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close-up of moist banana bread with melted chocolate chips

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.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 298
Ingredients Method Notes

Ingredients
  

Chocolate Chip Banana Bread
  • 360–380 g very ripe mashed bananas
  • 150 g brown sugar
  • 70 g granulated sugar
  • 55 g unsalted butter melted
  • 55 g neutral vegetable oil
  • 2 item large eggs
  • 1 tsp vanilla extract
  • 1 tsp espresso powder
  • 130 g 2% Greek yogurt
  • 180 g all-purpose flour
  • 1  tsp baking soda
  • 0.5 tsp salt
  • 90 g mini chocolate chips
  • 40 g dark chocolate chopped; for topping

Method
 

Preheat the Oven
  1.  Heat your oven to 325°F (165°C). Grease and line a 9×5 inch loaf pan with parchment paper.
Mix the Dry Ingredients
  1.  In a bowl, whisk together the flour, baking soda, and salt. Set aside.
Combine the Sugars & Fats
  1.  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
  1.  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
  1.  Add the dry mixture to the wet and fold gently until just combined — do not overmix.
Add the Chocolate Chips
  1.  Fold in the mini chocolate chips, then chop your dark chocolate into chunky pieces for topping.
Fill the Pan
  1.  Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the dark chocolate chunks evenly across the surface.
Bake
  1.  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
  1.  Let the banana bread cool fully in the pan before removing — this prevents sinking and crumbling.
Slice & Serve
  1.  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.