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?
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)
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 (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
Directions:
- 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.
- 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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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.
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.
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!
Use the mini morsels much better
Add the chocolate chips last, always use parchment paper on the bottom. Problems solved! 😊
🙂
tips is, try mix the chocolate chips with the flour to prevent it sinking.
Great tip!
what could you substitute for the yogurt? could you just not use it at all?
You can use sour cream instead of yogurt.
You don’t have to use yogurt or cream cheese to make banana bread any kind of banana bread that’s your choice I make all different types and mine come out delicious and I do not use either I do plan on trying it I just haven’t yet. Just my opinion not everybody uses it. You should try strawberry banana bread it’s so good
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!!
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.
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?
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!
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!
So I made a matcha green tea white chocolate chip banana bread and it turned out great!
Awesome and that sounds amazing!
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?
Most definitely the baking time will be different if you use this recipe for muffins.
Can I make this in mini loaf pans?
I accidentally added double the yogurt… is there any easy fix besides doubling everything else to balance it out again?
Anyone try using honey instead of white sugar?
Hi Linda. I have not tried honey, but I’m curious if anyone else has.
How did it come out with honey?
Can you freeze?
Hi Lindsey. Yes, you can absolutely freeze the bread. I’ve done that many times.
I don’t really like banana bread; but my daughter loves it! I tried your recipe and also added walnuts!!! Oh my Gosh!!! So so delish! I love it!!!
Yay! I’m so glad you & your daughter loves this bread!
So…..I’m pretty much the queen of banana bread; I love it, I bake it, I’m good at it. BUT, about this banana bread: OMG, YOU CAN’T TOUCH THIS!!! This is warm out of the oven and my house smells good and it’s the perfect banana bread! Thank you for this recipe, it has dethroned my formerly best banana bread.
I’m so happy to hear that you love this recipe! It’s one that I’ve made for years & it never fails me. 🙂
This is maybe my 3rd time making this recipe, but this time I made muffins, way better with kids! I love this recipe so much that I accidentally pulled up a different recipe for banana bread and when I realized it, I threw everything out and started over with your recipe. In the past I’ve used yogurt but I didn’t have any so this time I used sour cream and I think its better! My husband is gushing. So glad I found it!
You made my week! Thank you so much for stopping by and letting me know how much you love this recipe!
I just wanted to mention that I have made this banana bread at least 5 times already and it is so perfect every time! What helps the chocolate chips not to sink to the bottom is to barely fold them in, and it works every time!
I’m so happy to hear that you love this recipe! 🙂 What a great tip!
Have a happy holidays!
Tina! I have never left a comment under a recipe, but I figure I use it so often, I should! I just wanted you to know that my college roommate and I made this in out dorm and it’s like our fave dessert to make together b/c we (especially me) LOOOOOOOOVE it. I used to have a friend whose mom made bread just like this and I was so happy that this turned out just like hers. Now I share it with my fam during Christmas time! Thanks for contributing to our memories! God bless <3 Merry Christmas
Oh my goodness your kind words mean the world to me! Thank you so much! I truly appreciate you stopping by and taking the time to comment. Hope you have a happy holidays & happy new year!
I dusted my c chips in coco powder. Didn’t sink and didn’t turn my b bread chocolate. Yummmmmy
Great! Thank you for stopping by & letting us know that this too worked for you. 🙂
4th time making this recipe in a week! Everyone RAVES about it! Thank you for sharing!!
Can you sub almond or hazelnut flour in this recipe? What would the measurement be?
Alison, I’ve never tried to substitute using almond or hazelnut flour so I’m not sure what the measurements would be. If you end up trying it, I’d love to know how you make out.
Can you substitute sour cream and yogurt with applesauce as I don’t have either?
I’ve never tried this recipe with apple sauce. If you try it, let me know how it goes.
Absolutely love this recipe. I’m making these for traveling and I think muffins will hold up better. Do you know the baking time for if I was to make these into muffins?
Awesome! I agree that muffins are easier to travel with. I have made this recipe as muffins & it takes 20 to 25 minutes baking time. See blog post if you would like more information:
http://tinaschic.com/2018/06/chocolate-chip-banana-bread-muffins/
I’ve made your banana bread before and my family loved it!! We’re under a blizzard warning right now, so it’s the perfect time to make it again! I read your entire post every time I make it, because… well…. it’s banana bread time! ??. I’m dating myself too, but your MC Hammer references crack me up every time! Thanks for such a great recipe!
Lol! You made my week! Stay warm & safe!
I absolutely LOVE this banana bread, I have made it about 10 times now. I make it for every reason. I make it for family or for my co workers or sometimes for just us but its so good i usually have to have everyone try it. It’s usually gone in 2 days:)
Would you bake the same way for muffins as far as Time and heat ?
I have made this recipe as muffins & it takes 20 to 25 minutes baking time. See blog post if you would like more information:
http://tinaschic.com/2018/06/chocolate-chip-banana-bread-muffins/
Just made your chocolate chip banana bread today. Absolutely delicious. I used 3 mini loaf pans and just adjusted the baking time. I had no issue with the chocolate chips sinking to the bottom and even sprinkled a few on top for a nice presentation. I did add some chopped walnuts but otherwise, followed your recipe as is. Will definitely make this banana bread again.
Yay! I am so happy to hear that! Thank you for stopping by!
eI’m going to make this for the 2nd time today. I’m planning on using half chocolate chips and half peanut butter this time. I loved It the first time I made it!
Sounds wonderful and I am so glad you like this recipe!
Repeat offended. I love this recipe and thread because I learn to be creative. I have no vanilla extract, but I have vanilla yogurt. It’s going to be amazing! Hard to wait the baking time, kids stealing left over chocolate chips. Made double batch. One will go to my elderly neighbor as we social distance walk around the neighborhood. Thank you everyone for your modification reply’s. #teambananabread #thankstina
Jess, I love that you improvised & it still came out great.
And what a kind gesture to make a loaf for your elderly neighbor especially during this difficult time.
Xoxo
Is it possible to use vegetable or canola oil instead of butter? Butter is a hot commodity right now!
Hi Nicole, I completely understand and my mom just asked me this same question the other day for another recipe. I’ve never tried oil instead of butter for this recipe, but I’ve done so for cake recipes. According to the below website suggestions, for this recipe, you would use 1/4 cup plus 2 tablespoons of oil instead of 1/2 cup of butter. I hope that this helps. If you end up trying the recipe using oil, I’d love to know how it turned it out. Stay safe and healthy!
https://www.livestrong.com/article/421154-how-to-substitute-vegetable-oil-for-butter/
https://californiaoliveranch.com/recipe-makeover-how-to-substitute-olive-oil-for-butter-in-baking/
https://www.bobsredmill.com/blog/healthy-living/can-i-substitute-oil-for-butter/
https://www.theshorelinevine.com/recipes-tips/butter-oil-conversion
I use olive oil. Turns out perfect and no heartburn from all the butter. I also cut the sugar by half, I use a fruit yogurt, like peach or banana and add walnuts as well as chocolate chips.
It’s freaking delicious and not a sugar overload.
Love this recipe. I made it often before having a baby but now that our babe is 15 months… I make ALL THE TIME. Both babe and my husband love it. Question tho … can I double the recipe to make two loaves? Stay safe out there !!!
Yes, definitely. And I am so glad that you love this recipe! You too stay safe & healthy! I appreciate you stopping by. 🙂
Can this recipe be doubled ?
Made this today and it turned out great! Are used really big bitter sweet chocolate chips because that’s what I had in the pantry. Are used a honey vanilla yogurt because again that’s what I had LOL I also put a little turbinado sugar on the top, and it made it all crispy crunchy up there. It’s very moist and so yummy. Thanks for the recipe!
I’m so happy to hear that! And that sugar on top sounds like something you’d see at a bakery… love that twist. Thank you so much for stopping by & enjoy. 🙂
I made this yesterday, and it’s the best banana bread I’ve ever made! I’ll be making it again! Thank you! I would like to know an estimate of calories. If you have an idea.
Can this recipe be doubled or trippled?
I have doubled it so yes on double. I have not tried a triple recipe though.
3rd time making this! Today I used gluten-free flour because…that’s what I have right now and plain yogurt for same reason, but I want to try sour cream next with mini chips. I am taking it to work for the 2nd time. Always a hit!
Yay! I love hearing what alternate ingredients work well. I appreciate you stopping by and taking the time to comment. 🙂
I’ve made this recipe so many times and it’s delicious! My chocolate chips always sink to the bottom though, even when I use mini-chips 🤷🏻♀️ Still tastes amazing!
Sara, I’m so glad that this banana bread is such a hit! Sometimes my chocolate chips sink to the bottom, even when I coat them in a little flour. I’m convinced that there is no rhyme or reason for when it decides to do that. Lol
Do you have the macros for this recipe? Thanks!
I’m sorry, but I do not list macros for any recipes. I think that there are websites that you can turn to for nutrition calculators.
Hi Tina! Our family LOVES this recipe! I’ve been making it for over 4 years now and it is ALWAYS my go-to recipe for banana bread, no matter how many other recipes I try. I actually make it in a mini-loaf pan that makes 8 cute little loaves that are perfect for gifting to neighbors, teachers and such. It cuts down on baking time to (25-27 minutes in my convection oven). Two days ago I made it again and realized that I was out of eggs! I was able to substitute for 1/4 c. applesauce and 1/4 cup heavy cream and it still turned out great. Thank you so much for sharing this recipe! We love every bite!
Christian, you made my week! Thank you for following me for at least 4 years. 🙂 Next month my blog will be 8 years old… time flies. I also really appreciate you sharing the substitute ingredients that worked for this recipe because it will help me and others to use as an option. Have a wonderful day!
Thank you for this amazing recipe. It’s been a couple of years I am using this recipe and I am sorry it took this long to leave a comment. This is the recipe I swear by and every single person who I have made it for love them. I have take make some loaves and take it to India as well ( I am Indian). I had baked these for my family and friends and they are in love with it. Thank you again, Tina!!!
You made my week! Thank you so much!! 🙂
You are so kind! You made my week!! 🙂
I’m not sure what I did wrong? I had it in for 55 minutes and the knife came out gooey? I used a glass 3 x 9 pan. But that is the only difference? It’s baking longer know but it seems like the edges are getting too dark???
I’m literally baking this banana bread as we speak and it has 9 minutes left so for me 60 minutes is just right. Everyone’s oven temperature is different and a glass (versus metal) baking pans can also make a difference in the baking time. If it’s getting too dark on the top, I would carefully and gently cover the top with tin foil. I hope that helps.
Made this in a mini loaf pan and took it out at 35 minutes because they were starting to look dark and when toothpick was inserted and come out clean I left them out! 😍
Taylor, that’s awesome! I appreciate you stopping by and letting others know about the option of baking this in mini loaf pans. 🙂
This is the best banana bread ever!! Thanks so much for sharing!!! Wonder if it could work for muffins too?
I am so glad that you love this banana bread! This recipe absolutely works for muffins. Check out the recipe: http://tinaschic.com/2018/06/chocolate-chip-banana-bread-muffins/
I found this recipe during covid lockdown in 2020. I can’t even count how many times I’ve made it since then. With and without chocolate chips, gifted it to friends and family, and was excited to make it when I found myself with a couple overripe bananas. It’s always so moist and delicious, my favorite!
I’m so happy to hear that, Brittny! Thank you so much for stopping by! 🙂
This is my go to recipe for banana bread….wife loves it…
Yay! So happy to hear that, Harold. Thank you for stopping by!
I’ve made this recipe so many times and it’s always delicious! It’s my favorite. To keep the chocolate chips from sinking, I pour about 25% of the batter into the pan PRIOR to adding the chocolate chips and then add them to the remaining batter and pour that on top of the first layer. Works great! Thank you for sharing this wonderful recipe!!
Oh yay! I’m so happy to hear that you love this. Great tip too! Sometimes I toss the chocolate chips in a bit of flour before adding them to the batter and that can help them from sinking.
Thank you for stopping by and commenting. 🙂
The Real Person!
The Real Person!
This has been my go-to recipe for years! I have some friends/neighbors that are gluten free and tried Cup 4 Cup as a substitute. It works seamlessly in this recipe and you don’t notice a difference. My family and friends devour this and we are lucky if it lasts more than a few days around the house. Thank you!