Description
This chocolate chip banana bread recipe has been a staple in my kitchen for years! It's moist, packed with banana flavor, and loaded with chocolate chips.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (107g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs (100g)
- 1/3 cup (76g) sour cream
- 1 1/4 teaspoons vanilla extract
- 3 ripe bananas, mashed
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (85g) chocolate chips + more for sprinkling on top
- Optional: turbinado sugar for sprinkling on top
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9x5 inch loaf pan with nonstick cooking spray and set aside.
- In a large bowl (or a stand mixer fitted with a paddle attachment), beat together the unsalted butter, light brown sugar, and granulated sugar on high speed until fluffy, about 3-5 minutes. On medium speed, add the eggs, and mix well to combine. Then, add in the sour cream, vanilla extract, and mashed bananas and mix until homogenous. Scrape the bowl well to make sure everything is evenly incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Then, add the dry ingredients into the other mixture in one addition and mix until only just combined, being careful not to overmix. Finally, fold in the chocolate chips with a spatula.
- Pour the batter into the prepared pan and spread with an offset spatula or knife to make sure it's even at the top. If desired, sprinkle a few more chocolate chips on top of the batter and generously sprinkle some turbinado sugar on top to give the bread an extra crunch. Bake the bread in the preheated oven for 55-65 minutes, or until a toothpick inserted in the middle of the bread comes out clean. Remove the bread from the oven and let it cool in the pan until it's no longer hot to the touch. Then, transfer the bread to a wire rack to cool completely before cutting and serving.
- Wrapped in plastic wrap or stored in an airtight container, you can store this banana bread at room temperature for up to 3 days. Alternatively, you can freeze the banana bread for up to 2 months if tightly wrapped in plastic wrap or aluminum foil.
Notes
- Bananas: If desired, you can substitute frozen bananas in this recipe. Simply let them thaw to room temperature before using. When my bananas start to get really ripe, I like to stash them in the freezer to use for recipes like this!
- Chocolate Chips: Feel free to swap the semisweet chocolate chips for milk or dark chocolate chips. You can also use chopped chocolate or chocolate chunks instead.
- Add-Ins: If you want, you can add in some walnuts or another kind of nut to this recipe. Simply add in about ½ cup of whatever ingredient you choose and follow the rest of the recipe as written.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
