Chocolate Chip Banana Bread
The ultimate comfort food for any time of the day, Chocolate Chip Banana Bread combines sweet bananas with rich chocolate for a delicious treat. It's moist, easy to make, and perfect for breakfast or dessert!
Equipment
- Kitchen Scale (optional)
- 9×5-inch loaf pan
Ingredients
- 2 cups All-purpose flour 240 grams
- ¾ cup Granulated sugar 150 grams
- ¾ teaspoon Baking soda
- 1 teaspoon Kosher salt 3 grams
- 3 Very ripe bananas 341 grams (1½ cups mashed)
- ¼ cup Plain yogurt 57 grams
- 6 tablespoons Unsalted butter 85 grams, melted and cooled (¾ stick)
- 1 teaspoon Pure vanilla 4 grams
- 2 tablespoons Orange zest from 1 orange
- 1 cup Semisweet chocolate chips 170 grams
- 1 Banana not overly ripe, sliced into ⅛-inch slices
Instructions
- Grease and flour the bottom of a 9×5-inch loaf pan. Set the oven rack to the lower-middle position and preheat oven to 375°F.
- In a large bowl, whisk together flour, sugar, baking soda and salt; set aside.
- In a medium mixing bowl, mash together the bananas, yogurt, melted butter, vanilla, and orange zest.
- Lightly fold the mashed banana mixture and chocolate chips into the flour mixture with a rubber spatula. Mix the batter just until combined – it should be lumpy and thick.
- Transfer the batter to the prepared pan, smooth out the top and, if desired, arrange banana slices on top.
- Bake in the preheated oven for 55-60 minutes, or until the bread is golden brown and a toothpick inserted in the middle comes out clean.
- Transfer the bread to a cooling rack and cool in the pan for 5 minutes. After 5 minutes, turn the bread out of the pan, and turn right side up. Serve warm or at room temperature.
Notes
- Storage: Store chocolate chip banana bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.