Banana Chocolate Chip Loaf Recipe

Preheat oven to 350°F (175°C). Position a rack in the center. Lightly grease a 9x5-inch loaf pan with butter or nonstick spray, then line with a strip of parchment paper if desired so two opposite sides extend over the pan for easy lifting.

Peel and mash the ripe bananas in a large mixing bowl until mostly smooth with a few small lumps remaining (about 1 cup mashed).

Add the melted, cooled butter to the mashed bananas and stir to combine. Whisk in the eggs, vanilla extract, and Greek yogurt (or sour cream) until the mixture is homogeneous.

In a separate bowl, sift (or whisk) together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly distributed and free of lumps.

Make a well in the center of the dry ingredients and pour the wet banana mixture into it. Stir gently with a rubber spatula or wooden spoon until just combined; do not overmix. The batter should be thick and slightly lumpy.

Fold in 3/4 cup of the dark chocolate chips until evenly distributed. Reserve the remaining 1/4 cup for sprinkling on top.

Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips over the top and, if using, sprinkle the coarse sugar for a little shine and crunch.

Bake in the preheated oven for 50–65 minutes. Start checking at 50 minutes: the loaf is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the top springs back lightly when touched. If the top browns too quickly, tent loosely with aluminum foil for the last 10–15 minutes.

Remove the loaf from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a knife around the edges to loosen, then use the parchment overhang to lift the loaf out onto the rack to cool another 30–45 minutes before slicing. Cooling helps set the crumb and prevents gummy texture.

Slice and serve at room temperature. Store any leftovers wrapped tightly at room temperature for up to 2 days or refrigerated up to 5 days; warm gently before serving if chilled.