Name: The Ultimate Chocolate Chip Banana Bread
Prep time: 15 min
Cook time: PT-486685H14M33S
Total time: 2 h
Cuisine: American
Ingredients: For the Banana Bread:; ½ cup unsalted butter (113g); 2 tbsp vegetable oil (25g); ¾ cup light brown sugar, packed (150g); 2 large eggs; 1 tsp vanilla extract; 1 tsp instant coffee + 1 tsp 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 ½ cup chocolate chips or chopped chocolate (300g) – semi-sweet or dark recommended

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This Ultimate Chocolate Chip Banana Bread is the perfect blend of rich, caramelized flavors and sweet, moist banana goodness. The combination of brown butter, ripe bananas, and chocolate chips creates a luscious, decadent treat that will quickly become a favorite in your baking repertoire. The addition of Greek yogurt makes it incredibly moist, while the brown butter adds a unique depth of flavor. This banana bread is perfect for breakfast, a snack, or even as a dessert!

Why You’ll Love This Recipe

If you love banana bread, this version is an upgrade you won’t want to miss. The brown butter gives the bread a nutty, caramel-like flavor that adds complexity to the already delicious banana base. The chocolate chips melt perfectly into the bread, creating pockets of rich, gooey chocolate in every bite. The Greek yogurt adds moisture without making the bread too dense, giving it the perfect texture. It’s a simple yet indulgent recipe that’s sure to impress anyone who tries it.

The Ultimate Chocolate Chip Banana Bread

Ingredients

½ cup unsalted butter (113g)
2 tbsp vegetable oil (25g)
¾ cup light brown sugar, packed (150g)
2 large eggs
1 tsp vanilla extract
1 tsp instant coffee + 1 tsp 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 ½ cup chocolate chips or chopped chocolate of choice (300g) – semi-sweet or dark is recommended

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

Preheat your oven to 340°F (170°C). Line an 8.5 x 4.5-inch or 9 x 4-inch loaf pan with parchment paper and set aside.

2. Brown the butter:

Cube the unsalted butter and add it to a medium saucepan. Cook over medium-low heat for 5-8 minutes, stirring constantly. The butter will first melt, then become bubbly and foamy. Continue cooking until you see brown specks on the bottom and the butter releases a nutty, caramel-like aroma. Be careful not to burn it; it can darken quickly. Remove from heat once browned.

3. Mix wet ingredients:

Pour the brown butter into a large bowl. Add the vegetable oil and light brown sugar, whisking for 1-2 minutes until the mixture is smooth. If the mixture feels too hot, let it cool for about 5 minutes before continuing.
Add the eggs, vanilla extract, and coffee dissolved in hot water. Whisk for 1-2 minutes until the mixture lightens in color and becomes smooth.

4. Add mashed bananas and Greek yogurt:

Stir in the mashed bananas and Greek yogurt, mixing until combined.

5. Combine dry ingredients:

Sift the all-purpose flour, baking powder, baking soda, and salt into the wet ingredients. Gently fold the dry ingredients into the wet mixture with a whisk or spatula until no lumps or streaks of flour remain. Be careful not to overmix, as this can lead to a denser bread.

6. Fold in chocolate chips:

Gently fold in the chocolate chips (or chopped chocolate) until evenly distributed throughout the batter. Again, avoid overmixing.

7. Prepare to bake:

Pour the batter into the prepared loaf pan. It will be a generous amount of batter, so if you’re worried about overflow, you can remove about ½ cup of the batter and bake it separately in a muffin tin.

8. Bake:

Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out with light crumbs but no wet batter. The top of the bread should be golden brown.

9. Cool and serve:

Once baked, remove the banana bread from the oven and let it cool in the pan for at least 15 minutes. Afterward, carefully transfer it to a wire rack to cool completely before slicing. The banana bread will continue to set as it cools, so be patient and resist the urge to slice too soon!

10. Serve:

Once cooled, slice and serve. Enjoy this rich, decadent chocolate chip banana bread with your favorite cup of coffee or tea!

Servings and Timing

Servings: 10-12 slices
Total Time: 2 hours
- Prep Time: 15 minutes
- Cook Time: 65-75 minutes
- Cooling Time: 30 minutes

Variations

Nutty banana bread: Add ½ cup of chopped walnuts, pecans, or almonds for an extra crunch.
Coconut banana bread: Stir in ½ cup of shredded coconut for a tropical twist.
Vegan option: Replace the butter with coconut oil, the eggs with flax eggs (1 tbsp ground flaxseed + 2 tbsp water per egg), and the Greek yogurt with a non-dairy yogurt alternative.
Spicy banana bread: Add 1 tsp cinnamon or a pinch of nutmeg for a warm, spiced flavor.

Storage/Reheating

Storage: Store any leftover banana bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 1 week.
Reheating: Reheat individual slices in the microwave for about 10-15 seconds for a warm, soft treat.

FAQs

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Just make sure to thaw and drain any excess liquid before mashing them.

Can I substitute the brown butter with regular butter?

Yes, you can substitute the brown butter with regular melted butter, but the brown butter gives the banana bread a deeper, nutty flavor.

Can I make this bread without chocolate chips?

Absolutely! If you’re not a fan of chocolate or want a more traditional banana bread, you can leave out the chocolate chips and add nuts or just keep it plain.

Can I make this banana bread ahead of time?

Yes! Banana bread tastes even better the next day as the flavors continue to develop. You can make it a day or two ahead and store it at room temperature or refrigerate it for later.

How can I tell if my banana bread is done?

Insert a toothpick or cake tester into the center of the bread. If it comes out with a few moist crumbs (but no wet batter), your banana bread is done. If the toothpick comes out with wet batter, continue baking for another 5-10 minutes.

Can I make this recipe into muffins?

Yes! This batter can be used to make muffins. Bake at 350°F for about 18-20 minutes, or until a toothpick comes out clean.

Can I make this banana bread gluten-free?

Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Ensure that the blend contains xanthan gum or add it separately for the proper texture.

Can I use another sweetener instead of brown sugar?

You can substitute brown sugar with coconut sugar or maple syrup, but it may slightly affect the flavor and texture of the bread.

Can I add more bananas?

You can add an extra banana to the batter, but be mindful of the consistency of the batter. Adding too much moisture may affect the texture. If you do add more bananas, consider reducing the amount of Greek yogurt or oil slightly to balance the wet ingredients.

Conclusion

This Ultimate Chocolate Chip Banana Bread is everything you want in a banana bread – moist, flavorful, and packed with chocolatey goodness. The rich brown butter and the hint of coffee elevate the flavor, making this more than just an ordinary banana bread. Whether you’re enjoying it for breakfast, as a snack, or dessert, this banana bread will quickly become a favorite in your home!