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Cinnamon Chocolate Banana Bread Recipe

Ultra-moist banana bread studded with melty chocolate chips and warm cinnamon, finished with a crunchy sugar top. Simple to make, big on banana flavor.
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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 10

Ingredients
 

Banana bread batter

  • 1 1/2 cups mashed very ripe bananas
  • 3/4 cup granulated sugar
  • 1/4 cup plain Greek yogurt
  • 1/3 cup neutral oil (vegetable or canola)
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon instant espresso powder
  • 1 cup semisweet chocolate chips
  • 1/3 cup chopped pecans or walnuts (optional)

Topping (optional)

  • 1 tablespoon turbinado sugar
  • 2 tablespoons additional chocolate chips, for sprinkling

Instructions

Preparation Steps

  • Line a 9×5-inch loaf pan with a parchment sling and lightly oil it. Position a rack in the center of the oven and heat to 325°F (163°C).
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and espresso powder; set aside.
  • In a separate bowl, mash the bananas until mostly smooth. Whisk in the sugar and let the mixture stand for 5 minutes so the sugar dissolves slightly and the bananas release more moisture.
  • Whisk the eggs into the banana mixture until glossy, then whisk in the yogurt, vanilla, and oil until fully combined.
  • Add the dry ingredients to the wet and fold gently with a spatula just until a few streaks of flour remain. Toss the chocolate chips (and nuts, if using) with 1 teaspoon of the measured flour to help prevent sinking, then fold into the batter, reserving 2 tablespoons of chips for topping.
  • Let the batter rest for 10 minutes to hydrate the flour while the oven finishes preheating.
  • Scrape the batter into the prepared pan, smooth the top, and sprinkle with turbinado sugar and the reserved chips.
  • Bake for 65–75 minutes, rotating the pan after 40 minutes. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs and no wet batter. If the top is browning early, tent loosely with foil for the last 15 minutes.
  • Cool in the pan for 15 minutes, then lift the bread onto a rack. Cool at least 45 minutes more before slicing for clean cuts and a custardy, moist crumb.

Notes

Tip: If your bananas vary in size, mash and measure to ensure you have 1 1/2 cups for best texture and flavor.
Store tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months. Lightly toast leftover slices to revive the just-baked aroma.
This recipe is an original creation inspired by classic Cinnamon Chocolate Banana Bread Recipe flavors. All ingredient ratios and instructions are independently developed.