Chocolate-Chip Banana Bread

One of my absolute favorite seasonal treats to make is Chocolate-chip Banana Bread! It makes for the perfect snack, dessert, or breakfast. I usually have it warmed for breakfast alongside a cup of apple cider, which is the best way to start the workday, in my opinion!

I can't take complete credit for this recipe. I usually research recipes online, and tweak it to my preferences and taste. I've tried a couple different versions but my favorite version so far is Bon Appetite's Best Banana Bread. This is my take on that recipe.

Scroll down to the bottom for the recipe card and instructions.

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Gathering all your ingredients would be the first step in the process. When I know that I want to make banana bread, typically I purchase my bananas a week in advance so that they can be very ripe when I'm ready to bake. You can let bananas sit on the countertop to ripen several days prior to baking. If bananas aren't as ripe as you would like, then you can bake them at 300 degrees F for 25 - 30 minutes.

For this recipe you will need an electric mixer, measuring cup and measuring spoons, loaf pan, parchment paper, and several mixing bowls. While my oven is preheating to 350 degrees Fahrenheit, I prepare my loaf pan with cooking spray and the parchment paper. Generously spray loaf pan with cooking spray and line pan with parchment paper. Allow enough excess along the long side of the loaf pan so that the banana bread can be easily removed after baking.

In a large mixing bowl, mix together flour, baking soda, and kosher salt. In a separate bowl, combine the wet ingredients and whisk with an electric mixer. Combine brown sugar, Greek yogurt, and room temperature unsalted butter until well combined. Gradually adding one egg at a time into the mixture.

Once the wet mixture is thoroughly combined, mix the wet ingredients with the dry ingredients until it is just barely mixed together. At this point there should still be some flour not fully combined yet. This helps in making sure that the mixture will not be over mixed prior to adding bananas and chocolate chips.

In a small bowl take the four bananas and mash very well before adding into all other ingredients. Measure one cup of semi-sweet chocolate chips and dust with a teaspoon of all-purpose flour. Adding flour to chocolate chips ensures that they do not sink to the bottom of the mixture while baking. Reserve a handful of chocolate chips to sprinkle on the top of the banana bread.

Add the mashed bananas and chocolate chips into the mixture and combine well. If you would like to add any walnuts this would be the time to do so. Carefully transfer mixture from the mixing bowl into the prepared loaf pan, and fold over the parchment paper. Bake in 350 degree F oven for 55-60 minutes uncovered. Use a toothpick to make sure that the bread is baked throughout.

Once the banana bread is baked throughout, allow it to cool completely. Bread can cool in the loaf pan on the countertop or can be removed from pan and placed on a wired rack. Honestly, I usually can not wait for it to be completely cooled and warm banana bread is truly the best. So typically, I just let it cool enough to handle. LOL!

Happy baking and enjoy!