12. Store the cooled bread at room temperature in an airtight container for up to several days.
    
    

Nutrients (approximate per 1 slice, based on 12 slices per loaf)

• Calories: 240 kcal

• Carbohydrates: 32 g

• Protein: 3 g

• Fat: 11 g

• Saturated Fat: 7 g

• Cholesterol: 50 mg

• Sodium: 220 mg

• Fiber: 2 g

• Sugar: 19 g

• Vitamin A: 400 IU

• Calcium: 50 mg

• Iron: 1 mg