Chocolate Chip Banana Bread

Chocolate chip banana bread turns ripe bananas into a moist loaf. Mix the batter just until combined and cool the loaf before slicing.

Ingredients and preparation

Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.

• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1/2 cup unsalted butter (room temperature)
• 1 cup dark brown sugar (tightly packed)
• 2 large eggs
• 1/2 cup sour cream
• 1 tbsp pure vanilla extract
• 12 oz very ripe peeled bananas (This is about 1 1/2 cups or around 3 large bananas)
• 1 cup semi sweet chocolate chips (plus more for the top)

How to make it

Read the complete directions in the recipe card before beginning. Prepare ingredients first, follow the stated order and check the specified cooking or chilling time. Use the visual result and the card's doneness guidance rather than the clock alone.

Serving and storage

Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.

Recipe card

The card below has the complete quantities, times and step-by-step method.

Chocolate Chip Banana Bread Recipe

Print Recipe

Chocolate chip banana bread turns ripe bananas into a moist loaf. Mix the batter just until combined and cool the loaf before slicing.

• Author: Maya Collins
• Prep Time: 23 mins
• Cook Time: 60 mins
• Total Time: 83 mins
• Yield: 1 loaf bread 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1/2 cup unsalted butter (room temperature)
• 1 cup dark brown sugar (tightly packed)
• 2 large eggs
• 1/2 cup sour cream
• 1 tbsp pure vanilla extract
• 12 oz very ripe peeled bananas (This is about 1 1/2 cups or around 3 large bananas)
• 1 cup semi sweet chocolate chips (plus more for the top)

Instructions

1. Position a rack in the center of the oven and preheat the oven to 350 F. Spray a 9×5 inch loaf pan with cooking spray and line in a parchment paper, leaving a 2-inch overhang on the long sides. Spray with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside these dry ingredients.
3. In the bowl of a stand mixer with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
4. Reduce the mixer to low and add the eggs, one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
5. Add the sour cream and vanilla all at once and beat on low until combined. Gradually add the dry ingredients and beat until just combined. Add the bananas a handful at a time and beat until broken into pieces and distributed evenly throughout the batter, about 1 minute. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds. Then add in the chocolate chips on low.
6. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Add additional chocolate chips to the top. Set the loaf pan on a sheet pan and bake for 60 to 65 minutes, or until a skewer inserted into the center of the banana bread comes out with a few crumbs attached. Cool on a wire rack. Serve warm or at room temperature. The banana bread can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.