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This is the Ultimate Chocolate Chip Banana Bread, a classic recipe honed to perfection. It is a no fuss, one-bowl recipe requiring only 15 minutes of work and makes the most delicious banana bread: soft and moist without being dense or stodgy, with a nutty banana flavor that isn’t too sweet, and a generous amount of chocolate.
Want even more chocolate? You might love my Fudgy Double Chocolate Banana Bread!
What makes this banana bread special?
👩🍳A quick and easy, no fuss recipe. It comes together in one bowl with just about 15 minutes of work. No fancy ingredients, no complicated steps
✨ A crispy, golden crust. When it comes to banana bread, I am all about the crispy edges – they make you appreciate the soft interior more!
🍯 A soft and moist interior without being dense or stodgy. It is incredibly tender and moist with a velvety, melt-in-the-mouth feel while still being light enough to enjoy a slice or two (or three)
🍌 The perfectly balanced banana flavor. The banana flavor shines without being overly sweet, which is a trap many recipes fall into!
🧈 Nutty caramel goodness from brown butter. Once you make banana bread with brown butter, you’re never going back
☕️ A beautiful hint of coffee. If you’ve ever paired a slice of banana bread with a cup of coffee, you know this combination is heavenly
🍫 The *right* amount of chocolate. AKA a lot of chocolate measured with your heart
🍞 The perfect size. This banana bread is a proper loaf with height, giving way to the perfect slices
Want even more chocolate? You might love my Fudgy Double Chocolate Banana Bread!
Step by step photos
Let’s quickly go over the steps with photos to help you visualize this banana bread recipe:
Whisk the brown butter and brown sugar:
Add the eggs, vanilla and coffee. Whisk until smooth:
Mash the bananas:
Tip: If you’re using an electric hand mixer instead of a whisk, you can add the bananas whole to the batter and whisk them in. They will automatically get mashed!
Add the bananas and yogurt to the batter and whisk until combined:
Sift in the dry ingredients and whisk until just combined:
Fold in the chocolate chips:
Bake, rest, and enjoy!
The perfect loaf pan
Using the right size and shape of a loaf pan is important in achieving the perfect banana bread (or any loaf cake). I use this exact loaf pan from USA Pan, and highly recommend it. It is 8.5″ x 4.5″ with perfectly straight edges, and makes banana bread with the right height. It is also a light colored pan, which prevents the edges of the banana bread from darkening too quickly.
Tips to perfect this chocolate chip banana bread
This recipe is simple, but a few key tips can make all the difference between good and amazing:
Measure with a weighing scale for accuracy. This is especially important for flour, as measuring cups can easily over-measure flour resulting in a dense and dry bread, and for the bananas
Make sure your bananas are extra ripe! The more brown spots, the stronger the flavor. If in a pinch, bake the bananas at 350F for 5-8 minutes to caramelize them before use
Use dark or semi-sweet chocolate. This will help balance the sweetness of the banana bread. Milk chocolate instead will tip things too far
Use a light colored loaf pan. A dark pan will brown and cook the edges too fast
Be cautious of the amount of batter. This recipe makes a generous amount of batter that will almost fill the loaf pan to the top. If you’re worried about overflow (and especially if your loaf pan is less than 2.75″ in height), bake 1/2 cup to 1 cup of the batter separately as a muffin
Get the baking time right. Use a toothpick inserted in the middle to test for doneness, it should have light crumbs but no wet batter. Underbaking will cause the bread to sink!
Let it fully cool down. This banana bread will fall apart if you try to slice it while it’s warm. Let it fully cool down at room temperature before slicing in
Video Tutorial
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Ingredients
- 1/2 cup unsalted butter (113g)
- 2 tbsp vegetable oil (25g)
- ¾ cup light brown sugar, packed (150g)
- 2 large eggs
- 1 tsp vanilla
- 1 tsp instant coffee + 1 teaspoon hot water
- 4 extra ripe bananas, mashed (about 440g)
- ½ cup Greek yogurt (120g)
- 1 ¾ cups all purpose flour (227g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 1/2 cup chocolate chips or chopped chocolate of choice (300g); I recommend semi-sweet or dark
Instructions
- Pre-heat oven to 340F and line a 8.5 x 4.5 or 9 x 4 loaf pan with parchment paper
- Add the cubed butter to a saucepan. Place on medium low heat, and cook and stir for ~5-8 minutes until the butter has browned. It will melt first, then become bubbly and foamy before you see brown specks on the bottom and smell a lovely caramel-y scent. Be sure not to overcook, as it can burn quickly after browning
- Add the brown butter to a large bowl. Add the oil and brown sugar, and whisk for 1-2 minutes. If the mixture feels too hot, wait 5 minutes before proceeding
- Add the eggs, vanilla, and coffee dissolved in water. Whisk for 1-2 minutes until the mixture becomes smooth and lighter in color
- Add the mashed bananas and greek yogurt, and whisk until combined
- Sift in the flour, baking powder, baking soda and salt. Gently whisk until the dry ingredients are combined and no lumps or streaks of flour remain
- Lastly, fold in the chocolate chips. Do not overmix
- Pour the batter into the prepared loaf pan. It is a generous amount of batter – so if you are worried it will overflow, you can remove ~1/2 cup and bake it separately as a muffin. Optionally, you can sprinkle more chocolate chips on top
- Bake for 65 to 75 minutes until a toothpick inserted in the middle comes out with light crumbs but no wet batter
- Remove from the oven and let the banana bread rest in the loaf until it fully cools down. This can take a while, try not to rush! Once cooled, remove from the pan, serve & enjoy!
Notes
- Sugar: Brown sugar gives this recipe an extra moist and caramely flavor! However, if in a pinch, you may replace it with white granulated sugar
- Making banana bread without chocolate: You can easily remove the chocolate chips to turn this into plain banana bread, or replace them with other mix ins like walnuts or peanut butter chips
- Make ahead & storing: You can make this bread beforehand and store it in an airtight container at room temperature for 1-2 days (or in the fridge for up to 5 days). I recommend reheating each slice in the microwave before serving
More classic recipes
Some other classic recipes I think you will really love:
- The PERFECT Vanilla Creme Brulee that takes only 5 ingredients and 10 minutes of work
- The BEST New York Style Cheesecake with the most insanely creamy texture and a crispy graham cracker crust
- My perfect and super easy classic chocolate cake with a simple chocolate ganache frosting
- The best Classic Italian Tiramisu with the perfect ratio of cream to ladyfingers and a beautifully balanced flavor
Comments
Esha Akbar
I’ve no words literally, I’m obsessed with banana bread now. The AMAZING recipe ever ever. I tried this today and it was soo yummmmmm!!!!!!!
Looking forward to try more of your recipes now.✨
Zoha
AWWW thank you so so much!
Iqra
Omg first time i tried banana bread after watching ur video on insta and then searched ur website and it turned out exactly like the one in ur picture bravo thank u u r amazing 🤌🏻🤌🏻🤌🏻
Zoha
YAYYY
Anam
Just made this today and it turned out soooo delicious. I ended up having to use 5 bananas but was still short on how much I needed. I also cut the chocolate by 100g and the cake was still perfect.
I love sooo many of your recipes but the 5 min mug cake, changed my life that one has!! thank you for these amazing recipes!
Zoha
So glad it worked with less chocolate too. And the mug cake changing your life is my absolute favorite thing to hear 😂💕 Thank you Anam!
Namrah Attique
Can we use Almond Flour instead of All purpose flour?
Zoha
Hi Namrah, almond flour is completely gluten free so won’t likely work as a replacement here
Namrah Attique
Thank you for replying 💕
Jan
Can you make this a muffin instead?
Zoha
I have a banana bread muffin recipe too, but yes! 🙂
Zahra
The crispy golden edges with the moist gooey center was perfection! This banana bread recipe was delicious, not overly sweet, and very easy to follow. Highly recommend! Can’t wait to try another one of your recipes.
Zoha
Yay, you made my day! Thank youu!!
Sehrish Khan
Zoha this is undoubtedly the best recipe ever for Banana Bread!!😍 I have never made one, and I was in a lot of hurry, didn’t even have time to measure the ingredients, but still tweaked the recipe as per my own measurements, and the result is just absolutely yummy and heavenly!! 🥰😋
Zoha
Aw, that’s such a huge compliment! Thank you so much!
Asma
Thank you for this lovely recipe, Zoha ! My 9 year old and I just made it together on this cold winter day. Very easy to follow recipe and it turned out super 🙂 love your insta page as well mA!
Zoha
Aww, thank you so much Asma!
Devina
This is hands down the bestttt banana bread I have ever made and had!! Thank you so much Zoha for always sharing amazing recipes ♥️♥️
Zoha
WOO thank you so much!
Mariya Tahir
can i use almond flour instead of flour?
i madde this recipe with 1 and 2/4 cups almond flour and 1/4 cup all purpose flour but my banana bread sink in the middle.. what is wrong i did?
Zoha
Hi Mariya, almond flour and all purpose flour are not interchangeable. that’s why you didn’t get the right outcome
Mahalakshmi V
Zoha- thanks for this amazing recipe❤️
Made it for the 2nd time today and it turned out soo great just like last time!!
Zoha
YAY!
Ibtesam Lateef
This is my go-to banana bread recipe. Always results in a decadent and perfectly balanced loaf🥰🥰
Zoha
I am honored!
Sadaf
Best banana bread I’ve ever made! Used sour cream instead of Greek yoghurt and half the chocolate chips and honestly I’m so impressed. It’ll be my new go to recipe. Thanks Zoha!
Zoha
AWW yay!
Esther Nelson
It was soo good trust me soo yumm i added chopped walnuts it was a game changer made it feel extra scrumptious
Zoha
OOOh i need to try that too!!!
Shazia Rahim
Amazing
Kelley Hart Jenkins
Have you made this recipe using small or mini loaf pans? It looks delicious!
Zoha
Hi there! i haven’t but it should totally work! if you do so, maybe you can bake one first to figure out exactly how long to bake 🙂
Jehan Mohammed
Don’t be intimidated by the ingredient list, this banana bread was THE best I’ve ever made. The first I made as outlined and next tried it with crushed biscoff biscuits on top and a little less chocolate chips. Perfection.
Zoha
AWWW THANK YOU SO MUCH
Hazel
hello! love the recipe and I have baked it the third time now. can I know if this banana bread is good to be kept in the freezer for a longer period time? thank you!
Erica
If making muffins out of the extra batter like mentioned, make sure to cook for less than the 65 minute time as the loaf. My banana muffins burnt cooking this long.
Afrin
Hi Zoha, Can i use a combination of half oat flour and half regular all purpose flour for this? trying to cut down on gluten
Shell
This IS the only banana bread worth getting out of bed for!!! It is absolute perfection!!! Thank you for this stellar recipe!!! 🙂
Samer Furrokh
what an amazing recipe it is heaven!!
I followed but with measuring cups and made sure to leveled ot every time and the results were just prefect..