This Super Moist Chocolate Chip Banana Bread is soft, and filled with rich chocolate chips. It’s the perfect way to use up ripe bananas while indulging in a sweet treat. The combination of ripe bananas, creamy sour cream, and semi-sweet chocolate chips creates a bread that’s as delicious as it is easy to make.
Why You’ll Love This Recipe
I love this recipe because it’s simple yet incredibly satisfying. The bread comes out super moist every time, thanks to the addition of sour cream or yogurt, and the chocolate chips take it to the next level. It’s perfect for breakfast, dessert, or a snack, and it’s an excellent way to use up overripe bananas. The ingredients are pantry staples, and the steps are straightforward, making this a foolproof recipe that anyone can master.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon (optional)
1 1/2 cups semi-sweet chocolate chips
Directions
Preheat and Prep the Pan:
I start by preheating my oven to 350°F (175°C). Then, I grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
Mix Wet Ingredients:
In a large bowl, I mash the bananas until smooth. Next, I stir in the melted butter. After that, I beat in the sugar, eggs, vanilla, and sour cream until the mixture is smooth and fully combined.
Combine Dry Ingredients:
In another bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon. I carefully fold the dry mixture into the wet mixture, stirring just until combined to keep the bread tender.
Add Chocolate Chips:
Gently, I fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
Bake:
I pour the batter into the prepared loaf pan and bake for 55-65 minutes. I check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the bread is ready. Once done, I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
Servings: 10-12 slices
Prep Time: 15 minutes
Cook Time: 55-65 minutes
Variations
Add Nuts: For extra texture, I like to add chopped walnuts or pecans to the batter.
Spices: Boost the flavor with a pinch of nutmeg or a little more cinnamon.
Different Chips: Swap the semi-sweet chocolate chips for dark, milk, or white chocolate chips.
Healthier Version: Substitute some of the flour with whole wheat flour or reduce the sugar slightly for a less sweet option.
Storage/Reheating
Room Temperature: I keep the banana bread wrapped tightly in plastic wrap or foil for up to 3 days.
Refrigeration: For longer storage, I refrigerate the bread for up to a week.
Freezing: I slice the bread and freeze individual slices wrapped in plastic wrap. To reheat, I let it thaw and warm it in the microwave for about 20 seconds.
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FAQs
How do I know when my banana bread is done?
I insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done.
Can I use frozen bananas?
Yes, frozen bananas work great! I let them thaw and drain any excess liquid before mashing them.
Can I make this banana bread gluten-free?
Yes, I use a 1:1 gluten-free baking flour to replace the all-purpose flour for a gluten-free version.
What can I use instead of sour cream or yogurt?
Buttermilk or a combination of milk and a teaspoon of vinegar can be used as substitutes.
Why is my banana bread dry?
Dry banana bread often happens when the batter is overmixed or if the bananas weren’t ripe enough. I also make sure not to overbake it.
Conclusion
This Super Moist Chocolate Chip Banana Bread is a delightful treat that’s easy to make and always hits the spot. Whether enjoyed warm from the oven or as a snack later, it’s a recipe that I keep coming back to. The rich chocolate chips and tender texture make it a family favorite that never lasts long in my house. Give it a try, and it might just become your favorite banana bread too.
📖 Recipe:
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Super Moist Chocolate Chip Banana Bread
- Total Time: 70-80 minutes
- Yield: 10–12 slices
- Diet: Vegetarian
Description
Super Moist Chocolate Chip Banana Bread is a sweet and indulgent way to use up ripe bananas. This easy recipe creates a tender, flavorful loaf packed with chocolate chips—perfect for breakfast, dessert, or a snack.
Ingredients
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon (optional)
1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients: Mash bananas in a large bowl until smooth. Stir in melted butter, then beat in sugar, eggs, vanilla extract, and sour cream until well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Add Chocolate Chips: Gently fold in chocolate chips.
- Bake: Pour batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Variations: Add chopped nuts, extra spices, or swap in different types of chocolate chips.
Storage: Wrap tightly and store at room temperature for 3 days, refrigerate for a week, or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10–12 slices
