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Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

  • Author: Leslie Jeon
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x


Moist yet crunchy, this Chocolate Chip Banana Bread recipe has been a staple in my kitchen for years!


  • 1/2 cup (113g) unsalted butter, softened 
  • 1/2 cup (99g) light brown sugar 
  • 1/4 cup (50g) granulated sugar
  • 2 large (100g) eggs 
  • 1/3 cup (80g) sour cream 
  • 1 1/4 teaspoon vanilla extract
  • 3 bananas, mashed
  • 2 cups (240g) all-purpose flour 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (75g) chocolate chips 
  • Optional: turbinado sugar for sprinkling on top


  1. Preheat the oven to 350°F (177°C). Spray a 9x5 inch loaf pan with nonstick cooking spray and set aside.
  2. Using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar on high speed until fluffy, about 3-5 minutes. On medium speed, add the eggs one at a time, scraping down the bowl after each addition. Once combined, 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.
  3. 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—be careful not to overmix! Finally, fold in the chocolate chips with a spatula.
  4. Pour the batter into the prepared pan and spread with an offset spatula or knife to make sure it is even at the top. If desired, generously sprinkle some turbinado sugar on top of the batter to give it 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 for ten minutes. Then, transfer the bread to a wire rack to cool completely before serving.
  5. Wrapped in plastic wrap or stored in an airtight container, you can keep 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.



  • 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!
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: banana, banana bread, chocolate chip banana bread, quick bread