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Got ripe bananas on your counter? I’ve got the perfect easy banana bread recipe for you! This homemade banana bread is packed with chocolate chips and bursting with flavor. Trust me, it’s so moist you’ll think you’re biting into a cloud.
I love whipping up this chocolate chip banana bread on lazy weekends. It’s a breeze to make – just one bowl and you’re good to go! Whether you’re craving a quick breakfast, a midday snack, or a sweet treat, this bread has got you covered.
The secret? Super ripe bananas. They add natural sweetness and keep the bread incredibly moist. Throw in some melted butter and a dollop of Greek yogurt, and you’ve got a texture that’ll make your taste buds dance.
5 Reasons You’ll Love This Recipe
This moist banana bread recipe will soon be your top pick! It’s filled with chocolate chips and uses ripe bananas for sweetness. Here are five reasons you’ll adore this tasty treat:
- Incredibly moist texture that melts in your mouth
- Rich flavor from ripe bananas and chocolate chips
- Easy to make with a simple one-bowl recipe
- Versatile – add nuts or swap chocolate chips for other mix-ins
- Perfect way to use up overripe bananas
This recipe is perfect for busy bakers. It uses a one-bowl method for easy cleanup. And you’ll have a warm loaf ready fast. The secret to its moistness? Very ripe bananas! They add sweetness and keep the bread soft for days.
This banana bread also freezes well. I often make a double batch and freeze one loaf. It’s great for unexpected guests or a quick breakfast on the go.
“This banana bread is so easy to make, I can whip it up even on my busiest days. It’s become a family favorite!”
Whether you’re an expert baker or just starting, this recipe is easy to follow. The mix of moist banana bread and chocolate chips is comforting. Get ready to love baking again!
Exact Ingredients List (+ Possible Substitutes)
I love sharing my favorite banana bread ingredients with fellow baking enthusiasts. Here’s what you’ll need to make this tasty treat:
- 3 ripe bananas (mashed)
- 1/2 cup unsalted butter (melted)
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
If you’re missing an ingredient, don’t worry. I have substitutes for you. Use 1/2 cup of applesauce if you don’t have ripe bananas. If you’re out of Greek yogurt, plain yogurt will do.
For chocolate chips, try nuts or dried fruit if you prefer. The secret to moist banana bread is using super ripe bananas. They add sweetness and keep the bread soft.
The Greek yogurt adds a tangy flavor and makes the bread soft. Adding chocolate chips gives you gooey goodness in every bite.
Baking is fun and all about trying new things. Feel free to change the recipe to your liking. Enjoy baking!
Instructions
Are you ready to bake banana bread? Let’s get started! First, heat your oven to 325°F. This temperature makes the loaf moist and even.
Start by mixing butter and sugars until they’re light and fluffy. This is important for the right texture. Then, add mashed bananas, eggs, yogurt, and vanilla. Mix everything well.
Now, mix the wet and dry ingredients together. Carefully add flour and chocolate chips. Don’t overmix, a few lumps are okay!
Put the mix into a greased 9×5 loaf pan. Add some extra chocolate chips on top for looks. Bake for 60-75 minutes. It’s done when a toothpick comes out clean.
Waiting for the bread to cool is the hardest part. Let it sit in the pan for 10 minutes, then move it to a wire rack. Wait until it’s completely cool before you slice it. It’s really worth it!
My secret tip: Wrap the cooled loaf in plastic wrap and let it sit overnight. The flavors will get better and the texture will improve, making your banana bread even tastier the next day!
Tips, Tricks & Storing
Want to make the best banana bread? Use very ripe bananas! They’re sweeter and mix better into the batter. Add extra chocolate chips on top before baking for a gooey, chocolatey crust.
Check if it’s done by sticking a toothpick in the center. It should come out clean.
Let your bread cool completely before slicing. This helps it keep its shape and makes for neater pieces. For storing banana bread, wrap it tightly in plastic wrap.
It’ll stay fresh at room temperature for a few days. If you want it to last longer, pop it in the fridge for up to a week.
Freezing banana bread is a great option too! It keeps well for up to 3 months. Just make sure to wrap it securely before freezing.
Need to ripen bananas quickly? Put them in a paper bag with an apple. The apple releases ethylene gas, which speeds up the ripening process. Your bananas will be perfect for baking in no time!