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?

Chocolate Chip Banana Bread06

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.

Chocolate Chip Banana Bread01

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.

Chocolate Chip Banana Bread03

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)


  • 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


  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.  I use the Fat Daddio 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.

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



4 Hats


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  1. Victoria Cooke says:

    Just in time…I have three ripe bananas. I think I’ll make this tomorrow. Thanks Tina!

    1. Tina says:

      Timing is everything. 😉

  2. You aren’t alone dating yourself – I love the song too. Oh, and the Banana Bread – I love the it too!

    1. Tina says:

      Wahoo! 🙂

  3. This looks so delicious! I used to make a loaf of banana chip bread weekly! 🙂

    1. Tina says:

      Thanks Medha!

  4. Monica says:

    Tina, I have 6 large bananas sitting in my pantry right now getting ready for a couple rounds of banana bread next week! My very favorite recipe is one from Molly at Orangette and it is similar, with a little yogurt and tons of chocolate chips. So incredible. Yours looks delish and making me wish my bananas would ripen already! 🙂

    1. Tina says:

      Monica, isn’t it crazy how there are so many fab recipes out there. I’ve never heard of Molly’s blog and I’m so glad that you mentioned it! I just took a peak and I’m so excited to check out all of her recipes. I love finding new sources of inspiration. 🙂

    2. xtina75 says:

      I’ve had a hunger for banana bread, and went to the grocery store to find only yellow/green bananas 🙁 but remembered a tip on how to speed up the process for them to ripen-I’m using this recipe w/the tip..and I’m sure it’ll be delish! My daughter will be soo happy after school lol. GL on your next loaf!

      1. Tina says:

        Great tip!

  5. Kalynn says:

    This is the best one I’ve tried yet!!!
    I used dark chocolate chips, instead of semi sweet chocolate chips. I did Mini Loaves, instead of one 9×5, and the best part only 30 minutes instead of 55!!! Didn’t have to wait as long !!! SUPER YUMMY, SOFT, and MOIST!!!

    Oh and I also am impatient, and put them right on a cooling rack right out of the oven.

    My mini loaf pan only has 8 spots, so I had four more left to fill. Hehe.



    1. Kalynn says:

      This is the best one I’ve tried yet!!!
      I used dark chocolate chips, instead of semi sweet chocolate chips. I did Mini Loaves, instead of one 9×5, and the best part only 30 minutes instead of 55!!! Didn’t have to wait as long !!! SUPER YUMMY, SOFT, and MOIST!!!

      Oh and I also am impatient, and put them right on a cooling rack right out of the oven.

      My mini loaf pan only has 8 spots, so I had four more left to fill. Hehe.



      1. Tina says:

        Gah! You made my week!! I’m so glad that you love it and now you make me want to try the mini loaf version. 🙂

  6. Ann says:

    Looks delicious! Any idea how this would fare making it over 7000 feet? I’m having a hard time finding a banana bread recipe that works at this altitude and am missing that chocolate / banana goodness!

    1. Tina says:

      Hi Ann! I’m not sure how this exact recipe would come out in high altitudes. I did a bit of research and I’ve learned that if you are 3,500 feet or higher then food bakes differently. (Wow, that’s annoying for you, I bet.) I found a couple of reputable websites that I’ve used in the past for recipes and general baking information. They give recommendations on how to alter a recipe for baking in high altitutes. I hope these tips help you:

      If you end up trying this banana bread, whether you alter the ingredients or not, I’d love to know how you make out. Good luck!

      1. Fay says:

        Hi was wondering what I use instead of Yogurt !!??

        1. Tina says:

          Fay, I’ve used sour cream instead of yogurt.

  7. Julia says:

    Best Ever!!! Soo good it should be prohibited, that good!!!

    1. Tina says:

      Haha! Love hearing that! 🙂

  8. Madi says:

    This was delicious!! I used a mixture of semi sweet chocolate chips and milk chocolate chips and it was yummy. Only problem- all my chocolate chips were at the bottom of the bread 🙁 I mixed them in well, but when baked, all the chocolate was at the bottom. Not sure why! I didn’t have any regular Greek yogurt on hand, so I used vanilla flavored Greek yogurt. Maybe that had an effect? Either way, very yummy!!

    1. Dawn says:

      If you shake your chocolate chips in a ziplock Baggie of flour before adding to the mixture it helps with the sinking to the bottom.

      1. Tina says:

        Agreed! 🙂

    2. Tina says:

      Gah! I thought I responded to you, Madi…until I saw Dawn’s comment. I agree with Dawn that mixing the chocolate chips in a about a teaspoon of flour helps to prevent the chips from sinking. However that doesn’t work 100% of the time for me so I don’t usually include that step in the instructions.
      I’m still glad that you loved it. 🙂
      I apologize for the late response.

  9. Lexi says:

    Hi! What’s a good substitute for greek yogurt?

    1. Tina says:

      Hi Lexi. I’ve used sour cream instead of yogurt.

      1. Jessica says:

        OH GOOD!!! Just reading the comments now. I have mine with sour cream as I have no yogurt I want to use.

        1. Tina says:

          Jessica, I’ve made this with sour cream too and it works great! 🙂

      2. Gretchen says:

        I was searching through the comments to find this exact question! Thanks to sour cream I can make this tomorrow!

        1. Tina says:

          Awesome! Hope you enjoy it, Gretchen!! Thanks for stopping by. 🙂

  10. Rabia says:

    Any substitute for greek yougurt?

    1. Tina says:

      You can use sour cream instead of yogurt.

  11. Helen Langston says:

    Really good! I’ve made it in loaf form and mini muffin form too now and it has been great each time- gets lots of compliments ? I’ve also just used one of my sons strawberry yoghurts when I didn’t have Greek yogurt- just as yummy! Thank you very much for this recipe, I love it ?

    1. Tina says:

      I’m so happy to hear that, Helen! I love how you used strawberry yogurt… I must try that next time. 🙂

  12. Amy says:

    Used mayo instead of yogurt and it worked just fine. So yummy, this is my new favorite.

    1. Tina says:

      I never thought to use mayo instead of yogurt… good to know! I’m so glad this is your new favorite. 🙂 This one is definitely a favorite in our home!

  13. Stephanie says:

    I made this tonight and it was absolutely delicious! I didn’t have any vanilla extract immediately available but my greek yogurt was flavoured vanilla so i gave it a shot and hey, it worked great! I also had a little extra batter so i made 6 little muffins as well for breakfasts and snacks! Love this recipe and will use again for sure!

    1. Tina says:

      Awesome! I’m glad you love it even with the modifications. 🙂 I’ll have to keep the vanilla yogurt trick in mind.

  14. natasha goenaga says:

    does it matter what percent the greek yogurt is? afraid it will affect the density of the cake. so excited to make this! running to the store for some missing ingredients. thanks for the recipe!!

    1. Tina says:

      Natasha, the percentage does not matter. I’ve used a variety and they all come out great. However, it is important to use Greek yogurt because it’s thicker than non Greek yogurt. Let me know how you make out!

  15. Vesta says:

    Really excited to try this recipe, its part of my father in laws 70th birthday gift!! I used mini SS chocolate chips and sprinkled chopped walnuts on the top…but the kicker is I made mammoths muffins instead of a loaf… having to guesstimate on my time but excited to see the results in a few minutes!

    1. Tina says:

      Let me know how you make out! Loooove muffins. 🙂

  16. Amanda says:

    Do you just use plain greek yogurt or flavored at all?

    1. Tina says:

      I use plain Greek yogurt. But some of my readers have used flavored yogurt & like that.
      Hope that helps!

  17. Jessica says:

    I had to alter this, bobs gluten free flower, sour cream since I had no yogurt, and 3 ripe bananas since I couldn’t leave the one out. Neighbor had small chocolate chips for us and Bam, we have a baking project for my 7 year old with out waiting! FEW!!!
    J & Z

    1. Tina says:

      I love that you made this recipe your own! How did it come out?

      1. Jessie says:

        It was fantastic! With GF flour you need to consume quickly or place in fridge and reheat. We did both. Neighbors and friends loved it, with more orders to come! Ty for the recipe. Just lovely.

        1. Tina says:

          I’ve never worked with GF flour. I’m so glad that you could convert this recipe to be gluten-free AND that you love it! 🙂

  18. Ashley says:

    What can I use as a substitute for greek yogurt? I have everything else I need but that! 🙁

    1. Tina says:

      Ashley, you can use sour cream instead of yogurt.

  19. Kristina says:

    This was the best banana bread I have ever made! Thank you!

    1. Tina says:

      So awesome to hear!! 🙂

  20. Courtney says:

    What if I don’t have Greek yogurt?! Would sour cream work?

    1. Tina says:

      Yes, sour cream will work instead of Greek yogurt.

  21. Ashley says:

    The taste of the bread is great, so moist. But, not sure what I did wrong. It cooked super fast on the bottom/edges, and I had to take it out after 45 min. The middle wasn’t cooked though in the middle. 🙁 🙁

    1. Tina says:

      Ashley, I’m sorry to hear that. Every oven is different. If you try this recipe again, I would suggest laying a piece of tin foil on top of the bread once you think it’s done cooking on top, but keep it in the oven cooking until it’s done cooking in the middle. The foil will minimize any further browning on top, while it still continues to bake in the middle. I hope that helps.

  22. Scott Bremner says:


    I am looking through the Recipe which looks amazing and I will be making this but I wondering what size Loaf tin you used for this?


    1. Tina says:

      Scott, I use a 9 inch by 5 inch loaf pan.

  23. C says:

    This banana bread was perfect!! We used sour cream instead of the yogurt and it as delicious! My young daughter followed the recipe and it turned out perfect.
    Thank you!

    1. Tina says:

      I’m so happy to hear that! Thank you for stopping by & letting me know. 🙂

  24. Edna says:

    I’m wondering if this recipe can be doubled? I do a lot of big group cooking, but some recipes don’t double well. Any thoughts?

  25. Sandy says:

    Hi! I love this bread! Have made it like 5 times in the past few months. I made it for my sister and she has a diabetic son. Do you know how many carbs are in a slice? Thank you!

    1. Tina says:

      Sandy, I’m SO happy to hear how much you love this bread! 🙂 I’m sorry, but I don’t track the nutritional value on recipes.

  26. GG says:

    I have frozen ripe bananas available? Do you think they could work?

    1. Tina says:

      Yes, absolutely. I use frozen all the time. Make sure you bring the frozen ripe banans to room temperature first.

  27. Erose says:

    This recipe is downright awful. It’s too moist and heavy for it to possibly be a bread! I just made it, followed your instructions exactly and it looks just horrible. The whole bottom got stuck (despite buttering the pan heavily) and the chocolate chips all sunk leaving it a gross chocolate-y mess. I’m not an expert baker, I know that, but I’m not bad enough to be blamed completely for how this turned out. Absolutely no idea how you got the bread to look the way it does in your images, but I think this recipe should be changed drastically. Won’t be making again.

    1. Tina says:

      I’m sorry to hear that this recipe didn’t work out for you.

  28. Tamara says:

    I don’t have yogurt or sour cream, is there anything else I could use? Or do I have to use yogurt or sour cream?

    1. Tina says:

      Sorry, Tamara… I’ve only ever used Greek yogurt or sour cream. I don’t know of another substitute that would be equivalent.

    2. Tanya says:

      Maybe applesauce? I swap back and forth with yogurt, applesauce and sour cream in different recipes….depending on what I have on hand. I always use unsweetened all natural applesauce though.

      1. Tina says:

        I’ve never tried to substitute using apple sauce so I’ll have to keep that in mind to try another time. 🙂

  29. Tracy says:

    The photo looks like you used parchment paper instead of greasing the pan? Which is best? Thanks so much!

    1. Tina says:

      Tracy, I use both methods and both work. However, I tend to favor parchment paper more in general because I know that 100% of the time I will have no issues removing the entire loaf without any issues.

  30. Swathi Priyanka says:

    I tried this recipe today..added 3:1 ratio of white and brown sugar..and a couple spoons nutella…!! Tastes absolutely amazing…so soft..and yummie..??? puts the Starbucks bread to shame!! ?

    1. Tina says:

      That’s an amazing idea to add nutella! I’ll defintely have to try that next time! I’m so glad you love how it turned out. 🙂

  31. Angela says:

    It was perfect! Not too sweet and not too mushy. Thank you.

    1. Tina says:

      Angela, I’m so happy to hear that! Thank you for letting me know. 🙂

  32. This looks so good! Love banana and chocolate together!

    1. Tina says:

      It’s one of my favorite combos! 🙂

  33. Tanya says:

    I made this tonight and used the Reese’s peanut butter chips instead of chocolate chips. It’s insanely good!

    1. Tina says:

      Oh my goodness that sounds amazing! Why didn’t I think of that… I love reese’s peanut butter cups! I must try that next time. Seriously awesome idea!

  34. Dianne says:

    Very good. It’s a keeper

    1. Tina says:

      Awesome! 🙂

  35. Megan says:

    I like using brown sugar in my banana bread recipes, do you think if I use all brown instead of white sugar that it would turn out okay?

    1. Tina says:

      Megan, I’ve never tried this recipe with brown sugar. They are different so I’m not sure if the texture or flavor would turn out different. If you end up trying it, let me know!

      1. Megan R Johnson says:

        I did end up trying it and it was absolutely divine! Best banana bread recipe I’ve used. I used brown sugar and sour cream, loads of chocolate chips (which the shaking them in a bit of flour trick works wonders) and of course walnuts ? my husband said it was definitely my best batch yet.

  36. Sam says:

    I made these into muffins and they are seriously perfect, even being just sliiightly over cooked due to winging it for bake time. I used vanilla Greek yogurt. I will be making these again for sure, thank you!!!

    1. Tina says:

      I’ve totally got to try this recipe in a muffin version now!!

  37. Crystine Grgurich says:

    This was the most amazing banana bread recipe I have ever tried. It was so moist, and cooked so perfectly. Thank you so much.

    1. Tina says:

      You made my day, Crystine! Thank you so much and I’m so happy that you love this bread. 🙂

  38. Maddie says:

    This recipe is my favorite recipe of all! Do not take the bread out of the oven at 45 minutes, even though it looks done. Trust me, I learned it the hard way!!! Keep baking it for ten more minutes with foil in the oven. If you stop at 45 minutes and cut it open, the batter will come rushing out! It was fun and easy to make. Good idea on the yogurt – it made it soft, moist, and delicious! I will make this recipe again. I highly recommend this recipe. It was definitely five stars with everything! Another tip about the chocolate chips is that using dark chocolate Hershey’s semi sweet chips is very nice and soft. I don’t like dark chocolate but it still tasted great! Also, I put a cup and a quarter cup in the bread and it was just enough. It was much better with more. I really enjoyed this recipe, and i think you will too!

    1. Tina says:

      Thanks for the tips, Maddie!! 🙂

  39. Sandy says:

    I absolutely love this bread! My nephew loves it but is a newly diagnosed diabetic. Do you know the carb count per slice of this bread? Thank you

    1. Tina says:

      Hi Sandy! I’m so glad that you love this banana bread!! Unfortunately I don’t use a nutritional calculator but you can find many sources online to give you the information that you are looking for.

  40. Eliza says:

    Omg thank you I have 6 ripe bananas and nothing to do with them. I kid cook like me loves a delicious dessert to make. Go follow me on for amazing cooking videos! @eliza_olson

    1. Tina says:

      This is definitely an excellent use for those ripe bananas! 🙂

  41. Megan says:

    Best Banana bread I’ve ever made or eaten!
    I did substitute with sour cream and used a smidge less than recommended as I used thawed frozen bananas and they were very moist. Soooooo delicious!

    1. Tina says:

      Thank you so much, Megan! I’m so happy to hear that this is the best. I think so but I may be partial so it’s nice to hear it from others. 🙂

  42. Kim Darr says:

    I’ve never made any kind of bread in my life, but I had 2 ripe bananas and thought I’d try this. It was easy and it was GREAT! Thank you for helping me feel like a success in the kitchen.

    1. Tina says:

      Kim, you made my day!! I’m so glad to hear that you tried it AND you loved it. 🙂

  43. Lateefah says:

    I made this tonight (doubled the recipe), used less sugar and coconut Greek yogurt instead of plain or vanilla! Oh, and I used Ghirardelli semi-sweet chips. To die for!!!!!!

    1. Tina says:

      Sounds amazing, Lateefah!

  44. Toya says:

    Just made 2 loaves and boy are they yummy! Taking them to work in the morning; we’ll see what the co workers think!

    1. Tina says:

      Wahoo! I hope your co-workers loved it. 🙂

  45. Dawn Kuhn says:

    My go to recipe for banana bread from now on! I have been looking for a staple recipe, thanks!

    1. Tina says:

      Yes!!! You made my day, Dawn!!! Thank you, thank you. 🙂

  46. Natalia says:

    Great recipe. So easy!!! I used brown sugar instead and added both cinnamon and cloves. Will make this my go to banana bread recipe.

    1. Tina says:

      I love to hear that, Natalia! I really appreciate you stopping by. 🙂

  47. Kristina says:

    The best thing I ever did to my banana bread ( aside from adding chocolate chips lol) was to bake them in muffin trays lined with easy release foil cupcake liners . Grab one as you head out the door or toss one in the lunch bag.. easy Peasy!

    1. Tina says:

      Yes yes! I love turning this loaf into muffins! I freeze them and grab one whenever I want. I’m happy you love this recipe. 🙂

  48. Theresa says:

    This is the BEST recipe. I make it whenever one of my friends has a baby. Thanks so much for sharing it. 🙂

    1. Tina says:

      I’m so glad that you love this recipe, Theresa! And I’m sure your friends appreciate it too. 🙂

  49. Tina K says:

    I was looking for something to do with my very ripe bananas and quite honestly looked at your recipe because of your name 😉 I did not have greek or regular yogurt and as I was reading through your comments I saw the applesauce substitution and luckily I had some!
    Let me tell you I have NOT been able to stop eating it. I made a double batch and put one in the freezer to keep it away from me. I will be making more in the next week for holiday visits with family and friends and they are gonna die!! Thank you so much! Can’t wait to check out your other recipes.

    1. Tina says:

      This means the world to me!! Thank you so much for stopping by and letting me know. 🙂

  50. Meena says:

    I made this on Christmas morning for the first time and it turned out delicious! The ingredients didn’t specify a flavor of Green yogurt, so I opted for Vanilla, which was great. Thank you for sharing this recipe!

    1. Meena says:

      I meant to say Greek yogurt, not Green 🙂

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