Sink your teeth into an irresistibly moist banana bread bursting with chocolate chips and vanilla. Ripe bananas and sour cream meld with melted butter to form a delicately balanced crumb. Every bite offers a perfect harmony of sweetness and texture in an enchanting treat that brightens any dessert table wonderfully.

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I’m excited to share my recipe for MOIST Chocolate Chip Banana Bread. This is hands down the BEST EVER chocolate chip banana bread.

I start with 1 3/4 cups all-purpose flour, a teaspoon of baking soda and a half teaspoon of salt; these are the foundation of a great texture. I then mix in 1 cup granulated sugar, 2 large eggs, and 1/2 cup unsalted butter that I’ve melted.

The magic comes from 3 very ripe bananas, mashed to about 1 1/2 cups, and I add a teaspoon of vanilla extract to boost the flavor. I also mix in 1/4 cup sour cream to keep it incredibly moist.

Lastly, 1 cup semi-sweet chocolate chips are folded in to make every bite delicious. I love how these ingredients work together in a recipe that totally nails that sweet, chocolatey, banana flavor.

Enjoy this treat as a perfect pick-me-up snack or treat!

Why I Like this Recipe

I really like this recipe for a few reasons. First, I love how the really ripe bananas make the bread so flavorful and moist. I’ve always been a fan of using ingredients like sour cream and melted butter because they help it stay super moist even if i mix it a little too much sometimes. Second, the chocolate chips in it add that perfect kick of sweetness that makes biting into it so awesome. I mean, i get that extra burst of chocolaty goodness in every bite, which is just a treat when i’m craving something special. Lastly, i appreciate how straightforward the steps are. I know there are plenty of banana bread recipes out there, but this one feels simple and genuine, like it was made by someone who really understands home baking even tho i myself sometimes mess up a step or two.

Ingredients

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Bananas pack natural sugars, fiber and potassium; they add moisture and sweetness to the loaf.
Unsalted butter brings flavor and tenderness that helps keep the crumb soft and moist.
Sour cream adds a tangy note while tenderizing the bread and boosting moisture overall.
Granulated sugar sweetens the batter while giving structure that forms a golden crust.
Semi-sweet chocolate chips mix in melty bursts of flavor with a hint of bitterness.
All-purpose flour offers a base structure made of carbohydrates to bind all ingredients.
Eggs bind everything together and add protein while enriching the crumb texture.

Ingredient Quantities

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs, lightly beaten

3 very ripe bananas, mashed (about 1 1/2 cups)

1 teaspoon vanilla extract

1/4 cup sour cream

1 cup semi-sweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan real good.

2. In a large bowl, combine 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In another bowl, mix together 1/2 cup melted unsalted butter with 1 cup granulated sugar until smooth.

4. Beat in 2 large eggs lightly, then stir in about 3 mashed ripe bananas (around 1 1/2 cups), 1 teaspoon vanilla extract, and 1/4 cup sour cream.

5. Slowly pour your wet mixture into the dry ingredients, stir just until combined. Don’t over mix cause that can make it tough.

6. Fold in 1 cup semi-sweet chocolate chips until they’re evenly spread.

7. Pour the batter into the prepared loaf pan and smooth out the top.

8. Bake for about 60-65 minutes, but start checking around 55 minutes with a toothpick – it should come out clean.

9. Once done, let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

10. Slice, serve, and enjoy the BEST EVER chocolate chip banana bread!

Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Large bowl
4. Medium bowl
5. Measuring cups and spoons
6. Whisk or fork
7. Spatula
8. Toothpick (for checking doneness)
9. Wire cooling rack

These are the basic tools you’ll need to make the banana bread recipe.

FAQ

Q: Can I use plain yogurt instead of sour cream?

A: Yeah, you can use plain yogurt if you don't have sour cream. It works fine and keeps your banana bread pretty moist, although it might give it a slightly different tangy flavor.

Q: What’s the best way to check if my banana bread is ready?

A: Pop a toothpick or a fork in the center of the bread. If it comes out clean or with a few crumbs, then it's done. If there’s wet batter clinging to it, you probably need to bake it a bit longer.

Q: Can I substitute the chocolate chips for another type of mix-in?

A: Sure, you can swap chocolate chips for nuts, white chocolate chips, or even dried fruit if that's more your style. Just keep in mind that might change the flavor a little bit.

Q: Is it okay to use overripe bananas?

A: Totally! The riper the bananas, the better. They add more sweet flavor and moisture to your bread, which is exactly what you want for this moist banana bread recipe.

Q: How should I store any leftover banana bread?

A: Keep it in an airtight container at room temperature for a few days, or freeze it in slices. Just make sure it's well wrapped so it doesn't dry out in the freezer.

MOIST Chocolate Chip Banana Bread Recipe Substitutions and Variations

All-purpose flour: You can use whole wheat flour or a mix of whole wheat and all-purpose to add a nutty flavor while keeping the texture moist.
Unsalted butter: Try substituting with equal parts coconut oil or margarine. Coconut oil adds a hint of coconut flavor while margarine keeps it budget-friendly.
Granulated sugar: Brown sugar is a solid swap if you want a richer, caramel-like taste in your bread.
Sour cream: Plain Greek yogurt works pretty well in its place, offering the same tanginess and moisture.
Semi-sweet chocolate chips: If you fancy a different twist, dark chocolate chips or even white chocolate chunks can be a fun change.

Pro Tips

1. Use the riper bananas you can get – the more overripe they are, the sweeter and more flavorful your bread will be.
2. Be careful not to over mix your wet and dry ingredients; stir until just combined so your bread stays soft and light.
3. Ovens can act differently, so start checking your bread 5 minutes early to make sure it doesn’t dry out or burn.
4. Let the bread cool in the pan for a little while before moving it to a rack; this helps it firm up and makes slicing easier.