Description
This irresistible Chocolate Chip Banana Bread combines ripe bananas, rich chocolate chips, and a tender, moist crumb for a perfect treat any time of the day. Enhanced with a touch of sour cream or Greek yogurt for extra moisture and a hint of cinnamon for warmth, this classic quick bread is easy to prepare and baked to golden perfection.
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 the 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 this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter and sugar 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 ingredient mixture until well combined.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined to avoid overmixing and tough bread.
- Add Chocolate Chips: Gently fold in the chocolate chips, reserving a handful to sprinkle on top of the batter if desired.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips evenly on top for an extra chocolatey finish.
- Bake the Bread: Bake in the preheated oven for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the bread starts browning too fast, tent with aluminum foil during the last 15-20 minutes of baking to prevent over-browning.
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the banana bread to a wire rack to cool completely before slicing.
Notes
- For extra flavor, substitute half of the granulated sugar with brown sugar.
- Use very ripe bananas for the best sweetness and moisture.
- To keep the bread moist longer, store in an airtight container at room temperature for up to 3 days.
- You can freeze banana bread for up to 3 months; wrap tightly in plastic wrap and place in a freezer bag.
- Adding nuts like walnuts or pecans can add crunch and texture.
- Ground cinnamon is optional but adds a warm depth of flavor.
