Two Banana Chocolate Chip Banana Bread (Moist & Easy!)

It’s moist thanks to Greek yogurt, just sweet enough, and loaded with melty chocolate chips. It’s perfect with coffee, sneaky as a lunchbox treat, and honestly, who’s gonna say no to banana and chocolate?

It also happens to be a one-bowl wonder. No mixer. No butter. No drama. And if you're into baking with fewer ingredients, this one’s for you. Looking for more cozy bakes? Try my Cottage Cheese Banana Muffins or Strawberry Cream Cheese Muffins next!

The ingredient

Ripe bananas – You’ll need two. The spottier, the better!

Greek yogurt – Adds moisture and subtle tang. Use plain.

Egg – Binds everything together.

Sugar – Just a bit. You can go light here thanks to the ripe bananas.

Salt – Just a pinch to balance the sweetness.

All-purpose flour – Regular white flour does the job.

Baking soda – The key leavener here.

Chocolate chips – Semi-sweet or dark, whatever you love!

For quantities see recipes card below

Step-by-Step Instructions for the two banana chocolat chips banana bread

• Preheat your oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment so it’s easy to lift the bread out.
• Mash the bananas in a large bowl until smooth. I usually do this with a fork—no fancy tools needed.
• Whisk in the Greek yogurt, egg, sugar, and salt until the mixture is creamy.
• In a separate bowl, combine the flour and baking soda. Then, fold the dry ingredients into the wet mixture using a spatula. Don’t overmix!
• Stir in the chocolate chips gently—save a few to sprinkle on top if you’re feeling fancy.
• Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick poked in the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack. Slice when fully cool (or sneak a warm slice if you can’t wait!).

Tips for Success

• Use super ripe bananas, like borderline banana pudding. It makes a difference.
• Don’t skip the yogurt. It keeps the bread moist for days.
• If you use mini chocolate chips, they disperse better in every bite.
• Let the bread cool completely before slicing if you want clean, bakery-style slices.

Variations

• Swap chocolate chips for chopped walnuts or pecans.
• Add a dash of cinnamon or vanilla extract to the batter.
• Use full-fat sour cream if you’re out of Greek yogurt.
• Make it mini: divide into muffin tins and bake 18–20 mins!

Serving Ideas

• Toasted with a swipe of peanut butter or almond butter.
• Warmed up with vanilla ice cream as dessert.
• Packed in a lunchbox with some fruit and a hardboiled egg.
• With coffee for a sweet weekend breakfast.

Storage Tips

• Room Temp: Wrap in foil or store in a container for up to 3 days.
• Fridge: Stays fresh 5–6 days, but let it come to room temp before eating.
• Freezer: Slice, wrap in parchment, and freeze in a bag. Toast from frozen or microwave for 20–30 seconds.

FAQs