Y’all my Chocolate Chip Banana Bread is the kind of treat that’ll make you go bananas, pun obviously intended boos! I know we all cringe at the word “moist”, but trust me, if there’s one word that can describe this chocolate chip banana bread, it’s moist with a capital M. Once you finally get that warm, golden loaf out of the oven, you’ll be fighting the urge to devour it all in one sitting. Been there boos!
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Ingredient Notes
- Brown Sugar: Light or dark is fine. Or make your own with granulated sugar and molasses.
- Sour Cream: Or Plain Greek yogurt
- Bananas: I’m talkin’ super ripe, almost-black bananas, the kind that make you wonder if they’re still good (they are!). If you only have golden yellow ones, speed up the process by popping them in a paper bag or an airtight container with an avocado, orange, or apple for a day or so. Or you can microwave fork-pierced bananas in 30-second bursts until softened.
- Semi Sweet Chocolate Chips: Or milk chocolate, dark chocolate, or even white chocolate chips.
How to make Chocolate Chip Banana Bread
Step 1: Cream the butter and sugar together on medium speed until light and fluffy in the bowl of a stand mixer. Add the sour cream and vanilla extract until combined, then slowly add in the dry ingredients (flour, baking soda, and salt).
Step 2: Mix until just combined. Then, add the bananas.
Step 3: Add in the chocolate chips. Scrape down the sides and beat on low speed for another 30 seconds to a minute. Pour the batter into a loaf pan and smooth the top with an offset spatula.
Step 4: Bake for about 1 hour and check with a toothpick or skewer in the center for doneness. Allow the bread to cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
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Chocolate Chip Banana Bread Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup unsalted butter room temperature
- 1 cup dark brown sugar tightly packed
- 2 large eggs
- 1/2 cup sour cream
- 1 tbsp pure vanilla extract
- 12 oz very ripe peeled bananas This is about 1 1/2 cups or around 3 large bananas
- 1 cup semi sweet chocolate chips plus more for the top
Instructions
- Position a rack in the center of the oven and preheat the oven to 350 F. Spray a 9×5 inch loaf pan with cooking spray and line in a parchment paper, leaving a 2-inch overhang on the long sides. Spray with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside these dry ingredients.
- In the bowl of a stand mixer with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Reduce the mixer to low and add the eggs, one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
- Add the sour cream and vanilla all at once and beat on low until combined. Gradually add the dry ingredients and beat until just combined. Add the bananas a handful at a time and beat until broken into pieces and distributed evenly throughout the batter, about 1 minute. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds. Then add in the chocolate chips on low.
- Pour the batter into the prepared pan and use an offset spatula to smooth the top. Add additional chocolate chips to the top. Set the loaf pan on a sheet pan and bake for 60 to 65 minutes, or until a skewer inserted into the center of the banana bread comes out with a few crumbs attached. Cool on a wire rack. Serve warm or at room temperature. The banana bread can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.
Notes
How to store Chocolate Chip Banana Bread
Once your banana bread has cooled completely, wrap it up tightly in plastic wrap or aluminum foil. You can also keep it in an airtight container or inside a ziploc bag, with a damp paper towel laid over the top of the loaf so it stays moist.How long will Chocolate Chip Banana Bread last?
Your banana bread will stay fresh at room temperature for about 2-3 days. If you keep it in the fridge it’ll last a bit longer, up to a week.Can I freeze banana bread with chocolate chips?
Absolutely! Wrap your banana bread tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It’ll stay fresh in the freezer for up to 3 months.Nutrition
Recipe Tips
- Scoop and Level Your Flour: When measuring your flour, scoop it into a measuring cup and level it off with a knife. Don’t pack it down! Too much flour will make your bread dense and dry.
- Don’t Overmix the Batter: It can make your bread dense and chewy.
- Mash Those Bananas How You Like: I usually mash my bananas until they’re nice and smooth, but if you want a lil’ more texture, leave some chunks in there.
- Room Temperature Ingredients: Let your butter, eggs, and sour cream come to room temp so they blend well.
Recipe help
Nope, the riper, the better! Even those bananas that are almost black are perfect for banana bread. The super-ripe ones have more sugar, which means more sweetness and moisture in your loaf.
Use the same batter and portion out evenly between 12 standard muffin tins. Bake at the same temperature but check after 20 minutes with a toothpick. If clean, pull them out and allow them to cool fully before packing for lunch!
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I made the Banana Bread with white chocolate chips. I didn’t have chocolate ones . It was mouthwatering delicious . I can’t say enough how much my family and I been enjoying your recipes Joycelyn. I love the stories behind them . It makes me smile . Thank you so much
Thanks for the recipe
You’re so welcome!
I brought this bread to work today and my coworkers could not stop talking about how good it was. And it was so easy to make! I will definitely be making it again.
Sounds so good! Would this recipe work for muffins?
It is a nice chocolate chip banana bread recipe.
Chocolate and banana is one of my favorite combos, and I can’t wait to make this bread!
I can seriously never get tired of banana bread. And this was so delicious. The sour cream made it so moist.
I’m getting so hungry just looking at this! Banana bread is great, but when you stuff it full of chocolate chips? Genius!
Love the addition of sour cream to this banana bread. It keeps it so much and yummy!