This chocolate chip banana bread is made sans oil and instead uses Greek yogurt to add moisture. This is easily the best banana bread recipe I’ve ever made!
When she speaks, I listen. And when her friends speak, I listen louder.
Yes, I meant to say that. Louder. Because actions are louder than words and when they eat every morsel, every crumb, I know we have a winner.
Smudge is becoming a big help in the kitchen. I find myself stopping in my tracks to watch her flit from counter to cupboard, completely unaware of anything going on around her as she sings softly under her breath to the tune that never seems to end in her head. For good measure she’ll give a twirl, an elegant flick of her wrist then cock her elbow, throw her hand behind her head and rock a pumping sprinkler dance.
And then we return to the never-ending song in her head.
Recently a friend of hers came over for a playdate. What did they want to do? Bake banana bread. Well alright then, let’s do it. And we did. And they ate. And I listened when her friend declared this recipe was, “the best banana bread I’ve ever eaten.”
Umm, yeah. Perhaps because it tastes like a giant slice of banana bread chocolate chip heaven?
Hey, I’m just here to listen.
I’ve experimented with plenty of banana bread recipes, including the recipe I used in 7th grade that called for vegetable oil as the main moistening ingredient, resulting in a greasy crumb that deflated quickly. Using Greek yogurt in this easy banana bread recipe gives ample moisture minus the greasy fingers. This is banana bread, not french fries people.
Of course adding in a few chocolate chips to any recipe can only make the world go ’round a little easier, a little sweeter.
But when I’m in a need for a basic proven recipe I’m often drawn to my go-to 1,028 recipe tomb: The New Best Recipe Cookbook by Cook’s Illustrated. I’ve slightly adapted the recipe by adding a touch more vanilla, subbing pecans for walnuts, and yes, the aforementioned chocolate chips.
What’s in Choc Chip Banana Bread?
The beauty of homemade banana bread is that it uses very few ingredients, but is so incredibly flavorful and moist (yes, I just said moist). This banana bread with yogurt uses the following key ingredients:
- All-purpose flour
- Granulated sugar
- Baking soda
- Chopped pecans
- Plain Greek yogurt
- Unsalted butter
- Vanilla extract
- Chocolate chips
Make sure to buy plain Greek yogurt, preferably whole fat or low-fat (non-fat yogurt is much tangier and the lack of fat will result in a drier loaf). The brand you buy doesn’t matter, just get whatever’s on sale.
How to Make Chocolate Chip Banana Bread
To make this homemade banana bread, you just have to stir together the dry ingredients in one bowl, and the wet in another. Slowly add the wet ingredients into the dry, then pour the batter into a greased loaf pan.
Bake the chocolate chip banana bread for a good 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. I like to eat this moist banana bread warm with butter, but it’s also delicious at room temp with a glass of milk.
How to Store Banana Bread
Choc chip banana bread will last for a few days on your counter. Make sure to wrap it in foil to prevent it from drying out, though. If desired, you can rewarm slices of banana bread in the microwave or oven.
Can You Freeze Banana Bread?
Homemade banana bread freezes really well and can be kept in the freezer for up to 3 months. To freeze the whole loaf, let it come to room temperature before wrapping it in a few layers of plastic wrap, followed by a layer of aluminum foil (this prevents the bread from developing freezer burn). When you’re ready to enjoy the frozen loaf, set it on your counter in its wrappings to thaw.
You can also slice and freeze the banana bread and keep it in a freezer bag, but I find that it dries out more quickly in the freezer if it’s pre-sliced. But if you think you’ll eat the chocolate chip banana bread quickly enough, it shouldn’t be an issue!
Do I Have to Add the Nuts?
If you have a pecan allergy or don’t have any on hand, feel free to omit them. You can also substitute them with another type of nut if preferred.
Tips for the Best Banana Bread
The bananas you use for this chocolate chip banana bread recipe should be overripe and almost black in color. If your bananas are far from being ripe enough to use in banana bread, poke them all over with a fork and then bake them at 350 degrees F for 15 to 20 minutes, or until browned. Let the bananas cool completely before adding them to the batter.
I’ll also say that although I love me some warm banana bread, you don’t want to slice into this loaf when it first comes out of the oven. Give the moist banana bread time to firm up and cool down a bit before slicing.
Lastly, I used semi-sweet chocolate chips in this recipe because I like how the slightly bitter chocolate contrasts with the super sweet bread. But you’re welcome to use any chocolate chips or chunks you have lying around in this banana bread!
More Quick Bread Recipes You’ll Love
- German Chocolate Banana Bread
- Blueberry Oatmeal Bread
- Double Chocolate Zucchini Bread
- Cherry Almond Quick Bread
- Cranberry Nut Bread
- Lemon Poppyseed Bread
Chocolate Chip Banana Bread
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup pecans toasted and coarsely chopped
- 3 bananas very ripe and mashed well (about 1 1/2 cups)
- 1/4 cup plain greek yogurt
- 2 large eggs beaten lightly
- 6 tablespoons unsalted butter melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Grease and flour bottom and sides of a 9-by-5-by-3-inch loaf pan and set aside.
- Whisk first five ingredients together in large bowl; set aside.
- In a medium bowl mix mashed bananas, yogurt, eggs, butter, vanilla and chocolate chips. Gently fold banana mixture into dry ingredients until just combined. Scrape batter into prepared loaf pan.
- Bake for about 50-60 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan for 5 minutes then transfer to wire rack. Serve warm with a swath of sweet butter or at room temperature with a cold glass of milk.
- If you need to ripen your bananas quickly, poke them all over with a fork and then bake them at 350 degrees F for 15 to 20 minutes, or until browned. Let the bananas cool completely before adding them to the batter.
- Recipe slightly adapted from The New Best Recipe Cookbook from Cook's Illustrated
More Banana Desserts to Try
Obviously as I was creating this post I was on the hunt for more lovely banana-inspired recipes and I must say, the banana is severely neglected out there unless its in a muffin, pancake or bread variety.
I say, “Raise the banana flag!” Let’s give the banana it’s sweetened day in the sun. Here’s a selection of food bloggers doing just that, and doing it well.
Modesty must be Glory’s thing because according to her Glorious Treats’s Banana Caramel Cream Dessert isn’t groundbreaking. I beg to differ.
Gluten- and dairy-free but full of flavor with a history in family lore and subject that leaves Shauna in stitches, Gluten-Free Girl’s Coconut-Banana Cream Pie is sure to make us smile too.
Cassie makes sure the health nuts aren’t left out with a chia see and whole wheat flour recipe for Bake Your Day’s Vegan Banana Nut Breakfast Cake that’s enough to convert even the non-vegans in some of us
Diana layers her nana-nanas with an extra banana-flavored icing thanks to banana extract in Created by Diane‘s Banana Icing on Banana Walnut Muffins.
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