Hold up! Don’t toss out those overripe bananas because they’re just what you need for this delicious Banana Chocolate Chip Bread!
Moist, light and loaded with banana and chocolate flavor, watch the video to see how I pulled off this snacktime treat:
What is Banana Chocolate Chip Bread?
Heavenly, moist banana bread with melted chocolate bits in every bite, This. Is. Everything! Okay, the world might not revolve around it but it sure tastes that way.
Just like classic banana bread, this recipe is a simple solution for overripe bananas and so easy to make.
How to Make Super-Moist Chocolate Chip Bread
With the combo of plain Greek yogurt and overripe bananas, you have a recipe for the lightest, cake-like banana bread you’ll ever eat.
Greek yogurt has an acidic nature and it works much like buttermilk to keep baked goods, pancakes and waffles moist. Overripe bananas have a high moisture content and the two of these together work like a charm for this quick bread.
Banana Bread Baking Tips
What do I mean when I say ripe bananas? I’m talking about the ugly, brown, speckled things no one dares touch. While they might not be enjoyable to eat in this state, they’re super sweet, soft and great for a number of baked goods such as muffins, cookies, or smoothies.
An hour before you plan to bake set out the eggs, butter, and yogurt. Room temp ingredients ensure an even, smooth batter which yields light tender baked goods. Since I often freeze leftover bananas, I make sure those are defrosted and room temp too.
How to Store Leftover Banana Chocolate Chip Bread
You can keep uneaten banana bread on the counter wrapped in plastic wrap or in an airtight container for up to 5 days. Honestly, my kids usually eat it within that time frame unless I keep it out of their sight.
However, I like to freeze leftover baked goods, for future snacking. Allow the bread to cool down to room temperature before slicing into thick slices and wrapping tightly with plastic wrap. Place the slices into a freezer safe zip bag and freeze for up to 2 months.
When you’re ready for a slice, remove the desired amount from the freezer and allow to defrost at room temperature.
Best ways to Serve Banana Chocolate Chip Bread
Banana Chocolate Chip Bread is a great idea for serving to guests or anyone as an easy snack or breakfast treat. I love it with a large cup of coffee and a smear of peanut butter on top. Banana, chocolate, and peanut butter, nowww we’re talking! And if you can’t have peanut butter, try one of these nut-butter alternatives. They all pass the spread test, and there’s a few that would go great on top of this banana bread!
Banana Chocolate Chip Bread Recipe
This Banana Chocolate Chip Bread is the perfect solution for overripe bananas. It’s super moist thanks to the Greek yogurt and has chocolate in each bite!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 1 loaf 1x
- 2 large over-ripe bananas, mashed
- ½ cup Greek yogurt
- ½ cup butter, (equivalent to 1 stick of butter) melted
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips, divided
- Preheat the oven to 350F and grease a loaf pan, or line with parchment paper.
- In a large bowl, mash the bananas. Add the Greek yogurt, melted butter, and eggs. Whisk to combine. Add the sugar and vanilla, and mix.
- In a large bowl, whisk the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Stir ¾ cup of the chocolate chips.
- Pour batter into greased loaf pan and top with remaining chocolate chips.
- Bake, for 55 minutes until a toothpick inserted in the center comes out clean. If the top of your loaf is getting too brown, cover with a foil tent.
- Remove loaf from the oven and allow it to cool down for 15 minutes prior to removing it from the pan and slicing.
- Serving Size: 1 slice
- Calories: 328
- Sugar: 26.4g
- Sodium: 263.2mg
- Fat: 17.5g
- Saturated Fat: 10.4g
- Carbohydrates: 40g
- Fiber: 2.6g
- Protein: 5.8g
- Cholesterol: 63.5mg