Moist Chocolate Chip Banana Bread
User Reviews
5
Moist Chocolate Chip Banana Bread
Description
Moist Chocolate Chip Banana Bread features very over-ripe bananas mashed and folded into a batter made from butter, sugar, eggs, vanilla, yogurt, and a mix of all-purpose flour, baking soda, baking powder, and salt. Mini semisweet chocolate chips are added last to distribute evenly without overmixing. The loaf bakes at 350°F on the lower middle oven rack for about an hour, until the toothpick inserted has tender crumbs attached, indicating moistness. Cooling the bread fully on a wire rack helps it set and slice neatly.
The resulting bread offers a balance of sweetness from bananas and sugar, with chocolate adding small bursts of richer flavor. The texture is soft and moist thanks to yogurt and bananas, with a lightly fluffy crumb from the leavening agents. Mini chocolate chips partially melt into the bread for a gentle chocolate presence throughout.
This banana bread is ideal for a quick breakfast or a comforting snack alongside coffee or tea. It can be served sliced plain or toasted lightly for added texture. The recipe suits home bakers looking for a classic banana bread with a bit of chocolate variation while maintaining moistness.
The bread freezes well up to two months, allowing easy storage. Using very ripe bananas sweetens the loaf naturally and makes mashing easier. Gently folding ingredients preserves the light texture, and thorough oven preheating ensures proper activation of leavening.
Ingredients
- ½ cup butter softened at room temp
- 1 cup granulated sugar
- 2 large egg room temp
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp table salt
- ½ cup PLAIN yogurt
- 1 cup banana very over-ripe, mashed
- 1 cup semisweet chocolate morsels minis melt into the bread better, mini
Instructions
- Preheat oven to 350F with rack on lower middle position. Grease a 9x5 loaf pan and set aside.
- In large bowl of stand mixer, mix the softened butter and sugar until fluffy and light, several minutes. Add the eggs and vanilla and mix to incorporate.
- In separate bowl, combine flour, flax, baking soda, baking powder, and salt.
- Add the butter/sugar mixture to the dry ingredients, stirring by hand until fully incorporated.
- Gently fold in the yogurt and mashed bananas with rubber spatula just until combined.
- Gently fold in the mini chocolate chips, just until combined. Spread batter evenly into greased loaf pan.
- Bake about 60 minutes, or until toothpick comes out with tender crumbs attached - not totally clean. Cool in pan on wire rack to cool completely before slicing.
Notes
- Use very over-ripe bananas for optimal sweetness and easier mashing.
- Fold in chocolate chips gently at the end to avoid overmixing.
- Preheat the oven fully before baking to activate leavening agents properly.
- Allow the bread to cool completely in the pan on a wire rack before slicing for cleaner cuts.
- The banana bread freezes well for up to two months, making it convenient for make-ahead use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 9x5 loaf)
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 303mg | 13% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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