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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.
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Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
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.