Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Chocolate Chip Banana Bread

Prep
15 min
Cook
55 min
Total
70 min
Servings
10 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 10 servings.

calories
310

2× the original author values. Recipe yield: 10 servings.

calories
620

3× the original author values. Recipe yield: 10 servings.

calories
930
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 3 medium ripe bananas — very speckled, well mashed (about 1 1/3 cups)
  • 1/2 cup light brown sugar — packed; sub coconut sugar for less refined
  • 1/2 cup unsalted butter — melted and slightly cooled; sub coconut oil for dairy-free
  • 2 large eggs — at room temperature
  • 1/2 cup plain Greek yogurt — or sour cream
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour — spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon — pinch to taste
  • 1/2 teaspoon fine salt
  • 1 cup chocolate chips — semi-sweet or mix of mini and regular, divided
  • 1 teaspoon all-purpose flour — to toss with chips, prevents sinking
  • 1 banana — optional, sliced lengthwise for top

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang, and lightly grease the sides.
  2. Toss 1 cup chocolate chips with 1 teaspoon flour; reserve a small handful for topping.
  3. In a large bowl mash the ripe bananas until mostly smooth with a few small bits for texture.
  4. Whisk in brown sugar, melted butter, eggs, vanilla, and Greek yogurt until satiny and well combined.
  5. In a separate bowl whisk flour, baking soda, baking powder, cinnamon, and salt to aerate.
  6. Add dry ingredients to wet and fold gently just until a few streaks of flour remain; batter will be thick.
  7. Fold in most of the chocolate chips, leaving some for the top. Do not overmix.
  8. Spread batter into prepared pan, tap once to release air, and sprinkle reserved chips on top. Add sliced banana down the center if using.
  9. Bake 50–60 minutes, checking at 45 minutes. Tent loosely with foil if browning too quickly. A tester should come out with a few moist crumbs.
  10. Cool in pan 15 minutes, then lift out and cool on a rack until just warm before slicing.
  11. Replace all-purpose flour with 2 cups super-fine almond flour plus 2–3 tablespoons tapioca starch; let batter rest 5–10 minutes before baking.
  12. Use coconut sugar in place of brown sugar, or a monk fruit–erythritol blend and sugar-free chips; monitor browning and bake time.

Notes

Cool completely, then wrap tightly and store at room temperature up to 3 days. For longer storage, freeze individual slices wrapped and placed in a freezer bag for up to 3 months. Reheat a slice in the microwave 10–15 seconds or warm in a lightly buttered skillet until edges crisp.

Source: https://simplersavory.com/chocolate-chip-banana-bread/