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.
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.
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!
Chocolate Chip Banana Bread Recipe
(Makes 1 loaf)
- 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 (equivalent to 6.2 ounces)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Greek yogurt or sour cream
- 2 over-ripe bananas, mashed
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees F.
- In a large bowl, stir the melted butter and sugar together.
- Add the eggs and vanilla extract and mix well. Set the wet ingredients aside.
- In a separate large bowl, whisk the flour, baking soda, and salt together. (When measuring flour, use a spoon to loosely pile the flour into the measuring cup and then level it off with a butter knife.)
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add in the yogurt and the mashed bananas and mix until just combined.
- Gently stir in the chocolate chips.
- Spread evenly into a greased 9 x 5 loaf pan. I use the Fat Daddio loaf pan.
- 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.
- Cool the loaf in the pan for at least 15 minutes before cutting into it.
Check out the Chocolate Chip Banana Bread Muffins! I didn’t change a thing with the recipe and the only differences are the pan and the cooking time.
Check out the Banana Bread Doughnuts, using this same recipe!
Adapted from: All Recipes
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