A moist, bakery-style banana bread loaded with mashed bananas and chocolate chips.
- Yield: 1 (9×5-inch) loaf
- Prep time: 15 minutes
- Bake time: 60–75 minutes
Ingredients
- 1 1/2 cups (380 g) ripe mashed banana, measured (3–4 medium)
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (130 g) 2% Greek yogurt (or sour cream)
- 1 1/3 cups (180 g) all-purpose flour or 1-to-1 gluten-free baking flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup (140 g) mini chocolate chips, plus a handful for topping
Instructions
- Heat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line it with parchment.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, mix the melted butter, brown sugar, and granulated sugar until the mixture looks paste-like.
- Whisk in the mashed bananas, then the eggs, yogurt, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients just until combined, then fold in the chocolate chips.
- Pour the batter into the pan and spread it evenly. Sprinkle a handful of extra chocolate chips on top if desired.
- Bake for 60–75 minutes, or until a toothpick comes out with a few moist crumbs (avoid melted chocolate when checking). Cool completely before slicing.
Notes
- For the best texture, use very ripe bananas with plenty of brown spots and measure the mash to 1 1/2 cups.
- Sour cream can be swapped for the Greek yogurt in equal amounts.