There’s nothing quite like the aroma of fresh banana bread baking in the oven, and when you add rich chocolate chips to the mix, you’ve got yourself a showstopper dessert that’s perfect for breakfast, brunch, or an afternoon treat. This banana bread chocolate chip recipe has been perfected through years of testing, and I’m thrilled to share it with you today.
What makes this recipe truly the best is the perfect balance of moist, tender crumb and generous chocolate throughout. The secret lies in using ripe bananas (and I mean really ripe—those brown-spotted ones everyone overlooks), quality butter, and a combination of both melted and chunky chocolate for maximum flavor impact. Unlike some banana bread recipes that turn out dense or dry, this one stays incredibly moist thanks to the perfect ratio of wet to dry ingredients and a touch of sour cream that adds richness and tang.
I’ve been making this recipe for years, and it’s become my go-to when I need a crowd-pleasing dessert. Whether you’re a seasoned baker or just starting your baking journey, this recipe is forgiving and foolproof. The best part? You probably have most of these ingredients in your kitchen right now. It’s the kind of recipe that makes your home smell absolutely divine and leaves everyone asking for seconds.
This banana bread also makes an excellent gift when wrapped beautifully, and it stores well for several days, making it perfect for meal prep. You can even freeze it for up to three months, so you can enjoy homemade banana bread anytime the craving strikes. Let me walk you through every step to ensure your banana bread turns out perfectly every single time.
Whether you’re baking for a special occasion or just because you need something delicious in your life, this tried and true baking method will become your new favorite. The combination of quality ingredients makes all the difference, just like how premium components elevate any dish. For more baking inspiration and kitchen tips, explore my collection of tested recipes.
The beauty of this banana bread is its versatility. While chocolate chips are the star here, you can customize it further by adding nuts, swapping in dark chocolate, or even incorporating a streusel topping for extra texture. Check out this Bon Appétit guide on banana bread variations for inspiration, or explore Serious Eats’ comprehensive banana bread approach. For professional baking techniques, New York Times offers expert tips.
Ingredients
- 3 large ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 2 large eggs, room temperature
- 1/4 cup (60g) sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups (215g) semi-sweet chocolate chips
- 1/4 cup (45g) dark chocolate chips (optional but recommended)
- Pinch of nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or cooking spray, then line the bottom with parchment paper for easy removal. This ensures your beautiful banana bread won’t stick.
- In a large mixing bowl, combine the mashed bananas, melted butter, granulated sugar, and brown sugar. Stir until well combined, about 1-2 minutes. The mixture should look fairly uniform and slightly glossy.
- Add the eggs one at a time to the banana mixture, beating well after each addition. Then stir in the sour cream and vanilla extract until fully incorporated. The batter should now be creamy and well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg if using. Make sure there are no lumps of baking soda in the mixture, as this ensures even rising.
- Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined—do not overmix, as this can make the bread tough. Some small lumps are perfectly fine and actually desirable.
- Reserve about 1/4 cup of the chocolate chips and fold the remaining chips into the batter until evenly distributed. The reserved chips will be sprinkled on top for a beautiful presentation.
- Pour the batter into your prepared loaf pan, spreading it evenly into the corners. Sprinkle the reserved chocolate chips on top, pressing them gently into the batter so they stay in place during baking.
- Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Baking time can vary depending on your oven.
- Remove from the oven and let the banana bread cool in the pan for 15 minutes. This allows it to set up properly and makes removal easier without the bread falling apart.
- Turn the banana bread out onto a wire cooling rack and let it cool completely, at least 1-2 hours, before slicing. This is important for the crumb structure to fully set.
Pro Tips
Banana ripeness is absolutely non-negotiable. Your bananas should have brown spots all over and feel slightly soft when squeezed. Green or yellow bananas won’t provide enough sweetness or moisture. If you don’t have ripe bananas ready, you can freeze them until you do—frozen ripe bananas work beautifully in this recipe.
Don’t skip the sour cream. While some banana bread recipes omit it, this ingredient adds tanginess that balances the sweetness and creates an incredibly moist crumb. If you don’t have sour cream, Greek yogurt works as an excellent substitute.
For the chocolate chips, I recommend using a combination of semi-sweet and dark chocolate for complexity of flavor. However, if you only have one type, that works perfectly fine. You can also use chocolate chunks for a more decadent bite.
If your banana bread is browning too quickly on top, simply tent it loosely with aluminum foil for the last 15-20 minutes of baking. This prevents the top from burning while the inside continues to cook.
This banana bread stores beautifully at room temperature in an airtight container for up to 3 days. You can also wrap it tightly in plastic wrap and freeze for up to 3 months. Let it thaw at room temperature before serving.
For added nutrition and texture, you can add 1/2 cup of chopped walnuts or pecans along with the chocolate chips. The toasting them first enhances their flavor significantly.
This recipe doubles beautifully if you want to make two loaves. Simply double all ingredients and divide between two prepared loaf pans, adding a few extra minutes to the baking time if necessary.
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