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Ultra-moist and perfectly sweet banana chocolate chip bread is studded with semisweet chocolate chips in every bite! Save those ripe bananas to infuse this easy quick bread with tons of flavor.
Serve it alongside a refreshing fruit salad for a light, fruity pairing, or go all out with a stack of warm crepes for a cozy brunch spread.
This tender and flavorful banana chocolate chip bread is everything you want in a cozy breakfast bake. I LOVE making banana bread and muffins — my banana muffins recipe is a go to — and when you add chocolate chips it elevates this classic quick bread into something super special. This recipe is a riff on my sour cream banana bread, and also relies on sour cream to keep it light and moist (there’s also loads of chocolate!). Serve slices with a mocha iced coffee for a treat!
A Winning Banana Chocolate Chip Bread
- Soft and sweet. A mix of brown and granulated sugars play up the natural sweetness of the bananas and result in a beautifully tender crumb.
- Keeps well. Well-wrapped, banana bread will keep well for days and its flavors intensify the longer it rests on the counter.
- Add-in options. Think beyond chocolate and throw in some nuts, and more! See suggestions further down.
- So easy! Just a whisk and spoon is needed to whip up this banana bread, no mixer required!
What You’ll Need
I’ve outlined the ingredients needed to make this stellar loaf below, with the full ingredient amounts included in the printable recipe card at the bottom of this post.
- Bananas – You’ll need about 3 medium bananas for this bread.
- Brown sugar – I use light brown sugar, and dark brown sugar may also be used
- Dry ingredients – These include granulated sugar, all-purpose flour, baking powder, and a pinch of Kosher salt.
- Eggs – Large eggs at room temperature will blend seamlessly into the batter.
- Butter – I use melted, unsalted butter. Let the butter cool for a couple of minutes after you melt it so that it’s not too hot when you mix it with the eggs.
- Vanilla extract – Or use an equal amount of vanilla bean paste.
- Sour cream – Full-fat or low-fat sour cream works.
- Semi-sweet chocolate chips – Or substitute your favorite chopped chocolate bar.
How to Make Banana Chocolate Chip Bread
Make sure to mash the bananas very well using a fork or potato masher so that they are smooth and lump-free before adding them to the batter. Then, check out the photos below to guide you through making this recipe!
- Preheat the oven and prepare the pan. Preheat the oven to 350°F and grease a standard 9×5-inch loaf pan.
- Mash the bananas. In a large mixing bowl, mash the ripe bananas until smooth.
- Combine the wet ingredients. Mix in the the light brown sugar, granulated sugar, and eggs. Then stir in the butter, vanilla extract, and sour cream.
- Mix the dry ingredients. In a separate bowl, whisk together the dry ingredients, then fold them into the wet ingredients.
- Add chocolate. Gently fold in 1 cup of semi-sweet chocolate chips.
- Transfer to the pan. Pour the batter into the prepared pan and sprinkle the remaining ½ cup of chocolate chips evenly over the top.
- Bake. Place the loaf pan in the oven and bake for 60–70 minutes or until done. Let the banana bread cool before cutting into it.
Tips
- Use ripe bananas. For the most intense banana-y flavor, the best bananas will be very ripe. This means that you shouldn’t use green or light yellow bananas—the ideal banana is bright yellow with brown streaks and spot on its skin.
- Substitute Greek yogurt. If you’re out of sour cream, try ⅓ cup of plain Greek yogurt instead.
- Cool the loaf completely. I know it’s tempting to cut into the loaf immediately after it comes out of the oven, but let it cool to room temperature so that it can set fully.
- Add almond flour. Swap 1/4 cup of the flour for fine ground almond flour to add a little extra moistness.
Variation Ideas
Mix it up a little and experiment with fun add-ins to make your banana bread the best it can be!
- Nuts: For more texture, add 1 cup of chopped walnuts or pecans to the banana bread batter.
- Coconut: I love adding 1 cup shredded coconut to the batter for a tropical flair.
- Milk chocolate chips: Swap the semisweet chips for milky-sweet milk chocolate chips.
- Spices: Banana bread loves cinnamon. Add 1 teaspoon of ground cinnamon to the batter, or try 1 teaspoon of ground ginger or a combination of spices.
- Frosting: To take it over the top, spread a cooled loaf of banana chocolate chip bread with homemade cream cheese frosting!
How to Store
You have options for storing your homemade banana bread, including freezing it for later! Here’s how to do it:
- Counter – To keep it on the counter, wrap the bread in plastic wrap or place it in an airtight container and keep it at room temperature for up to 3 days.
- Fridge – Place the bread in a resealable bag or airtight container and store it in the fridge for up to 5 days.
- Freezer – Wrap the cooled loaf or bread slices in plastic wrap and place it in a freezer-safe bag in the freezer for up to 2 months. Thaw the bread completely in the fridge before serving.
More Banana Recipes To Try
Banana Chocolate Chip Bread
Ingredients
- 1½ cups mashed banana, about 3 medium ripe bananas
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- ⅓ cup sour cream, at room temperature
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- pinch of Kosher salt
- 1 cup semi-sweet chocolate chips, plus ½ cup more for sprinkling on top
Instructions
- Prep the oven and the loaf pan. Preheat the oven to 350°F. Grease a standard 9×5-inch loaf pan with butter or non-stick cooking spray; or line it with parchment paper, leaving some overhang for easy removal.
- Mash the bananas. In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
- Combine the wet ingredients. To the mashed bananas, add the light brown sugar, granulated sugar, and eggs. Whisk until fully combined. Gradually stir in the melted butter, vanilla extract, and sour cream until the mixture is smooth.
- Mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of Kosher salt.
- Combine wet and dry ingredients. Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing just until no streaks of flour remain. Be careful not to overmix to keep the bread tender.
- Add the chocolate chips. Gently fold in 1 cup of semi-sweet chocolate chips, distributing them evenly throughout the batter.
- Transfer to the pan. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining ½ cup of chocolate chips evenly over the top for a decorative and indulgent finish.
- Bake. Place the loaf pan in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent it loosely with aluminum foil during the last 15 to 20 minutes of baking.
- Cool and serve. Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Carefully transfer it to a wire rack to cool completely before slicing. Enjoy!
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
