Chocolate Chip Banana Bread – Deliciously moist, soft, and full of banana flavour, with a hint of warm spice and plenty of chocolate chips in every slice. The perfect homemade treat for breakfast or snacking!
If you love banana bread, this Chocolate Chip Banana Bread is sure to become a favourite! It’s wonderfully moist and tender, packed with sweet banana flavour, a touch of vanilla, and just the right amount of cinnamon and nutmeg. And, of course, there are plenty of chocolate chips throughout for a little chocolatey goodness in every bite.
This easy banana bread comes together with simple ingredients, including ripe bananas, light brown sugar, and Greek-style yogurt to keep it beautifully moist. There’s no mixer required, and it’s the perfect way to use up those overripe bananas sitting on your kitchen counter. Enjoy a thick slice for breakfast, as an afternoon snack, or slightly warmed for an extra cosy treat!
Looking for more delicious banana recipes? Try my Peanut Butter Banana Bread, Banana Oatmeal Bread, or Chocolate Banana Bread.
Happy baking,
Marsha x
Chocolate Chip Banana Bread
Ingredients
- 375 g plain/all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 175 g chocolate chips
- 2 large eggs
- 150 g light brown sugar
- 360 g plain Greek-style yogurt
- 120 ml vegetable oil
- 2 teaspoons vanilla extract
- 2 large ripe bananas, mashed
Instructions
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease and line a 23 × 13cm (9 × 5-inch) loaf tin with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the chocolate chips to the flour mixture and toss until evenly coated. Set aside.
- In a separate large mixing bowl, whisk together the eggs and light brown sugar until smooth and combined.
- Add the yogurt, vegetable oil, vanilla extract, and mashed bananas, and whisk until well combined.
- Add the dry ingredients to the wet ingredients in three additions, gently folding after each one until just combined. The batter will be thick and slightly lumpy. Avoid overmixing.
- Pour the batter into the prepared loaf tin and spread it out evenly.
- Bake for approximately 1 hour 5 minutes, checking from 55–60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Leave the banana bread to cool completely in the tin on a wire rack before removing, slicing, and serving.
I’d love to hear from you.
Comments
The best ever banana bread recipe, I love the fact that doesn’t use butter and that uses yogurt, something I do a lot to keep cakes lovely and moist. I made the recipe and divided between two loaf tins, baked for 40 minutes. One was given away as a thank you to a neighbor. My Children absolutely adored, my 12yr old shared your recipe with all her friends. Thank you!!!
Could we omit the eggs as my daughter is allergic to eggs.
Instead of the 2 eggs, you can use 1/2 cup (126g) of unsweetened applesauce. Don’t worry, you won’t taste the apple. 🙂