Problem: 4 overly ripe bananas.
Solution: chocolate chip banana bread. The chocolate chips are just a bonus!
With banana breads, the rule is the riper the bananas, the better, because they are sweet and make the bread super moist.
The recipe for this bread is similar to my banana bread recipe, which is moist, fluffy and light compared to other breads I’ve tried. In my banana bread post you’ll find information about how to make the perfect banana bread.
Chocolate Chip Banana Bread Recipe
Ingredients
For the banana bread:
- 1 3/4 cups (250 g/8.8 oz) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup (1 stick/115 g) butter, softened
- 3/4 cup (150 g/5.3 oz) granulated or light brown sugar
- 2 large eggs , room temperature
- 1 1/2 cups mashed bananas (3-4 bananas)
- 1 teaspoon vanilla extract
- 1/3 cup (80 g) yogurt or sour cream
- 3/4 cup chocolate chips
Instructions
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Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
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In a medium bowl sift together flour, baking soda, cinnamon and salt. Set it aside.
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In a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 3 minutes until light and fluffy. Scrape down the sides and the bottom of the bowl as necessary. On medium speed, beat in the eggs one at a time, beating well after each addition. Then beat in mashed bananas and vanilla extract. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add the yogurt and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not overmix – the less you mix, the lighter the cake will be. Fold in chocolate chips.
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Pour batter into prepared loaf pan and bake for 50-60 minutes until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.
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The bread can be kept, tightly covered, at room temperature for 3 days or in the fridge for 5 days. Bring to room temperature before serving. It can also be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.
6 Comments
Julie @ Lovely Little Kitchen
May 5, 2014 at 7:14 pmOh yum! Beautiful banana bread! I’m always overbuying bananas too. We have such good intentions to eat them all up right? Thank goodness for smoothies and banana bread :0)
Shiran
May 7, 2014 at 3:21 pmThanks Julie! Now I really want a smoothie! 🙂
Winnie
May 5, 2014 at 10:42 pmיאוווווו העוגה נראית מדהים!!
אם יכולתי הייתי חוטפת אותה דרך המסך
חג עצמאות שמח!!
Nicole ~ Cooking for Keeps
May 7, 2014 at 5:06 amGorgeous! And that picture of the cut bread — so dark and caramelized! I have about a bazillion brown bananas in my fridge, this bread needs to happen!
Shiran
May 7, 2014 at 3:22 pmThank you Nicole! You should definitely make it 🙂
Priya
January 26, 2022 at 8:53 amAfter multiple failed attempts, this is my first banana bread recipe which turned out so amazing! Just the right level of sweetness and the perfectly balanced flavours of cinnamon and vanilla. I baked it in an airfryer at 160 deg C for 35 min. Also, just to add that the batter was too thick and I had to add a couple of tablespoons of warm water to be able to pour. This one is a keeper!