The Ultimate Moist Chocolate Chip Banana Bread Recipe
This Ultimate Moist Chocolate Chip Banana Bread is a delightful twist on the classic banana bread, enhanced with creamy sour cream and generous semisweet chocolate chips. It’s easy to prepare, yielding a tender, flavorful loaf with a perfect balance of sweetness and texture, making it an excellent treat for breakfast, snacks, or dessert.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (8 Tbsp), softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 3 medium/large very ripe bananas (about 1 3/4 cups mashed)
- 1/2 tsp vanilla extract
- 1/2 cup full-fat sour cream (or Greek yogurt)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup semisweet chocolate chips (divided into 3/4 cup and 1/4 cup)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and lightly dust it with all-purpose flour to ensure a non-stick surface for easy removal of the bread.
- Cream Butter, Sugar, and Eggs: In a large bowl or stand mixer, cream together the softened butter and granulated sugar until the mixture is pale and fluffy. Add the eggs one at a time, mixing well after each to fully incorporate them and create an airy batter.
- Combine the Wet Ingredients: In a smaller bowl, mash the very ripe bananas with a fork, leaving some small lumps for texture. Add the mashed bananas, vanilla extract, and sour cream to the creamed butter mixture. Mix on low speed until just blended to keep the batter light.
- Combine the Dry Ingredients: Whisk the all-purpose flour, baking soda, and salt together in a separate bowl to evenly distribute the leavening agents. Add this dry mixture to the wet ingredients and mix on low speed until just combined, taking care not to overmix to prevent a tough bread.
- Fold in Chocolate Chips and Bake: Toss 3/4 cup of the semisweet chocolate chips with a tablespoon of the flour mixture to prevent sinking, then gently fold them into the batter. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining 1/4 cup chocolate chips evenly over the surface. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Let the bread rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense loaf.
- Tossing chocolate chips in flour before folding prevents them from sinking to the bottom.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optional: add nuts like walnuts or pecans for extra texture and flavor.
Keywords: banana bread, chocolate chip banana bread, moist banana bread recipe, easy banana bread, baked banana bread, dessert bread, sweet bread, homemade banana bread
