This Chocolate Chip Banana Bread is the kind of treat that’ll make you go bananas, pun absolutely intended! I know we all cringe at the word “moist” (seriously y’all, why does it sound so weird?), but trust me, if there’s one word that can describe this chocolate chip banana bread, it’s moist with a capital M.
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Remember when we all turned into banana bread experts during lockdown? I swear, there wasn’t a single day without a loaf sittin’ pretty on my counter. I ate so much of it that it started to get, well, kinda boring. But one day, I thought, “huh… How can I switch things up?” and then I was like, duh, chocolate chips! They reignited my love for banana bread, and now I can’t bake a loaf without ’em. Some might say I go a bit overboard with the chocolate chips, but my daughter, my husband, and I think it’s just the right amount. Don’t just take my word for it honey, grab a bowl, a loaf pan, and give this chocolate chip banana bread recipe a try!
The Lowdown on Chocolate Chip Banana Bread
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian, everybody can enjoy the banana goodness!
Key Flavor: Sweet mix of ripe bananas and melty chocolate chips
Skill Level: As easy as pie! If you can mash a banana, you’ve got this
One Bowl Mixin’
This recipe keeps it simple y’all. Everything comes together in just one bowl, so you ain’t gotta worry about a mountain of dishes. Less cleanup means more time to enjoy that sweet, sweet bread!
Food Waste Fighter
Got those bananas turning brown on your counter? Don’t toss ’em! This recipe is perfect for using up overripe bananas that might otherwise go to waste. Every banana gets a second chance at glory.
Kid-Approved
This easy chocolate chip banana bread is an absolute HIT with the little ones. My daughter can’t get enough of it, and it’s a sneaky way to get some fruit into her diet without her even noticing.
Ingredients you’ll need to make Chocolate Chip Banana Bread
- Flour: The backbone of any good banana bread.
- Baking Soda & Salt: Baking soda gives your bread that perfect lift, and salt balances out all the sweetness.
- Butter: You could use a good quality margarine but let’s be real y’all, butter makes it better.
- Brown Sugar: Gives a deep, warm sweetness.
- Eggs: Eggs add moisture and structure. They’re a must!
- Sour Cream: This is what takes your chocolate chip banana bread from good to unforgettable. It adds a tangy richness that you can’t fake.
- Vanilla Extract: Just a splash to bring out all the flavors.
- 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. The ethylene gas will do its magic, or you can microwave fork-pierced bananas in 30-second bursts until softened.
- Semi Sweet Chocolate Chips: How many? That’s up to you boo! I say the more, the better, but you can go light if you want. There’s no wrong amount of chocolate here.
How to make Chocolate Chip Banana Bread
What to serve with this easy chocolate chip banana bread
- Ice Cream Dream: A warm slice with a scoop of vanilla ice cream, coffee or some mocha fudge swirl ice cream is bomb dot com.
- Hot Chocolate Bliss: Pair your banana bread with rich, creamy French hot chocolate or a warm cup of white hot cocoa (if you’ve never had it before, I’m sure you’ll love it!).
- Chocolate Ganache Drizzle: Ain’t nothing like a drizzle of homemade chocolate ganache over a slice of this moist banana chocolate chip loaf.
- Fruity Vibes: Brighten things up with a drizzle of strawberry sauce, or a spoonful of cranberry sauce. Both are lip-smacking good y’all!
Recipe Substitutions
- Chocolate Chips: I use semi-sweet, but you can swap in milk chocolate, dark chocolate, or even white chocolate chips.
- Butter: This is for all my peanut lover boos! Try replacing half the butter with creamy peanut butter. You’ll thank me later.
- Sour Cream: Greek yogurt makes a great substitute for sour cream. You’ll still get a super moist chocolate chip banana bread.
- Brown Sugar: If you’re out of dark brown sugar, light brown sugar works just fine. You can also mix in a bit of molasses with regular sugar to get that deep, rich flavor.
Recipe Variations and Additions
- Fruit Toppings: Slice a banana lengthwise and lay it on top of the batter before baking. It’ll caramelize and make your loaf look straight-up bakery worthy!
- Cinnamon Spice: If you thought this chocolate chip banana bread recipe couldn’t get any better, wait till you add a teaspoon (or two) of cinnamon to the batter. You’ll love the warm, cozy vibes!
- Nutty Crunch: Sprinkle some chopped walnuts, pecans, or almonds on top before baking to add some crunch and extra flavor.
- Honey Drizzle: Once your banana bread is out of the oven and slightly cooled, drizzle a bit of honey over the top. This is my go-to for breakfast, boos.
Expert Tips and Tricks for making the best chocolate chip banana bread recipe
- 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: Overmixing can make your banana bread dense and chewy. You want it soft and tender, so keep it gentle boo!
- 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 before you start mixing. It makes everything blend together better.
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.
Frequently asked questions
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!
Dry banana bread could be from overbaking or using too much flour. Make sure you’re scooping and leveling your flour properly, and check your bread for doneness a few minutes before the timer goes off to avoid overbaking
Besides being sweet, chocolatey, and ridiculously easy to make, this Chocolate Chip Banana Bread is just plain delicious. 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!
More Bread Recipes
- Cinnamon Roll Monkey Bread
- Best Banana Bread Recipe
- Hummingbird Bread
- Zucchini Bread
- Chocolate Chip Zucchini Bread
Chocolate Chip Banana Bread
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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.
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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!