If you’re hunting for your favorite chocolate chip banana bread, you’ve found it. This loaf is ultra-moist, bursting with ripe banana flavor, and studded with melty chocolate chips. Once you make it, it will likely become your go-to.
No mixer needed — the batter comes together by hand with a whisk and a bowl. This recipe uses the classic muffin-method mixing technique: combine wet and dry ingredients gently, folding until just combined. The result is a tender, even crumb, similar to my other banana-bread and muffin recipes.
Absolutely delicious recipe and very easy to follow! I really appreciate the detail and my 5 year old and I really enjoyed both making and eating this! We will be saving this one to use over and over!
– Maria
View More Reviews
Key Ingredients & Test Notes
- All Purpose Flour: Use all purpose flour (about 10.5–11.7% protein) to build a sturdy but tender crumb that suits moist quick breads.
- Overripe Bananas: The riper the bananas, the more flavor they contribute.
- Test Note: For accuracy, mash the bananas first and weigh them to reach the measured amount called for in the recipe.
- Dark Brown Sugar: Combining dark brown and granulated sugar adds moisture and a subtle caramel-molasses note.
- Greek Yogurt: The acidity of full-fat Greek yogurt reacts with baking soda to create an exceptionally moist, tender crumb.
- Test Note: You can substitute an equal amount of sour cream if preferred.
- Chocolate Chips: Semi-sweet or dark chocolate chips folded into the batter give lovely pockets of gooey chocolate.
Jenn’s Banana Bread Tips!
- Choose the right pan: A metal 9×5-inch loaf pan distributes heat evenly and holds the batter for a consistent rise and crust.
- Distribute chocolate chips evenly: Because the batter is thick, fold chips in two additions or layer batter and chips in the pan for even distribution.
- Ripen bananas quickly:
- Bake them on a sheet at 300°F (150°C) for 15–20 minutes until the skins are brown; cool before using.
- Alternatively, pierce the peel and microwave for 30–60 seconds to soften if you’re in a hurry.
Leftovers & Storage
- Room Temperature: Once completely cooled, wrap the loaf in plastic wrap, foil, or place it in an airtight container. It will keep well at room temperature for up to 3 days.
- Refrigerator: Avoid refrigerating if possible — the cold can dry the bread out.
- Freezer: For longer storage, wrap tightly in foil or a freezer-safe bag and freeze up to 3 months. Thaw at room temperature before serving.
★★★★★ Please leave a star rating and a review if you try this recipe — thank you!
5 from 10 votes
Moist Chocolate Chip Banana Bread
By Jenn Davis
Prep: 10
Cook: 1 5
Total: 1 15
Servings: 1 loaf
Pin
Print
A moist chocolate chip banana bread made with brown sugar, ripe bananas, and Greek yogurt — an easy, delicious classic.
Click Here for Help with Ingredients in this Recipe
Equipment
-
9×5-inch metal loaf pan
Ingredients
- 282 grams (2 ¼ cups) all purpose flour, 10.5–11.7% protein
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 113 grams (½ cup) unsalted butter, melted
- 165 grams (¾ cup) dark brown sugar, lightly packed
- 50 grams (¼ cup) granulated sugar
- 464 grams (2 cups) mashed overripe bananas, (about 3.5 large bananas)
- 100 grams (2 large) whole eggs, room temperature
- 120 grams (½ cup) full fat Greek yogurt
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 128 grams (¾ cup) semi-sweet chocolate chips, (plus a few to sprinkle on top)
Instructions
-
Preheat oven to 350°F / 180°C. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides.
-
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
-
In a large bowl, whisk melted butter with the granulated sugar and dark brown sugar until combined.
-
Add mashed bananas, then eggs, Greek yogurt, and vanilla, whisking gently to combine after each addition.
-
Sprinkle in the flour mixture in ½-cup increments, mixing just until the flour is incorporated. Do not overmix.
-
Fold the semi-sweet chocolate chips into the batter with a rubber spatula.
-
Pour the batter into the prepared loaf pan and place it on the middle oven rack.
-
Bake 65–70 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
-
Cool the pan on a rack for 10 minutes, then lift the loaf out using the parchment overhang and finish cooling on the rack.
Tried this recipe?Mention the recipe creator or tag your photos to share your results!