Chocolate Chip Banana Bread made with fresh bananas, chocolate chips and sour cream. Moist and delicious banana bread recipe.
Banana bread recipes are always a hit with family and friends because they’re simple, versatile, and incredibly delicious. This chocolate chip banana bread recipe is one of the yummiest ways to eat ripe bananas. Chocolate makes everything better! And I love how simple and easy this quick bread recipe is to make!
CHOCOLATE CHIP BANANA BREAD
Chocolate chip banana bread is a simple banana bread recipe that is packed with flavor. Many banana bread recipes are made with oil, but most of the liquid in this recipe comes from butter and sour cream which creates the most amazing flavor and consistency! And don’t forget the chocolate chips…I prefer semi-sweet, but milk chocolate or dark chocolate both work great too.
Ingredients in Chocolate Chip Banana Bread
Flour – All-purpose flour works great, but you can swap in some wheat flour if you’d like. The more wheat flour you swap in, the more the consistency of the bread will change.
Baking soda and baking powder – Baking soda and baking powder act as the leavening agents in the bread. For best results, make sure they aren’t old or expired.
Salt – Just a half teaspoon of salt will help all of the other flavors to pop!
Butter – You will need one stick of butter (1/2) cup. Make sure it is softened to room temperature.
Sugar – We all know that banana bread is a little bit more like cake, so yes, you need sugar!
Eggs– 2 large eggs are needed to bind all of the other ingredients together.
Vanilla extract – Just a teaspoon of vanilla extract is needed. The higher the quality of the vanilla, the better!
Sour cream – Just a half cup of sour cream provides a lot of the moisture in the bread. You can swap this out with plain or vanilla Greek yogurt if you want to add a little more protein.
Banana – You will need 3 overripe bananas so that you can mash them up before adding to the batter.
Chocolate chips – A cup of semi-sweet chocolate chips is all you need to add the perfect amount of chocolate to the banana bread.
How to make Chocolate Chip Banana Bread
Preheat the oven to 325°. Grease a 9X5 loaf pan and set aside.
In a large bowl, mix together the flour, baking powder, baking soda and salt.
In another bowl, cream butter and sugar together for about 3-5 minutes. Add eggs and beat for another 1-2 minutes. Add vanilla and sour cream and mix for another minute. Add mashed bananas and chocolate chips and mix just until combined.
Pour the batter into the prepared pan. Bake for 75-90 minutes or until a knife or cake tester inserted in the middle comes out clean. Cool for about 10 minutes before transferring to a wire rack to cool completely.
Chocolate Chip Banana Bread
Ingredients
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter softened to room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup sour cream
- 3 over-ripe bananas mashed
- 1 cup chocolate chips
Instructions
- Preheat the oven to 325°. Grease a 9X5 loaf pan and set aside.
- In a large bowl, mix together the flour, baking powder, baking soda and salt.
- In another bowl, cream butter and sugar together for about 3-5 minutes. Add eggs and beat for another 1-2 minutes. Add vanilla and sour cream and mix for another minute. Add mashed bananas and chocolate chips and mix just until combined.
- Pour the batter into the prepared pan. Bake for 75-90 minutes or until a knife or cake tester inserted in the middle comes out clean. Cool for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition
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HOW TO MAKE THE BEST QUICK BREADS
There are a couple of tips that will help you to get the perfect banana bread every time!
- Make sure to use the right bread pans! The recipe for this quick bread is written for a regular sized bread pan which is 9.5″X5″. You can use two smaller pans if you’d like, just adjust the cooking time to about 45 minutes.
- If you use non-stick pans, you won’t want to use any cooking spray, but if you are not using non-stick pans, make sure to use a baking spray like this one or line the pans with parchment paper so your bread doesn’t get stuck to the pan! There is nothing worse than making a beautiful loaf of bread and having the whole thing fall apart when you try to get it neatly out of the pan!
- Make sure to test the middle of the bread at the end of the cooking time – I like to use one of these for that! If your bread is still gooey in the middle, bake for a few more minutes. If the edges and the top are starting to look too brown and the middle isn’t done yet, go ahead and put some foil over the bread for the last few minutes of baking until the bread is done in the center. This will prevent the outside from burning, but still allow the middle to cook all the way through.
- Also, make sure that you don’t overmix the batter. You can blend the wet ingredients well and the dry ingredients as much as you want when they are separate, but once you put them together, you want to mix just enough to combine them.
How to know if the bread is done
Your bread should register about 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the top should appear to be a nice golden brown color and as the bread cools, it shouldn’t sink, but should instead remain well-shaped with a rounded top.
DID YOUR QUICK BREAD SINK IN THE MIDDLE?
Here’s how to help your quick bread not sink in the middle after it’s baked. This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new.
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
CAN QUICK BREAD BE MADE INTO MUFFINS?
Any quick bread recipe can easily be converted into a muffin recipe! Make the batter as indicated and then pour into a greased muffin pan. This banana bread recipe will yield 12 regular sized muffins or 24 mini muffins. Bake at 375° for about 25-30 minutes. The easiest way to make muffins is using a cookie scoop. A large scoop works perfectly for large muffins and a smaller cookie scoop works great for mini muffins – no more messy pouring or trying to get the exact same amount in each well of the muffin tin!
CAN YOU FREEZE QUICK BREAD?
Quick bread can be frozen for up to 3 months. Make sure the bread is completely cooled before wrapping the entire loaf in plastic wrap and then place the wrapped bread in aluminum foil or in a freezer bag. To thaw, leave in plastic and set at room temperature until completely thawed through.
LOOKING FOR MORE BANANA BREAD RECIPES? CHECK OUT THESE SUGGESTIONS!
- Gingersnap Banana Bread
- Mango Banana Bread
- Apple Banana Bread
- Strawberry Banana Bread
- Zucchini Banana Bread
- White Chocolate Chip Banana Bread
- Double Chocolate Banana Bread
- Easy Banana Bread
- Yogurt Banana Bread
- Cranberry Banana Bread
- Raspberry Banana Bread
- Caramel Banana Nut Bread
- Peanut Butter Banana Bread
- Vanilla Pudding Banana Bread
Chocolate Chip Banana Bread made with fresh bananas, chocolate chips and sour cream. Moist and delicious banana bread recipe.
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