Don’t throw those brown bananas away! They’re not something you want to snack on but they’re PERFECT for making a moist, delicious chocolate chip banana bread. While you’re at it why not throw in some chocolate chips and make this easy recipe a TOTAL crowd pleaser. It’s great with your morning coffee and anytime you want a perfectly sweet treat with amazing texture.
How to make Chocolate Chip Banana Bread
1. The best bananas for banana bread are so ripe you’re thinking about throwing them away. If your bananas are totally yellow and not soft enough you can place them in the oven at 350 for about 10 minutes until brown.
2. Mash the bananas into a bowl and set aside.
3. Sift the flour, salt, spices, baking soda, and baking powder into a medium sized bowl. Whisk together and set aside.
4. Cream the butter in a standing mixer until it is smooth then the granulated sugar and the brown sugar and continue mixing until the mixture is lighter and color.
5. Now add the eggs one at a time. Make sure each egg incorporates before adding the next. Go ahead and scrape the sides and bottom of the bowl down and add the plain yogurt.
6. Pour the mashed bananas into the mixture and beat on medium speed until they are fully incorporated.
8. Pour in the dry ingredients and mix until just combined then Scrape the bowl down.
9. Fold in the chocolate chips.
9. Lightly butter a 9 x 5 inch pan and line it with parchment paper. Pour the mixture into the pan and smooth to spread the batter to the corners.
10. Sprinkle top with chocolate chips. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
Pro tips for this recipe
- If your bananas aren’t ripe enough just bake (in the peel) them at 350F (177C) for about 10 minutes or until they blacken.
- Yes you can add walnuts to this ant it will be delicious! Try adding a cup, chopped and toasted.
- For added depth of flavor you can try using 1/2 cup of browned butter for the fat. Just cook the butter on low heat in a pot stirring occasionally. Let is come to room temp and solidify overnight and cream with the sugar.
- You can substitute whole milk yogurt for the sour cream if desired.
- Don’t worry if your mushed bananas have lumps. You will love the texture and pop of taste. You can add an extra half banana lightly mashed for an even more moist, slightly denser bread.
Frequently Asked Questions
What kind of bananas should I use?
As your bananas age their banana flavor intensifies and the texture becomes pudding-like. So when their’s brown and about ready for the trash it’s time to mash em up and make some DELICIOUS chocolate banana bread! If you feel like making this but your bananas aren’t there scroll down for a 10 minute ripening trick. You can collect those ultra-ripe bananas as you find them in your fruit bowl. Just pop them in the freezer and when you have the three or so you need to make this recipe thaw them out and get to mushing.
How do you Keep it Moist?
Wrap that bread up! After it has come completely to room temperature you can wrap it well in plastic or just pop it into a large sealable bag squeeze the air out and seal it up.
How ripe should the bananas be?
Your bananas should be more brown than yellow and look like they’re ready to toss out. Basically they’re starting to liquify inside making them perfect for baking into your banana bread. If your bananas are not there yet don’t worry you can easily “ripen” them in 10 minutes using the steps below.
HOW DO YOU RIPEN BANANAS?
If you need to ripen bananas for a recipe like this just place them on a baking sheet and bake at 350F (177C) for about 10 minutes or until the skin blackens and the bananas are soft. Allow to cool a bit, then remove skin, transfer to bowl and mush up! If you have some almost ripe bananas and a little time you can store them in a closed paper bag and the ethylene they naturally emit will ripen them at an accelerated rate.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this chocolate chip banana bread recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Chip Banana Bread
Ingredients
- 1 3/4 cups all purpose flour 215g
- 1 tsp baking powder 4g
- 1 tsp baking soda 6g
- 1 tsp salt 6g
- 1 pinch ground cinnamon
- 1/2 tsp allspice 1g
- 1/4 tsp cardamom 500mg
- 1/4 tsp nutmeg 500mg
- 1/2 cup granulated sugar 100g
- 1/4 cup brown sugar 50g
- 1/2 cup unsalted butter 113g room temperature
- 2 tbsp plain yogurt 30g
- 2 eggs large
- 3 ripe bananas mashed about 1 1/2 cups
- 1 1/2 cups semi sweet chocolate chips 265g
- 1 tsp vanilla 5mL
Instructions
- Preheat oven to 350F. Butter and flour a 9 x 5 inch pan. I like to line the long end with a piece of parchment paper that overhangs the edge. It's great for lifting the bred out after baking.
- Mash your very ripe bananas in a small bowl and mix with the 2 tablespoons of yogurt. Set aside.
- Sift dry ingredients into a medium sized bowl. Whisk and set aside.
- Cream butter and sugar together in stand mixer until light and fluffy.
- Add eggs one at a time. Let each egg incorporate before adding the next.
- Mix in mashed bananas and yogurt. Mix until fully incorporated.
- Add the sifted dry ingredients and beat until combined.
- Fold in the chocolate chips.
- Pour into the prepared pan. Sprinkle top liberally with chocolate chips.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Video
Notes
- If your bananas aren’t ripe enough just bake (in the peel) them at 350F (177C) for about 10 minutes or until they blacken.
- To get those banana slices on the top cut thin slices and lay them on the top toward the edges. If they’re in the center your slices will SINK!
- For added depth of flavor you can try using 1/2 cup of browned butter for the fat. Just cook the butter on low heat in a pot stirring occasionally. Let is come to room temp and solidify overnight and cream with the sugar.
- Don’t worry if your mushed bananas have lumps. You will love the texture and pop of taste. You can add an extra half banana lightly mashed for an even more moist, slightly denser bread.
