New and Improved Chocolate Chip Banana Bread
Elevate your banana bread game with this New and Improved Chocolate Chip Banana Bread! Bursting with the natural sweetness of ripe bananas and studded with melty semi-sweet chocolate chips, this irresistibly moist loaf is enhanced by the rich creaminess of Greek yogurt or sour cream. A hint of warm cinnamon adds depth to every bite, while optional chopped walnuts provide a delightful crunch. With its perfectly balanced sweetness from granulated and brown sugars and a no-fuss prep time of just 15 minutes, this crowd-pleaser comes together easily for breakfast, snack time, or dessert. Whether you’re indulging solo or sharing with family and friends, this chocolate chip banana bread recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 0.5 cups Unsalted butter, melted
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Greek yogurt or sour cream
- 1 cups Semi-sweet chocolate chips
- 0.5 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray and line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth. Stir in the melted butter until fully combined.
Add the granulated sugar, brown sugar, eggs, and vanilla extract to the banana mixture. Mix well until the ingredients are fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Slowly add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the Greek yogurt or sour cream to create a moist batter.
Gently stir in the chocolate chips and walnuts (if using), ensuring an even distribution throughout the batter.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine).
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 97.1 g | 485% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2649 mg | 115% | |
| Total Carbohydrate | 594.0 g | 216% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 338.8 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 328 mg | 25% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
