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Looking for the best chocolate chip banana bread? This easy, one-bowl recipe yields a soft, tender loaf loaded with chocolate and rich brown butter.

Chocolate Chip Banana Bread: The Ultimate Easy Recipe

A soft, moist, and easy one-bowl banana bread made with brown butter, a hint of coffee, and an abundance of chocolate for a beautifully balanced, bakery-quality flavor.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter cubed (113g)
  • 2 tbsp vegetable oil (25g)
  • 3/4 cup light brown sugar packed (150g)
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 tsp instant coffee mixed with 1 tsp hot water
  • 4 extra ripe bananas mashed (about 440g)
  • 1/2 cup Greek yogurt or sour cream (120g)
Dry Ingredients
  • 1 3/4 cups all-purpose flour (227g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips semi-sweet or dark (300g)

Method
 

  1. Pre-heat oven to 340F and line an 8.5 x 4.5 or 9 x 4 light-colored loaf pan with parchment paper.
  2. Add the cubed butter to a saucepan. Place on medium-low heat, and cook and stir for ~5-8 minutes until the butter has browned. It will melt first, then become bubbly and foamy before you see amber-brown specks on the bottom and smell a lovely caramel scent. Be sure not to overcook, as it can burn quickly.
  3. Add the warm brown butter to a large mixing bowl. Add the vegetable oil and brown sugar, and whisk for 1-2 minutes. If the mixture feels too hot, wait 5 minutes before proceeding so you do not scramble the eggs.
  4. Add the eggs, vanilla, and instant coffee dissolved in hot water. Whisk for 1-2 minutes until the mixture becomes smooth and lighter in color.
  5. Add the mashed bananas and Greek yogurt, and whisk gently until perfectly combined.
  6. Sift in the flour, baking powder, baking soda, and salt. Switch to a rubber spatula and gently fold the dry ingredients until no lumps or streaks of flour remain.
  7. Lastly, fold in the chocolate chips, taking care not to overmix.
  8. Pour the generous amount of batter into the prepared loaf pan. If your pan is slightly small and you are worried it will overflow, remove a 1/2 cup of batter and bake it separately as a muffin. Optionally, sprinkle extra chocolate chips on top.
  9. Bake for 65 to 75 minutes until a skewer or toothpick inserted into the exact middle comes out with moist crumbs but absolutely no wet batter.
  10. Remove from the oven and let the banana bread rest in the loaf pan until it fully cools down at room temperature. Once entirely cooled, remove from the pan, slice, and serve.

Notes

Always measure your flour with a digital scale (227g) to prevent a dense crumb. Using a light-colored loaf pan prevents the crust from burning before the center bakes.