Moist, chocolatey and full of banana flavor, this Chocolate Chip Banana Bread is a baking staple that the whole family will love.
If you haven’t already noticed or taken notice of me saying it before, I love all things banana.
Whether it’s in a cake, bars, pies or baked up into a nice bread. You really just cannot go wrong with a good banana dessert.
Banana Bread is just one of those staple items that you want to keep in your arsenal, but we have a bunch.
This Chocolate Chip Banana Bread is one of our families all time favorites! Banana and chocolate together? Match made in heaven.
Plus it is super easy to throw together and you will have yourself a loaf in just about an hour.
If you are looking to switch up how you make yours or just looking for a different recipe completely, you cannot go wrong with this Chocolate Chip Banana Bread Recipe.
Some of our other favorite banana desserts that we have on our site include: Banana Cupcakes, Banana Pudding Cookies and Bananas Foster.
WHY THIS RECIPE WORKS:
- Easy to find baking ingredients help this come together in no time.
- You can easily double this recipe to make 2 loaves.
- Eat it warm or cooled, it tastes great either way.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Salted butter
Granulated sugar
Light brown sugar
Eggs
Sour cream
Vanilla extract
Bananas
All-purpose flour
Baking powder
Salt
Baking soda
Chocolate chips
HOW TO MAKE CHOCOLATE CHIP BANANA BREAD, STEP BY STEP:
- Preheat oven to 350 degrees F and line loaf pan with parchment paper or spray with non-stick cooking spray, set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar for about 2 minutes.
- Add eggs to butter mixture one egg at a time making sure each are combined before adding the next. Mix in the sour cream and vanilla extract.
- Then add mashed bananas
- In small bowl add flour, baking powder, salt and baking soda and whisk slightly. Add flour mixture (in three additions to wet mixture in large bowl. Completely incorporating the flour with each addition.
- Lastly, add the chocolate chips and fold in.
- Spoon batter into the prepared loaf pan. Try to make the batter as level across as possible.
- Place in the oven and bake for 45-55 minutes. Test bread in the center with a toothpick at 45 minutes. If toothpick pulls out wet batter add 5 minutes more minutes until toothpick comes out clean. Tent bread at 45 minutes if you do not prefer a dark loaf.
- Remove from the oven and let bread cool in pan for 10-15 minutes. Then move from loaf pan when the bread is cool to the touch and let completely cool on wire rack.
- Slice and serve.
HOW MANY BANANAS WILL I NEED FOR THIS BREAD?
We use roughly 3 medium sized bananas for this recipe. This will give you between 1 and 1 1/2 cups.
We find this to be a great balance of banana flavor that isn’t too overpowering and you can taste the chocolate well.
DO I HAVE TO USE THE PARCHMENT PAPER?
No, this is an optional step. We like to use it as it provides as a handle to remove the bread from the pan.
You can use just non-stick cooking spray as well and that will work just fine.
WHAT CHOCOLATE IS BEST TO USE?
I always say use your favorite chocolate chip in this recipe, I prefer semi-sweet as it balances out the sweetness from the bread.
But milk chocolate and dark chocolate will also work. You can also use chocolate chunks to get larger pieces of chocolate in the Banana Bread.
DO I HAVE TO TENT THE PAN?
Depending on your oven and the way that it bakes some breads tend to get darker on top before the bread is fully done baking.
If you notice that your bread is getting dark on top but the center is still coming out moist, I would tent it so that you do not risk burning the top of the bread.
HOW TO STORE:
This can be stored wrapped in plastic wrap or an airtight container and it will keep for up to 4 days at room temperature.
To freeze this Chocolate Chip Banana Bread, we like to wrap each slice in plastic wrap and then place in a freezer safe container. This will keep in the freezer for up to 3 months.
To defrost remove from the freezer into the refrigerator or onto the countertop until thawed.
TIPS AND TRICKS:
- Make sure you do not leave out the sour cream, it makes this moist!
- If you do not have sour cream you can use plain greek yogurt in it’s place.
- This can be frozen, see above on how to do that.
- Use your favorite chocolate, semi-sweet, milk or dark. You can also use chocolate chunks.
- We use roughly 3 medium sized bananas in this recipe.
- Keep an eye out for burning, you may need to tent your pan, see instructions above.
- You can serve this warm or cooled, depending on your preference – it is easier to slice when cooled.
- Make sure ot not overmix the batter of the bread may become tough.
- Try not to open the oven while baking as it might make the center sink.
- Easily double this recipe to make 2 loaves.
Love a good banana treat? You can’t go wrong mixing together chocolate and banana in this Chocolate Chip Banana Bread.
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If you’ve tried this CHOCOLATE CHIP BANANA BREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Chip Banana Bread
Ingredients
- ½ cup salted butter 1 stick
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- 2 eggs
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- 1-1 ½ cups mashed bananas 3 medium sized bananas
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F and line loaf pan with parchment paper or spray with non-stick cooking spray, set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar for about 2 minutes.
- Add eggs to butter mixture one egg at a time making sure each are combined before adding the next. Mix in the sour cream and vanilla extract.
- Then add mashed bananas
- In small bowl add flour, baking powder, salt and baking soda and whisk slightly. Add flour mixture (in three additions to wet mixture in large bowl. Completely incorporating the flour with each addition.
- Lastly, add the chocolate chips and fold in.
- Spoon batter into the prepared loaf pan. Try to make the batter as level across as possible.
- Place in the oven and bake for 45-55 minutes. Test bread in the center with a toothpick at 45 minutes. If toothpick pulls out wet batter add 5 minutes more minutes until toothpick comes out clean. Tent bread at 45 minutes if you do not prefer a dark loaf.
- Remove from the oven and let bread cool in pan for 10-15 minutes. Then move from loaf pan when the bread is cool to the touch and let completely cool on wire rack.
- Slice and serve.
Notes
- Make sure you do not leave out the sour cream, it makes this moist!
- If you do not have sour cream you can use plain greek yogurt in it’s place.
- This can be frozen, see above on how to do that.
- Use your favorite chocolate, semi-sweet, milk or dark. You can also use chocolate chunks.
- We use roughly 3 medium sized bananas in this recipe.
- Keep an eye out for burning, you may need to tent your pan, see instructions above.
- You can serve this warm or cooled, depending on your preference – it is easier to slice when cooled.
- Make sure ot not overmix the batter of the bread may become tough.
- Try not to open the oven while baking as it might make the center sink.
- Easily double this recipe to make 2 loaves.
Nutrition
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