The Ultimate Guide to Chocolate Chip Banana Bread: A Recipe That Never Fails
This incredibly moist Chocolate Chip Banana Bread is the perfect way to use overripe bananas. Packed with chocolate chips and featuring a tender crumb, this recipe comes together in just 10 minutes of prep time and delivers bakery-quality results every single time. It’s the ultimate comfort food that works for breakfast, snacks, or dessert.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes (plus cooling time)
- Yield: 1 loaf (12 slices)
- Category: Bread, Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 3 large overripe bananas (1½ cups mashed)
- ¾ cup granulated sugar (150g)
- ⅓ cup unsalted butter (75g), melted
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream or Greek yogurt (60g)
- 1½ cups semi-sweet chocolate chips (270g), divided
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mash bananas until mostly smooth. Stir in melted butter.
- Add sugar to banana mixture and mix well. Beat in eggs one at a time, then add vanilla and sour cream.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into wet ingredients until just combined (batter will be lumpy).
- Fold in 1¼ cups chocolate chips and nuts if using.
- Pour batter into prepared pan. Sprinkle remaining ¼ cup chocolate chips on top.
- Bake 55-65 minutes until a toothpick inserted in center comes out with moist crumbs.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- The riper your bananas, the better the flavor and sweetness
- Don’t overmix the batter—lumps are okay and preferred
- Toss chocolate chips in flour to prevent sinking
- For muffins, bake at 350°F for 18-22 minutes
- Bread stays moist for 4 days at room temperature or can be frozen for 3 months