A moist chocolate chip banana bread, loaded with flavour and packed with melted choc chips. Made in one bowl this easy and delicious loaf will take no longer than 10 minutes to prepare. This is seriously the best recipe ever and you're going to love it!
I know some of you hate the word M-O-I-S-T but I can't think of a better expression to describe this incredible loaf.
Sorry. Not sorry.
Now, 2020 hasn't been an easy one for any of us but it has meant that thousands upon thousands of you took to the kitchen to bake banana bread. Because not only is this delicious classic bake super comforting it's incredibly easy and quick to make with a few simple ingredients.
While there is nothing wrong with a loaf of humble banana bread with no added extras, when you add chocolate chips into the mix you really do reach a whole new level of yumminess.
I'm here to show you how to make a perfect, moist, sumptuous banana bread packed with melty chocolate chips and absolutely loaded with flavour.
No mixer needed - do everything by hand!
I have baked many iterations of banana and chocolate chip bread over the years and I truly don't think this recipe could get any better or easier.
You don't need any fussy equipment like a stand mixer or electric whisk. This can all be done in one bowl and takes just minutes to prepare.
How to make chocolate chip banana bread extra moist
The trick to really moist banana bread with chocolate chips is to use melted butter and greek yoghurt instead of oil.
Using oil in this type of recipe is a bit old school. Granted, oil is a healthier fat in comparison to butter and it does have its place in keeping baked goods soft but in my opinion butter and yoghurt yield and much softer more flavourful banana bread.
Using melted butter and greek yoghurt produces the most beautiful light and moist texture in the loaf. The crumb is neither dry or wet; it lies somewhere in between and is pure perfection.
Tip: You can also use this recipe to make chocolate chip and banana muffins!
Ripe bananas are essential
I'm sure you know by now that attempting to bake with unripened bananas is futile. It's best to use bananas that are very yellow with brown or black marks on them. The starch in the bananas will have converted to more sugar thus better, sweeter more flavourful banana bread.
However, if you're desperate to make a banana choc chip loaf and have nothing but hard, unripe bananas then you can ripen them yourself.
There is a really good article on the BBC Good Food website that shows you exactly how to do this.
What are the best chocolate chips for baking?
I love using the Callebaut chocolate chips (callets) in my baking. I buy them in big bags from The Cake Decorating Company. Buying in bulk makes items like chocolate chips far more affordable if you do a lot of baking.
As for what type of chocolate chips should be used in banana bread. Well, that's entirely down to personal preference. I love using dark chocolate chips as much as milk chocolate and regularly use both in my banana bread.
Tips for making the best choc chip banana bread
- Ripe bananas are a must for flavour and sweetness.
- Use a fork to mash the bananas but don't worry about lumps as they add to the overall texture of the bread.
- A mixture of white and brown sugar lends a richness to banana bread.
- Using melted butter and greek yoghurt produces a soft, moist crumb.
- Thoroughly mix the wet ingredients but when it's time to add the dry ingredients use a spatula to fold everything together but do not overmix or your bread will be tough.
- Line your baking tin with baking paper and grease it with cake release or butter.
- Take care not to over bake or the loaf will be dry.
- Add foil on top of the banana bread during baking if the top is looking too brown.
- To serve you can enjoy it plain or spread with a little butter/peanut butter for an extra treat!
Nuts versus chocolate chips
There are lots of recipes using the addition of nuts, walnuts in particular. I haven't included any nuts in this recipe because my children don't like them but you could consider adding any of the following to the recipe:
- Walnuts
- Pecans
- Almonds
- Macadamia nuts
- Dark chocolate chips
- White chocolate chips
- Butterscotch chips
- Blueberries
Frequently asked questions and answers
The proportions given in the recipe are enough for a 2lb (900g) loaf tin. My tin measures 21.5cm x 11cm. If you only have a 1lb (450g) loaf tin the recipe will work by halving the quantities stated although you will have to keep an eye on the banana bread during baking as it will cook quicker.
You can use buttermilk or sour cream as a substitution.
Yes, wrap the entire loaf in tin foil (or slice it into portions and wrap it) Banana bread freezes well for up to 3 months.
Wrap it in cling film or store in an airtight container for up to 5 days.
Banana bread can be reheated in the microwave for 30-45 seconds or you can put it under the grill for a minute or so. I wouldn't recommend putting it into the toaster if it has chocolate chips in because they would melt on the rack.
I've never had a problem with chocolate chips sinking but if you're having problems you can try coating them in a little bit of flour before very gently folding them through the mixture.
Sure you can! This recipe will make about 12 muffins. You will need to reduce the baking time to approx. 25 minutes or until a toothpick inserted into the centre comes out clean.
More loaf recipes I think you'll enjoy
Extra Moist Chocolate Chip Banana Bread
This moist chocolate chip banana bread is loaded with flavour and packed with melted choc chips. Made in one bowl this easy and delicious loaf will take no longer than 10 minutes to prepare. It seriously is the best recipe there is!
Ingredients
- 3 large bananas, about 395g
- 110 g unsalted butter, melted
- 2 large eggs
- 130 g greek yoghurt
- 50 g soft brown sugar
- 100 g caster sugar
- 250 g plain flour
- 1 tsp baking powder
- pinch of salt
- 150 g milk or dark chocolate chips
Instructions
- Preheat the oven to 160ºC/ 140ºC Fan/ Gas mark 3/ 320ºF Grease and line a 2lb (900g) loaf tin.
- Mash the bananas with a fork and add them to a bowl along with the melted butter, eggs and greek yogurt. Mix to combine then tip in the sugars and whisk thoroughly.
- Sieve the flour, baking powder and salt into the bowl then use a spatula to combine the ingredients until the flour is only just moistened. Take care not to overmix.
- Reserve a handful of chocolate chips and pour the rest into the banana bread mixture. Use a metal spoon to fold the chocolate chips very gently into the mixture.
- Transfer the mixture into the loaf tin then sprinkle over the reserved chocolate chips. Bake in the centre of the oven for 1 hour and 10 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
Notes
Tips for making the best choc chip banana bread
- Ripe bananas are a must for flavour and sweetness.
- Use a fork to mash the bananas but don't worry if there are a few lumps as that adds to the overall texture of the bread.
- A mixture of white and brown sugar lends a richness to banana bread.
- Using melted butter and greek yoghurt produces a soft, moist crumb.
- Thoroughly mix the wet ingredients but when it's time to add the dry ingredients use a spatula to fold everything together but do not overmix or your bread will be tough.
- Line your baking tin with baking paper and grease it with cake release or butter.
- Take care not to over bake or the loaf will be dry.
- Add foil on top of the banana bread during baking if the top is looking too brown.
- To serve you can enjoy it plain or spread with a little butter/peanut butter for an extra treat!
- Storage: Wrap in cling film or keep in an airtight container at room temperature for 5 days. Freezes well for up to 3 months.
Nutrition Information:
Yield: 10 Serving Size: 1 gramsAmount Per Serving: Calories: 285Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 61mgSodium: 11mgCarbohydrates: 44gFiber: 2gSugar: 20gProtein: 5g
Jo
Hi, I tried out the recipe today but the cake didn’t rise much and it looks translucent and oily after baking the entire duration. Toothpick comes out clean but seems oily.
Just wondering by melted butter, do you mean room temp butter or melted over a fire?
After I whisked the butter(that was melted over a fire to liquid) with the rest of the wet ingredients, it seems like liquid. Not creamy.