Description
This irresistibly moist and flavorful chocolate chip banana bread combines ripe bananas, melty chocolate chips, and a hint of cinnamon for a perfect baked treat. Enhanced with sour cream or Greek yogurt for extra moisture, this loaf is an easy-to-make classic that’s ideal for breakfast, snacking, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar (or use half brown sugar for extra flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream or Greek yogurt (for extra moisture)
Add-ins
- 1 cup chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat Oven – Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients – In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon. Set aside to keep dry ingredients ready.
- Combine Wet Ingredients – In a large bowl, whisk the melted butter and sugar together until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.
- Add Bananas and Sour Cream – Mash the ripe bananas in a separate bowl until smooth. Stir the mashed bananas and sour cream (or Greek yogurt) into the wet ingredients until evenly mixed.
- Combine Wet and Dry Mixtures – Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing just until combined. Avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips – Gently fold in most of the chocolate chips, reserving a handful to sprinkle on top of the batter.
- Fill Pan and Bake – Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top for extra chocolate flavor. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with aluminum foil if the top browns too quickly during the last 15-20 minutes.
- Cool and Serve – Allow the banana bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and enjoying.
Notes
- For a richer flavor, replace half the granulated sugar with brown sugar.
- Make sure bananas are very ripe to maximize sweetness and moisture.
- Do not overmix the batter to avoid tough bread.
- You can substitute sour cream with Greek yogurt for a healthier option.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Chocolate chips can be replaced with nuts or dried fruits as desired.
