Description
This Best Banana Bread with Chocolate Chips recipe delivers a soft, decadent, sweet, and perfectly moist treat, ideal for using up overripe bananas. The addition of semi-sweet chocolate chips adds delightful bursts of chocolatey goodness, making it a favorite for breakfast, dessert, or a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 cups bananas, very ripe, mashed (about four bananas)
- ¼ cup sour cream
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
Add-ins
- 4 ounces semi-sweet chocolate, chopped (to taste)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 5 inch nonstick loaf pan to prepare it for baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
- Combine Wet Ingredients: In another bowl, thoroughly mix the mashed ripe bananas, sour cream, eggs, melted and cooled unsalted butter, and vanilla extract using a wooden spoon until well combined.
- Fold Mixtures Together: Gently fold the wet banana mixture into the dry flour mixture using a rubber spatula. Be careful not to overmix; the batter should look thick and chunky.
- Add Chocolate Chips: Fold in the chopped semi-sweet chocolate pieces evenly throughout the batter to give delicious bursts of chocolate in each slice.
- Pour Batter into Pan: Using a spatula, transfer the batter into the prepared loaf pan, spreading it evenly.
- Bake: Place the loaf pan in the preheated oven and bake for 60 to 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the banana bread to cool in the pan for at least 5 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For best flavor, use very ripe bananas that have lots of brown spots.
- Do not overmix the batter to ensure the bread remains tender and moist.
- Check the bread with a toothpick starting at 60 minutes to avoid overbaking.
- Storage: Keep banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Feel free to substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
