I enjoyed crafting this Best Banana Bread With Chocolate Chips recipe. The mingling of ripe bananas, unsalted butter, sour cream and rich eggs creates a delightful aroma that fills your kitchen. Add in a generous helping of chocolate chips for that extra touch of indulgence. Every bite is simply irresistible.

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I first tried this Super Moist Chocolate Chip Banana Bread recipe when I was looking to switch up my usual breakfast routine and honestly, it was a game changer. I mixed 1 1/2 cups mashed ripe bananas with 2 cups of all-purpose flour, a teaspoon of baking soda, and a little salt to create a perfect base.

The recipe calls for 1/2 cup melted unsalted butter, 1 cup granulated sugar, and two large eggs which gives it that tender yet dense texture. A teaspoon of vanilla extract and 1/2 cup sour cream add a touch of richness that makes every bite irresistible.

And of course, the real star is the 1 cup chocolate chips, bringing that extra burst of chocolatey goodness. This is easily the best chocolate chip banana bread recipe I’ve ever made, balancing banana flavor and chocolate chips in a way that keeps me coming back for more.

Why I Like this Recipe

I’ve got a few reasons why I absolutely love this banana bread recipe:

1. I really like how moist it comes out every single time. Even if it’s a bit dense sometimes, it always feels rich and satisfying.
2. The combo of banana flavor and chocolate chips is perfect. I love that there’s plenty of banana taste and not too much chocolate either, which makes every bite fun.
3. The sour cream gives it this cool tangy kick that makes the flavor extra interesting, and I dig that little twist.
4. I appreciate how easy it is to whip this up, even if I’m not always perfect about measuring. It’s a recipe that I can mess up a bit and still have it taste great.

Ingredients

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Discover the secrets behind our Super Moist Chocolate Chip Banana Bread and its fantastic ingredients.

Each component plays a special role in taste, texture, and nutrition.

Bananas add natural sweetness, moist texture, fiber, and potassium for health.
Flour is our main carbohydrate source giving structure and energy.
Butter provides rich flavor and tenderness though it is high in fats.
Eggs supply protein and help bind all the ingredients.
Sour cream adds tangy flavor and extra moisture to keep the bread soft.
Chocolate chips deliver bursts of sweetness and melted chocolate yummy goodness.

Ingredient Quantities

1 1/2 cups mashed ripe bananas (about 3 medium bananas)

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 cup 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.

2. In a large bowl, mash the ripe bananas until smooth then mix in the melted butter, granulated sugar, eggs, vanilla extract, and sour cream.

3. In another bowl, combine the all-purpose flour, baking soda, and salt.

4. Add the dry ingredients to the wet mixture and stir until just combined, dont over mix or the bread can turn out tough.

5. Gently fold in the chocolate chips ensuring they are evenly distributed.

6. Pour the batter into the prepared loaf pan and spread it out evenly.

7. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.

8. Let the banana bread cool in the pan for about 10 minutes before transferring it to a rack to completely cool.

Equipment Needed

1. Preheated oven set at 350°F
2. A 9×5-inch loaf pan that you’ve lightly greased
3. One large bowl for mashing the bananas
4. A potato masher or fork to mash the bananas until they’re smooth
5. A set of measuring cups and measuring spoons for accurate measurements
6. A medium bowl for mixing the dry ingredients (flour, baking soda, salt)
7. A mixing spoon to combine all the wet ingredients
8. A rubber spatula to gently fold in the chocolate chips
9. A toothpick to test if the banana bread is done
10. A cooling rack for letting the bread cool completely after you take it out of the pan

FAQ

Q: How do I know when my banana bread is done?
A: Just stick a toothpick in the center. If it comes out clean or with just a few moist crumbs then it's ready, no need to overbake it or it might get dry.

Q: Can i use overripe bananas?
A: Yeah, the overripe ones are actually best for this recipe because they add more sweetness and moisture.

Q: Do i have to use sour cream?
A: Not really. If you dont have sour cream, you can use plain yogurt instead. It might change the texture a bit but it'll still be delicious.

Q: What can i do if i dont have unsalted butter?
A: You can use salted butter instead, just make sure to reduce the extra salt in the recipe a bit so it doesn't taste too salty.

Q: How should i store the banana bread?
A: Let it cool completely, then store it in an airtight container at room temperature for about 3-4 days, or freeze slices if you want to keep it longer.

Super Moist Chocolate Chip Banana Bread Recipe Substitutions and Variations

Instead of unsalted butter, you can use the same amount of melted coconut oil which gives a slightly tropical twist.
If you dont have granulated sugar on hand, try using brown sugar in equal amount for a deeper, caramel-like flavor.
Sour cream can be swapped out with full-fat Greek yogurt in a one-to-one ratio for a similar moisture level.
You can replace one large egg with a flax egg (mix 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit for a few minutes) if you need an egg alternative.
For chocolate chips, using chopped chunks of your fave dark chocolate gives a more rustic look and taste.

Pro Tips

1. Make sure your bananas are really overripe and mushy, because they give way more flavor and moisture. If they are too firm theres no way to get that natural sweetness, so don’t be afraid to use bananas that are a bit too brown.
2. Be extra careful not to overmix the batter when you combine the dry and wet ingredients. I learned the hard way that stirring too much makes the bread come out tough and dense.
3. Every oven is a bit different so start checking your bread about 5 minutes before the suggested baking time is done. A toothpick test is key, but remember that a few extra minutes might sometimes be needed if your oven runs slow.
4. Let the bread sit in the pan for around 10 minutes after it comes out of the oven. This gives it a chance to set up and makes it easier to take out without breaking it up.

Super Moist Chocolate Chip Banana Bread Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Preheated oven set at 350°F
2. A 9×5-inch loaf pan that you’ve lightly greased
3. One large bowl for mashing the bananas
4. A potato masher or fork to mash the bananas until they’re smooth
5. A set of measuring cups and measuring spoons for accurate measurements
6. A medium bowl for mixing the dry ingredients (flour, baking soda, salt)
7. A mixing spoon to combine all the wet ingredients
8. A rubber spatula to gently fold in the chocolate chips
9. A toothpick to test if the banana bread is done
10. A cooling rack for letting the bread cool completely after you take it out of the pan

Ingredients

1 1/2 cups mashed ripe bananas (about 3 medium bananas)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup chocolate chips

Directions

Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
In a large bowl, mash the ripe bananas until smooth then mix in the melted butter, granulated sugar, eggs, vanilla extract, and sour cream.
In another bowl, combine the all-purpose flour, baking soda, and salt.
Add the dry ingredients to the wet mixture and stir until just combined, dont over mix or the bread can turn out tough.
Gently fold in the chocolate chips ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Let the banana bread cool in the pan for about 10 minutes before transferring it to a rack to completely cool.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.