Saturday, December 21, 2019



This simply irresistible Chocolate Chip Banana Bread is the best I’ve ever had. It’s light and fluffy, perfectly moist, and full of banana flavor. I spent four months and tested over 20 different banana bread recipes to find the perfect Chocolate Chip Banana Bread. Here’s what I found.

I’m sharing with you today what is probably my favorite dessert. It might even be my favorite food, second only to pasta. Would you believe that four months ago I didn’t even like banana bread? It’s often tasteless and gummy, almost rubbery. Even if it is cooked right, it can be rather bland. When I have bananas that are too ripe for eating, I have a little collection of banana recipes that include anything but banana bread.


I know, we all hate the word *moist* but there’s just no other word that better describes this banana bread. It’s tough to even categorize this as “bread” because of how soft and lush it is. Especially with those mini chocolate chips sprinkled throughout.
To make this recipe, I essentially modified by pumpkin bread recipe because it’s just so good. If it can make life-changing pumpkin bread, why can’t it make life-changing chocolate chip banana bread? Hypothesis confirmed. It sure can.
A few things to keep in mind to bake this perfect chocolate chip banana bread:
  1. MEASURE your bananas. I recommend about 3 medium bananas but you will still need to measure them out to make sure you have the right amount.
  2. If you come up a bit short with your measurement, top it off with some applesauce.
  3. Scoop and level your flour. By that I mean, spoon the flour into your measuring cup then level it off with a flat edge. This will ensure you don’t use too much.
  4. Fully cream together your butter and sugar. Really whisk together the two ingredients until you reach a thick paste-like consistency. You can either do this by hand or with a mixer.
  5. To get the chips on top, sprinkle on an extra handful before baking.
  6. Bake for 1 hour and check for doneness by inserting a toothpick in the center. If the center is still wet, bake in 5 minute intervals until done.
So that’s that. These few simple tips will ensure your chocolate chip banana bread turns out soft and moist every time.


The “secret” to getting moist chocolate chip banana bread is really just a couple simple ingredients. The main two being melted butter and Greek yogurt.
Using melted butter, as opposed to room temperature, helps to soaks up all the flour which gives you that smooth texture. The Greek yogurt adds even MORE moisture while still providing structure. It’s my secret ingredient in so many of my dessert recipes.

Another reason why Greek yogurt works so well here is because its flavor. Greek yogurt is slightly sour which helps to balance out the sweetness of the bananas, chocolate, and sugar.


This is the BEST chocolate chip banana bread. It’s incredibly moist, full of bananas, and loaded with chocolate chips.
This simply irresistible Chocolate Chip Banana Bread is the best I’ve ever had. It’s light and fluffy, perfectly moist, and full of banana flavor.


  • 2 cups unbleached all-purpose flour (10oz, 283g)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 large eggs beaten lightly
  • 3/4 cup granulated sugar (5.25oz, 149g)
  • 1 ½ cups very ripe bananas soft, darkly speckled, mashed well (13.65oz, 387g) (about 3 medium)
  • 1/4 cup plain yogurt (2oz, 57g)
  • 6 tablespoons unsalted butter melted and cooled (3oz, 85g)
  • 1 teaspoon vanilla
  • 6-8 ounces milk chocolate or semisweet chocolate chips (170-228g)
  • 1-2 ounces chocolate chips for sprinkling on top optional (28-57g)


  • Preheat oven to 350F. Place rack in middle of oven.
  • Prepare a 9 by 5 inch loaf pan by buttering and flouring the base only if it is nonstick. Butter also the sides if it is not nonstick. Nonstick baking spray can be used instead of butter and flour.
  • In a small mixing bowl, combine the flour, soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk to combine. Reserve 1/2 tablespoon flour and mix with 6-8 ounces chocolate chips.
  • In a large mixing bowl, whisk together eggs and sugar. Add mashed bananas, yogurt, melted butter, and vanilla. Whisk until thoroughly combined.
  • Gently fold the wet and dry ingredients together, just until the dry ingredients are moistened. The batter should be thick and chunky, but without any streaks of unincorporated flour.
  • Gently fold in the chocolate chips that have been tossed with flour.
  • Pour batter into prepared loaf pan and smooth. Sprinkle on additional chocolate chips if desired.
  • Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 55 minutes.
  • Remove from oven and cool on a rack for 5 minutes. Remove loaf from pan and let cool on rack. (If you didn’t butter and flour the sides of the pan, you may need to run a sharp knife in between the sides pan and the loaf.)
  • Serve warm or at room temperature.