Chocolate Chip Banana Bread

I had exactly two ripe bananas in the house.  Do you know what that means?  It’s banana bread time... You know, like Hammer time?

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I used to love the song, U Can’t Touch This!  Who am I kidding?  I still love it!  I am dating myself, but it is an oldie but goodie.  Did anyone else watch the music video over and over to try to learn the dance steps?  No?  Anyone?  Just me?  Okay, that’s embarrassing if I’m the only one.  Anyway, you can touch this banana bread and I hope you do because it’s SO delicious.

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Let me break this down for ya.  (That’s the last reference to the song, I promise.  😉 )  I love my Classic Banana Bread, which I first made many years ago (pre-blog days).  It’s one of my favorite recipes of all time because it’s tasty, easy to make and everyone loves it.

Then I made my Light Banana Bread some time last year.  It contains less sugar and fat but it’s equally delicious compared to the classic version.  Cool, right?  Also, the light recipe is not as dense as the classic.  At the end of the day, both recipes are awesome.

This banana bread recipe is sort of in between the classic and light recipes.  Meaning that I took the classic recipe and reduced the sugar a bit and I swapped the sour cream for Greek yogurt.  However, it’s not healthy as the light recipe because I went ahead and added sugar back in by way of chocolate chips.

I recently made Banana Brownies and they were on my mind.  Chocolate chip banana bread is not a new invention by any means, but I knew I wanted to recreate the fabulous chocolate and banana combo in a way that I hadn’t done before.  Can you believe I’ve never made chocolate chip banana bread until now?!  Crazy talk.

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As you can tell from the pics, the chocolate chips are all melty and gooey. Patience is not one of my virtues.  I just couldn’t wait to dive into it.  Get a big glass of cold milk ready!  Banana bread is great but when you add chocolate bits to it the bread jumps to a whole new level of grandiosity.  It’s scrumdiddlyumptious.  That’s all I can say.

Please don’t ask me to pick which banana bread I like best (the classic, light, and now this one) because I seriously love them all.  I would make them over and over again, if only I had an endless supply of over-ripe bananas.  My secret approach is to always just make the one I’m in mood for or that someone has asked for.

Who else has the M.C. Hammer song stuck in their head now?  Sorry!

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Chocolate Chip Banana Bread Recipe
(Makes 1 loaf)

Ingredients:

  • 1/2 cup butter (equivalent to 1 stick of butter), melted
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Greek yogurt
  • 2 over-ripe bananas, mashed
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, stir the melted butter and sugar together.
  3. Add the eggs and vanilla extract and mix well.  Set the wet ingredients aside.
  4. In a separate large bowl, whisk the flour, baking soda, and salt together.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Add in the yogurt and the mashed bananas and mix until just combined.
  7. Gently stir in the chocolate chips.
  8. Spread evenly into a greased 9 x 5 loaf pan.
  9. Bake for 55 minutes or until a toothpick inserted into the center of the loaf comes out clean.  If you stab a chocolate chip, try again.  It might be done even if you have chocolate goo on your tester.
  10. Cool the loaf in the pan for at least 15 minutes before cutting into it.

Adapted from: All Recipes

 

Rating:

4 Hats

 

Feeling more banana recipes?

Banana Chocolate Chip Cookies

07Banana Chocolate Chip Cookies

Double Chocolate Banana Bread

07Double Chocolate Banana Bread with Peanut Butter Icing

Light Orange Spice Banana Bread

Light Orange Spice Banana Bread08

Comments

  1. Ashley says:

    I was so excited when I found this recipe, I’ve made regular banana bread before and thought it would be a fun twist that my kids would love. however it turned out nothing like yours, my chocolate chips settled on the bottom and when I attempted to remove the bread from the pan they were ALL stuck to the bottom:-( so I’m not sure where I went wrong.

    1. Alyssa says:

      I just tried this and most of my chocolate chips sunk to the bottom too… one suggestion I read (after the fact) is to toss them in flour before you add them to the batter.

      1. Allie says:

        This happened to me the first time I made this recipe too. The next time I made it, I used mini chocolate chips instead and it solved the problem!

  2. c says:

    what could you substitute for the yogurt? could you just not use it at all?

    1. Tina says:

      You can use sour cream instead of yogurt.

  3. Gena says:

    I just made this and it turned out great. I substituted sour cream for the yogurt and I dusted my choc chips with flour and gently mixed them in and I had no problems with them burning! Happy Baking!!

    1. Tina says:

      I’m so happy to hear that you loved it! I have used sour cream or Greek yogurt for this recipe (depending on what I have on hand) and find that they each work great. Sometimes I dust my chocolate chips and sometimes not (usually because I forget… lol) and most of the time I find that the dusting keeps them all from sinking. I’m glad that trick worked for you. While it works most of the time for me, it does not work 100% of the time so I didn’t want to guarantee that in the recipe.

  4. Koffi says:

    Hi Tina,
    If I add 3/4 cup of cocoa powder to this recipe, do you think I need to tweak something from the original recipe to keep the batter consistent?

    1. Tina says:

      Koffi, great question. I’ve never tried adding cocoa powder to this recipe before. I do think that you would need to alter the wet ingredients in order to keep the integrity of something similar to what you see that I’ve done. However, with that said, I’m all for experimenting so you can try it and see what happens. If you end up trying this with cocoa powder let me know how you make out!

      1. Koffi says:

        Thank you, Tina. I’m actually thinking to add half a stick of butter and a little more Greek yogurt to the recipe. I just had another idea instead of using the cocoa powder. I will let you know how I make out!
        Thanks!

        1. Koffi says:

          So I made a matcha green tea white chocolate chip banana bread and it turned out great!

          1. Tina says:

            Awesome and that sounds amazing!

  5. Brittny says:

    I want to make these into muffins simce I don’t have a loaf pan. Do you know if that would change the baking time?

    1. Tina says:

      Most definitely the baking time will be different if you use this recipe for muffins.

  6. Alicia says:

    Can I make this in mini loaf pans?

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