Chocolate Chip Banana Bread
So moist and loaded with chocolate chips, this banana bread is the perfect solution to your overly ripe bananas!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Bananas
- 2 cups All-Purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking Soda
- 3/4 cup Brown Sugar
- 1/4 cup White Sugar
- 1/4 cup Unsalted Butter
- 2 Large Eggs
- 1/2 cup Greek Yogurt
- 1 tsp. Vanilla Extract
- 1 cup Chocolate Chips
Instructions
- 1
Begin by preheating the oven to 375 degrees. Lightly spray a 9x5 loaf pan with non-stick spray.
- 2
Soften the butter by taking it out of the fridge a few hours in advance or microwave it for 30 seconds. Using a hand mixer or stand mixer, beat the softened butter with the sugar for about a minute. Add 2 of the bananas and mix on medium speed for 30 seconds.
- 3
Add the eggs, Greek yogurt, vanilla extract and mix well. I used vanilla Greek yogurt because that’s what I had on hand, but you can use plain Greek yogurt or even regular low-fat yogurt.
- 4
In a separate bowl add the flour, baking soda, and salt. Whisk to combine.
- 5
Slowly add the dry ingredient to the wet ingredients and mix on medium speed until fully combined. Using a rubber spatula, bring down all the sides and mix well.
- 6
Add the remaining 2 bananas and mix for another 30 seconds on medium speed.
- 7
Lastly, add the cup of chocolate chip and mix to combine. Pour the batter into the loaf pan and bake for 55-60 minutes. Insert a toothpick or knife into the center the bread to check if it is done.
- 8
Once the bread has fully cooled, cut into 12 slices. This bread tastes even better the next day. Store at room temperature or in the refrigerator for up to a week.