Chocolate Chip Banana Bread Recipe
Chocolate chip banana bread is the best rich, tender and incredibly moist banana bread filled with sweet chocolate chips in every bite. This chocolate chip banana bread recipe is quick, easy to make and will become your new go to recipe.
Equipment
- 1 9X5 loaf pan
- 1 sheet parchment paper
- 1 - 2 mixing bowls
- 1 whisk and flexible spatula or spoon
Ingredients
- 1½ cups (180 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 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 medium bananas
- 2 large eggs, room temperature
- 2 teaspoon (10 ml) vanilla extract
- ½ cup (120 g) sour cream, room temperature
- 1 cup mini chocolate chips, divided
Instructions
- Preheat the oven to 350 F (177 C). Line a 9x5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a mixing bowl, whisk the flour, baking soda and salt together until well combined.1½ cups (180 g) all purpose flour , 1 teaspoon baking soda, ½ teaspoon salt
- In another large mixing bowl, whisk the melted butter, granulated sugar and light brown sugar until the mixture turns into a paste like consistency. This can take 1 - 2 minutes of whisking by hand. Whisk in the eggs, mashed bananas and vanilla extract until smooth and well combined. A few lumps of banana are fine.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 , 2 large eggs, room temperature, 2 teaspoon (10 ml) vanilla extract
- Stir the dry ingredients into the wet, alternating with the sour cream in this order (dry, sour cream, dry, sour cream, dry) until just combined. A few streaks of flour are fine. Fold in ¾ cup of chocolate chips. Reserve the remaining chocolate chips for topping.Evenly pour the banana chocolate chip bread batter into the prepared pan. Top with the remaining chocolate chips.½ cup (120 g) sour cream, room temperature, 1 cup mini chocolate chips, divided
- Bake the banana bread for 50 - 65 minutes or until a toothpick inserted into the center of the bread comes out with a few moist (not wet or gummy) crumbs. Cool the banana bread in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Fully cool the banana bread for at least an hour at room temperature, slice and enjoy.
Notes
Store: Place leftover banana chocolate chip bread in an airtight container or wrapped tightly in plastic wrap, at room temperature for up to 3 days. Then transfer the bread to the fridge for up to another 2 - 3 days.
See the Varations section to make this chocolate chip banana bread with brown butter.
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