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Sweet Chocolate Banana Bread

Make this moist and sweet chocolate banana bread recipe with ripe bananas and rich chocolate chips baked right in. Perfect for dessert or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
15 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 1 loaf
Calories 320 kcal

Equipment

  • oven
  • 9x5 inch loaf pan
  • large mixing bowl
  • medium bowl
  • whisk
  • fork
  • spatula
  • wire rack
  • measuring cups
  • measuring spoons

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 tsp baking soda
  • 1/2 tsp fine sea salt

Wet Ingredients

  • 3 ripe medium bananas, mashed about 1 1/4 cups
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 large eggs at room temperature
  • 1/4 cup plain yogurt or sour cream
  • 1 tsp pure vanilla extract
  • 1 cup semisweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray, then line it with a piece of parchment paper so that it hangs over the two long sides for easy removal.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and fine sea salt until they are thoroughly combined.
  • In a separate medium bowl, mash the ripe bananas with a fork until mostly smooth. Whisk in the melted and slightly cooled butter, room temperature eggs, yogurt, and vanilla extract until the wet mixture is fully blended.
  • Pour the wet banana mixture into the bowl with the dry ingredients. Use a spatula to gently fold everything together until just combined and no streaks of flour remain; be careful not to overmix. Then, gently fold in 3/4 cup of the chocolate chips.
  • Pour the batter into the prepared loaf pan and smooth the top with the spatula. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.
  • Bake for 55 to 65 minutes, or until the bread is deeply golden brown and a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached.
  • Let the banana bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pan and place it directly on the rack to cool completely before slicing.

Notes

Don't overmix the batter to keep the bread tender. Let it cool completely before slicing for cleaner cuts.
Keyword banana bread, chocolate, quick bread