I don’t know about you, but there’s nothing my family and I love more than the comforting aroma of freshly baked banana bread filling our kitchen—especially when it’s packed with melty chocolate chips! This Chocolate Chip Banana Bread is the perfect twist on a classic dish with the balance of sweet bananas and rich, indulgent chocolate, making it a go-to treat for breakfast, a snack, or even dessert.
It’s moist, flavorful, and incredibly easy to whip up with simple ingredients you probably already have on hand. I, ironically, discovered this recipe when I realized in the middle of making my bread that I was OUT of vanilla extract! Unacceptable, I know – but here we were. So I opted for 1⁄2 tsp of cinnamon as a substitute and was blown away at how incredible it tasted!! So whether you’re looking to use up overripe bananas, out of a kitchen staple or just craving a cozy homemade bake, this recipe is sure to become a favorite. Let’s get baking!
Kelly’s Kitchen Tip’s
Use both mashed and sliced bananas: Mashed bananas create a moist batter base, while folding in thinly sliced bananas enhances flavor and texture without making the bread too heavy. This combo prevents gummy, dense bread and avoids dryness – this is the KEY!
Add some crunch: Stir in about ½ cup of chopped walnuts or pecans for extra texture and nutty flavor.
Bake as muffins: Turn this recipe into mini banana bread muffins by lining a muffin tin, filling each cup ¾ full, and baking at 350°F for 20–25 minutes until golden brown.
Freeze for later: Wrap cooled banana bread in plastic wrap and then foil to lock in moisture. Freeze for up to 2 months. Thaw at room temperature, or reheat in a 350°F oven wrapped in foil for 10–15 minutes to make it taste freshly baked.
The Best Chocolate Chip Banana Bread
Equipment
- Large Mixing Bowl
- Bread Loaf Pan
Ingredients
- 3 medium bananas, divided
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1 1/2 cups all purpose flour
- 1/2 cup mini chocolate chips
- 2 tsp vanilla extract, optional
Instructions
- Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Spray again with nonstick spray. If you do not have parchment paper on hand, spray the inside of the pan with your cooking spray until fully coated. Set aside.
- In a medium bowl mash 2 of the bananas with a fork or potato masher, leaving them slightly lumpy.
- Slice the remaining banana thinly, and set aside. In a large bowl stir together the (1⁄2 cup) butter and (1 cup) sugar. Mix in the 2 eggs and stir until smooth. *Optional – Add in 2 tsp of vanilla extract & stir until combined.
- Add the (1⁄2 cup) sour cream, mashed bananas, (1 tsp) baking soda, and (1 tsp) salt, and stir until blended.
- Next mix in the (1 1⁄2 cups) flour until incorporated. Fold in the (1⁄2 cup) chocolate chips and sliced bananas.
- Pour batter into the prepared pan and top with an extra sprinkle of chocolate chips on top if you wish. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack. Or if you used cooking spray, carefully extract from the pan and let cool.
- Optional – top with a dusting of powdered sugar for an extra hint of sweetness & enjoy!
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