Chocolate Chip Banana Bread

5 from 7 votes

Chocolate Chip Banana Bread

This Chocolate Chip Banana Bread recipe is loaded with ripe bananas and melty chocolate with a moist tender crumb! Perfect for a snack or breakfast.

Prep Time23

Cook Time1

Total Time1 23

Course: Bread, Breakfast

Cuisine: American

Servings: loaf bread

Calories: 3248kcal

Author: Jocelyn Delk Adams

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

US Customary - Metric

Instructions

Position a rack in the center of the oven and preheat the oven to 350 F. Spray a 9x5 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

Make sure these bananas are incredibly ripe, spotted and almost black bananas.

How to ripen bananas quickly

Got golden yellow bananas on the counter and just counting down the days until you can make chocolate chip banana bread? Don’t blame you there! You can speed up the process by placing the bananas in a paper bag or even an airtight container with an avocado, orange, or apple for a day or so. The ethylene gas will help to speed up the process of ripening! You can also microwave fork-pierced bananas in 30 second increments until softened.

Storage

How do you keep banana bread moist on top?

Keeping baked banana bread moist while storing can be as simple as a damp paper towel laid over the top of the loaf, and stored in a Ziploc bag. This will help to retain moisture and cut down on oxygen compared to those left out on the counter.

Nutrition