Banana Chocolate Chip Loaf

Banana Chocolate Chip Loaf

Very ripe bananas flavor and moisten this compact loaf, while a measured amount of yogurt keeps the crumb tender without making the center gummy. Mini chocolate chips distribute more evenly than large chips and reduce heavy pockets in each slice.

Details

• Yield: one 8 1/2-by-4 1/2-inch loaf; 10 slices
• Prep: 15 minutes
• Bake: 50–60 minutes
• Equipment: metal loaf pan, parchment, bowls, whisk, spatula, rack, instant-read thermometer

Ingredients

• 1 1/2 cups (180 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 3 medium very ripe bananas, peeled (about 340 grams)
• 1/2 cup (100 grams) packed light brown sugar
• 1 large egg
• 1/3 cup (80 grams) plain Greek yogurt
• 1/4 cup (60 milliliters) neutral oil
• 1 teaspoon vanilla extract
• 1/2 cup (85 grams) mini semisweet chocolate chips

Method

1. Heat the oven to 350°F. Lightly grease the pan and line its long sides and bottom with parchment.
2. Whisk flour, baking soda, salt, and cinnamon. In a second bowl, mash bananas until only pea-size pieces remain. Whisk in brown sugar, egg, yogurt, oil, and vanilla.
3. Fold the dry mixture into the banana mixture just until a few flour streaks remain. Fold in the chips and stop when the flour disappears. Scrape into the pan and level the top.
4. Bake 50–60 minutes. Tent loosely with foil if the top darkens after 40 minutes. The loaf is done when a tester has no wet batter and the center reaches 200–205°F.
5. Cool in the pan 15 minutes. Lift onto a rack and cool completely, about 2 hours, before cutting 10 slices.

Ingredient functions and cues

Flour and egg build the crumb; baking soda reacts with the yogurt and banana acidity to lift it. Oil stays fluid when cool and helps tenderness. Banana adds moisture and sweetness but can weigh down the loaf, so use the stated peeled weight. Brown-speckled fruit should mash readily and smell strongly of banana.

Mixing ends as soon as the flour vanishes. A smooth, heavily beaten batter can bake up rubbery or tunneled. The top should be deeply golden with a central crack. Melted chocolate on a tester is not raw batter, so confirm doneness in a chip-free spot and with temperature.

Troubleshooting and substitutions

A sunken, sticky center indicates underbaking, an oversized banana measure, or slicing while warm. If the edges finish first, verify the pan dimensions; a 9-by-5-inch pan makes a shallower loaf and may finish earlier. Full-size chips can replace mini chips by weight. Sour cream can replace Greek yogurt measure for measure. Melted butter may replace oil, but the chilled crumb will feel firmer. Whole-wheat flour is not a direct one-for-one substitution without adjusting liquid.

Storage

Cool fully before wrapping. Keep at room temperature up to 2 days, or refrigerate up to 5 days. Freeze individual slices airtight for up to 2 months. Thaw in the refrigerator or at room temperature; reheat only the portion being served.