Description
This Super Moist Chocolate Chip Banana Bread is a delightful treat combining the natural sweetness of ripe bananas with rich chocolate chips and optional crunchy walnuts. The addition of brown sugar and yogurt ensures an incredibly moist texture, while the blend of simple ingredients creates a classic, comforting loaf perfect for breakfast, snack, or dessert.
Ingredients
Scale
Wet Ingredients
- 3 large overripe bananas (mashed, about 1 ½ cups)
- ½ cup (115g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk or yogurt
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150g) brown sugar
Add-ins
- ¾ cup (130g) chocolate chips (semi-sweet or dark)
- Optional: ½ cup (60g) chopped walnuts
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it is hot and ready when your batter is prepared.
- Prepare the loaf pan: Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal later.
- Mash bananas: In a large mixing bowl, mash the overripe bananas until smooth and creamy, serving as the moist base for the bread.
- Combine wet ingredients: Add melted butter, brown sugar, eggs, vanilla extract, and milk or yogurt to the mashed bananas, then whisk together until fully combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents.
- Combine wet and dry: Gradually add the dry flour mixture into the wet banana mixture, stirring gently to incorporate without overmixing.
- Fold in add-ins: Gently fold in the chocolate chips and, if using, chopped walnuts, ensuring they are evenly dispersed throughout the batter.
- Prepare for baking: Pour the completed batter into the prepared loaf pan, and sprinkle extra chocolate chips over the top to create an attractive bakery-style finish.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely.
- Serve: Slice the banana bread and enjoy it warm or at room temperature as a delicious snack or dessert.
Notes
- For extra moistness, use yogurt instead of milk.
- Overripe bananas ensure the best flavor and natural sweetness.
- Do not overmix the batter to avoid dense bread.
- Optional walnuts add a nice crunch, but you can omit them for a nut-free version.
- The bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Check doneness with a toothpick towards the end of baking to prevent over-baking.
