This easy chocolate chip banana bread is super moist, full of flavor and loaded with heaps of chocolate. Perfect for breakfast, dessert and everything in between!
1¾ cups all-purpose flour, scooped and leveled (219 grams)
½ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon sea salt
1 stick (8 tablespoons) unsalted butter, melted and slightly cooled
⅔ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
¼ cup Greek yogurt (or sour cream)
4 ripe medium bananas (about 1 ½ cups), mashed (I like bananas with some brown spots but not completely brown)
3/4 cup mini chocolate chips, plus more for the top
Pre-heat oven to 350˚ F.
Line the bottom of a 9 x 5 loaf pan with parchment paper, allowing the ends to hang over the sides of the pan by about 2 inches for easy removal of the loaf once baked.
Whisk together flour, baking powder, baking soda and sea salt in a medium bowl. Set aside.
In a medium bowl, whisk together melted butter and sugars together until lightened in color.
Whisk in eggs.
Add the Greek yogurt, vanilla and mashed bananas into the bowl and mix with sturdy spatula until just combined.
Add dry ingredients (flour, baking powder, baking soda and sea salt) to the wet ingredients. Mix until just combined.
Stir in almost all of the mini chocolate chips, reserving a couple of tablespoons for the top of the bread. Be careful not to overmix.
Scrape the batter into the prepared pan.
Place the pan in the oven, bake for 55-60 minutes. It is done when a toothpick comes out clean. Let cool in the loaf pan for at least 15 minutes and then remove from loaf pan via the parchment sling and let cool on a wire rack.
Store tightly covered in a cool dry place for up to 3 days.
May be frozen.