Two Banana Chocolate Chip Banana Bread
This moist and tender banana bread is made with Greek yogurt and loaded with chocolate chips. Perfect for breakfast, snacking, or dessert.
Servings: 8
Calories: 244kcal
Equipment
- Mixing bowls
- 9x5 loaf pan
- Whisk
- Rubber spatula
- Parchment paper (optional, for easy removal)
- Cooling rack
Ingredients
- 2 ripe bananas mashed
- ½ cup Greek yogurt
- 1 large egg
- ⅓ cup sugar
- Pinch of salt
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment.
- In a large bowl, mash the bananas. Add yogurt, egg, sugar, and salt. Whisk until combined.
- In another bowl, mix the flour and baking soda. Fold dry ingredients into wet ingredients—don’t overmix.
- Stir in chocolate chips gently.
- Pour batter into pan and spread evenly. Bake for 40–45 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
- Use overripe bananas (deep yellow with brown spots) for best flavor and natural sweetness.
- Don't overmix the batter after adding flour or the bread will be dense and tough.
- Greek yogurt can be replaced with sour cream in equal amounts.
- For a bakery-style look, sprinkle extra chocolate chips on top before baking.
- Store at room temperature for up to 3 days, refrigerated for 5-6 days, or frozen for up to 3 months.
Nutrition
Calories: 244kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.004g | Cholesterol: 21mg | Sodium: 150mg | Potassium: 204mg | Fiber: 1g | Sugar: 22g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
