Can I make this banana bread recipe gluten free?

Yes! It works with a cup for cup gluten-free baking flour. I've used it with both 1-to-1 Bob's Red Mill (the blue bag) and King Arthur Measure-for-Measure Gluten-Free Flour and they both turn out every time.

Can I use plain yogurt instead?

If you don't have Greek yogurt or sour cream, you can also use plain unsweetened yogurt.

Can I use less sugar in this banana bread recipe?

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.

Why did my banana bread sink in the middle?

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. Make sure to use a 9x5 loaf pan (1.25 pounds) and not a 1 pound loaf pan. They look very similar but a 1 pound pan can overflow or lead to a sunken center!

Do I need to make this banana bread with chocolate chips?

If you just want plain banana bread, you can leave out the chocolate chips. Alternatively, you can add nuts instead.

MOIST Chocolate Chip Banana Bread

Ingredients

Chocolate Chip Banana Bread

1/2 cup (112g) unsalted butter, melted
1/2 cup (100g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas)
2 large eggs
1 tsp vanilla extract
1/2 cup (120g) whole milk Greek yogurt
1 tsp baking soda
1/2 tsp kosher salt
1 1/3 cups (180g) all-purpose flour
3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top

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Instructions

Chocolate Chip Banana Bread

Preheat your oven to 325F and grease and line a 9×5 (or 1.25 lb) loaf pan with parchment paper.
In a large bowl, vigorously whisk together the butter, brown sugar, and sugar until you reach a paste-like consistency, about 1 minute. Then mix in the mashed banana (make sure to measure it to exactly 1 1/2 cups), followed by the eggs, vanilla, and yogurt.
Add the baking soda and salt and whisk until evenly blended. Switch to a spatula and fold in the flour. Halfway through, add the chocolate chips and fold to fully bring the batter together.
Pour into the prepared pan and top with a handful of extra chocolate chips. Bake for 1 hour to 1 hour and 15 minutes or until the top is golden and a toothpick inserted comes out clean with a few moist crumbs.
Let it cool until it’s just barely warm, about 1 hour, then lift out, slice, and enjoy!

Equipment

9×5 Loaf Pan

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Loaf Cake Container

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Mixing Bowls

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Notes

GLUTEN FREE: Use a cup for cup gluten-free baking flour and add an extra 5 to 10 minutes to the bake time.

Category: Bread
Method: Baked
Cuisine: American