Description
This Chocolate Chip Banana Bread is moist, tender, and loaded with three types of chocolate for a rich, decadent flavor. It’s a perfect way to use up ripe bananas and creates a delicious snack or breakfast that the whole family will love. Plus, it’s easy to make with just a few simple ingredients!
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1 2/3 cups mashed ripe bananas (about 3 bananas)
- 1/4 cup 2% milk
- 1/4 cup plain fat-free Greek yogurt
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup semisweet chocolate chips
- 1/4 cup dark chocolate chunks
- 1/4 cup milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In the bowl of an electric mixer, beat together the sugar and softened butter at medium speed until light and fluffy.
- On low speed, add the mashed bananas, milk, Greek yogurt, and eggs, mixing until just combined.
- In a separate bowl, whisk together the flour, baking soda, and kosher salt.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until just blended.
- Gently fold in 3/4 of the semisweet, dark, and milk chocolate chips.
- Pour the batter into a 9×5 inch loaf pan coated with cooking spray, and sprinkle the remaining chocolate chips on top.
- Bake at 350°F for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moisture, use very ripe bananas (the more brown spots, the better).
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
- To freeze, wrap the cooled banana bread tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour