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!
Servings: 1 loaf
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.
Notes
Bananas: Use very ripe bananas with plenty of brown spots for the best flavour and natural sweetness.
Yogurt: Plain Greek-style yogurt keeps the banana bread wonderfully moist. Sour cream can also be used.
Chocolate chips: Milk, dark, or semi-sweet chocolate chips all work well.
Storage: Store the banana bread in an airtight container at room temperature or in the fridge for up to 5 days.
Freezing: This banana bread freezes well for up to 3 months. Wrap the loaf or individual slices tightly and thaw overnight in the fridge before serving.