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Chocolate Chip Banana Bread | Soha in the Kitchen

Chocolate Chip Banana Bread

Enjoy your morning tea or coffee with a slice of banana bread. Buttery banana bread is fluffy, soft, moist and smells amazing while baking! Every bite is pure heaven — everyone you serve it to will have a hard time stopping at just one slice.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 people

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch ground cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter room temperature
  • 2 tbsp plain yoghurt
  • 2 eggs large
  • 3 ripe bananas mashed about 1 1/2 cups
  • 1 cups semi-sweet chocolate chips
  • 1 tsp vanilla
  • 1/4 tsp banana essence

Instructions
 

  • Preheat oven to 350F. Butter and flour a 9 x 5inch loaf pan.
  • Mash your very ripe bananas in a small bowl and mix with the 2 tablespoons of yoghurt. Set aside.
  • Sift dry ingredients into a medium-sized bowl. Whisk and set aside.
  • Cream butter and sugar together in a stand mixer until light and fluffy.
  • Add eggs one at a time. Let each egg incorporate before adding the next. Add vanilla and banana essence.
  • Mix in mashed bananas and yoghurt. Mix until fully incorporated.
  • Add the sifted dry ingredients and beat until combined.
  • Fold in the chocolate chips.
  • Pour into the prepared pan. Sprinkle some chocolate chip on top.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Notes

The banana bread will keep for about 1 week in the fridge once it’s wrapped in plastic wrap or aluminium foil or 2 days at room temperature.