This chocolate chip banana bread is soft, moist, and packed with rich banana flavor and melty chocolate chips in every bite. I love how the Greek yogurt and melted butter make the crumb tender and luscious without being heavy. Whether I’m serving it fresh out of the oven or enjoying it the next day, it’s always a comforting treat.

Why You’ll Love This Recipe

I like that this recipe strikes the perfect balance of banana sweetness and chocolate richness. The Greek yogurt gives the loaf a subtle tang while keeping it moist for days, and using melted butter makes it extra tender. I also appreciate how easy it is to make without needing fancy equipment—just a couple of bowls and a whisk. This is the kind of bake I reach for when I want a guaranteed crowd-pleaser that disappears in minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ripe and mashed banana

• packed light brown sugar

• granulated sugar

• unsalted butter, melted

• large eggs

• vanilla extract

• 2% Greek yogurt (or sour cream)

• all-purpose flour (or 1-to-1 gluten-free baking flour)

• baking soda

• salt

• mini chocolate chips + extra for sprinkling on top

Directions

1. I preheat the oven to 325°F and grease a 9×5 loaf pan, lining it with parchment paper.

2. In one bowl, I whisk together the flour, baking soda, and salt.

3. In another bowl, I mix the melted butter with both sugars until it forms a paste-like consistency.

4. I add the mashed bananas, then whisk in the eggs, yogurt, and vanilla.

5. I fold the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.

6. The batter goes into the prepared loaf pan, and I sprinkle extra chocolate chips on top.

7. I bake for 1 hour to 1 hour 15 minutes, checking with a toothpick for a few moist crumbs.

8. Once baked, I let the bread cool completely before removing it from the pan.

Servings and timing

This recipe makes about 10–12 slices. Prep time is around 15 minutes, and bake time is 60–75 minutes.

Variations

• I sometimes swap the mini chocolate chips for chopped dark chocolate for a more intense flavor.

• For a nutty twist, I fold in a handful of walnuts or pecans.

• If I’m in the mood for a warm spice kick, I add a teaspoon of cinnamon to the dry ingredients.

• For a dairy-free version, I use plant-based butter and yogurt, which still give great results.

storage/reheating

I keep the loaf in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze individual slices wrapped in plastic wrap and place them in a freezer bag for up to 3 months. To reheat, I warm slices in the microwave for 15–20 seconds or toast them lightly for a crisp edge.

FAQs

Can I make this with frozen bananas?

Yes, I thaw frozen ripe bananas at room temperature for about an hour, then mash and measure them before using.

What if I don’t have Greek yogurt?

I swap in sour cream for similar results, or plain unsweetened yogurt if that’s all I have.

How do I keep the bread from sinking in the middle?

I avoid overmixing the batter and make sure to use the correct 9×5 loaf pan size.

Can I reduce the sugar?

Yes, but reducing too much can affect the texture. I sometimes use coconut sugar for a less refined sweetness.

How do I make it gluten-free?

I use a cup-for-cup gluten-free baking flour, such as Bob’s Red Mill or King Arthur Measure-for-Measure, with no other changes.

Conclusion

I love this chocolate chip banana bread because it’s everything I want in a homemade loaf—moist, flavorful, and incredibly simple to make. The combination of ripe bananas, melted butter, and Greek yogurt gives it an irresistible texture, while the chocolate chips turn it into a treat I can’t stop slicing into. Whether for breakfast, a snack, or dessert, it’s a recipe I know I’ll keep baking again and again.

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