If you’re on the hunt for the BEST chocolate chip banana bread…then look no further. This one is so incredibly moist, flavorful, and loaded with chocolate chips. Forget about any other chocolate chip banana bread recipe because this is all you’ll ever need!
How to make the BEST chocolate chip banana bread
I know, we all hate the word moist but there’s just no other word that better describes this banana bread. It’s tough to even categorize this as “bread” because of how soft and lush it is. Especially with those mini chocolate chips sprinkled throughout.
To make this recipe, I essentially modified by pumpkin bread recipe because it’s just so good. If it can make life-changing pumpkin bread, why can’t it make life-changing chocolate chip banana bread? Hypothesis confirmed. It sure can.
There are a few things to keep in mind to ensure your bread turns out perfect:
- MEASURE the bananas. I recommend about 3 medium bananas but you will still need to measure them out to make sure you have the right amount.
- If you come up a bit short with your measurement, top it off with some applesauce.
- Scoop and level your flour. By that I mean, spoon the flour into your measuring cup then level it off with a flat edge. This will ensure you don’t use too much.
- Fully cream together your butter and sugar. Really whisk together the two ingredients until you reach a thick paste-like consistency. You can either do this by hand or with a mixer.
- To get the chips on top, sprinkle on an extra handful before baking.
- Bake for 1 hour and check for doneness by inserting a toothpick in the center. If the center is still wet, bake in 5 minute intervals until done.
So that’s that. These few simple tips will ensure your chocolate chip banana bread turns out soft and moist every time.
The secret to super moist banana bread
The “secret” to getting moist chocolate chip banana bread is really just a couple simple ingredients. The main two being melted butter and Greek yogurt.
Using melted butter, as opposed to room temperature, helps to soaks up all the flour which gives you that smooth texture. The Greek yogurt adds even MORE moisture while still providing structure. It’s my secret ingredient in so many of my dessert recipes.
Another reason why Greek yogurt works so well here is because its flavor. Greek yogurt is slightly sour which helps to balance out the sweetness of the bananas, chocolate, and sugar.
It’s also very thick and contains less water than regular yogurt. This is the reason why I love baking with it so much, it provides tons of moisture without thinning the batter too much.
But if you don’t have Greek yogurt available near you, sour cream will also do the trick.
We can’t forget about the bananas. You have to add just enough to get that strong flavor but too much can turn your banana bread into banana pudding (trust me, it’s happened to me before). Getting the perfect balance of flour, butter, yogurt and banana is the key to getting deliciously moist chocolate chip banana bread.
How to ripen bananas for chocolate chip banana bread
Don’t have ripe bananas on hand? There are a few ways you can speed up the ripening process to make your bananas perfect for banana bread!
- The night before, break apart your bananas and place them in a brown paper bag. It blocks just enough oxygen which allows the bananas to release a chemical called ethylene. This is what speeds up the ripening process.
- Place them on a baking sheet and bake for 15-20 minutes at 300F. They’re ready when they’ve turned COMPLETELY brown. Let them cool before using.
- If you’re in a pinch, you can microwave your bananas. Pierce the banana with a fork a few times and microwave it for 30 seconds – 1 minute.
- Lastly, your best bet to find already ripe bananas is to look for single bananas at the grocery store. They usually keep a pile at the bottom of the banana display.
And there you have it! Ripe bananas that are going to make your chocolate chip banana bread extra delicious.
If you already have frozen ripe bananas, you can also use those. Just leave them out for about 30 minutes to 1 hour in order to thaw before using.
Chocolate Chip Banana Bread Recipe: Frequently Asked Questions
I have not tested this specific recipe, but I have a delicious recipe for gluten free banana bread that’s just as moist! Just add chocolate chips.
If you don’t have Greek yogurt or sour cream, you can also use plain unsweetened yogurt.
Sugar plays a big role in the moist texture of this bread. Adjusting it will likely change the banana bread. For a refined sugar free option, try swapping all of the sugar with coconut sugar.
This is likely due to two missteps: 1. You over mixed the batter. Over mixing develops the gluten strands in the flour, creating a more dense and heavy batter. Mix just until the ingredients are combined. This is why it’s important to mix the batter by hand. 2. Your pan is too small. 9×5 loaf pans can vary in size, as mine is about 9.5x5x5 inches. If you have a smaller loaf pan, only fill the pan about 2/3 full. Any more than than and the center of the banana bread will have trouble baking all the way through.
If you just want plain banana bread, you can leave out the chocolate chips. Alternatively, you can add nuts instead.
For even more banana bread recipes, check out my:
- Cinnamon Banana Bread
- Banana Bread Cheesecake Cups (Gluten Free & Dairy Free)
- Dark Chocolate Swirled Banana Bread
- Gluten Free Banana Bread
Watch how to make chocolate chip banana bread here:
Make sure to tag me @butternutbakery on Instagram if you make this chocolate chip banana bread recipe. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Chocolate Chip Banana Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
This is the BEST chocolate chip banana bread. It’s incredibly moist, full of bananas, and loaded with chocolate chips.
Ingredients
- 1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (130g) 2% Greek yogurt (sour cream also works)
- 1 1/3 cups (180g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top
Instructions
- Preheat your oven to 325F and grease and line a 9×5 loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment.
- Add in your mashed bananas followed by the eggs, yogurt, and vanilla.
- Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.
- Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.
- Now dig in! Make sure to leave a comment below to let me know how it went!
Notes
*GLUTEN FREE OPTION – Use my gluten free banana bread recipe and add chocolate chips!
- Category: Bread
- Method: Baked
Keywords: banana bread, chocolate chip banana bread
Moist is only one of the words to describe this recipe: delicious, tender, chocolatey, and perfect also apply.
The mini chocolate chips make such a difference and get a little soft bite of chocolate in every bite. My husband asks me to make this banana bread recipe frequently!
★★★★★
Thank you so much Sarah! Love that it’s husband approved 🙂
I consider myself to be a decent baker, however, I have never made banana bread before! Mine ran over the edges of the pan when it baked and it’s cooling now and along the whole center line it caved in. I used the correct amount of ingredients (triple checked to be sure), the correct size pan, and my baking soda was fresh (I read this could be my issue but it’s not). Do you know why this happened? I’m sure it’s baker-error 😉 I gave this recipe 5 stars because I tried the semi-crunchy part that ran over the edge of my pan (I prefer moist obviously which is why I’m here) and it is absolutely delicious! I can’t wait to try the middle part!!
★★★★★
Oh no! I appreciate the positive feedback! Hmm…did you measure the mashed banana to exactly 1 1/2 cups? That’s the one ingredient that can definitely vary if not measured. And did you use an aluminum baking pan or a different material?
I, too, had a problem with the bread being raw in the middle. I followed the advice you gave the woman above, and tried again. I followed the recipe exactly, but the middle never baked. What am I doing wrong?
It could be your oven runs a bit cooler, or there isn’t enough flour in the bread. For extra measure, add a tablespoon of flour to the recipe and bake it at 350F for 45 minutes. I’m sorry you’re having troubles with the recipe!
i only have tin foil pans that are 8in by 3 7/8in. what would you recommend temperature and time wise?
Bake at 350F for an extra 10-15 minutes
Hello Jenna, I made this recipe for the first time and it turned out to be delicious. Thanks for the recipe. Going to make it again.
★★★★★
I think I may know what is happening to those whose loaves are sunken. In a word, overmixing. The first time I made this I was in a hurry and doubled it and used my stand mixer for the whole process to speed things along. The bread was delicious, but indeed it “spread” rather than rose. I made it again today and only used the mixer for the butter and sugar. The rest was gently folded in (as directed!), and not beaten. The batter had a completely different look going into the pan. Quick breads, like muffins, suffer from overmixing!
Great tip! I usually mix this bread by hand so that definitely could be an issue.
I haven’t made this recipe yet but I can’t wait to! Just thought I would add my opinion on baking quick breads. I’ve been a serious home baker for many decades. It sounds odd but I’ve always had difficulty getting quick breads, especially banana breads, to bake through evenly. After trying many recipes, now I bake all my quick breads in smaller loaf pans or mini loaf pans. I find they always bake evenly with no soggy parts. Also they cut better when the pieces aren’t so large. Happy baking!!
The best banana bread. Was my first time and all the family love it.
This is the first time I’ve ever made banana bread (I’m 32!) and it was AMAZING! I subbed walnuts for the chocolate chips as I’ve had some aversion to super sweets right now and it was perfect!
★★★★★
Yum! Thanks for sharing!
Followed recipe exactly and cooked for an hour and ten minutes. It came out perfect. I’m no expert baker, very easy to follow. Thank you it’s delicious 😋
★★★★★
Our favorite banana bread ever!! We always make this recipe now ☺
★★★★★
Love hearing that! Thank you so much!!
I make your banana bread in 4 mini pans
The only change I make is cutting back on the sugar, using 1/2 cup brown only. I bake for 40 minutes but always test before removing from oven. Recently I shared your beautiful recipe with my teen grandson, a budding chef. His family loved it and so did his teen girlfriend. 🙂 Thanks for sharing.
★★★★★
I made this for the first time the other day and was very please with it! I had to adapt it a little bit – My Greek yogurt had gone bad so I used coconut yogurt instead; and baking times tend to differ a little on my British oven.
It was amazing nonetheless and I will definitely be making it again!
★★★★★
So glad it worked out! I’ve had so many people modify this recipe so many different ways and it always turns out great 🙂
Very tasty.Very moist! I try to avoid dairy products so I put some (medium) tofu in the blender with a small amount of almond milk and blended till smooth and similar in thickness to Greek yogurt. I put 1/2 C in the recipe and baked it. I just ate a piece and can’t tell any difference! Except that it’s moister than other banana bread recipes without yogurt/tofu! Yum
★★★★★
Oh that’s good to know!!
I’ve made this recipe so many times and I can’t get enough of it! I only have a glass pan and I just bake it at 300° for an hour and a half! It comes out perfect ever time! Thanks you so much for a wonderful banana bread!
★★★★★
I have one of those old Corning ware loaf pans. You think this alteration would work for me? I tried following the recipe put the middle was raw.
It may be harder for the center to heat through with that type of pan. I recommend baking these into muffins instead – baking at 350F for about 20 minutes 🙂
Every word in the description of this recipe is TRUE!!!! I’m quite picky when it comes to the quality of a recipe, and this one made the top of the “favourites” list.
★★★★★
Oh yay!! So happy its one of your favorites 🙂
This actually has replaced my mom’s banana bread recipe as the favorite on our house! It’s so moist and bananaey -if that’s a word? ????
★★★★★
Haha it is now 🙂 Thanks so much!!
Can I use sour cream or greek yogurt that’s not 2%?
Yep either of those will still work!
How come when I mix the butter and sugars it comes out to watery? Mine doesn’t look creamy/thick like that 🙁
Make sure you’re using the proper amount of each! It sounds like there might not be enough sugar.
This has turned into my go to for banana bread. Like all of your recipes, It’s PERFECT!
Thank you so so much.
★★★★★
Love hearing that! Thank you!!
It is the best banana bread recipe ever!!!! It is delicious and super moist!
I already did it 3 times and will keep on doing it everytime I have ripe bananas
Thank you for the recipe <3
★★★★★
Thank YOU for making it!!
Hello, I haven’t tried this yet but I was wondering if I could leave out the yogurt? I’m allergic to dairy and don’t really have an alternative, would it still turn out good? Looks so good thank you!
It will not turn out the same, but a good swap is coconut cream! I’m actually going to be sharing a gluten free and dairy free banana bread recipe this week 🙂
I have been making this bread every weekend since you first posted it. My family and friends keep asking me what’s the secret behind this moist, delicious and tasty banana bread. I like it with a spread of strawberry jam. Thanks
Strawberry jam sounds like the perfect pairing! So happy you love it 🙂
I love this recipe! I’ve made it dozens of times by now and it always comes out perfectly! I use sour cream instead of Greek yogurt but other than that, I keep the recipe the same. It even works as mini-banana bread loads or muffins. Honestly, it’s the best recipe and super flexible!
So glad you were able to make it work for you! It seems like the sisterhood of the traveling pants. Everyone is able to make the changes they need to and it always turns out perfect 🙂
Can I reduce the sugar for the recipe?
I’ve had readers do so and it still turned out ok!
What time measurements and temperature did you use to make muffins? And also, how many did it make?
Oh my gosh – seriously THE BEST bananas bread I’ve made to date! …and I’ve made quite a few! ???? My kids asked for it every morning for breakfast and when it was gone we were all BUMMED! I had to send my husband to the store for extra bananas just so I could let a few get extra ripe to make again!
★★★★★
Haha always gotta keep those bananas stocked! So happy the whole family loves it!
I absolutely adore this recipe. Everytime I make it, it turns out beautifully. I get so many compliments on it. People can’t stop eating it. It’s also my go to recipe to make and give to friends, neighbors and teachers at our kids school.
★★★★★
Aw thanks so much for sharing that!!
What would the baking time be if I made cupcakes out of this??
I would try around 15 minutes and keep testing with a toothpick until they’re done!
Can you substitute with whole wheat flour instead of white flour? Does the measurements differ?
Yes you can! You can use the same measurements
I’m a mom of 3 boys so it seems we perpetually have “less than perfect” bananas in our home which get morphed into banana bread. I recently discovered and fell for Smitten Kitchen’s marbled double chocolate banana bread but it always came out a bit dry, albeit delicious. This, my dear, is phenomenal banana bread! If there were a word that could encompass the moistness of this bread (besides moist!), it would be applicable here. This is rich, chocolate-y, dense, delicious banana bread and you should be proud! I used 1.5% skyr in place of Greek yogurt and milk chocolate chips (but I think the mini chips would be even better. Sadly, I had none.)
By the way, this is the first recipe that I’ve tried from your blog, which I discovered via Bake magazine. I know that there will be many more delicious recipes to follow! Thank you SO MUCH for sharing your passion & genius with us!
💗
Lisa
★★★★★
Aw thank you so much Lisa! This seriously made my day!!
Been doing this recipe for the nth time now, still the best recipe ever made. My. family and friends love it!
★★★★★
Very good thank you. Max
Has anyone tried it with whole wheat flour instead of all-purpose? Was gonna bake it today and just realized I don’t have enough all-purpose and no time for a store run…
Note – I’ve made this recipe a ton and everyone loves it!!!! Different variations too. 🙂 (with walnuts, and other times with no chocolate chips just walnuts)
That’s so great to hear! Whole wheat flour should definitely be OK. I’ve had so many people modify this recipe in different ways and it always turns out perfect!
How did it turn out using whole wheat flour?
Hi, I’m planning on baking these for Christmas and also give them as gifts. May I know how long I can keep them in the fridge? Thanks!
Love that! They’ll keep up to one week in the fridge either wrapped in plastic wrap or sealed in a container. They won’t go bad after one week, but they will lose some of that moist texture.
Hello I tried this recipe the taste was delicious but the texture inside the bread was not the same I don’t know how to describe it turned so moistyyy like u cant see air bubbles I don’t know why.:(
Did you measure the banana exactly? That seems to be a recurring issue! If not, it might be the pan you baked it in. Metal pans work best for this recipe. Next time it could help if you raised the oven temp.
I want to try your recipe can I use a stone loaf pan or is a metal one best?
You can use a stone pan, but I’d make it at 350F for about 50 minutes.
I woke up at 4 am and after my coffee I am bored and trying to find something to do!! I decided to search for a banana bread and chocolate chip recipe and bake since there is not much to do at 5 am!!
This recipe, based on comments appears to be a good one!! I don’t have any plain greek yogurt or sour cream but I do have an individual serving cup of chobani vanilla nonfat yogurt in the frig!! Going to try it using that yogurt!! I think it will work!!
That should work! It might bake the bread a little bit sweeter but there’s nothing wrong with that 🙂
Didn’t have yogurt, so I used sour cream & I doubled the recipe. It was SO GOOD!!! Will save & make again for sure!
★★★★★
Sour cream is a great substitute! Thanks so much Sharlee!
Can I use regular sized chocolate chips instead of minis?
Absolutely!
Would i have to change the cooking time/ temp when using glass loaf pans? These are all i have.
Yes just keep an eye on it after the time is up. If a toothpick still comes out pretty wet, keep baking until it’s done! It just might take a little extra time.
Seriously the best I’ve ever made, tasted- a neighborhood is demanding more! My family, too!! I got 1 piece! Lol!! 🙂 thank you!
★★★★★
yay so happy to hear that!!
Help! I am allergic to bananas but this recipe is making me drool. Is there anything that I could sub in for the bananas?
There’s definitely no replacement for banana bread but you should check out my pumpkin bread or apple cinnamon bread!
Loving this recipe. A couple of questions. Do you use packed light or dark brown sugar? Also, I love how moist the loaf is however, i find the toothpick comes out clean and its well browned on the outside, but when i cut into it after its cooled the bottom 1/5th is a little stodgy/sunken. What would you suggest to give it the nice fluffy texture throughout? I had the same issue with your pumpkin bread.
★★★★★
You can use either light or dark brown! When you measure both the pumpkin and banana, are you leveling off the measuring cup? Too much and it could lead to a very soggy texture.
I have been holding back on the banana bread thing. I was afraid it would turn out bad and would be stuck to eat it anyway… I am not so good to cook pastry/desserts… I finally execute this receipe with my littles chefs (3 and 4 years old) and it is Perfect! Turns out my picky husband did not like it and 1 of my kid was too stubborn to taste…. and i am so glad LOL! More for me! This receipe,
★★★★★
Haha at least someone loved it!!
VERY nice ingredients and directions I’ve been making banana bread for a long time but this will be my recipe from now on. Foolproof and delicious!
Aw so happy to hear that! Thank you!!
Hi Jenna! I’m currently baking the second chocolate chip banana bread this week. Safe to say that my family absolutely loves it! I’m so glad I discovered your blog. Your recipes are very easy to follow!
Sending you love from Maldives!
Aw so happy to hear that! Thank you so much!
Hello! If I wanted to make these as muffins, how would I adapt the recipe? Thanks!
I actually haven’t tried them as muffins but if I were to test it, I’d bake them at 350F for 20-25 minutes. Fill the liners about halfway full.
I’ve tried so many chocolate chip banana bread recipes – so so many! But this is hands down THE best. It was so good, it kept nice and moist and the flavors… YUMMY! Really delicious, thank you!
★★★★★
Love hearing this! Thanks for sharing!!
Hi! Can I make muffins instead of bread? Does FBX recipe remain the same. Thank you! Looks amazing but don’t have a loaf pan.
Yes you can bake then at 350F for 20-25 minutes. Fill the liners halfway 🙂
Very good! As I do healthy diet without sugar: it is very good even without any sugar added: just the banana’s natural sugar! Thank you!
Oh interesting! Glad to know it still worked out
Oh my gosh! The best banana cake I have ever eaten and made. So Delicious.
So happy to hear that!!
HI!!
I made this a couple of days ago and thought it was delicious! Although i’m not an experienced baker so i noticed a few things in the loaf that weren’t perfect. I did not have mini chocolate chips so i just used regular sized and i found that they pretty much all sunk to the bottom of the loaf– along with the bottom of the loaf being a bit stodgy. I think the stodgy part could be from too much banana, but i’m not sure about the chocolate chip situation. Maybe i did not add enough chips? Thanks for your help- i’d love to try this again and make it perfect!!
★★★★★
It sounds like your loaf had a hard time rising, which is why the chips all sunk to the bottom and you had a soggy base. It definitely could be due to too much banana. Too much moisture will weigh down the loaf. You could also toss the chocolate chips in a little bit of flour before mixing them in which helps prevent them from sinking. I hope this helps!
This was so amazing! I used gluten free flour and it was still to die for! Thank u for the recipe 😬😬
I’m happy to hear it worked with GF flour! Thanks for sharing!
Wonderful! Which one did you use? It seems always to make a difference.
I just tried this recipe without the yogurt and it’s still really moist! I love this recipe thanks!
Hi Jenna,
This looks scrumptious, can’t wait to try it.
Could I use a healthier flour instead, like oat or rice flour?
Thanks a lot!
I’ve heard from others that they’ve had a lot of success using alternative flours. I’d recommend a blend of an all purpose gluten free flour with some oat flour.
Thanks for the reply, Jenna!
Should it be 50-50 or another ratio?
I use this recipe to make mini muffins. Throw some in the fridge rest into freezer. But use marijuana infused butter. It’s the best recipe I’ve tried. They have turn out perfect every time.
★★★★★
So. Fricking. Good. Thank you!!! I was baking mine ina glass loaf pan so between that and the oven, I had to make it at 325 for 1 hour but then an additional 15 minutes at 350. But it came out perfect.
★★★★★
Thanks so much Janice!
I love this recipe! Super delicious.
Do you think I could freeze the batter in a foil tin so it’s ready to bake another day? I’d love to make it for a friend who’s having a baby so she can bake it whenever she likes.
The batter will not freeze well. Your best bet is to make it ahead, wrap it in plastic and foil, and freeze the entire baked loaf.
Hands down, best banana bread recipe around! I’ve now made this recipe 5 or 6 times. After the first I added ground nutmeg, cloves, ginger, and cinnamon. For my oven, a 65 minute bake time is perfect. This one is a keeper — thanks!
★★★★★
Thanks so much Sarah!
My boyfriend always said he ‘didn’t like banana bread.’ The first time I made this, he ate more of it than I had a chance to! Now he asks for it. The best recipe I’ve found!!
★★★★★
Ah yay!! This bread must work miracles then 🙂
Thanks for sharing this recipe! I live in Maui, where baking banana bread is serious business! I made this recipe for my neighbors and they were lining up at my door for seconds! After baking about 10 loaves, I shared the recipe.
★★★★★
Haha oh wow! Lucky neighbors! Thanks for sharing 🙂
Im a novice baker and wanted to use my first ever stand mixer. I didn’t have sour cream or yogurt so I just skipped that. The inside is moist with a slightly crispy exterior and it tastes great! I didn’t measure out my bananas and doubled the recipe and didn’t have any issues. I did have to bake it longer, but the toothpick trick let me know when the baking was done. Thank you for sharing!
★★★★★
So glad it turned out!
It looks super moist, can’t wait to test this recipe!
Wow, this was my first time making banana bread and it turned out PERFECTLY! I didn’t have parchment paper so I buttered the inside of the pan thoroughly—the bread still slid out cleanly and has a delightfully light, crunchy crust. It was also super moist, as promised. I had to microwave some semi-ripe bananas for a minute, and I used 0% fat Greek yogurt—still worked wonderfully. This will be my go-to recipe from now on. Thank you so much!
★★★★★
Yay! Thanks for sharing Bethany!
This recipes a hit! Everyone I share it with loves it! Would you happen to know the approximate calorie count per loaf?
★★★★★
Love that!! I do not…and truthfully I don’t want to know so I’m not scared away! haha!
Oh my goodness, you’re a banana bread Goddess.
Thank you for sharing this, Im in heaven!
★★★★★
Haha thanks so much!
I had 3 super ripe bananas and I really wanted banana bread. I started throwing ingredients in the bowl and realized I didn’t have some of the ingredients…. I made some swaps: I only had one egg so I used a “flax egg” for the other. Didn’t have sugar so I used monkfruit sweetener, didn’t have yogurt, so I used sour cream and I only had a chocolate bar that I chopped into little chunks instead of chips. The bread still turned out amazing! Once I’ve stocked my fridge and pantry properly, I’ll make this again using all the right ingredients which I’m sure will make it even that much more delicious. Thanks for the recipe!
★★★★★
That’s fantastic! I swear this is like the sisterhood of the traveling banana bread. It works with so many different swaps!
I made this recipe today and made muffins instead of a loaf & it turned out incredible! I added just under 3/4 cup of chocolate chips & baked at 325 for 23-25 minutes. They were just lightly crispy on the top but so soft and moist inside! Thanks for sharing!
★★★★★
Oh love that!
This is the best banana bread I’ve ever eaten. I made it without chocolate chip but omg it’s so moist and delicious! My husband loved it too!
Ah yay! Love hearing that!
Soooooo good!! Came out perfect. Thanks for the recipe.
★★★★★
Yay!!
Omg! I haven’t baked in years and boy this is perfect! Followed the whole instructions and it tastes so bomb. Super moist, not too sweet which I like! Came out perfect Thank you, Jenna! This is my first time baking for my boyfriend and I know he will love it. I’m that confident. 😊😉
Aw I love hearing this! Thanks Christine!
Made this last night. Thank you so much for sharing this recipe. It is literally EXACTLY what I was looking for. The best.
Ah yay! Thanks for sharing!
Really good! Family loved it. The middle did not cook when the hour was up so I put it back in and baked for 15 min at 375 and that did the trick. Consistency is closer to a cake than bread – but there’s nothing wrong with that! Also read through the all the comment after I put it in the oven and saw that it’s important to measure the bananas – I have to admit that I did not! Just put 3 medium in. So next time I’ll definitely measure. Maybe add that to the recipe!
★★★★★
Thanks for sharing Sue!! Yep, it’s so important to use the exact amount of bananas to ensure it bakes all the way through 🙂
I made this tonight turned out great! Made exactly as written. Yum!
★★★★★
Love hearing that!! Thanks Jennifer!
Hi, can I replace the flour with almond flour?
And will the oven temperature be the same?
I don’t recommend making the swap as the two flours act very differently. Your best bet is to swap it with a 1-to-1 gluten free baking flour. It will bake the same 🙂
Hey Jenna, I’m so glad I came across this recipe. It’s the perfect banana bread recipe! ♥ Paired this with vanilla ice cream and drizzled caramel sauce, now I can’t stop eating it. Thank you 🌸
Wish I could post a picture of my banana bread here.
★★★★★
That sounds so delicious!!
I love it! Thank you so much!
Can you recommend a substitute for the sugar? Would like to make it for my 1.5 year baby, but don’t know how honey will do.
Coconut sugar is a great natural replacement for regular sugar. It’s a 1-to-1 swap 🙂
I love this Chocolate Chip Banana Bread recipe. It’s easy to make and delicious. We’ve been eating it with breakfast every morning. Yum!
★★★★★
Aw yay! Love hearing that!
I lived for this recipe! I love to bake and make fun goodies. The only thing I haven’t really tried making was bread but I did want to make just ordinary bread so I went on Pinterest and found this recipe. I love how moist it is and it just tastes so good. The only thing is, is that my bread in the middle kinda caved in I don’t know if it has to do with the banana or flour maybe but overall I love it!!
★★★★★
Thanks for sharing Danielle! It could be because too much banana was used for the oven wasn’t hot enough. Try baking it at 350F next time for 50 minutes to an hour 🙂
This bread was more than amazing. Moist, gooey, chocolatey, bananaesque, delicious, satiable. Easy to make, took more than 15 minutes, but wasn’t challenging. Thank you for this recipe!!!
Yay! Thanks for sharing Emily!
I just made this today and it’s absolutely delicious!! The only thing I changed was instead of mini chocolate chips I used regular sized chips but dark chocolate and I added chopped walnuts!!! So yummy!!!
★★★★★
Yay! Love hearing that!!
Hi. We tried this recipe and it turned out so well. Now my daughter wants to bring it to daycare for her birthday. Can this recipe be baked into individual muffins or cupcakes? If so, any adjustment I should make?
Yes! I’ve had readers bake these into muffins, baking them at 350F for about 20 minutes.
I changed my mind. I gave it only one star last night because it fell and I tasted a small piece right out of the oven. I tasted it this morning and it does taste good!
★★★★★
Yes! It’s important to let it cool completely, and I bet baking it for 5 more minutes would have prevented it from falling 🙂
I can’t wait to try this recipe!! I have a question, can the butter be replaced with oil??
I haven’t tested it so I can’t give a solid answer!
Hi, what are the conversions for high altitude? 🙂
I’m not 100% sure this will work as I can’t test at high altitude but increase the baking temp to 350F and reduce the sugar by a couple tablespoons. Hope this helps!
Hi Jenna-
Is it possible to add walnuts to the recipe? If so, how much?
Yep! Add about 1/2 cup
it was so good and the whole family loved it I did but the yogurt in it but it was still good I think adding some cinnamon would be good I think!!!!!!
★★★★★
Oh yay!!
I have made multiple banana breads and by far none of them have come out this well!!!!! This is so delicious and moist and gooey and yummy! Well you get the picture!
★★★★★
Aw yay!! Thanks so much for sharing!
What would the measurement be for regular chocolate chips? I do not have mini.
Thank You!
Use the same amount of regular chocolate chips 🙂
I made a double batch last night with no substitutions and it is amazing! I did half in a loaf pan and half as muffins. Thanks for sharing the recipe. I’m sure I will be using it again.
Have you ever frozen the finished product? Any advice?
★★★★★
Oh yay! I haven’t frozen this exact recipe but I have with others. If you freeze, wrap it in plastic wrap or a freezer safe bag and then in foil. This prevents freezer burn.
This recipe is absolutely perfect in every way. I’ve officially found my ride or die banana bread recipe!
★★★★★
Aw yay!!
I had a severe craving for something sweet during my ongoing shelter-in-place and this was the first baking recipe that I wanted to try. (I usually just buy Zingerman’s chocolate chip banana bread at the store, which is lazy and expensive, but I wanted to use up items I have on hand – lo and behold, I had everything for this!!)
This was amazing!!! It’s already gone and I’m sad. I LOVED the moisture from the yogurt! It was more moist than the Zingerman’s banana bread (for what that’s worth).
I had regular-sized chocolate chips so they did sink a little to the bottom, which was not a problem from an eating/enjoying standpoint. Next time, I’d try minis, or chopping a chocolate bar up and perhaps tossing it in a little flour to see if they float a little more. It really wasn’t a problem. I might also try using a GF flour and playing with the amount of sugar, or subbing coconut sugar – it seems like it could take a little less sugar without too much impact to flavor. I weighed everything with gram measurements listed on a scale.
Thank you so much for sharing for this special treat! It hit the spot when I needed something to keep busy with plus a bit of an indulgence!!
★★★★★
Aw yay! So happy to hear this Meg! I actually have a recipe for gluten free banana bread with gluten free flour, no dairy, and you can easily sub coconut sugar for a refined sugar free version 🙂
I absolutely loved this recipe, and will definitely be making again – Only request would be for nutrition information! The video is very helpful by the way. Thank you for including a number of instructions/tips!
This recipe is deliciously moist and full of banana-chocolatey scrumptiousness. I would definitely encourage individuals to use a scale to measure the ingredients instead of measuring cups. My husband and son loved ate a slice every morning for breakfast until it was gone. I must admit I had 2 slices every morning, lol. This recipe is a keeper. Thank you.
★★★★★
Can I just say, this is the best banana chocolate chip bread I have ever had in MY LIFE! I did not make any substitutions and filtered this recipe to a T. It was a big hit with my fiance and friends. Thank you!
★★★★★
I’ve made this twice now, and it’s a great tasting recipe!
However, both times, the bottom of it came out really dense/creamy, not like a fluffy cake. What’s my problem? Am I just not baking it for long enough?
★★★★★
Hi Diana, this could be a couple things! One, your pan might not be big enough so the batter is overfilled, making it hard to bake all the way through. Two, either there aren’t enough dry ingredients added or too much wet ingredients. Make sure to measure everything very exact! Three, really make sure to fully whisk together the butter and sugar. This helps the sugar break down, prevent the batter from being too heavy. If you’ve done all three, next time try baking at 350F for 50 minutes to an hour. Hope this helps!
I’ve made this recipe now 3 times and each time it has been SO delicious. My baking skills consist of baking premade cookie dough, until one day I was staring at a browning bunch of bananas and thought maybe I’d try making some banana bread. The worst that could happen was it didnt turn out, and I throw it away and not tell anyone about my attempt lol. Well I made your recipe, and each time I’ve made it I’ve had people tell me it’s the BEST chocolate chip banana bread they’ve ever had! My 2 year old daughter really loves it as well! Thank you for this delicious recipe!❤
★★★★★
Aw this makes me so happy to hear! Thanks Amber!
Thanks for this amazing banana bread! I’ve made your chocolate chip version heaps, and I’ve decided to make it this time with an extra 1/3 cup of cookie butter! I love how versatile this recipe is.
★★★★★
If I bake it in a Bundt pan how long the time ? Or is it the same ?
I haven’t tried it, but I would make it for the same amount of time.
I have made this recipe countless times and I absolutely love it! I want to try making it using two small 3x5in loaf pans to give to friends. What modifications should I make? Would the same measurements on here be enough to make two loaves? Would I need to bake it for a shorter amount of time? Thanks!
Oh yay! The amount of the recipe should be fine, but try baking them for only 30 minutes or so.
I just made this wonderful recipe! I used the sour cream instead of the yogurt (just because I had it on hand) the bread was nice and moist. I’m definitely going to save this recipe for another time!
★★★★★
Yay! So happy to hear this!
Holy hell this was good! I had three bananas on hand that only weighed about 300g but otherwise followed the recipe exactly (using the sour cream variation) and it was AMAZING! I was worried at first as it browns up much more than I am used to seeing banana bread do, but it was still moist and perfect. Love! Thank you!
★★★★★
Aw yay! It really caramelizes on top to create a delicious flavor 🙂 Thanks for sharing!
I cant wait to try this. How would you recommend doing this recipe as a marbled banana bread instead using chocolate chips?
I haven’t tested it so I can’t say for certain how it would turn out. I would stick with chocolate chips 🙂
Can I make this with blueberries?
They might add too much moisture to the batter but you could try!
Great recipe.
I made it for Easter Sunday.
I added walnut and almond chunks. I actually made it in a flat glas dish so it be like a cake, came out perfect.
Was delicious.
Thank you for sharing.
Happy 2020 Easter Sunday
★★★★★
Aw yay! Happy Easter!
I’ve made this TWICE NOW. I mean wow so delicious. I will never love another banana bread equally. Also, the second time I made it, I completely forgot to buy Greek yogurt or even sour cream. I used whipped cream cheese instead and it was just as scrumptious!!!! Thank you for this amazing recipe!
★★★★★
Oh wow cream cheese sounds delicious! Thanks for sharing 🙂
Delicious! I made into muffins. I was able to get 20 muffins out of it and baked between 20-25 min.
Thanks!
★★★★★
Yay! Thanks for sharing!
This was so good. We ate it all in record time. I did end up with more batter than would fit well In my lloaf pan. Maybe the pan is a bit small. Anyway, it worked great in a 10 in square pan with monitoring for when it was done. I didn’t have ave mini chips but regular size worked well too!
★★★★★
Oh great! Glad to hear it all worked out 🙂
Hate banana bread. LOVE THIS! Probably not the best thing to make during quarantine as I keep going back for 4th and 5th. Husband loves it and for my first attempt it was a success. I unfortunately did not have brown sugar so had to substitute with honey and maple syrup, and still absolutely delicious! 😋
★★★★★
Aw yay! Thanks for sharing!
Thank you for this recipe. It’s easy to follow and the banana bread came out really moist! Love it!
★★★★★
Hi there, i have brown sugar not light brown sugar, will that be ok? And also i have salted butter. Im not sure if these will work. Does anyone have an opinion? Thanks
That brown sugar is totally fine. If using salted butter, omit the extra salt from the recipe.
Soooo good! This cake is just as moist as it must be, a little sweet for me but I cut sugar and it was ok, crispy on the edges thanks to the butter and not dense at all ! In fact it is M.O.I.S.T. A very delicious recipe ! In which I added a teaspoon of rum from Mauritius. It increase the flavor and it’s soooo yummy ! Thank you so much for the recipe, I trust you !
PS : I love your Instagram, you’re an inspiration 🙂
★★★★★
Oh love the use of different flavors! Thanks so much! 🙂
I like to bake by weight and I noticed when you scale the recipe, the banana weight & quantity does not change. Only the cup measurement changes. Do you have the specific conversions for this recipe? Thank you!
Hi!! Can you substitute yogurt instead of greek yogurt? This is the only type of plain Yogurt I have in the house. Thanks!
Yep that’s fine!
It’s certainly a 5. Absolutely amazing recipe. Have made it 3x now and always comes out super and moist. We love iit. Thank you for sharing.
Oh wow! Thanks for sharing 🙂
Loved this recipe I doubled it it was amazing!! So moist! Thanks for the recipe. This will be my new go to banana bread recipe!
Yay!!
Love your recipe! Its soft and moist as promised….have me confidence to bake again after 5 yrs…. thank you! If you have time, maybe you can post a lace chocolate cookie recipe…. again love you recipe !!! Delish!!!
Oh yay! Thanks for sharing!!
Looking forward to trying this! Think I can use vanilla Greek yogurt? Also…how do you think they’d be in mini loaf pans?
Yep you can use that! How many mini loaf pans do you have? I’d fill each 2/3 full.
I have 4!
This is HANDS DOWN the best banana-bread recipe I have EVER used! I was supposed to bake this for my pregnant sister… but I literally had no self control. WHOOPS! It’s that good. Will just have to make more :b
* I love that this blog uses precise measurements in grams, and instructions are easy-to-follow.
* I microwaved my bananas foe a minute so they were easier to mash.
★★★★★
Haha time to bake another one then! Thanks for sharing!
I’ve made a lot of banana breads but hands down this is the best! It’s now the only one I make! Thanks for sharing this amazing recipe!
★★★★★
Oh yay! So happy to hear this!
Absolutely delicious! I made this last night, and everyone loved it! I have never really baked and then the Corona Virus hit and all of a sudden I am making all sorts of muffins, cookies, and breads. This recipe is by far my favorite that I have made!
★★★★★
Oh yay! Thanks for sharing!!
found this recipe during the Pandemic and have made lots and lots of this — everyone loves it — I sometimes add nuts and or the chocolate chips — I also break it down to the small loaf pans to give to family and friends. thanks you!!!
★★★★★
Love this! Thanks for sharing!
I’ve had countless banana bread adventures but none have compared to this one! Tonight i’m making this recipe for the second time in a week because it’s truly the best i’ve had! Delicious & moist banana bread perfection! Highly, highly recommend 🙂
★★★★★
Oh yay! Thanks for sharing!
This has become our only banana bread recipe! It’s so delicious! I substitute GF flour and comes out perfect every time. LOVE it.
★★★★★
Oh good to know! Thanks for sharing!
Oh my gosh! The absolute BEST banana bread I’ve ever made! I could eat this every day for the rest of my life it is amazing. Thank you!!!
haha YAY!! Thanks for sharing!
Hi!
I’m verrrryyy excited to make this recipe tomorrow! We’re in the midst of moving and the hubs already packed up the loaf pan but we still have our muffin tin out.
How do you suggest I adjust baking time for muffins?
I’ve had so many readers make these into muffins and they turn out great! Fill the muffins about 3/4 of the way full and bake at 350F for around 20 minutes.
Just pulled them out of the oven and COULDN’T wait to try them so I immediately stuffed my face with one and HOLY HECK this will be my go to recipe for life.
THANK YOU!!!
★★★★★
Hi Jenna,
Super excited to try this recipe. What would you suggest for bake time if I were to make it in a mini muffin tray?
Thanks!!!!
They should take around 20 minutes to bake 🙂
Can I bake this in a 8×8 aluminum pan?
Yes I’ve had so many readers do so! Try baking for 35-40 minutes or until done in the center.
Yum! This was so so delicious, lasted less than 24 hours in my house. Added dinner pecans bc I love a little extra crunch. Thanks!
★★★★★
Yum!! Thanks for sharing!
Hi Jenna,
How do I keep it for next day? Do i keep in the fridge or leave it outside?
For one day you can keep it out at room temp, covered with foil or plastic wrap 🙂
Hi. Do you think I could make this in my Breville Smart oven? It has a convection feature which I’m never sure whether to use or not. My regular oven is not working.
I’m not sure I haven’t ever used one! But if you’ve baked things in it before it should be OK. Maybe try baking them as muffins instead.
After doing this recipe I have been doing it none stop. I think what makes this recipe so delicious is the balance of each ingredient. I love making this for special occasions, it’s just amazing. I haven’t done the recipe with chocolate chips but I’m ready to do it next time! I would recommend this recipe to all those who love Banana bread just like me. If you like soft, sweet, and moist banana breads this is the right video|recipe for you.
Thank you!
★★★★★
Thanks so much! So glad you love it!
Unbelievably good!!!! This is the best banana bread I can ever remember having. It was so incredibly moist and rich, and it stayed that way for days (we kept it in a sealed container). Can’t wait to make it again!
★★★★★
Ah yay! Thanks for sharing!
I never ever leave reviews but hands down this is the best banana bread recipe I have ever tasted!! I used sour cream since I didn’t have yogurt and followed the recipe, the bread is so moist.
★★★★★
Yay! Thanks for sharing!
Thank you so much! I just made it as regular loaf today in my Breville smart oven. It worked great. Took an extra 10 minutes to bake, but it is perfect. Moist, but baked through. Crunchy on top. Swoon-worthy! OMG so good! I only had regular chocolate chips and regular full fat yogurt, not Greek. It was a bit sweet for me. I would make it in future with the mini chips and put less on top, maybe decrease the sugars by 1/4 c total. Overall, mmmmm perfection! Thank you for this wonderful recipe. I’ve actually never made banana bread before! Loved how easy this was with the melted butter which means I can make it on the spur of the moment.
Made this last night and WOW! Jenna you’re a rockstar. I’ve been looking for the right Banana Bread for so long and you came through for me big time. This will be a regular of mine, Thanks again Jenna and btw you’re very pretty 🙂
★★★★★
Yay so glad you like it!
The most delicious chocolate chip banana bread! I made muffins instead of a loaf and they turned out perfect!
★★★★★
Yay!!
Will the recipe change if I don’t want to add choc chips? Just simple banana bread.
Nope you can omit the chocolate chips and it will still be delicious 🙂
I’ve made this twice in a month. It’s really easy and the yogurt helps make it ridiculously moist and adds some richness. Everyone has asked me for my recipe and I’m more than happy to share this site to all my friends. So so excited to have this in my recipe box for the future!
★★★★★
Aw yay! Thank you so much!!
This recipe is amazing! I tried it twice. First, I used sour cream cause that’s what I have in the fridge, spread butter, milk chocolate chip, and I added 1 tbsp of cinnamon. I was SUPER moist and I loved it so much, but it was a tad bit too much cinnamon for my taste. The second time, I bought greek yogurt, unsalted butter, half-half semi-sweet and milk chocolate chip, and only 1tsp of cinnamon. I personally like my first try better, I feel like it’s moister. I don’t know if it’s because the bananas are more in a riper stage or because I changed my butter and yogurt. overall, i love it!
★★★★★
Honestly, this is the best banana bread recipe that I have tried so far. My husband cannot stop complimenting me. Will definitely bake this again 🙂
★★★★★
Yay! Thanks for sharing!
This is the best banana bread we have ever had. Making this over and over. My bread tray broke so I used a normal cake tray with time adjustment and it turned out beautiful taste and tecture intact. Love this over and over. Thank you so much.
Oh yay! So happy you love it!
Turned out so yummy! I have a dark loaf pan, so I adjusted the temperatures and times a bit (in ways I can’t remember), and it came out delicious. Thank you! <3
★★★★★
I’m a baking novice and this is among the first recipes I tried. I’ve done it 3x since. Got slightly different results each time in terms of rise and color, but all were delicious and nicely textured. I got myself a 2nd loaf pan so I can bake a bigger batch next time.
I tried this recipe this weekend, but I didn’t have enough bananas. I saw in your instructions that I could substitute applesauce which of course I didn’t have either. So I added a couple tablespoons of peanut butter. My husband tells me it’s the best banana bread ever. Thanks!
★★★★★
Oh yum! So glad it turned out!
Hi, jenna. I’m going to try this recipe and it is my first time ever trying to make a banana bread!
Tiny bit nervous. A quick question i only have a glass loaf 9 x 6 inches and an aluminium loaf 4 x 8 inches
Which will you recommend me of using?
Big thanks ahead!
I would use the 9×6 but keep an eye on it while it bakes. It might not need to bake for the entire set time.
Unbelievable!!! This is the best banana bread recipe I’ve ever made. Super moist and not too sweet, it was perfect and it was gone that same day 🤣. Can’t wait to make it again!
★★★★★
Oh yay! It doesn’t last long lol!
If I omit the white sugar will it still work? I just don’t like my banana bread too sweet but am so excited to try this recipe!
No you must leave the sugar in, but you can swap it for a more natural alternative like coconut sugar.
Ma’am this cake is the bomb!!!!!
★★★★★
Hai…..I baked this recipe yesterday (double from the recipe) and it turned out so amazing delicious approved by my husband and my daughter…..THIS IS THE BEST BANANA BREAD I’ve ever made.
Thank you so much for this lovely recipe 🙏🏻🙏🏻🙏🏻
We truly loveee…..loveeee it ❤️❤️❤️
#pardon my bad English grammar 😊
★★★★★
yay! Thanks so much for sharing!
This banana bread is so good it actually made me a lover of end pieces and I usually never eat the ends.It’s especially good 10 min out of the oven when the top is still crispy. I was previoulsy using a Tyler knott recipe but you have most definitely made me a convert. I might sub some of the butter for applesauce next time and sub in some white whole wheat flour to make this bread health friendlier but as is it is amazing.
★★★★★
Ah yay! I’ve had so many readers modify this recipe and it still turns out great 🙂
Is it possible to swap the butter for oil? Sadly I’m having to quarantine at the moment so can’t pop out to buy more butter, and I have some bananas which desperately need using! I’ve made this recipe before though and it’s fantastic – got the thumbs up from the mother-in-law which is always a good sign!
I can’t guarantee it will turn out but I also don’t think it should be a major issue!
Hi! I’m very excited to try this recipe but is it possible if i leave out greek yoghurt or sour cream? Thank you in advance!:)
Nope you have to use that ingredient otherwise the loaf will not turn out
Best Ever! I have shared this recipe with every baker I know and we all 💕.. thank u!
★★★★★
Yay! Thank you!!
Hi! I am so excited to try this recipe! The reviews about how moist it is is so amazing. If I use the whole recipe and divide it in two 7x3x2.5 in aluminum foil pans, what should be the temp and how long should I bake them? I’m planning to bake the two loaves at the same time. TIA 💗
Hi! You can bake them at the same temp for 45-50 minutes, or until the center is done.
i love this banana bread the taste is 100%, but my bread didnt turn well in the bottom of the pan, why is it like that?. is it because of the temp i use?
It could be that the ingredients weren’t measured exactly or the oven temp runs a bit low. Try baking at 350F next time 🙂
This was the best banana bread I’ve ever had!! Incredibly decadent. I’d like to make a zucchini bread that’s just as moist and rich as this one do you have any recipes for this??
★★★★★
Yay thanks for sharing!
This has got to be the moistest banana bread I have ever eaten or made. Holy moly. 10 outta 10 would- and will- make again! Can’t wait to try this with walnuts and/or coconut added in as well.
After making this recipe I see now that it is incredibly important to take the time to actually measure the mashed banana because the loaf turned out just a bit undercooked/mushy in the center, but definitely still edible (I did physically measure out a cup but got about 3/4 of the half cup filled and decided everything I mashed looked close enough, though it was a bit over 1-1/2 cups) Maybe could have cooked it a tad longer but the outer thirds of the loaf were PERFECT. So so so delicious.
★★★★★
Definitely cook it a bit longer next time and make sure the bananas are exact, but I’m glad it still turned out tasty! Thanks for sharing 🙂
Veru good banana bread, very moisty.
★★★★★
Do i need to coollthe melted butter before pouring into the sugar?
It can be a little warm but not hot
Truly my all time favorite banana bread recipe! Super moist and delicious. Thank you Jenna for the recipe and easy to follow directions.
★★★★★
Yay! Thanks for sharing!
Best banana bread that I have ever made. It is now my go to recipe. I currently have 3 loaves in the oven for my daughter to take home with her to college. I can’t wait to try the pumpkin bread recipe next.
★★★★★
Yay! Thanks for sharing!
I loved this recipe, the bread was delicious! Most of it was gone in almost 30 minutes!
Yay! Thanks for sharing!
I’m a 65 year old male and all my food is made from scratch. I’ve used this recipe about 8 times as written, no mods.
My bread pan is small so at first the extra batter went into muffin liners. The muffins are so good and that’s all I bake now. My 2 muffin pans fit on my largest baking pan. I can make 10 muffins. I’m at 2,500 foot altitude and I start checking at 35 minuets. These are great to rotate in with everything else. Thanks! Dennis.
★★★★★
I love this recipe this is my third time making it, and always comes out perfect! Today I’m topping it with brown sugar, sliced almonds and walnuts. Thank you so much for sharing this recipe.
★★★★★
Sounds delicious!
This is now my go to banana bread recipe!! It is amazing! This is my quarantine find and I have made it many many times and sent the recipe onto friends, They all call raving and sending it onto friends! Taking one out of the oven for our Sunday night dinner with my parents!
This is the best tried and true recipe ever. I’ve made it more times than I can count. People fight over it and beg for the recipe. Thank you so much for sharing this recipe!!!
★★★★★
My family loves banana bread. We were all very hesitant on trying chocolate in it… I had all the ingredients except yogurt so I used sour cream. It is absolutely delicious! I don’t think we will be going back to any other recipe.
★★★★★
First banana bread of my life,i am 51 never really baked anything but package muffin were you just add water …last week i found your chocolate chip bakery style muffin wich turn out awsome,,it was so nice to feel good knowing my husband and children were proud of me and were thankfull i tried now i did this banana bread,,i forgot the brown sugar but noticed only when it was cooking so ..no briwn sugar but it turned out delicious now thanks to your easy recipies i might turn out to have the best kitchen years of all…just to say i had only blueberry greek yogourt so i put this in hal and half with the sour cream…it is de liciously amazing thank you next time i will not forget my brown sugar!❤💯
★★★★★
Hey I want to make the recipe but unfortunately i don’t have any left greek yogurt. Can i replace it with Buttermilk ? Or else ? Thank you in advance !
That would be ok! Or you could use sour cream.
I had 4 ripe bananas for o decided to make a banana bread. My first time making banana bread and came across this recipe. AMAZING!! Just perfect. I didn’t have sour cream or Greek yogurt but I found cream cheese in my fridge..it came out so moist and full of flavour, not too sweet just right. Thank you for this amazing recipe 🥰
★★★★★
Oooh cream cheese would be interesting! Thanks for sharing!
incredible
★★★★★
Great recipe! I’ve made this banana bread recipe twice and both times it came out delicious!
★★★★★
Ah yay!!
I’ve tried A LOT of banana bread recipes but this is hands down THE BEST I have ever made. I can’t get over how good it is. It’s definitely going to be my go to now. Thank you for this recipe!! 🙂
★★★★★
Ah yay!
we had so much fun making this!!!!!
Best banana bread recipe!! I knew I’d love this one when I read you start with the butter and sugars, the layering of ingredients, most recipes just throw it all in now. And the sour cream makes such a huge difference! My fifth time making it and my hunny is so excited for breakfast tomorrow!
★★★★★
Ah yay! Thanks for sharing!
OMG! This is the best chocolate chip banana bread I’ve ever eaten. The mini chocolate chips make a huge difference and I’ll never go back. The only deviation I made from the recipe was to add a few shakes of cinnamon. I split it into 2 loaves in what I think are 8×4 foil pans so I could share with neighbors, 1 loaf would’ve been huge. If you’re looking for even more decadence try it with a little Kerrygold butter on top!
★★★★★
Ah so happy to hear this! Thanks for sharing!
The moistest banana bread I’ve ever had! Absolutely loved it. Can’t wait to make it again 🙂
★★★★★
Thanks for sharing!!
Made this tonight. Hands down the best banana bread recipe I’ve made. Every time I make banana bread, (which I admit hasn’t been super often as of late) I look for a new recipe as I had yet to find ‘the one’. There is nothing dry about this recipe. Absolutely perfect!!
Will definitely be saving this to make again. Thank you for sharing!!
★★★★★
Yay thanks for sharing!
I added pecans and walnuts, but otherwise didn’t change anything. It’s incredibly moist just out of the oven as well as the day after. I’ll definitely be using this recipe again.
★★★★★
Yay sounds delicious!
THIS IS THE BEST BANANA BREAD IN THE UNIVERSE! As soon as I tryed it, I wanted to eat the whole loaf! Thanks for the amazing recipe!
★★★★★
Aw thank you so much!!
Hi!
Going to try this recipe really soon, I just had a question, is it absolutely necessary to use greek yoghurt/sour cream? Can plain yoghurt also achieve the same effect?
Where I live it’s difficult to find sour cream in the stores so I guess I’ll have to diy it (heavy cream + lemon)
I’m a huge fan of this blog and really wish to try out all the recipes one day <3
Yes plain yogurt should be ok! As long as is plain and not sweetened or flavored.
Stellar recipe, the best banana bread I have ever tried 🙂
★★★★★
Just made this loaf for the first time and it is delicious. Didn’t adjust the recipe at all, but used non-fat Greek yogurt and a 4.5×8.5 glass loaf pan. I’m baking in altitude (Denver), but everything seems pretty close to perfect. Just a slight crisp on the top edges and ends so perhaps cook a few minutes less but not sure if the middle would bake fully. Thanks for sharing your recipe!
I’m madly in love with this recipe!! Made it for the first time and it will not be the last. It’s moist chocolatey and simply… brilliant! Thank you for this recipe 🙂
★★★★★
Hi, would like to check if the melted butter should be cooled to room temperature before mixing with the sugars? The end product is indeed moist, however the outer layer turned out abit hard/slightly crunchy? Is it supposed to be like this or have I baked too long?
It should have a slightly golden crust, but if it’s too crispy cool the butter before mixing.
My sister made this bread last summer for our week at the lake and we were fighting over the last little piece. It was so yummy! I had a couple ripe bananas I needed to use and remember this recipe so I’m making a half recipe into muffins. They are in the oven now. 😍
Hahah yay!
I want to try this; have very ripe bananas… I don’t have yogurt or sour cream. Could I use buttermilk powder with water equaling the amount of yogurt? Your recipes are so good.
I made this today…DELICIOUS!!!
I made this today. It is the BEST banana bread I have ever tried. I used brown butter because it brings such wonderful and complex flavor and buttermilk instead of sour cream. I also added a teaspoon of cinnamon and it was wonderful. Thanks for this recipe.
★★★★★
So genius!
the best banana bread recipe i’ve ever made. my husband usually doesn’t like sweets but it’s been out of the oven for 15 minutes and it’s already half gone.
Ah yay! Thank you!
So delicious!
★★★★★
I did it without chocolate chips and only had one egg and vanilla Greek yogurt, but OHHHHHH MY GOSH! My family and I both agree this is the best banana bread we’ve ever had! I bake a lot and love trying new recipes, but this is by far the only one I’ll ever make again! So incredibly moist and flavorful! Thank you thank you thank you!
★★★★★
Ah yay! Thanks for sharing!
Hands down the best banana bread recipe ever!!
I was wondering if I could substitute the chocolate chips for blueberries? Would I have to alter the recipe if I do?
Thanks!! 🙂
I haven’t tested it, but it might be ok! Although blueberries do add moisture, so i can’t 100% guarantee it’ll turn out.
Literally the best banana bread recipe ever.
I sprinkled a little bit of sugar on top before cooking (it’s something that I do with every cake, I like the caramelized texture).
It’s so so good, soft, rich, amazing.
I tried to freeze some extra portions that I had left and it worked out perfectly!
★★★★★
Yay! Thanks for sharing!
Best banana bread ever! Thanks for the recipe! 🙂
★★★★★
Really nice and moist, I didn’t have chocolate chips so I just used baking chocolate – half of the amount in milk chocolate and the other half in dark chocolate and it turned out amazing! I had never made or eaten banana bread before but I don’t feel like I need to try any other recipes, doubt it could get any better than this!!😊
★★★★★
Yay! So glad you enjoyed it!
I’ve tried your recipe several times and it never fail. May I ask if from loaf to muffin?
★★★★★
Try baking at 350F for about 15-18 minutes!