Chocolate Chip Banana Bread is a classic sweet bread just about anyone can make and relish. Savor your next warm slice with melted butter served with coffee or tea for breakfast or as a snack.
I know what you’re thinking, ‘like the internet needs to see another chocolate chip banana bread.’ Oh yes! Yes, it does because this one is mine and I’m obsessed! I have no clue why I haven’t made this one YEARS ago. All I can say about that, is that it’s here now and here to stay. 🙂
With simple ingredients to work with, some of which you probably have right now at home, it’s no surprise why this bread has remained in cookbooks for decades. Possibly for centuries! Though this type of recipe could be deemed as “basic,” they’re made so often and enjoyed by many, it’s become a genuine American classic sweet bread everyone loves!
One nice thing about the process of making this banana bread is that it requires only one bowl. Just one, much like these one-bowl brownies which makes clean-up easy peasy. Now who doesn’t like one-bowl baking? I know I do! But this also means that the directions should be quite simple. And guess what? It is! Just 3 steps!
Now there are a few key points you don’t want to miss to achieve your next favorite bread loaf. This involves bananas, sour cream and a sling!
How to get the best banana bread:
- Bananas – Use very ripe bananas. The riper the banana, can add greater sweetness, a richer banana flavor and more moisture. A little trick up my sleeve in getting bananas to ripen faster is to place them in a paper bag (plastic will work too), close the bag and leave it in the fridge for up to 3 days. The darker the skin, the better the bread.
- Sour cream – One of the best ingredients to use in breads and cakes is sour cream. Do not skip out on this one. If you can’t wait for your bananas to become like mush before baking, fine. But by golly, don’t leave out the sour cream.
- Lining the pan – When possible, I use heavy duty aluminum foil or parchment paper when lining my pans. This is to quickly and carefully remove the baked item from the pan to allow it to cool quickly. Because the loaf is thick, it will take longer to cool causing the inside and the sides of the bread to continue to “cook.” For softer edges and a more tender crumb, use the excess foil/parchment hang (like a sling) to lift the bread up from the pan about 5 to 7 minutes once removed from the oven. Transfer the bread to a wire rack.
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Chocolate Chip Banana Bread
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Chocolate Chip Banana Bread is a classic sweet bread just about anyone can make and relish. Savor your next warm slice with melted butter served with coffee or tea for breakfast or as a snack.
Ingredients
- 1 tablespoon cinnamon-sugar
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 very ripe medium bananas, mashed
- 1 cup low fat sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups dark chocolate chips, divided
Instructions
- Heat oven to 350°F (175°C). Line a 8.5×4.5 inch (21x11cm) loaf pan with aluminum foil or parchment paper allowing a few inches of excess to hang over the long edges of the pan for easy removal. Grease and flour the bottom and sides and dust with cinnamon sugar. Set the pan to the side.
- In a large bowl using an electric mixer on medium speed, mix butter and sugar until light in color and fluffy. Mix in mashed bananas, sour cream, eggs and vanilla. Mix in flour, baking soda, baking powder and salt until just combined. Fold in 1 cup of chocolate chips. Pour batter into the prepared pan about two-thirds full. Sprinkle remaining chocolate chips over the top.
- Bake for 1 hour and 15 minutes. Check for doneness at the 1 hour mark. The loaf is ready once a wooden skewer inserted in the center comes out clean. Allow the loaf to cool in the pan for 15 minutes before removing onto a wire rack for further cooling. Once warm to the touch, cut into 1/2 inch slices and ENJOY!
Notes
- You may substitute low fat sour cream for regular sour cream.
- You may substitute dark chocolate chips for milk chocolate or semi-sweet chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Bread
- Cuisine: American
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How deep of a pan are you using (would be helpful to post originally sigh) because I am using a 9 x 5 x 2.5 inch pan and it overflowed all over the oven….. so please how deep of a bread pan.
Hi Scott,
Sorry to hear this happened. The pan I use is 2.75 inches deep. To be honest, I doubt 1/4 inch depth difference would be the cause of the overflow, especially if it was filled no more than 2/3 full. I wonder if there was a mis-measure of a leavening agent or if the oven temp was too high causing the batter to rise too quickly and overflow. These things happen; it’s a terrible feeling, I know. But I would like to encourage you to try again because this recipe is similar to a handful of other banana breads posted on this site. I hope that you do and that it works out well.
– Connie
I make this banana bread all the time and everybody loves it. It’s super easy to make and it tastes delicious for days (if it lasts that long lol).
Emma,
I’m so glad you liked this bread as much as I do! Thanks for stopping by and sharing your experience.