Print

Perfect Banana Bread with Chocolate Chips – Easy Recipe

perfect banana bread with chocolate chips - featured image
Print Recipe

This banana bread features a thin, sugary crust that shatters when pressed, giving way to a soft, almost pudding-like center. Made with cold butter and Greek yogurt for an incredibly moist texture, it’s the perfect way to use overripe bananas.

Ingredients

Scale
  • 1/2 cup unsalted butter, cold from the fridge
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 3 medium ripe bananas, mashed
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides.
  2. In a large mixing bowl, add the cold, cubed butter and granulated sugar. Using a hand mixer, beat them together on medium speed for about 3-4 minutes until slightly lighter in color and grainy. Scrape down the bowl.
  3. Add the first egg and beat on medium speed until fully incorporated. The mixture might look curdled. Add the second egg and beat again until combined.
  4. Add the mashed bananas, Greek yogurt, and vanilla extract. Beat on low speed until just combined. The batter will look like a thick, lumpy paste.
  5. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold together gently until no streaks of flour remain. Do not overmix.
  7. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown and firm to the touch.
  10. Let the bread cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift it out and transfer to a wire cooling rack. Let cool completely before slicing.

Notes

Use cold butter for the best texture. Don’t overmix the batter. For a taller loaf, ensure baking soda is fresh and don’t open the oven door during the first 40 minutes of baking. The bread is even better the next day as flavors meld.

Nutrition

Keywords: banana bread, chocolate chips, easy recipe, moist banana bread, crackly top, comfort food

Find it online: https://spoonluma.com/perfect-banana-bread-with-chocolate-chips-easy-recipe/