I can’t wait to share this Chocolate Chip Banana Bread recipe with you friends. Banana bread reminds me of my childhood. My great grandmother used to make us a loaf of this just about every week. If I close my eyes and think back to the good ‘ole days, I can still smell the bread while walking up to her porch after school. I would get so excited because I knew it was fresh and so good while it was warm. I miss my great grandmother so much. But I cherish the memories she gave us. Her banana bread was one of them.
Over the years, I’ve experimented with a twist on the traditional banana bread that I grew up with. My kids don’t love bananas as much as I do, but they do love chocolate. So, this chocolate chip banana bread is the best of both worlds. And with my secret ingredient of yogurt, it makes the bread extra moist and almost cake-like.
A few notes about this Chocolate Chip Banana Bread:
- You can substitute the yogurt for sour cream in this Chocolate Chip Banana Bread recipe and it still tastes just as good.
- Milk chocolate chips make the bread sweeter. Ghiradelli is my favorite brand for this recipe. If you want your bread less sweet, then use a semisweet chocolate chip.
- Invest in a good quality non-stick loaf pan. I’ve had this pan for years! It cooks evenly, doesn’t rust and still looks as good as new. It’s my old faithful and I love it.
The Best Chocolate Chip Banana Bread Recipe Ever
Ingredients
- 3 ripe bananas mashed well
- 2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 6 tbsp unsalted butter melted and cooled
- 2 large eggs room temperature, lightly whisked
- 1/4 cup plain yogurt room temperature
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 5 inch loaf pan with cooking spray.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a medium bowl, whisk together the mashed bananas, cooled butter, room temperature eggs, yogurt, sugar, and vanilla.
- Gently fold the wet ingredients into the dry ingredients. Be careful not to over mix.
- Stir in the chocolate chips until just combined. Leave a few chocolate chips to the side to add to the top of your mixture after pouring into the pan.
- Pour the bread batter into the prepared pan. Top with the remaining chocolate chips that you put aside.
- Bake for 55 minutes or until a toothpick inserted slightly off center in the bread comes out with just a few crumbs.
- Allow the bread to cool in the pan for 10 minutes. Then remove and allow to cool on a cooling rack for 30 minutes before enjoying.
I just know you’ll love this recipe. Leave a comment down below and let me know if you would give this recipe a try?
And can I leave you with one corny banana joke? Why don’t bananas ever feel lonely? They’re always in bunches! Hahaha. Enjoy your day friends. Thanks for checking out my blog post.
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Yes, I’d definitely try this recipe. I’ve never used yogurt when baking, I can’t wait to give it a try. Saving this pin!
I’m saving this recipe for the weekend. It’s going to be chilly and I can snuggle and enjoy thos treat. 🙂
I’ll definitely will be making this!!! Looks delicious and simple!
It’s very simple and easy to make. I can’t wait to hear how it turns out for you. 🙂