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Chocolate Chip Banana Bread

A cozy and comforting banana bread studded with semisweet chocolate chips, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Try half whole wheat for a lighter result.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Optional; toast briefly for a deeper aroma.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Coconut oil is a smooth swap for dairy-free.
  • 3/4 cup brown sugar, packed Use coconut sugar for a less sweet, caramel note.
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 very ripe bananas, mashed (about 1 1/2 cups) Overripe bananas are your secret to sweetness.
  • 1/2 cup plain yogurt or sour cream For extra moistness; use applesauce for a healthier option.
Mix-ins
  • 3/4 cup semisweet chocolate chips Or chopped dark chocolate for a richer bite.
  • Optional: 1/2 cup chopped walnuts or pecans For added crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter and brown sugar until glossy and slightly thick. Add the eggs one at a time, whisking until the mixture is smooth and golden.
  4. Stir in the mashed bananas, vanilla, and yogurt.
Mixing
  1. Fold the dry ingredients into the wet mixture gently until just combined.
  2. Fold in the chocolate chips and nuts if using. Reserve a handful of chocolate chips to sprinkle on top.
  3. Pour the batter into the prepared loaf pan, smoothing the top.
  4. Scatter the reserved chips across the surface.
Baking
  1. Bake for 50-60 minutes, checking at 50 minutes. A skewer inserted in the center should come out with a few moist crumbs.
  2. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

You can make this loaf gluten-free by substituting a gluten-free flour blend. For variations, try adding chocolate hazelnut spread, shredded coconut, or orange zest.