Chocolate Chip Banana Bread Recipe

A loaf of chocolate chip banana bread cut in half to show inside of the bread.

5 from 1 vote

Chocolate Chip Banana Bread Recipe

This moist Chocolate Chip Banana Bread uses an Italian baking trick for a soft, bakery-style crumb. Easy one bowl method, cozy, and made with yogurt for perfect texture.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Keyword: banana bread, chocolate chip banana bread

Servings: servings

Author: Elena Davis

Ingredients

2-3 ripe bananas mashed (about 1½ cups)
2¼ cups all-purpose flour
3 teaspoons baking powder
¾ teaspoon kosher salt
1¼ cups granulated sugar
1 cup whole milk plain yogurt Greek yogurt works great
¼ cup unsalted butter melted and cooled
2 large eggs room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract optional, but wonderful
1 cup chocolate chips semi-sweet, dark, or milk

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper if desired for easy removal.
In a large mixing bowl, beat the eggs and sugar on medium-high speed for a full 5 minutes, until the mixture is very pale, thick, and creamy. This step is essential and is what gives the banana bread its soft, bakery-style texture.
Add the mashed bananas, yogurt, melted butter, vanilla extract, and almond extract. Beat until smooth and fully combined.
Sift the dry ingredients into the bowl with the wet ingredients and mix just until combined. Be careful not to overmix. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Using a buttered knife, score a shallow line straight down the center of the batter. This helps the loaf split beautifully as it bakes for that classic bakery-style finish.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Elena’s Best Tips for Perfect Chocolate Chip Banana Bread

Use very ripe bananas with plenty of brown spots. The riper they are, the sweeter and more flavorful your bread will be, no extra sugar needed.
Do not rush the egg-and-sugar step. Beating them for a full five minutes aerates the batter and is why this loaf turns out soft, tall, and bakery-style instead of dense.
Always bring your eggs and yogurt to room temperature. This helps everything blend smoothly and prevents a heavy or uneven crumb.
When mixing in the dry ingredients, stop as soon as the flour disappears. Overmixing is the fastest way to tough banana bread.
Score the batter down the center with a buttered knife before baking. This small step gives you that beautiful bakery-style crack and helps the loaf rise evenly.
If the top starts browning too quickly, loosely tent with foil during the last 15 minutes. The center will finish baking without drying out.
Let the bread cool completely before slicing. It sets as it cools, giving you clean slices and the best texture.

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