Chocolate Chip Banana Bread
Ultra-moist banana bread loaded with chocolate chips, deep caramel flavor, and a soft tender crumb. Made with yogurt, brown sugar, and ripe bananas for maximum richness — the perfect bakery-style banana bread you can whip up in one bowl.
Prep Time : 15 min
Cook Time : 75 min
Servings : 10
15 min
75 min
10
Ingredients
Chocolate Chip Banana Bread
• 1 ½ cups (360–380 g) very ripe mashed bananas (3–4 medium)
• ¾ cup (150 g) packed brown sugar
• ⅓ cup (70 g) granulated sugar
• ¼ cup (55 g) melted unsalted butter
• ¼ cup (55 g) neutral vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp espresso powder — this one on Amazon
• ½ cup (130 g) 2% Greek yogurt
• 1 ⅓ cups (180 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (90 g) mini chocolate chips — this one on Amazon
• ¼ cup (40 g) chopped dark chocolate, for topping
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Directions
- Preheat the Oven
Heat your oven to 325°F (165°C). Grease and line a 9×5 inch loaf pan with parchment paper. - Mix the Dry Ingredients
In a bowl, whisk together the flour, baking soda, and salt. Set aside. - Combine the Sugars & Fats
In a large mixing bowl, whisk the melted butter, neutral oil, brown sugar, and granulated sugar until thick and paste-like — about 1–2 minutes of vigorous whisking or using a stand mixer with the paddle attachment. - Add the Wet Ingredients
Mix in the mashed bananas, then the eggs, yogurt, vanilla extract, and espresso powder. Stir until fully combined and smooth. - Fold in the Dry Ingredients
Add the dry mixture to the wet and fold gently until just combined — do not overmix. - Add the Chocolate Chips
Fold in the mini chocolate chips, then chop your dark chocolate into chunky pieces for topping. - Fill the Pan
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle the dark chocolate chunks evenly across the surface. - Bake
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
If the top browns too quickly, lightly tent with foil during the last 20 minutes. - Cool Completely
Let the banana bread cool fully in the pan before removing — this prevents sinking and crumbling. - Slice & Serve
Slice into 1-inch thick slices and enjoy warm or at room temperature.
Store in an airtight container at room temperature for up to 3 days.
*Notes :
- The darker and riper your bananas, the sweeter and more flavorful the bread.
- Espresso powder doesn’t make the bread taste like coffee — it just intensifies the chocolate
- For crispier, bakery-style edges, sprinkle a little coarse sugar on top before baking.
- The bread tastes even better the next day — the banana flavor deepens overnight.
Nutrition Facts
( per serving )
Calories
~298 kcal
Protein
4 g
Fat
12 g
Carbs
45 g
Calories
~298 kcal
Protein
4 g
Fat
12 g
Carbs
45 g
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Chocolate Chip Banana Bread
Ingredients
Method
- Heat your oven to 325°F (165°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk the melted butter, neutral oil, brown sugar, and granulated sugar until thick and paste-like — about 1–2 minutes of vigorous whisking or using a stand mixer with the paddle attachment.
- Mix in the mashed bananas, then the eggs, yogurt, vanilla extract, and espresso powder. Stir until fully combined and smooth.
- Add the dry mixture to the wet and fold gently until just combined — do not overmix.
- Fold in the mini chocolate chips, then chop your dark chocolate into chunky pieces for topping.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the dark chocolate chunks evenly across the surface.
- Bake for 60–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, lightly tent with foil during the last 20 minutes.
- Let the banana bread cool fully in the pan before removing — this prevents sinking and crumbling.
- Slice into 1-inch thick slices and enjoy warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
Notes
- The darker and riper your bananas, the sweeter and more flavorful the bread.
- Espresso powder doesn’t make the bread taste like coffee — it just intensifies the chocolate.
- For crispier, bakery-style edges, sprinkle a little coarse sugar on top before baking.
- The bread tastes even better the next day — the banana flavor deepens overnight.