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Moist Chocolate Chip Banana Bread

A tender and moist banana bread filled with sweet pockets of chocolate, perfect for a comforting dessert or make-ahead breakfast.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour can swap for whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon optional — to warm the flavor
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled coconut oil works for a dairy-free option
  • 1/2 cup brown sugar, packed or use coconut sugar for a healthier option
  • 2 large eggs, room temperature
  • 3 very ripe bananas, mashed the riper, the more flavor and natural sweetness
  • 1 teaspoon vanilla extract
  • 1/4 cup plain yogurt or sour cream adds moisture; Greek yogurt is fine
Add-Ins
  • 1 cup semisweet or dark chocolate chips or chopped chocolate for uneven, gooey pockets
  • 1/2 cup chopped walnuts or pecans optional
  • 1/4 cup shredded coconut optional
  • 1/4 cup dried fruit optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
  3. In a large bowl, whisk the melted butter and brown sugar until glossy. Add the eggs one at a time, whisking until smooth.
  4. Stir in the mashed bananas, vanilla, and yogurt until incorporated.
  5. Fold the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips and nuts, if using.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a few extra chocolate chips or a light dusting of cinnamon sugar on top.
  2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Let the loaf cool in the pan for 10–15 minutes before transferring to a rack. Slice warm for gooey chocolate ribbons.

Notes

Store wrapped tightly at room temperature for up to 3 days. Freezes well for up to 3 months. Reheat in a toaster oven or microwave for best results.