There’s nothing quite like the aroma of warm banana bread fresh from the oven, especially when it’s studded with melty chocolate chips. This recipe has been a beloved staple in my kitchen for years, and I’m thrilled to share it with you today. The beauty of this banana bread lies in its perfect balance of moist, tender crumb and rich chocolate flavor that feels indulgent without being overwhelming.
I’ve tested this recipe countless times to ensure it delivers bakery-quality results every single time. The secret is using very ripe bananas—the ones with those brown speckles that you might normally toss out are actually perfect for this. They provide natural sweetness and moisture that keeps the bread tender and delicious.
What makes this the BEST banana bread with chocolate chips is the combination of techniques and quality ingredients. I use a mix of both dark and semi-sweet chocolate chips for depth of flavor, and I’ve found that adding a touch of vanilla extract and cinnamon enhances the banana flavor rather than masking it. The sour cream adds tanginess and richness that elevates this simple quick bread into something truly special.
This recipe is perfect for breakfast, dessert, or an afternoon snack. It also makes a wonderful gift when wrapped up beautifully—I’ve given loaves as hostess gifts many times and they’re always appreciated. The best part? You probably have most of these ingredients in your pantry right now. If you’re looking for other delicious baked goods to complement your banana bread, check out this creamy sauce recipe that works wonderfully with sweet breads, or explore this pasta inspiration for dinner ideas.
Let me walk you through making this absolutely foolproof banana bread that will have everyone asking for the recipe. The method is straightforward, but paying attention to a few key details will ensure perfect results. I always recommend reading through the entire recipe before you start—it helps the process go smoothly and ensures you’re prepared with all your ingredients measured out.
For more delicious recipes and baking inspiration, you might enjoy this easy dinner option for when you want something savory. And if you’re building a collection of go-to recipes, this creamy pasta is always a crowd-pleaser. You might also love adding this chickpea salad to your recipe rotation for balanced meals.
For technique inspiration and baking tips, check out Serious Eats and Bon Appétit for additional baking guidance. The New York Times Cooking section also has wonderful variations on classic banana bread if you want to explore further.
This banana bread is best served warm with a cup of coffee or tea, though it’s equally delicious at room temperature. Store it wrapped in plastic wrap or in an airtight container for up to four days. You can also freeze it for up to three months, making it perfect for having on hand whenever a craving strikes. I often make a double batch and freeze one loaf for later—it’s my secret for always having homemade treats available.
Ingredients
- 3 medium ripe bananas, mashed (about 1 1/4 cups)
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chips
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan with butter or cooking spray, then line the bottom with parchment paper for easy removal. This step ensures your finished loaf won’t stick.
- In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside.
- In a large mixing bowl, combine the melted butter with both the granulated sugar and brown sugar, stirring until well combined. The mixture should look slightly sandy.
- Add the mashed bananas to the butter-sugar mixture and stir until fully incorporated. Make sure there are no large lumps of banana remaining.
- Add the egg to the banana mixture and stir well to combine. The mixture will become lighter in color and more uniform in texture.
- Stir in the sour cream and vanilla extract until the mixture is smooth and creamy. This creates the tender, moist crumb.
- Add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix—some small lumps are perfectly fine. Overmixing develops gluten and results in a tough, dense loaf.
- In a separate small bowl, toss the semi-sweet and dark chocolate chips with one tablespoon of the flour mixture. This prevents them from sinking to the bottom during baking.
- Fold the chocolate chips and nuts (if using) into the batter gently, using just a few strokes of your spatula to distribute them evenly.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release air bubbles.
- Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. The top should be golden brown and a slight crack may appear down the center.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes. This allows it to set and makes removal easier.
- Turn the loaf out onto a wire cooling rack and cool completely before slicing. Slicing while warm will result in crumbling.
- Once cooled, wrap the banana bread tightly in plastic wrap or store in an airtight container. Slice and serve with butter, cream cheese, or enjoy plain.
Pro Tips
Banana Ripeness is Key: The darker and more spotted your bananas, the better. Very ripe bananas have converted more of their starches to sugar, making the bread naturally sweeter and more moist. If your bananas aren’t quite ripe enough, you can add an extra tablespoon of honey or maple syrup.
Don’t Overmix: This is the most important rule for tender banana bread. Mix only until the dry ingredients are just barely combined. Overmixing activates gluten, which creates a tough, dense texture instead of the tender crumb we’re after.
Chocolate Chip Coating: Tossing the chocolate chips in a bit of flour prevents them from sinking to the bottom of the loaf during baking. This ensures every slice has chocolate chips throughout.
Flour Measurement Matters: Spoon flour into your measuring cup and level it off rather than scooping directly from the bag. Scooping compacts the flour and can result in using more than called for, leading to a dry loaf.
Storage and Freezing: Wrapped tightly, banana bread keeps for up to four days at room temperature. It also freezes beautifully for up to three months—a wonderful make-ahead option. Thaw at room temperature before serving.
Variation Options: Feel free to swap the chocolate chips for white chocolate, add a handful of shredded coconut, or include chopped macadamia nuts instead of walnuts. You could also add a teaspoon of espresso powder to enhance the chocolate flavor.
Gift-Giving Idea: Wrap cooled banana bread in parchment paper, then place in a decorative bakery box. These make wonderful hostess gifts or thank-you presents that feel homemade and special.
Testing for Doneness: The toothpick test is reliable—it should come out with a few moist crumbs, not completely clean. If it comes out with wet batter, bake for another 5 minutes and test again. Overbaking results in a dry loaf.
Why Sour Cream: Sour cream adds tanginess that brightens the banana flavor and creates incredible moisture and tenderness. Don’t skip it or substitute with regular yogurt, as the fat content differs and affects the final texture.
Pingback: How to make Tasty Ground Chicken Stir Fry Recipe! – Simple Recipe Finder
Pingback: How to make the PERFECT Ribeye Roast Recipe! – Simple Recipe Finder