Easy Chocolate Chip Banana Bread
Moist, tender banana bread packed with melty chocolate chips. Quick to whisk together and perfect for breakfast or a cozy snack.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 1.25 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine salt
- 0.75 tsp ground cinnamon optional but tasty
- 1.5 cup very ripe bananas, mashed
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.5 cup unsalted butter, melted and cooled
- 0.25 cup plain yogurt or sour cream
- 3.5 oz beaten eggs about 2 large eggs
- 2 tsp vanilla extract
- 1.25 cup semi-sweet chocolate chips
- 0.5 cup chopped walnuts optional
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment sling.
- Whisk flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
- Mash bananas in a large bowl until mostly smooth.
- Stir in granulated sugar, brown sugar, melted butter, yogurt, beaten eggs, and vanilla until combined.
- Fold the dry mixture into the banana mixture just until no flour streaks remain.
- Gently fold in chocolate chips and walnuts, reserving a spoonful of chips for topping.
- Scrape batter into the pan and smooth the top. Sprinkle with reserved chips.
- Bake 50–60 minutes, until a tester comes out with a few moist crumbs. Tent with foil if browning early.
- Cool 10 minutes in the pan, then lift out and cool completely on a rack before slicing.
Notes
Try swirling 2 tbsp peanut butter on top before baking, or swap half the chips for chopped dark chocolate. For muffins, bake in a lined tin at 350°F for 18–22 minutes. Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days; freeze slices for up to 2 months.
This recipe is an original creation inspired by classic Easy Chocolate Chip Banana Bread flavors. All ingredient ratios and instructions are independently developed.