Super Moist Chocolate Chip Banana Bread (Greek Yogurt + Mini Chips)

ByAchraf

This version is the “ultra-soft, bakery-moist” style chocolate chip banana bread made with melted butter and Greek yogurt for that lush texture, plus mini chocolate chips so every bite is loaded.

Super Moist Chocolate Chip Banana Bread
Super Moist Chocolate Chip Banana Bread (Greek Yogurt + Mini Chips) 2

Why This Recipe Turns Out So Moist

  • Melted butter hydrates the flour fast = smoother crumb
  • Greek yogurt (or sour cream) adds moisture + structure (no runny batter)
  • Measured mashed banana prevents the “banana pudding” texture
  • Lower bake temp (325°F) helps it bake evenly without drying out

Ingredients (1 Loaf)

  • 1 1/2 cups (380g) ripe mashed banana (about 3–4 medium), measured
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (130g) 2% Greek yogurt (or sour cream)
  • 1 1/3 cups (180g) all-purpose flour (or 1:1 gluten-free flour)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (140g) mini chocolate chips + extra for topping

Instructions (Step-by-Step)

  1. Preheat oven to 325°F (163°C). Grease and line a 9×5 loaf pan with parchment.
  2. Dry bowl: Whisk flour, baking soda, and salt. Set aside.
  3. Sugar + butter: Whisk melted butter with both sugars until thick and paste-like (1–2 minutes).
  4. Add wet: Mix in mashed banana, then eggs, Greek yogurt, and vanilla.
  5. Combine: Fold in dry ingredients just until combined.
  6. Add chips: Fold in chocolate chips.
  7. Bake: Pour into pan, top with extra chips, bake 60–75 minutes.
    Toothpick should come out with a few moist crumbs (not wet batter).
  8. Cool: Cool completely before lifting out and slicing.

Pro Tips (So It Never Sinks or Dries Out)

  • Measure mashed bananas (1 1/2 cups). Too much banana = heavy center/sinking.
  • Scoop-and-level flour (spoon flour into the cup, level off). Too much flour = dry loaf.
  • Mix by hand once flour goes in to avoid overmixing (overmix = dense + sunken middle).
  • Use the right pan: a true 9×5 loaf pan (not a smaller 1-lb pan).

Ripen Bananas Fast (3 Options)

  • Paper bag overnight: place separated bananas in a brown paper bag.
  • Oven method: 15–20 min at 300°F, until peels turn fully brown (cool before using).
  • Microwave: poke with a fork and heat 30–60 sec (quick fix).

FAQs

Can I make it gluten-free?
Yes use a 1:1 gluten-free baking flour (Bob’s Red Mill 1-to-1 or King Arthur Measure-for-Measure).

Can I use plain yogurt instead of Greek yogurt?
Yes, use plain unsweetened yogurt (Greek yogurt is best for thickness).

Can I reduce the sugar?
You can, but sugar affects moisture. For a swap, coconut sugar works better than cutting the amount.

Why did it sink in the middle?
Most common causes: overmixing, too much banana, or pan too small.