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.

This banana bread is so perfect that my in-laws complimented me about it. I have made all the variations and they are each miraculous in their own way. If you have it, sprinkle some turbinado sugar on top of the batter right before baking and enjoy the sugary crust.

Love this! I usually make it using a 9x13 pan (b/c I don't have a loaf pan) and just bake for 40-45 min. I didn't have any greek yogurt so I substituted 1/3 cup oat milk w/ 1 tsp of apple cider vinegar to make a "non-dairy buttercream" which worked great.

This banana bread is good, but it's not great. Although it's very moist, it's hard to get the bake right. It gets very dark before it's completely baked through. Also it needs some cinnamon! Next time I will add a teaspoon of cinnamon to the dry ingredients. And I will not skip sprinkling the loaf with course sugar before baking. I forgot to do that step and I think the bread needs it

I recently made this and it's delicious - lots of banana and chocolate flavor. I cut a quarter of it to freeze. I just had a banana chocolate chip cake from a restaurant and decided to do a taste test between the two. This NYT cooking recipe is much more tasty and moist. A real keeper!

I just made this a second time. I think it needs to be cooked about 15’ longer than stated. But, my God, is it out-of-this-world delicious!

Great recipe, comes out perfectly! I’ve chopped some mini reese’s cups instead of the chocolate chips before and it was a great twist

Made this today and pulled it after an hour when the tester came out clean, compared to earlier when it came up battery. Let it cook, sliced - do'h! Uncooked center. I totally forgot Randy's helpful comment (internal temp 200-205ºF)next time ...

Phenomenal -- with a caveat. I weighed everything except bananas, as no weight given. Used buttermilk instead of yogurt. My bananas were large which led to a soupy batter. The batter filled the loaf pan to the top, so I pulled out an 8"×4" pan and made two loaves. The loose batter led to the chocolate chips sinking to the bottom, but no one cared. Incredibly moist and flavorful. The best banana bread I've ever made.

Remember to add shredded coconut.

Used Trader Joe's milk chocolate almond bar, cut up--1 3/4 c. It was delicious!

Did anyone else’s overflow the pan completely multiple times? I followed the recipe (including pan size) exactly! (Omitted the optional nuts.) Wondering what I might have done wrong. Flavor was great but had to stop everything mid-bake to clean up the burning overflow and throw a sheet pan under the loaf for the remainder of the bake.

went to 1/2 cup sugar based on other notes, subbed oil for butter bc that's what i had. delicious reward for a productive tuesday night

Again with the excessive sugar amounts. Honestly I’ve stopped using cane sugar and have started using coconut sugar with is much tastier than brown sugar.

- 175g brown sugar (not 220g) is plenty- I tried 180g of white flour and 71g of wheat and it worked out nicely. - In the past I’ve made it with five bananas and would recommend that too.

EXECELLENT. Moist and YUMMY!