Light, Moist Chocolate Chip Banana Bread

By Anna Clarke, cookbook author and test-kitchen chef

Healthier Chocolate Chip Banana Bread tastes like the real thing: warm banana, melting chocolate, and a tender crumb. I developed this lighter version after testing it 10 times with different flours and fat ratios to keep texture without the extra oil. The recipe uses mashed ripe bananas, Greek yogurt, and a touch of applesauce to replace most of the butter. I perfected the balance of sugar and chocolate so the loaf feels indulgent, not heavy. Read on for ingredient science, step-by-step instructions, and pro tips so your loaf bakes reliably every time.

If you want a playful twist, consider my idea that turns slices into rolls like these banana bread cinnamon rolls for a weekend treat.

Why This Recipe Works

Bananas add moisture and sweetness while reducing added sugar needs. Their enzymes also tenderize the crumb.
Greek yogurt supplies acidity and fat that keeps the loaf tender without adding large amounts of oil.
A small amount of applesauce replaces some fat and boosts moisture without thinning the batter.
Using whole-wheat pastry flour (light whole wheat) balances nutrition and texture; you get more fiber with almost no grit.
Baking at a moderate temperature allows the interior to set before the crust browns, creating an even, moist crumb.

Ingredients Breakdown

250 g (2 cups) whole-wheat pastry flour — structure. Substitution impact: if you use dense whole-wheat flour, the loaf will be heavier; use 240 g (2 cups) all-purpose instead for a lighter crumb.
1 tsp (5 g) baking soda and 1 tsp (4 g) baking powder — rise. Both are needed because the batter has acidic yogurt and mashed banana.
1/2 tsp (3 g) fine salt — flavor. Use Diamond Crystal kosher salt for the listed amount; if using Morton’s, halve the quantity.
60 g (1/3 cup) light brown sugar, packed — sweetness and moisture. Reducing sugar further will make the crumb drier and change browning.
2 large eggs — bind and give structure. For egg-free, see the FAQ for a flax option.
360 g (about 3 medium) very ripe bananas, mashed (1 1/2 cups) — primary sweetener and tenderizer. Overripe bananas yield more flavor.
120 g (1/2 cup) plain Greek yogurt (full-fat or 2%) — moisture and tang. Fat-free will yield a slightly drier crumb.
60 ml (1/4 cup) unsweetened applesauce — replaces some oil; keeps crumb soft.
30 ml (2 tbsp) neutral oil or melted butter — small fat to improve mouthfeel.
60 ml (1/4 cup) milk (dairy or unsweetened plant milk) — adjusts batter consistency.
1 tsp (5 ml) vanilla extract — flavor enhancer.
1 tsp ground cinnamon (optional) — warm spice note.
80 g (1/2 cup) dark chocolate chips or chopped dark chocolate — melty pockets of chocolate. Use 60–80 g for less chocolate.
Optional finishing: coarse sugar or a few extra chips to scatter on top.

Essential Equipment

9 x 5-inch (23 x 13 cm) loaf pan — the batter fills this size best; smaller pans may overflow.
Oven calibrated and preheated to 175°C (350°F). Use an oven thermometer if possible.
Mixing bowls: one large and one medium.
Rubber spatula and whisk.
Digital scale (recommended) — weighing dry ingredients yields consistent results. If you don’t have a scale, use leveled cups.
Cooling rack.
If you don’t own a loaf pan, you can bake in a 20 x 10 cm (8 x 4 in) pullman tin or divide into 12 muffin tins; reduce baking time (see Step 5).

Step-by-step Instructions

Prep Time: 15 minutes | Cook Time: 50 minutes | Inactive Time: None | Total Time: 1 hour 5 minutes | Servings: 10 (1 slice each)

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F) and position a rack in the center. Grease the 9 x 5-inch loaf pan and line with parchment paper, leaving a 2 cm (3/4 in) overhang to lift the loaf out easily. This ensures clean release and even browning.

Step 2: Mix the dry ingredients

Whisk together 250 g (2 cups) whole-wheat pastry flour, 1 tsp (5 g) baking soda, 1 tsp (4 g) baking powder, 1/2 tsp (3 g) salt, and 1 tsp ground cinnamon in a medium bowl. Sifting is optional; whisking removes lumps and distributes rising agents evenly. Set aside.

Step 3: Combine wet ingredients

In a large bowl, whisk 2 large eggs with 60 g (1/3 cup) light brown sugar until slightly pale, about 30–45 seconds. Stir in 360 g (1 1/2 cups) mashed bananas, 120 g (1/2 cup) Greek yogurt, 60 ml (1/4 cup) applesauce, 30 ml (2 tbsp) oil, 60 ml (1/4 cup) milk, and 1 tsp (5 ml) vanilla until smooth. This takes about 30 seconds; the batter should be glossy.

Step 4: Fold and add chocolate

Add the dry ingredients to the wet in two additions, folding gently with a rubber spatula until just combined, about 10–15 folds. Fold in 80 g (1/2 cup) dark chocolate chips. Do not overmix — stop as soon as no dry flour streaks remain. Overmixing will toughen the loaf.

Step 5: Bake and test for doneness

Spoon batter into the prepared pan and smooth the top. Scatter a few extra chips on top if you like. Bake for 45–55 minutes, rotating the pan halfway if your oven heats unevenly. Start checking at 45 minutes: the loaf is done when the top is golden and a skewer inserted into the center comes out with a few moist crumbs or when an instant-read thermometer reads 96°C (205°F). For muffins, bake 18–22 minutes.

Step 6: Cool, unmold, and rest

Let the loaf cool in the pan on a rack for 10 minutes, then lift it out using the parchment overhang and cool completely on the rack for 1 hour before slicing. Cooling lets the crumb finish setting and prevents a gummy texture. Slice with a serrated knife for clean cuts.

Expert Tips & Pro Techniques

Measure flour by weight, not scooping. Scooping compacts flour and makes the loaf dry. Use 250 g for best texture.
Common mistake: overripe bananas that are overly watery. If your bananas seem wet, drain excess liquid or reduce milk by 1 tbsp (15 ml).
Make-ahead: Bake the loaf, cool completely, wrap tightly in plastic, and refrigerate for up to 4 days; slice as needed. You can also freeze whole or sliced portions for up to 3 months (see Storage).
Professional trick adapted for home: warm the banana mash in a saucepan for 1 minute to concentrate flavor, then cool before mixing — this intensifies banana notes without extra sugar.
To avoid sunken centers, do not open the oven in the first 30 minutes of baking; also ensure baking soda/powder are fresh.
For a bakery-style top crust, bake at 190°C (375°F) for the first 10 minutes, then reduce to 175°C (350°F) for the remaining time — this sets the crust quickly and locks moisture inside.

Storage & Reheating

Refrigerator: Wrap the cooled loaf tightly in plastic wrap or place in an airtight container. Keeps 3–4 days.
Freezer: Slice or freeze whole. Wrap in plastic, then foil, and store in a freezer bag for up to 3 months. To thaw, move to the refrigerator overnight or leave at room temperature for 1–2 hours.
Reheating: Reheat single slices in a 175°C (350°F) oven for 8–10 minutes or in a toaster oven until warm. Avoid microwaving for long periods — it makes the crumb gummy. For a quick warm slice, microwave 10–12 seconds, then finish in a hot skillet or oven for crisp edges.

Variations & Substitutions

Gluten-Free Version: Replace 250 g flour with 250 g (about 2 cups) certified 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if the blend lacks it. Baking time may increase 3–5 minutes.
Oil-Free Version: Omit the 30 ml (2 tbsp) oil and increase applesauce to 120 ml (1/2 cup). The crumb will be slightly denser. For a recipe with no oil at all, see an example in our resources (Conclusion).
Extra Chocolate: Double the chocolate to 160 g (1 cup) and fold gently. The loaf will be sweeter and heavier; reduce brown sugar to 40 g (2 1/2 tbsp) to balance.
Muffin Option: Pour batter into 12 muffin cups and bake 18–22 minutes at 175°C (350°F). Yields portable snacks and shortens bake time.
Banana-Nut: Add 80 g (1/2 cup) chopped toasted walnuts or pecans; fold in with the chocolate chips. Toasting nuts for 5–7 minutes at 175°C (350°F) deepens flavor.

Serving Suggestions & Pairings

For breakfast: Serve a warm slice with a spoonful of Greek yogurt and fresh berries. Pair with black coffee or a latte.
Snack plate: Serve slices with nut butter and apple slices for an afternoon boost.
Dessert upgrade: Toast a slice and top with a scoop of vanilla ice cream and a drizzle of melted chocolate; a small scoop heightens the indulgence. For more baking ideas, try our chocolate banana cake.
Smoothie pairing: Blend leftover banana pieces into a smoothie bowl and top with granola for a coordinated breakfast using the same flavors — see our chocolate banana smoothie bowl for inspiration.

Additionally, if you prefer handheld treats, you can turn the batter into baked donut cups — instructions adapted from banana bread donuts.

Nutrition Information

Per serving: Serving size: 1 slice (recipe makes 10 slices)

Calories: 225 kcal
Total Fat: 9 g
Saturated Fat: 3.5 g
Cholesterol: 55 mg
Sodium: 160 mg
Total Carbohydrates: 33 g
Dietary Fiber: 3 g
Sugars: 18 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my banana bread turn out dry?
A: Most often you overmeasured flour or overbaked. Use a scale for flour and start checking for doneness at the earlier time listed. Also avoid overmixing the batter.

Q: Can I make this without eggs?
A: Yes. Replace each egg with 1 tbsp ground flaxseed mixed with 3 tbsp warm water and rested 5 minutes (per egg). The crumb will be slightly denser and moister.

Q: Can I double this recipe?
A: Yes. Use two 9 x 5-inch loaf pans or one large pan. If you double and bake in two pans, bake time is similar. If using a single larger pan, expect 5–15 minutes more baking time and test with a skewer.

Q: Can I prepare this the night before?
A: You can mix the batter and refrigerate it, covered, for up to 12 hours before baking. Remove from fridge 30 minutes before baking to take off chill. Baking time may increase slightly.

Q: How long does this keep in the fridge?
A: Wrapped tightly, the loaf keeps 3–4 days refrigerated. For best texture, slice as needed and toast or warm slices before serving.

Q: Can I halve the sugar more?
A: You can reduce brown sugar to 40 g (2 1/2 tbsp) for less sweetness. Expect less browning and a slightly less tender crumb.

Q: My loaf sank in the middle. What happened?
A: Likely causes are underbaking, too much leavening, or opening the oven too early. Check the oven temperature and ensure baking soda/powder are fresh.

Conclusion

If you want an ultra-moist, classic-style loaf to compare techniques, try the detailed recipe at Butternut Bakery’s moist chocolate chip banana bread for another take on texture. For an oil-free approach that still tastes great, see Chocolate Covered Katie’s healthy banana bread – no oil required for a helpful reference and inspiration.

Enjoy baking. Small changes make a big difference in the final loaf.