If you have kids at home, there is probably not enough snacks at home. Somehow, snacks disappear much faster than anything else in the kitchen!
I try to keep a few homemade snacks stocked whenever I can. Homemade food gives a little more control over what goes into it. And when the kids are hungry between meals, having something already baked makes those busy weekdays just a little easier.
This easy banana bread has become one of those recipes I make again and again. It is soft, moist, naturally sweet from overripe bananas, and dotted with little pockets of melted dark chocolate. The best part? You don’t need a mixer, fancy ingredients, or complicated techniques. Just a couple of bowls, a wooden spatula and a loaf pan.
I usually make two batches when I meal prep on the weekend because one loaf rarely makes it through the weekend! Between lunchboxes, after-school snacks and those “I’m hungry” moments, it disappears surprisingly quickly. I also usually skip the added sugar. When the bananas are really ripe, they bring plenty of natural sweetness. However, if your bananas aren’t quite as ripe or your family prefers a sweeter loaf, you can add the sugar listed in the recipe.
The dark chocolate chips are technically optional, but these mini treats make this banana bread extra special. I like adding a few on top along with some slivered almonds for a little crunch.
Slice it once it has cooled, pop the pieces into an airtight container, and you have a homemade snack ready whenever someone starts asking, “Is there anything to eat?”
Chocolate Chip Banana Bread
A soft and moist homemade banana bread made with overripe bananas, yogurt and dark chocolate chips. Skip the sugar when your bananas are naturally sweet enough
Ingredients
- 200 g plain flour (about 1⅓ cups)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup sugar, optional
- 2 medium eggs
- ¼ cup greek yogurt or plain yogurt
- 2 overripe bananas, mashed
- 50 g butter, melted and cooled
- 1 teaspoon vanilla extract
- ¼ cup dark chocolate chips
- Extra chocolate chips, for topping
- Slivered almonds, optional
Instructions
- Preheat oven to 190°C or 180°C fan-forced
- Line a loaf pan with baking paper.
- Sift flour, baking powder and baking soda into a bowl. Add sugar if using and mix.
- In another bowl, whisk eggs. Add yogurt and mashed bananas and mix well. Add vanilla and cooled melted butter and combine.
- Add the wet ingredients to the dry ingredients. Gently fold together with a wooden spatula until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Sprinkle with extra chocolate chips and slivered almonds, if using.
- Bake at 180°C for 45–50 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Cool before slicing.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 49mgSodium: 252mgCarbohydrates: 38gFiber: 2gSugar: 19gProtein: 4g
Try this Banana Bread!
This banana bread is exactly the kind of recipe I love having in my kitchen—simple, forgiving and genuinely useful for busy family life.
When I see those overripe bananas sitting on the counter, I know they’re not going to waste. They are about to become a warm loaf of banana bread that fills the kitchen with the most comforting smell.
If you make this recipe, I’d love to know—do you add sugar to your banana bread, or do you rely entirely on the sweetness of ripe bananas?
Share your version in the comments and tag @platefullofyumm on Instagram so I can see your banana bread creations.
