Chocolate-Chip Banana Bread
Updated March 2, 2020
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick spray, as needed
- 4very ripe medium bananas, peeled
- 6tablespoons/85 grams unsalted butter, melted
- ⅓cup/80 milliliters plain Greek yogurt
- 1cup/220 grams light or dark brown sugar
- 2large eggs
- 2teaspoons vanilla extract
- 2cups/255 grams all-purpose flour
- 1½teaspoons baking soda
- ½teaspoon fine sea salt
- 1cup/135 grams finely chopped chocolate or mini chocolate chips (see Tip)
- ¾cup/130 grams coarsely chopped toasted nuts, such as almonds, walnuts or pecans (optional)
- Coarse sanding or turbinado sugar, as needed for finishing (optional)
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Preparation
- Step 1
Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- Step 2
In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it’s OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
- Step 3
In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
- Step 4
Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
- Step 5
Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it’s baked through, loosely cover with foil.
- Step 6
Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.
- To make chocolate chocolate-chip banana bread, reduce the all-purpose flour to 1¾ cups/225 grams, and whisk in ⅓ cup/30 grams cocoa powder with the other dry ingredients in Step 3.
Private Notes
Comments
I've made this as described. I've made it with substitutions. We've eaten it for breakfast. We've eaten it for dessert. No matter how I make it or when we eat it, it's heavenly. For us, it's been the Official Quick Bread of the Pandemic. We've taken to buying bananas in big bunches. We mean to eat them on our cereal, we really do. But after a few days, they start to turn, and we say, "Gosh, would you look at that? Our bananas are turning." And we turn the oven to 350...
According to King Arthur, the internal temperature of banana bread should be 200-205 degrees F. Why guess?
Made this today and subbed buttermilk for the yogurt because...staying home obviously due to social distancing! I also had to use Cake Flour for the same reason...The Banana Bread was so fabulous!!!! I highly recommend making it and even using the same substitutions! (I usually don't like when reviewers change ingredients in the recipe, but I guess we all have to learn to roll with the cards we have been dealt)
I've tried dozens of banana bread recipes over the years and believe this is a new favourite, despite the fact that I'm not wild about chocolate in something I might eat for a quick breakfast. Only changes were two of those suggested: subbing some of the oil with yogurt and cutting the sugar to 1/2 cup. Bread was quite dense but great banana flavour and moist but with a great crunchy top thanks to the demerara sugar finish. On to the PB and banana loaf!
Great recipe overall, very moist with a good amount of banana. I subbed 5 tablespoons and one teaspoon of sour cream for Greek yogurt. Would definitely make again!
Also used semi sweet chunks instead of chips, I like gooey chocolate spots
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