Description
This Chocolate Chip Banana Bread recipe is a moist and flavorful treat perfect for breakfast or a snack. It combines ripe bananas with the richness of melted butter, a hint of orange zest, and sweet semisweet chocolate chips for a delightful twist on classic banana bread. Enjoy warm or at room temperature for a comforting homemade dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- ¾ cup granulated sugar (150 grams)
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt (3 grams)
Wet Ingredients
- 3 very ripe bananas, mashed (341 grams, about 1½ cups)
- ¼ cup plain yogurt (57 grams)
- 6 tablespoons unsalted butter, melted and cooled (85 grams, ¾ stick)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 tablespoons orange zest (from 1 orange)
Additional Ingredients
- 1 cup semisweet chocolate chips (170 grams)
- 1 banana, sliced into â…›-inch slices (for topping, not overly ripe)
Instructions
- Prepare the Pan and Oven: Grease and flour the bottom of a 9×5-inch loaf pan. Set the oven rack to the lower-middle position and preheat your oven to 375°F (190°C).
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and kosher salt. Set this mixture aside.
- Combine Wet Ingredients: In a medium bowl, mash the ripe bananas well. Then add the plain yogurt, melted and cooled unsalted butter, pure vanilla extract, and orange zest. Mix thoroughly until combined.
- Combine Wet and Dry Ingredients: Lightly fold the mashed banana mixture and semisweet chocolate chips into the flour mixture using a rubber spatula. Mix gently just until combined; the batter should remain lumpy and thick, avoiding overmixing.
- Prepare the Batter for Baking: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and if desired, arrange the sliced banana evenly on top for decoration and extra banana flavor.
- Bake the Bread: Place the pan in the preheated oven and bake for 55 to 60 minutes, or until the bread turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the bread from the oven and transfer it to a cooling rack. Let it cool in the pan for 5 minutes. Then, carefully turn the bread out of the pan onto the rack and place it right side up. Serve warm or at room temperature and enjoy!
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- To check doneness, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
- For an extra flavor boost, add a handful of chopped nuts if desired.
- If you prefer, substitute yogurt with sour cream or buttermilk for similar moisture and tang.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices briefly for a warm treat before serving.
