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Chocolate Chip Banana Bread

Source: https://sallysbakingaddiction.com/best-banana-bread-recipe/ Makes 1 loaf · Prep 10 min · Bake 60–65 min · Oven 350°F

❄️ FREEZE STAGE: Fully baked

  • Freeze at: After baking and cooling completely — whole loaf or pre-sliced (slices are handy for grab-and-go).
  • How: Wrap in 2–3 layers of plastic wrap/foil, then a freezer bag, up to 3–4 months.
  • Reheat: Thaw wrapped or unwrapped at room temperature (or in the fridge).

⚠️ Allergen note: the original recipe offers optional pecans/walnuts. Use chocolate chips, NOT the nuts — 1 cup (180g) semi-sweet chocolate chips. No sesame or chickpea. ✅

Ingredients

  • 2 cups (250g) all-purpose flour, spooned & leveled
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light or dark brown sugar
  • 2 large eggs, room temperature
  • 1½ cups (345g) mashed bananas (about 3–4 ripe)
  • ⅓ cup (80g) plain Greek yogurt or full-fat sour cream, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips (in place of the nuts — do not use nuts)

Method

  1. Adjust oven rack to lower third; preheat to 350°F. Grease a 9×5-inch loaf pan.
  2. Whisk flour, baking soda, salt, and cinnamon.
  3. Beat butter and brown sugar on medium-high until creamy, ~3 min. Add eggs one at a time, beating well. Beat in bananas, yogurt/sour cream, and vanilla.
  4. Add dry ingredients; beat on low just until combined (don't overmix). Fold in chocolate chips.
  5. Spread into the pan. Bake 60–65 min, loosely tenting with foil halfway to prevent over-browning. Done when a toothpick comes out with only a few moist crumbs.
  6. Cool in the pan 1 hour, then cool completely on a rack before slicing.

Storage (from source)

  • Room temp: up to 3 days; fridge: up to 1 week.
  • Freezer: up to 3–4 months (see freeze box).