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Freshly baked chocolate chip banana bread slice showing moist crumb and chocolate chips on a wooden board.

The Ultimate Moist Chocolate Chip Banana Bread

This foolproof banana bread chocolate chip recipe transforms overripe bananas into incredibly moist chocolate chip banana bread using Greek yogurt as the secret ingredient – ready in 70 minutes with just one bowl and simple pantry staples!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 very ripe bananas 1 cup mashed
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 large egg room temperature
  • 1/4 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1 cup chocolate chips

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Fork or potato masher
  • Measuring cups and spoons
  • Wire cooling rack
  • Toothpick for testing doneness

Method
 

  1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
  2. Mash bananas in a large bowl until mostly smooth.
  3. Mix in melted butter, sugar, egg, Greek yogurt, and vanilla.
  4. Add baking soda, salt, and flour. Mix just until combined.
  5. Fold in chocolate chips, reserving some for topping.
  6. Pour into prepared pan and sprinkle with remaining chips.
  7. Bake 55-65 minutes until toothpick comes out with few moist crumbs.

Video

Notes

Nutrition Facts (Per Slice):

  • Calories: 285
  • Total Fat: 9g
  • Saturated Fat: 6g
  • Cholesterol: 25mg
  • Sodium: 180mg
  • Total Carbohydrates: 48g
  • Dietary Fiber: 3g
  • Sugars: 28g
  • Protein: 5g
  • Potassium: 200mg
  • Vitamin C: 5mg
  • Iron: 1.5mg
  • Banana ripeness is key: The mushier and more spotted your bananas, the better! Black bananas work perfectly.
  • Don't overmix: Once you add the flour, mix just until you can't see dry flour anymore to avoid dense bread.
  • Room temperature ingredients: Make sure your egg is at room temperature for better mixing.
  • Storage tip: Wrap tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 3 months.
  • Substitutions: Greek yogurt can be replaced with sour cream or applesauce. Butter can be swapped for coconut oil.
  • Gluten-free option: Use 1:1 gluten-free flour blend for equally delicious results.
  • Chocolate chip tip: Toss chips in a bit of flour before folding in to prevent them from sinking.