Chocolate Chip Banana Bread
Alright, I have to confess—this chocolate chip banana bread is basically my go-to happy place in loaf form. I mean, who doesn’t love the moment when your kitchen starts smelling like warm bananas and melted chocolate? It’s like an instant cozy hug that you can slice up and share (or not!). I first baked this recipe after finding a bunch of overripe bananas on the counter, and let me tell you, it transformed them into pure golden magic. The little bursts of chocolate chips add a sweet surprise in every bite, and the texture is just perfectly moist without being mushy. Trust me, once you make this, you’ll want to whip it up every time your bananas get a little too ripe for eating plain.
Quick Facts
- Yield: Serves 8-10
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Ingredients
For the Main Dish:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted and cooled
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup sour cream or plain Greek yogurt (for extra moisture)
- 1 cup semi-sweet chocolate chips
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix sets the stage for a perfectly tender crumb.
Step 2:
In a large bowl, combine the melted butter and brown sugar. Beat in the eggs and vanilla until everything is smooth and creamy. This ensures your banana bread is rich and sweet from the start.
Step 3:
Mix in the mashed bananas and sour cream until just combined. The sour cream is a secret weapon that keeps the bread ultra moist—don’t skip it!
Step 4:
Gently fold the dry ingredients into the wet mixture. Be careful not to overmix; a few flour streaks are okay. Overmixing can make the bread tough.
Step 5:
Fold in the chocolate chips, reserving a handful to sprinkle on top if you want a pretty finish.
Step 6:
Pour batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips. Bake for about 60 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—or slice warm for ultimate gooeyness!
Variations & Tips
- Swap chocolate chips for chopped walnuts or pecans for a nutty crunch.
- Use dark chocolate chips to add a richer flavor.
- Add a teaspoon of cinnamon or a pinch of nutmeg for warm spice notes.
- If your bananas aren’t ripe enough, microwave them for 30 seconds to soften and sweeten.
- For a dairy-free version, substitute the butter with coconut oil and use non-dairy yogurt.
- Overripe bananas work best—they add maximum sweetness and moisture.
How I Like to Serve It
I love serving this banana bread slightly warm with a slather of butter or cream cheese for breakfast or an afternoon snack with a big mug of tea or coffee. It’s also a crowd-pleaser at brunches or potlucks. When the weather’s chilly, it’s like a little slice of sunshine to brighten the day.
Notes
- Store leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate to keep fresh longer.
- Reheat slices in the microwave for 15 seconds for that fresh-baked feel.
Closing: This chocolate chip banana bread is truly a simple, feel-good treat that brings a little warmth and joy every single time I bake it.
