Moist banana bread packed with ripe bananas, milk chocolate chips, tangy yogurt, and vanilla. Cozy, nostalgic, and dangerously good.
You know that feeling when your weekend’s teetering on disaster? Dishes in the sink, laundry taking over the living room, and three bananas on the counter looking like they’ve just given up on life?
Yeah. That was me.
It was one of those Sundays. The kind where I was two seconds from ordering pizza for breakfast (don’t judge me) when I looked over and saw those bananas—soft, brown, bruised, basically pleading for purpose. I didn’t feel like baking. I didn’t even really want to be in the kitchen. But something about the way my kid looked at those bananas, like they were a science experiment, made me pause.
So we made banana bread. Not just any banana bread—chocolate chip banana bread. Warm, rich, comfort-in-a-slice kind of banana bread. The kind that fills your kitchen with a smell so good it should be bottled. It turned my mood around faster than caffeine. And ever since, this recipe’s had a permanent spot in my “oh crap, what do I do with these bananas?” rotation.
Why You’ll Love This Chocolate Chip Banana Bread Recipe?
So let me be real with you—I’ve made a lot of banana bread in my time. Some dry. Some weirdly bland. Some with that odd gummy texture that makes you question every decision that led to this point. But this one? This one’s the real deal.
It’s moist (ugh, I know, but we need the word). It’s packed with melty milk chocolate chips that get all gooey in the oven. It’s got tang from yogurt, richness from butter, and sweetness from bananas that were probably a little too far gone by most people’s standards. But honestly? That’s what makes it great. It’s not too sweet, not too dense. It’s banana bread with balance.
You ever have a slice of something and just kinda… sigh? That’s what this bread does. It’s a sigh-in-a-slice kind of loaf.
Ingredient Notes:
I don’t know who needs to hear this, but ingredients aren’t just there for show. Each one has a role. A vibe. Let’s break it down:
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Ripe Bananas – We’re not using the cute yellow ones. I’m talking bananas that look like they’ve been through something. That’s flavor, baby.
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All-Purpose Flour – Classic. Unfussy. Reliable. This is the white t-shirt of flours.
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Yogurt or Sour Cream – Adds moisture and a little tang. I usually use yogurt ‘cause it’s what I’ve got, but sour cream gives it more of a rich, bakery-style feel. Both slap.
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Unsalted Butter – Melted so it mixes like a dream. Adds that smooth, buttery vibe without needing to cream anything.
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Eggs – Bring everything together. Kinda like how music brings people together? Yeah. That.
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Sugar – Just enough. You can adjust depending on your mood (or your bananas).
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Vanilla Extract – Don’t skip it. Just… don’t.
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Milk Chocolate Chips – These are key. They melt into little pockets of joy. I’ve tried dark chocolate too, and it’s fine. But milk chocolate feels like a warm hug.
Tiny tip: If your bananas aren’t ripe enough, throw ‘em (peel and all) in the oven at 300°F for 15 minutes. Game-changer.
How To Make Chocolate Chip Banana Bread?
Step 1: Preheat and Grease
Set your oven to 350°F. Grease a 9×5 loaf pan like your life depends on it. I’ve had loaves stick and cry for help. We don’t want that.
Step 2: Dry Mix Vibes
Whisk together the flour, baking soda, and salt in one bowl. That’s your dry stuff. Simple. Unbothered.
Step 3: Banana Party
In another bowl, mash the bananas until they’re smooth-ish. Add in the butter, sugar, eggs, yogurt, and vanilla. Stir it all together. It’ll look kinda weird, but trust the process.
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Step 4: Mix It Up, Gently
Pour the wet mix into the dry mix. Use a spatula and fold it in—like, gently. We’re not beating it into submission here. Think: soft hugs.
Step 5: Chocolate Time
Add in your chocolate chips. Stir just enough to spread the joy. That’s it. No drama.
Step 6: Bake That Beauty
Pour the batter into your pan. Bake for about 55 minutes, or until a toothpick comes out mostly clean. A few sticky crumbs are fine. Actually, they’re perfect.
Step 7: Cool… Sort Of
Let it sit in the pan for 10 minutes (I know it’s hard), then move it to a wire rack. You can wait longer… but warm banana bread hits different, and I fully support cutting a slice while it’s still steaming.
Storage Options:
I won’t lie—ours rarely makes it past Day 2. But if you’ve got willpower? Store it in an airtight container for up to 3 days at room temp, or a week in the fridge. You can also freeze slices individually. Wrap ‘em in plastic wrap and foil, then just reheat in the microwave when you need a hit of happiness.
Variations and Substitutions:
This recipe’s like that one friend who gets along with everyone. Feel free to mix it up:
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Swap the chocolate – Dark, white, peanut butter chips? All welcome here.
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Add nuts – Walnuts or pecans give it crunch and grown-up energy.
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Make muffins – Just scoop into muffin tins and bake for ~20 minutes. Boom.
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Go gluten-free – Use a 1:1 gluten-free flour blend and add a spoonful more yogurt to keep it moist.
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Make it breakfast-friendly – Cut the sugar to ½ cup. Add oats if you’re feeling fancy.
What to Serve with Chocolate Chip Banana Bread?
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Coffee – Duh. The two were made for each other.
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Tea or Chai – If you’re going for cozy cottagecore vibes.
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Peanut Butter Drizzle – Trust me. It’s dessert and breakfast all in one.
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Whipped Cream – No explanation needed.
Frequently Asked Questions:
Can I make this ahead?
Totally. It’s even better the next day. Wrap it up tight once it cools and let those flavors mingle.
Can I use frozen bananas?
Absolutely. Just thaw and drain off any excess liquid before using them. Otherwise, you might end up with mush loaf. And not in the good way.
Can I cut back on sugar?
Yes. If your bananas are extra ripe, you can get away with ½ cup. It’ll still taste amazing—just a little less sweet.
Alright friend, if you’ve made it this far, you’re officially ready to take on Chocolate Chip Banana Bread. Honestly, it’s forgiving, flexible, and full of feel-good flavor. Even if your baking track record is… questionable (been there), this one wants to turn out right.
Give it a try, and let me know—what’s your go-to banana bread add-in? Or are you a chocolate purist? I’m all ears and always down to tweak.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Chip Banana Bread
Ingredients
- 2 c all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3 very ripe bananas mashed well
- 3/4 c sugar
- 6 tbsp unsalted butter melted and cooled
- 2 large eggs at room temperature and lightly whisked
- 1/4 c plain yogurt room temperature, sour cream also works
- 1 tsp vanilla extract
- 1 c milk chocolate chips semi-sweet will work as well
Instructions
- Preheat the oven to 350°F. Generously grease a loaf pan measuring 9x5 inches.
- In a bowl whisk together 2 cups of flour, 3/4 tsp of baking soda and 1/2 tsp of salt.
- In another bowl mash 3 ripe bananas. Add 6 tbsp of melted butter (cooled) lightly whisked eggs (2) 1/4 cup of plain yogurt 3/4 cup of sugar and 1 tsp of vanilla extract. Mix everything together until well combined.
- Gently fold the wet mixture into the dry mixture. Be careful not to overmix; we want a cozy consistency, not an overly mixed one.
- Stir in 1 cup of milk chocolate chips until they are just combined with the batter.
- Pour the batter into the loaf pan. Bake for approximately 55 minutes or until a toothpick inserted into the center comes out with a few crumbs attached.
- Allow the loaf to cool in the pan for 10 minutes before transferring it onto a cooling rack, for 35 minutes.
- Once cooled and set slice the banana bread. Savor its flavors!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
