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Chocolate Chip Banana Bread

This moist and tender Chocolate Chip Banana Bread, filled with warm banana flavor and melting chocolate, is a comforting treat perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour the base for a tender crumb.
  • 1 teaspoon baking soda lifts the loaf without heaviness.
  • 1/2 teaspoon salt balances sweetness.
Wet Ingredients
  • 1/2 cup unsalted butter, softened adds rich flavor; substitute coconut oil for dairy-free.
  • 2/3 cup granulated sugar for sweetness; swap half for brown sugar for deeper caramel notes.
  • 2 large eggs, room temperature bind and enrich the batter.
  • 1 teaspoon pure vanilla extract aromatic lift.
  • 3 ripe bananas, mashed (about 1 1/2 cups) the star ingredient; the riper, the more flavorful.
  • 1/2 cup sour cream or plain yogurt keeps the bread incredibly moist; use applesauce for a lighter, healthier option.
Finishing Touches
  • 1 cup semi-sweet chocolate chips for pockets of melty joy; try dark chocolate for a less sweet version.
  • 1/2 cup chopped walnuts or pecans optional for crunch.
  • cinnamon or a pinch of espresso powder to deepen flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for easy release.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar until fluffy. Beat in the eggs one at a time, then stir in vanilla.
  4. Fold in the mashed bananas and sour cream until combined.
Baking
  1. Gently fold the dry ingredients into the wet mixture just until incorporated.
  2. Fold in the chocolate chips and nuts if using, saving a handful to sprinkle on top.
  3. Pour the batter into the prepared pan and smooth the top.
  4. Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
Cooling
  1. Cool in the pan for 10 minutes, then transfer to a wire rack. Slice warm or wait until fully cool.

Notes

Use very ripe bananas for maximum flavor. Do not overmix once the flour is added for a tender crumb.