Chocolate Chip Banana Bread is super easy to make. It is soft, moist, and filled with chopped chocolate chunks and topped with a chocolate streusel. This will be your new favourite twist on a classic homemade banana bread recipe!
- 80g all-purpose flour
- 35g raw / turbinado sugar (or use white sugar)
- 35g brown sugar
- 10g cocoa powder, sifted
- Pinch of salt
- 60g melted unsalted butter, cool (melt and the re-weigh to check you have enough)
Chocolate Chip Banana Bread
- 420g over ripe bananas (weight is flesh of bananas only, not including skin)
- 70g full fat greek yoghurt or sour cream, at room temperature
- 100g unsalted butter, at room temperature (salted is fine, just reduce the quantity of salt in the recipe)
- 80g granulated sugar
- 120g light or dark brown sugar
- 2 large eggs (about 100g without shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 235g all-purpose flour
- 5g salt
- 1 tsp baking soda
- 150g dark chocolate, finely chopped (I used 72%), or chocolate chips of your choice
- In a medium bowl, combine the flour, turbinado sugar, brown sugar, cocoa powder, and salt. Add the melted butter and mix with a spatula until incorporated and the mixture forms clumps.
- Set aside until ready to use.
CHOCOLATE CHIP BANANA BREAD
- Preheat the oven to 350°f / 180°c. Grease a 9"x4" (23cm x 10cm) loaf pan with butter or baking spray and line with a piece of parchment paper with the edges extending over the sides to form a sling (see notes on alternative pan sizes). You can clip the parchment down to make adding the batter easier but take the clips off before baking or you will bake them into the banana bread.
- Add the over ripe bananas and greek yoghurt to a medium bowl. Either using a handheld stand mixer or a fork, mash the bananas until fairly smooth and the yoghurt is incorporated.
- In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Add the vanilla and mix to combine.
- Add the banana and yoghurt mixture to the bowl and mix until incorporated.
- Combine the flour, baking soda, and salt in a medium bowl (I quickly wipe out the banana bowl and use it for the dry ingredients but use a new one if you like). Add to the wet ingredients and mix until just combined, then add the chopped chocolate and mix to combine. Be careful not to over beat the mixture. I like to stop just before it is incorporated and finish it off by hand.
- Transfer the batter to the prepared loaf pan and crumble over the chocolate streusel (the streusel may have clumped up so separate it back out - do not pack it down. Bake for 60-70 minutes, or until a skewer inserted into the middle of the cake comes out clean. Tent the top with foil toward the end of the baking period if you are worried it is getting too brown.
- Remove the banana bread from the oven and leave to cool for 10 minutes in the pan before removing and placing on a wire rack and allowing to cool completely.
- Store leftovers lightly wrapped at room temperature.
If you only have a larger loaf pan that is fine, the banana bread will just bake up flatter.
Make sure that when you are testing the banana bread for doneness you look for crumbs of the batter on the tester rather than melted chocolate.
Keywords: banana bread, chocolate chip banana bread