Chocolate chip banana bread is a rich and tender loaf, filled with sweet banana and chocolate chips in every bite. It’s incredibly moist, easy to make, and perfect for breakfast, snacks, or dessert. This simple recipe will quickly become your go-to for the best banana bread.
Why You’ll Love This Chocolate Chip Banana Bread
1. Incredibly Moist and Tender
The sour cream and mashed bananas make the bread moist and soft, while the chocolate chips add sweetness in every bite.
2. Easy and Quick to Make
With minimal prep and basic ingredients, this almost one-bowl recipe comes together in no time.
3. Layers of Flavor
A combination of sweet bananas, chocolate chips, and a buttery base ensures rich flavor and a cozy, homemade feel.
Ingredients You’ll Need
Dry Ingredients
- 1½ cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1¼ cup mashed bananas (about 3 ripe bananas)
- 2 large eggs (room temperature)
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 g) sour cream (room temperature)
Chocolate Chips
- 1 cup mini chocolate chips, divided
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: Combine Dry Ingredients
In a bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
Step 3: Mix Wet Ingredients
In a large bowl, whisk the melted butter, granulated sugar, and light brown sugar until the mixture becomes thick and paste-like (about 1–2 minutes).
Whisk in the eggs, mashed bananas, and vanilla extract until smooth. A few banana lumps are fine as they enhance the texture of the bread.
Step 4: Mix Dry Ingredients with Wet Ingredients
Gradually stir the dry ingredients into the wet mixture, alternating with the sour cream in this order:
- Add ⅓ of the dry ingredients
- Add ½ of the sour cream
- Repeat until everything is combined. Avoid overmixing—a few flour streaks are okay.
Step 5: Add Chocolate Chips
Fold in ¾ cup of the chocolate chips. Reserve the remaining ¼ cup for topping the loaf.
Step 6: Pour the Batter into the Pan
Pour the batter evenly into the prepared loaf pan. Sprinkle the reserved chocolate chips on top for extra chocolate goodness.
Step 7: Bake
Bake for 50–65 minutes, or until a toothpick inserted in the center comes out with a few moist (but not wet or gummy) crumbs.
Step 8: Cool and Slice
Let the banana bread cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift it out of the pan. Allow it to cool completely for at least 1 hour before slicing and enjoying.
Storage Tips
- Room Temperature: Store the banana bread in an airtight container or wrap it tightly in plastic wrap for up to 3 days.
- Refrigeration: After 3 days, transfer the bread to the fridge, where it will stay fresh for another 2–3 days.
- Freezing: You can freeze the bread for up to 3 months. Wrap slices individually in plastic wrap and store them in a freezer-safe bag.
Recipe Variations
- Brown Butter Banana Bread: For a nutty, rich flavor, brown the butter before mixing it into the batter.
- Walnut Banana Bread: Add ½ cup of chopped walnuts for extra crunch.
- Cinnamon Twist: Add 1 teaspoon of cinnamon to the dry ingredients for a warm, spiced twist.
- Peanut Butter Swirl: Swirl ¼ cup of melted peanut butter into the batter before baking.
This chocolate chip banana bread is a comforting, flavorful treat that will make your kitchen smell amazing. The moist texture, combined with the sweetness of chocolate chips and bananas, makes it an irresistible option for any occasion.
Whether you’re serving it as a breakfast option or indulging in a mid-afternoon snack, this recipe is sure to be a hit with everyone. Give it a try and enjoy the warm, cozy goodness of homemade banana bread!
FAQ – Chocolate Chip Banana Bread
1. How do I keep my banana bread moist?
Use ripe bananas, sour cream, and melted butter, and avoid overmixing the batter. Storing the bread in an airtight container also helps maintain moisture.
2. Can I use frozen bananas?
Yes! Thaw the bananas and drain any excess liquid before mashing them for the batter.
3. Can I substitute the sour cream?
You can use plain yogurt, Greek yogurt, or buttermilk as a substitute for sour cream.
4. What type of chocolate chips should I use?
Mini chocolate chips work best, as they distribute evenly throughout the bread. However, regular or dark chocolate chips are also delicious options.
5. Can I make this banana bread gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour.