Chocolate-Chip Banana Bread Recipe (2024)

I've made this as described. I've made it with substitutions. We've eaten it for breakfast. We've eaten it for dessert. No matter how I make it or when we eat it, it's heavenly. For us, it's been the Official Quick Bread of the Pandemic. We've taken to buying bananas in big bunches. We mean to eat them on our cereal, we really do. But after a few days, they start to turn, and we say, "Gosh, would you look at that? Our bananas are turning." And we turn the oven to 350...

Made this today and subbed buttermilk for the yogurt because...staying home obviously due to social distancing! I also had to use Cake Flour for the same reason...The Banana Bread was so fabulous!!!! I highly recommend making it and even using the same substitutions! (I usually don't like when reviewers change ingredients in the recipe, but I guess we all have to learn to roll with the cards we have been dealt)

According to King Arthur, the internal temperature of banana bread should be 200-205 degrees F. Why guess?

Do yourself a favor and add a tablespoon of rum! Because when social distancing, why not?

For those of you with too much batter - or overflowing batter - the amount of bananas could be the reason why. A medium banana is 7–8 inches and weighs 118 grams. If you multiply 118 grams by 4 you will know that you need 472 grams of bananas (peeled) for this best banana bread ever. Also, check your oven temp with a thermometer and adjust accordingly.I made the extraordinary chocolate chocolate chip version, no nuts. The best banana bread I’ve ever tasted!

I made muffins with this recipe. Did not add Choc Chips. Did add 1 tsp of baking powder. Filled to the top of the muffin tin and got nice rounded muffins! Bake each pan for 15 min.

I made this yesterday and made some substitutions to make it Vegan (my daughter is allergic to Dairy and Eggs). I wanted to share with you all because it turned out AMAZING! First I swapped the Butter for Miyokos Organic Vegan Butter. I swapped the Yogurt for Kite Hill Plain Dairy Free Yogurt. I used 2Tbs of Ground Flax Seed mixed with 6Tbs of warm water to substitute the eggs. Finally, I used Enjoy Life Mini Chocolate Chips. The texture was perfect and no one would be able to tell it was Vegan!

Made this and took 10 minutes before end time. It was burned around the edges but the yogurt saves the inside. I would check this at the 50 minute mark.

I just made this today and it was delicious but I made a few adjustments. - only used 1/2 cup coconut sugar (there’s enough sweetness from the bananas and choc chips to make up the difference) - used 1/2 cup all purpose and 1/2 cup whole wheat pastry flour which added to the moistness - my bread almost burned so watch this closely, I would have taken it out 10min earlier Overall delicious and moist my 2yr old and I devoured it!

I should have listened to another baker whose pan overflowed. Although mine didn’t spill onto the oven floor the batter is hanging over the sides of the pan as I write this. I used the recommended size pan and followed directions with no modifications. Perhaps a note should be added to only fill the prepared pan 3/4 full would be helpful.

Great recipe! I substituted in whole wheat flour instead of the all purpose and it came out perfectly. I used a little less brown sugar than one cup. Cooked for 50ish minutes and then covered it with foil for the last 15. Delish!!!

This recipe is extraordinarily good. The yogurt gives it a moist, tender crumb. I made two changes: 1) King Arthur gluten free flour and 2) cut down the sugar to 1/2 cup dark brown sugar. The gluten free flour mix is indistinguishable (for me) to regular AP flour in this recipe.

Reduced sugar by half, used cake flour, toasted walnuts. My 2.5 yr old mashed the bananas, ground the nuts with our old fashioned grinder, and dumped everything in the mixer. I only filled the pan loaf 2/3 full and put spillover in ramekins. Love how crunchy the raw sugar makes the top. An afternoon in quarantine extremely well spent!

Although it wasn't quite what I expected initially (very sweet and not so cake-like), I changed my rating from 4 to 5 stars a day later because my goodness does it taste good. I think waiting one day really helps to bring out all the flavours. I also added half a cup of grated coconut which makes it taste even more delicious imo, highly recommended!

Made it with the cocoa powder substitution suggested in the Tip and it was the moistest, bestest version of banana bread I have ever tasted! Cooking time was the full 75 minutes using a 9x5 loaf pan. In these flour challenged times, all I had was bread flour. So I used a Nigella-inspired idea and substituted a tablespoon of cornstarch per cup of flour (she does this in her Victoria sponge). The cornstarch reduces the protein a bit and makes for a lighter, more tender crumb.

Took about 22 minutes in a large 6 muffin pan. I did the chocolate-chocolate suggestion and I’m looking forward to letting more bananas sit on the counter so I can make these again

I forgot to add sugar! I had added 2 tsp of vanilla sugar instead of extract and I used 100g dark chocolate & 130g chopped pecans. The sweetness of the very ripe bananas saved me from forgetting to add sugar. It was really tasty and we all actually preferred that it wasn’t very sweet.

There are two banana bread camps. 'Banana bread should be healthy for breakfast' and 'Banana bread should be maximally delicious' and this recipe falls squarely in the second camp. Absolutely adore it, it's a go too for when I've got too many bananas on my counter :D

470 grams banana

Wow! Made as written, except I used Bob’s Red Mill 1 for 1 GF flour. Worked perfectly! Moist and flavorful!

I baked this and then ran out of the house to catch an appointment before it could cool down enough to taste. But the others at home have told me there probably won’t be any left for me to try by the time I’m home! I doubled the batch and made a loaf with chocolate chunks and one without. I’m told both are amazing. I just wish the recipe had included the grams for the bananas because that part took some figuring out. I live in a country where bananas are pretty tiny

Went for the double chocolate option, with walnuts instead of pecans. Tasty but far too sweet and a touch too moist (even though was definitely properly baked). Going to try reducing the yoghurt a touch and the sugar a lot. Otherwise a great recipe, moist but didn't feel heavy. Good flavour, and achieved my aim of getting my 4 year old to start eating bananas again after suddenly deciding he hates them a few months ago.

Made muffins! Used 1 cup whole wheat pastry flour, 1 cup ap flour. Had 3 large bananas and it was plenty. I also use vanilla paste, it’s a game changer. Baked for 18 mins and came out perfect. Really scrumptious and moist. Will deff make again

This is a family favorite I've made a dozen times. Offering some suggestions here but really the recipe is great as is. Some tweaks I do: 1) I use a 70%/30% split of flour/whole wheat flour, gives it some depth 2) cut sugar by at least a quarter or so 3) use half- light/half dark brown sugar. 4) Definitely cover w/ the turbinado sugar 5) cover with foil last 20 minutes or so to prevent over-browning. Enjoy!

I am really surprised by the love for this recipe! I made it for the first time yesterday and the texture is very stodgy. The baking on this was hard to get right. The exterior was nearly burnt while the middle was still very wobbly. I think the high sugar content made the exterior burn, the high banana count made the texture odd, and the lack of spices made it bland.

Made this today for the first time. I prefer to use metric measurements as they are more precise. As I was weighing the sugar and approaching 175 grams, I thought - geesh that looks like a lot of sugar! I checked the recipe and saw that the Imperial/US equivalent was 1 cup which is a lot less than 255 gms. My guess is that the recipe was supposed to read as 255 ml which is a bit more than 1 cup; or, the weight metric equivalent is incorrect. All that said, turned out very well. Delicious.

Addendum - I meant 220 gms of sugar and not 255 gms.

Also maybe use light brown instead of dark brown sugar

Made these as muffins; baked for 20 minutes.Yielded 20 muffins. Weighed my peeled bananas per suggestion - three kinda large ones were perfect. Used mini chips, no cocoa or nuts but may try that next. Moist and yummy!

72 mins, covered with foil around 60